Bang Bang Salmon

Equipment

• Air Fryer
• Medium mixing bowl
• Small mixing bowl
• Tongs
• Silicone basting brush or spoon

Ingredients

For the Air Fryer Salmon:

• 1.5 lbs (680g) Fresh Salmon Fillets: Skinless, cut into 1-inch bite-sized cubes.
• 1 tbsp Olive Oil or Avocado Oil: Helps the coating adhere and crisp up.
• 1.5 tbsp Cornstarch or Arrowroot Starch: The secret to getting an irresistible crispy exterior.
• ½ tsp Garlic Powder: Adds savory depth to the fish.
• ½ tsp Onion Powder: Enhances flavor profile.
• ½ tsp Paprika or Smoked Paprika: Adds subtle warmth and rich color.
• ½ tsp Kosher Salt: To season the fish properly.
• ¼ tsp Cracked Black Pepper: For a touch of background heat.

For the Signature Bang Bang Sauce:

• ½ cup Japanese Mayonnaise (Kewpie): Regular mayonnaise works great, but Kewpie adds extra richness and umami.
• ¼ cup Sweet Chili Sauce: Provides the iconic sweet, tangy base.
• 1–2 tbsp Sriracha Sauce: Adjust according to your preferred heat level.
• 1 tsp Pure Honey or Maple Syrup: Balances out the spice.
• ½ tsp Rice Vinegar or Fresh Lemon Juice: Adds brightness to cut through the richness.

For Serving & Garnish (Optional):

• 2 Green Onions: Thinly sliced.
• 1 tsp Toasted Sesame Seeds: For crunch and presentation.
• Cooked Jasmine Rice, Brown Rice, or Cauliflower Rice: As a base.
• Fresh Cucumber Slices: For a refreshing contrast.

Instructions

Step 1: Prepare the Salmon

1. Pat Dry: Thoroughly pat the salmon fillets dry using paper towels. Eliminating surface moisture is crucial for achieving maximum crispiness in the air fryer.
2. Cube: Using a sharp knife, carefully cut the salmon into uniform 1-inch bite-sized cubes. Keeping them equal in size ensures even cooking.

Step 2: Season and Coat

1. In a medium mixing bowl, place the salmon cubes and drizzle with olive oil. Gently toss to coat.
2. In a small dish, mix together the cornstarch, garlic powder, onion powder, paprika, salt, and black pepper.
3. Sprinkle the spice-cornstarch mixture over the salmon. Lightly toss or fold until each cube is evenly coated in a thin dusting.

Step 3: Mix the Bang Bang Sauce

1. In a separate bowl, whisk together the mayonnaise, sweet chili sauce, Sriracha, honey, and rice vinegar until smooth and creamy.
2. Taste the sauce and adjust to your liking—add more Sriracha for extra heat, or more sweet chili sauce for added sweetness. Reserve half of the sauce in a small dish for drizzling before serving.

Step 4: Air Fry the Salmon

1. Preheat: Preheat your air fryer to 400°F (200°C) for 3 minutes.
2. Arrange: Lightly spray the air fryer basket with non-stick cooking spray or line with air fryer parchment paper. Arrange the salmon cubes in a single layer, ensuring they do not touch or overlap. Cook in two batches if necessary to avoid overcrowding.
3. Cook: Air fry at 400°F (200°C) for 8 to 10 minutes , gently shaking the basket or flipping the cubes with tongs halfway through (at the 4-minute mark). The salmon should be golden-brown, crispy on the edges, and flake easily with a fork (internal temperature of 145°F / 63°C).

Step 5: Sauce and Serve

1. Transfer the hot, crispy salmon cubes into a clean bowl.
2. Pour half of the prepared Bang Bang sauce over the salmon and gently toss until every bite is thoroughly glazed.
3. Spoon cooked rice into bowls, top with the glazed Bang Bang salmon, drizzle with the remaining reserved sauce, and garnish with sliced green onions and toasted sesame seeds. Serve immediately while hot!

Nutrition

Calories: 410 kcal · Protein: 29 g · Fat: 26 g · Carbohydrates: 14 g Dietary · Saturated Fat: 4.5 g · Fiber: 0.5 g · Sugar: 8 g · Sodium: 590 mg