This recipe for Air Fryer Bang Bang Salmon Bites began as a weeknight experiment the first winter I wanted something quick, bright, and comforting. I had leftover salmon fillets and a jar of Thai sweet chili sauce in the pantry; combining them with mayonnaise and a touch of sriracha created a silky sauce that clung to seared salmon beautifully. The bites are seasoned, air-fried until just opaque with a slight crust, then finished with more of the sauce so each bite delivers sweet, tangy, and spicy notes. It quickly became a favorite at my table because it feels a little indulgent but comes together in under 30 minutes.

I discovered the magic of cutting salmon into 1-inch cubes: they cook evenly, sear on more sides for contrast, and are perfect for sharing as an appetizer or serving over rice for a main. The texture is the star—the interior stays moist and flaky while the exterior develops a delicate golden edge in the air fryer. What makes this truly special is the bang bang sauce: smooth mayonnaise gives body, Thai sweet chili adds texture and sweetness, while sriracha and honey balance heat and depth. It’s one of those dishes that gets repeated requests from family and guests alike.

Ingredients

• Salmon: Use 1 1/2 pounds of fresh salmon (about four fillets), skins removed and cut into 1-inch bites. Look for wild-caught or high-quality farmed salmon—firm flesh that gives a clean, ocean aroma. Avoid previously frozen if you want the freshest texture.
• Extra virgin olive oil: Two tablespoons helps the seasoning adhere and promotes a light crust in the air fryer. Use a mild-flavored EVOO or a light olive oil if you prefer a neutral finish.
• Spice mix: One teaspoon each paprika, garlic powder, kosher salt, and 1/2 teaspoon black pepper. Smoked paprika can be used for a subtle smoky note, but standard sweet paprika keeps the classic profile.
• Mayonnaise: One cup provides the creamy base for the sauce—use full-fat for richness. Brands like Hellmann’s/Best Foods give the smoothest texture; you can use a light version but the sauce will be thinner.
• Thai sweet chili sauce: 1/2 cup adds texture, sweet heat, and tiny chili flakes. Brands such as Mae Ploy or Thai Kitchen are reliable and widely available.
• Sriracha: Two teaspoons provide heat; add more to taste. Use rooster brand or your preferred bottled chili sauce. If you like milder heat, reduce to 1 teaspoon.
• Honey: Two tablespoons to balance the acidity and bring glossy sheen to the sauce. Light and mild honey works best to avoid overpowering floral notes.
• Chives: Finely chopped, for a fresh, oniony garnish that brightens each bite.

Instructions

Preheat: Preheat the air fryer to 390°F (about 200°C). Preheating ensures the salmon bites begin cooking immediately and helps develop color on the exterior. If using the oven, preheat to 400°F and line a baking sheet with parchment. Season the salmon: In a large bowl, whisk together 2 tablespoons extra virgin olive oil, 1 teaspoon paprika, 1 teaspoon garlic powder, 1 teaspoon kosher salt, and 1/2 teaspoon black pepper. Add the 1-inch salmon cubes and gently toss until coated. Tossing gently keeps the flesh from breaking while ensuring every piece picks up seasoning. Make the sauce: In a separate bowl combine 1 cup mayonnaise, 1/2 cup Thai sweet chili sauce, 2 teaspoons sriracha, and 2 tablespoons honey. Whisk until smooth and slightly glossy. Reserve half of this mixture in another bowl for drizzling after cooking; this prevents the sauce from burning during high-heat cooking. Coat and cook: Toss the seasoned salmon bites in the remaining half of the sauce so they are lightly glazed. Arrange bites in a single layer in the air fryer basket—do not overcrowd; work in batches as needed. Air fry at 390°F for 4–5 minutes, then flip and cook another 4–5 minutes, until the salmon reaches an internal temperature of 140–145°F and flakes gently. For oven: place seasoned cubes on the lined baking sheet, bake at 400°F for about 16 minutes, flipping halfway, then toss with sauce after baking. Finish and serve: Transfer salmon to a serving plate, drizzle with the reserved bang bang sauce, and garnish with chopped chives. Serve immediately for best texture and flavor contrast.

Storage Tips

Store leftover bites in an airtight container in the refrigerator for up to 48 hours. Keep the reserved bang bang sauce separate when possible to retain the crisp edges of the salmon; if already coated, the crust will soften and become saucier. Reheat gently in a 350°F oven for 6–8 minutes or in the air fryer at 350°F for 3–4 minutes—watch closely to avoid drying. For freezing, place cooled, unsauced bites on a tray to freeze individually, then transfer to a zip-top bag; thaw overnight in the fridge before reheating and saucing.

Ingredient Substitutions

If you don’t have Thai sweet chili sauce, substitute 1/2 cup apricot preserves mixed with 2–3 tablespoons rice vinegar and a pinch of chili flakes to mimic the sweet-tangy heat. Swap mayonnaise for a Greek yogurt-based version for a lighter sauce—use full-fat Greek yogurt and add 1 tablespoon olive oil to approximate the creaminess. For a gluten-sensitive pantry, verify that your sweet chili sauce and sriracha are certified gluten-free. If you’d rather avoid honey, use maple syrup 1:1; it will add a slightly different floral note but maintains the glossy finish.

Serving Suggestions

Serve as an appetizer with toothpicks and fresh lime wedges for brightness. As a main, build a bowl with steamed jasmine or basmati rice, quick-pickled cucumbers, shredded cabbage, and a sprinkle of sesame seeds. For a lighter meal, serve over mixed greens with sliced avocado and a drizzle of extra sauce. Garnish ideas include toasted sesame seeds, thinly sliced scallions, or small cilantro leaves. These bites are perfect paired with a crisp, acidic white wine or a cold light beer.

Cultural Background

The bang bang flavor originally references an Americanized, creamy, sweet-spicy sauce often paired with shrimp or chicken in casual restaurants. It borrows elements from Southeast Asian sweet chili flavors and American creamy sauces to create a hybrid condiment that is approachable and versatile. Using salmon modernizes the profile—combining rich Pacific flavors with a sauce that highlights heat and sweetness rather than heavy spices. This fusion reflects how pantry staples travel and transform across cuisines.

Seasonal Adaptations

In spring and summer, brighten the dish with fresh herbs like dill or basil and serve alongside a citrus-fennel slaw. For fall and winter, swap chives for thinly sliced scallions and add a pinch of smoked paprika for warmth. If hosting during the holidays, present the bites on a bed of roasted root vegetables or pair with a warm grain salad. The sauce also adapts to seasonal chiles—use fresher local chiles in season and reduce honey slightly to keep balance.

Meal Prep Tips

Prep the sauce up to three days ahead and refrigerate; the flavors meld and intensify. Cube and season salmon the morning of or the night before and keep covered in the refrigerator until cooking. If preparing for lunches, cook batches of unsauced bites, cool, and store in portioned containers; add sauce just before eating. Use shallow, breathable containers for short-term storage to preserve texture and prevent sogginess.

These salmon bites are a celebration of quick technique, thoughtful seasoning, and a versatile sauce that becomes a family favorite. Whether you serve them at a casual gathering or on a busy weeknight, they’re an easy way to deliver big flavor with minimal fuss—so give them a try and make them your own.