Easy Air Fryer Bang Bang Salmon Bites

I never thought I’d become an air fryer person, but here we are. My kids kept bugging me about getting one, and now I use the thing almost every day. It’s basically changed how I cook salmon in our house.

These bang bang salmon bites are what I make when I want something that feels like takeout but doesn’t require me to leave my kitchen. The salmon gets crispy on the outside while staying tender inside, and that sweet-spicy sauce? It’s the kind of thing where everyone asks for seconds. My husband, who usually just tolerates fish, actually gets excited when I tell him I’m making these.

The best part is it takes about 15 minutes from start to finish. No heating up a big oven, no splattering oil all over the stove. Just toss the salmon in the air fryer, whip up the sauce, and you’re done.

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What Kind of Salmon Should I Use?

You can choose farm-raised or wild salmon for this recipe, and both will work great. If all you have access to is frozen salmon, don’t worry – it’ll still turn out delicious. Most fresh salmon at the supermarket has actually been previously frozen right off the boat anyway. For this recipe, you’ll want to use skinless salmon since we’re cutting it into bite-sized pieces and the skin won’t get crispy in the air fryer like it would if you were pan-searing a whole fillet. Look for a nice center-cut piece of salmon that’s relatively uniform in thickness so your bites cook evenly.

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Options for Substitutions

This recipe is pretty forgiving when it comes to swaps, so here are some options if you need them:

• Salmon: While salmon is ideal for this recipe, you can use other firm fish like cod, halibut, or even large shrimp. Just adjust the cooking time slightly – shrimp will cook faster, usually in about 6-8 minutes.
• Mayonnaise: If you want a lighter version, try using Greek yogurt or sour cream instead. The sauce will be a bit tangier but still tasty. You can also use a mix of half mayo and half Greek yogurt.
• Chili sauce: Sweet chili sauce works great here, but if you don’t have it, you can use ketchup mixed with a pinch of red pepper flakes and a teaspoon of sugar.
• Sriracha: Any hot sauce works in place of Sriracha – try Frank’s RedHot or your favorite brand. Start with less if your hot sauce is particularly spicy, then add more to taste.
• Honey: Maple syrup or agave nectar can replace honey in equal amounts for the same touch of sweetness.
• Chives: Green onions or parsley make great substitutes for garnish if you don’t have chives on hand.

Watch Out for These Mistakes While Cooking

The biggest mistake when making air fryer salmon bites is overcooking them, which turns the fish dry and rubbery – salmon continues cooking after you remove it from the air fryer, so pull it out when it hits 140°F instead of waiting for 145°F.

Cutting your salmon into uneven pieces means some bites will be overcooked while others are undercooked, so aim for uniform 1-inch cubes for consistent results.

Don’t skip patting the salmon dry with paper towels before coating it with the oil and spice mixture, as excess moisture prevents the exterior from getting that nice caramelized finish.

Finally, resist the urge to overcrowd the air fryer basket – leaving space between the pieces allows hot air to circulate properly and gives you crispier edges instead of steamed salmon.

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What to Serve With Bang Bang Salmon Bites?

These crispy salmon bites are perfect as an appetizer with toothpicks for easy grabbing, but they also make a great main dish when served over rice or quinoa. I love pairing them with a simple cucumber salad or some steamed broccoli to balance out the creamy, spicy sauce. If you’re serving them for a party, set out some extra bang bang sauce on the side for dipping, and consider adding some edamame or Asian-style coleslaw to round out the meal. For a heartier option, stuff them into lettuce wraps with shredded carrots and a squeeze of lime.

Storage Instructions

Store: Keep your leftover salmon bites in an airtight container in the fridge for up to 3 days. Store the bang bang sauce separately in its own container so the salmon doesn’t get soggy. When you’re ready to eat, just drizzle the sauce over top or use it for dipping.

Freeze: You can freeze the cooked salmon bites for up to 2 months in a freezer-safe container. I don’t recommend freezing the sauce though, since mayo-based sauces can separate when thawed. Just whip up a fresh batch when you’re ready to enjoy them again.

Reheat: Pop the salmon bites back in the air fryer at 350°F for about 3-4 minutes to crisp them up again. You can also use the oven at the same temperature if you don’t have an air fryer handy. The microwave works in a pinch, but they won’t be quite as crispy.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 1850-2050
• Protein: 105-120 g
• Fat: 145-160 g
• Carbohydrates: 50-60 g

Ingredients

For the salmon:

• 1.5 lb salmon (skinned and cut into 1-inch cubes)
• 2.5 tbsp olive oil
• 1 tsp paprika
• 1 tsp garlic powder
• 1 tsp salt
• 0.5 tsp pepper

For the sauce:

• 1 cup mayonnaise (I prefer Hellmann’s for a creamier texture)
• 0.5 cup chili sauce (I like Maggi Sweet Chili sauce for this)
• 3 tsp sriracha
• 2 tbsp honey
• 1 tsp fresh lime juice

For garnish:

• chives (finely chopped into 1/8-inch pieces)

Step 1: Prepare the Bang Bang Sauce

• 1 cup mayonnaise
• 0.5 cup chili sauce
• 3 tsp sriracha
• 2 tbsp honey

While your air fryer preheats, combine mayonnaise, chili sauce, sriracha, and honey in a bowl and whisk until smooth.

