Bang Bang Salmon Bites Recipe: From Simple to Sensational

Ingredients

• 1.5 lb Salmon Fillet (Skin removed, cut into 1‑inch cubes)
• 2 tbsp Garlic‑Infused Olive Oil (For coating the salmon before seasoning)
• 1 tsp Smoked Paprika (Adds smoky depth)
• 1 tsp Garlic Powder (Seasoning)
• 0.5 tsp Kosher Salt (Coarse, for seasoning)
• 0.25 tsp Black Pepper (Freshly ground)
• Pinch Cayenne Pepper (Optional, for extra heat)
• 1 spray Avocado Oil Spray (To lightly coat the air‑fryer basket)
• 1 cup Mayonnaise (Full‑fat, for the Bang Bang sauce)
• 0.5 cup Sweet Chili Sauce (Store‑bought Asian sweet chili sauce)
• 1 tbsp Sriracha (Spicy chili garlic sauce)
• 2 tbsp Honey (Liquid, softened; adds sweetness)
• 1 tsp Lemon Juice (Optional, brightens the sauce)

Instructions

1. Stabilize Cutting Surface

   Place a damp dish towel under the cutting board to keep it from sliding while you work.

   Time: PT1M

2. Remove Salmon Skin

   Using a flexible fillet knife, slide the blade between the flesh and the skin, holding the skin with your fingers, and gently cut away the skin in one piece.

   Time: PT2M

3. Pat Salmon Dry

   Blot the salmon pieces with paper towels until no surface moisture remains.

   Time: PT1M

4. Cube the Salmon

   Cut the fillet into uniform 1‑inch cubes; you should get about three cubes per inch of thickness.

   Time: PT3M

5. Season the Cubes

   Place the salmon cubes in a bowl, drizzle with garlic‑infused olive oil, then sprinkle smoked paprika, garlic powder, kosher salt, black pepper, and a pinch of cayenne. Toss gently until every piece is evenly coated.

   Time: PT3M

6. Preheat Air Fryer

   Set the air fryer to 375°F and let it preheat for 5 minutes.

   Time: PT5M

   Temperature: 375°F

7. Prepare Basket

   Lightly spray the air‑fryer basket with avocado oil spray to prevent sticking.

   Time: PT1M

8. Arrange Salmon Cubes

   Place the seasoned cubes in a single layer, leaving a small gap between each piece so air can circulate.

   Time: PT2M

9. Air Fry

   Cook at 375°F for 8 minutes total, flipping the cubes halfway through (after 4 minutes).

   Time: PT8M

   Temperature: 375°F

10. Make Bang Bang Sauce

    While the salmon cooks, combine mayonnaise, sweet chili sauce, sriracha, honey, a pinch of salt, and a pinch of cayenne in a mixing bowl. Whisk until smooth.

    Time: PT5M

11. Coat Salmon with Sauce

    When the salmon is done, transfer the hot cubes to a serving bowl and drizzle the Bang Bang sauce over them, tossing gently to coat.

    Time: PT2M

12. Serve

    Arrange the sauced salmon bites on a platter, garnish with an extra pinch of cayenne if desired, and insert toothpicks for easy eating.

    Time: PT2M

Nutrition Facts

Calories

320

Protein

22 g

Carbohydrates

12 g

Fat

20 g

Fiber

0 g

Ingredient Substitutions

• Instead of Salmon Fillet: Trout, Cod
• Instead of Garlic‑Infused Olive Oil: Regular olive oil + ½ tsp garlic powder
• Instead of Smoked Paprika: Regular paprika + a drop of liquid smoke
• Instead of Garlic Powder: Fresh minced garlic (½ tsp)
• Instead of Kosher Salt: Sea salt
• Instead of Black Pepper: White pepper
• Instead of Cayenne Pepper: Crushed red pepper flakes
• Instead of Avocado Oil Spray: Pam cooking spray, other neutral oil spray
• Instead of Mayonnaise: Greek yogurt (for lighter version)
• Instead of Sweet Chili Sauce: Homemade sweet chili sauce
• Instead of Sriracha: Chili garlic paste
• Instead of Honey: Maple syrup
• Instead of Lemon Juice: Lime juice

Equipment Needed

• Cutting Board
• Damp Dish Towel (optional)
• Fillet Knife
• Paper Towels
• Mixing Bowl
• Whisk
• Measuring Spoons
• Air Fryer
• Tongs
• Serving Platter (optional)

Critical Steps — Do Not Skip

• Remove the skin without cutting into the flesh.
• Pat the salmon completely dry before seasoning.
• Do not overcrowd the air‑fryer basket; leave space for airflow.
• Flip the salmon cubes halfway through cooking for even crispness.
• Coat the salmon with Bang Bang sauce while still hot.

Chef Tips from the Video

• Garlic‑infused olive oil adds depth without extra chopping.
• Smoked paprika gives a subtle BBQ flavor that pairs well with the sweet chili base.
• Uniform 1‑inch cubes cook evenly and look professional on a platter.
• If you prefer a lighter sauce, substitute half of the mayo with Greek yogurt.

Troubleshooting

Storage

Refrigerator: Store leftover salmon bites in an airtight container for up to 2 days; reheat briefly in the air fryer.

Freezer: Freeze cooked bites in a single layer on a tray, then transfer to a zip‑top bag for up to 2 months. Reheat directly in the air fryer.

Room temperature: Do not leave at room temperature for more than 2 hours.

Make-Ahead Tips

• Prepare the Bang Bang sauce up to 24 hours ahead and store it in the refrigerator; whisk before using.
• Season the salmon cubes and keep them covered in the fridge for up to 30 minutes before cooking.

Frequently Asked Questions