Ingredients:

  • 700 g / 1.5 lbs Salmon Fillet (Skinless, preferably thick cut)
  • 1 Tbsp / 15 ml Olive Oil (or high-heat neutral oil)
  • 1 tsp / 5 ml Garlic Powder
  • ½ tsp / 2.5 ml Smoked Paprika (Optional)
  • ½ tsp / 2.5 ml Kosher Salt
  • ¼ tsp / 1.25 ml Black Pepper
  • 60 g / ½ cup Cornstarch (or rice flour, for coating)
  • 120 g / ½ cup Mayonnaise (light or plain Greek yogurt)
  • 60 ml / ¼ cup Sweet Chili Sauce (High quality)
  • 1–2 Tbsp / 15–30 ml Sriracha or Hot Sauce (Adjust to desired heat level)
  • 1 tsp / 5 ml Rice Vinegar (or lime juice, for acidity balance)
  • Fresh Chives or Spring Onion (Finely sliced, for garnish)
  • Toasted Sesame Seeds (Black and/or white, for garnish)

Instructions:

  1. Prepare and Season the Salmon: Pat the skinless salmon fillet thoroughly dry and cut into even 2.5 cm (1 inch) cubes. Place the cubed salmon in a bowl. Drizzle with olive oil and toss gently. Add the salt, pepper, garlic powder, and paprika. Toss again. Place the cornstarch in a shallow bowl and coat the seasoned salmon, ensuring each cube is evenly coated. Shake off any excess starch.
  2. Cook the Salmon Bites: Preheat the air fryer to 400°F (200°C) or the oven to 425°F (220°C). Arrange the coated salmon bites in the air fryer basket or onto a prepared baking sheet, ensuring there is adequate space between each bite. Cook in the air fryer for 10–12 minutes (shaking halfway) or in the oven for 12–15 minutes (flipping halfway), until golden brown and crispy.
  3. Mix the Bang Bang Sauce: While the salmon cooks, combine the mayonnaise, sweet chili sauce, Sriracha, and rice vinegar in a medium bowl. Whisk until the sauce is completely smooth and uniform. Taste and adjust the seasoning—add more Sriracha for heat or more rice vinegar for tang.
  4. Toss and Serve: Transfer the hot, crispy salmon bites immediately into the bowl with the Bang Bang sauce. Gently fold the salmon using a spatula or tongs until all the pieces are fully coated in the creamy sauce. Garnish generously with sliced chives/spring onion and toasted sesame seeds, and serve straight away.