Divide the sauce in half, setting one portion aside for serving.

I prefer to make this sauce first because it allows the flavors to meld slightly while the salmon cooks, creating a more cohesive taste.

Keep both portions at room temperature so the sauce coats the warm salmon beautifully.

Step 2: Season and Coat the Salmon

• 1.5 lb salmon cubes
• 2.5 tbsp olive oil
• 1 tsp paprika
• 1 tsp garlic powder
• 1 tsp salt
• 0.5 tsp pepper

Heat your air fryer to 390°F.

While it reaches temperature, pat the salmon cubes dry with paper towels—this helps them get crispier on the outside.

In a separate bowl, whisk together olive oil, paprika, garlic powder, salt, and pepper to create a seasoning paste.

Add the salmon cubes and toss gently until evenly coated, being careful not to break the delicate fish.

Step 3: Air Fry the Salmon

• seasoned salmon from Step 2

Arrange the seasoned salmon cubes in a single layer in your air fryer basket, spacing them so air can circulate evenly.

Cook for 4-5 minutes, then carefully shake the basket or use tongs to flip each piece.

Continue cooking for another 4-5 minutes until the salmon reaches an internal temperature of 140-145°F (use a meat thermometer to check the thickest pieces).

The salmon should be opaque and flake easily when done.

Step 4: Finish and Serve

• cooked salmon from Step 3
• reserved bang bang sauce from Step 1
• 1 tsp fresh lime juice
• chives

Transfer the cooked salmon to a serving plate and immediately drizzle with the half of bang bang sauce you set aside from Step 1.

I like to add the fresh lime juice to the reserved sauce just before drizzling—it brightens the richness of the mayonnaise and adds a subtle complexity.

Top with finely chopped chives and serve immediately while the salmon is still warm.

Easy Air Fryer Bang Bang Salmon Bites

Delicious Easy Air Fryer Bang Bang Salmon Bites recipe with step-by-step instructions.

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Prep Time 10 minutes mins

Cook Time 15 minutes mins

Total Time 25 minutes mins

Servings 3 servings

Calories 1950 kcal

Ingredients

  

For the salmon::

• 1.5 lb salmon (skinned and cut into 1-inch cubes)
• 2.5 tbsp olive oil
• 1 tsp paprika
• 1 tsp garlic powder
• 1 tsp salt
• 0.5 tsp pepper

For the sauce::

• 1 cup mayonnaise (I prefer Hellmann's for a creamier texture)
• 0.5 cup chili sauce (I like Maggi Sweet Chili sauce for this)
• 3 tsp sriracha
• 2 tbsp honey
• 1 tsp fresh lime juice

For garnish::

• chives (finely chopped into 1/8-inch pieces)

Instructions

 

• While your air fryer preheats, combine mayonnaise, chili sauce, sriracha, and honey in a bowl and whisk until smooth. Divide the sauce in half, setting one portion aside for serving. I prefer to make this sauce first because it allows the flavors to meld slightly while the salmon cooks, creating a more cohesive taste. Keep both portions at room temperature so the sauce coats the warm salmon beautifully.
• Heat your air fryer to 390°F. While it reaches temperature, pat the salmon cubes dry with paper towels—this helps them get crispier on the outside. In a separate bowl, whisk together olive oil, paprika, garlic powder, salt, and pepper to create a seasoning paste. Add the salmon cubes and toss gently until evenly coated, being careful not to break the delicate fish.
• Arrange the seasoned salmon cubes in a single layer in your air fryer basket, spacing them so air can circulate evenly. Cook for 4-5 minutes, then carefully shake the basket or use tongs to flip each piece. Continue cooking for another 4-5 minutes until the salmon reaches an internal temperature of 140-145°F (use a meat thermometer to check the thickest pieces). The salmon should be opaque and flake easily when done.
• Transfer the cooked salmon to a serving plate and immediately drizzle with the half of bang bang sauce you set aside from Step 1. I like to add the fresh lime juice to the reserved sauce just before drizzling—it brightens the richness of the mayonnaise and adds a subtle complexity. Top with finely chopped chives and serve immediately while the salmon is still warm.