Crispy Bang Bang Salmon – Sweet, Spicy & Air Fryer Friendly

What’s all the fuss about?

Okay, so you know those bang bang shrimp appetizers that everyone goes crazy for at restaurants? Well, I figured if it works for shrimp, why not salmon? This recipe is my take on that addictive sweet-spicy combo, but with heart-healthy salmon and way less oil thanks to the air fryer. The result? Crispy-edged salmon with the most incredible sauce that’ll have you licking the plate. And the best part? It takes like 20 minutes total, so you can have restaurant-quality fish on a Tuesday night without breaking a sweat.

Why You’re Gonna Be Obsessed

Trust me, this recipe is about to become your new weeknight hero:

• It’s got that perfect balance of sweet and spicy that keeps you coming back for more
• The air fryer makes the salmon crispy on the outside while keeping it flaky and tender inside
• Way healthier than the deep-fried restaurant version but just as addictive
• Takes less time than ordering takeout (seriously!)
• The sauce is so good you’ll want to put it on everything
• Even my salmon-skeptical husband asks for this at least twice a week now
• Perfect for meal prep – make extra sauce and you’re set for days

The Good Stuff You’ll Need

For the Salmon:

• 1.5 lbs salmon fillets, skin removed, cut into 1-inch cubes (I like to use center-cut for even cooking)
• 1/2 cup all-purpose flour (or almond flour if you’re doing keto)
• 1/2 cup cornstarch (this is the secret to that extra crispiness!)
• 2 large eggs, beaten
• 1 cup panko breadcrumbs (the big flaky kind, not the fine ones)
• 1 tsp garlic powder
• 1 tsp onion powder
• 1/2 tsp paprika (adds a nice color and subtle flavor)
• Salt and pepper to taste
• Cooking spray or a light brush of oil

For the Bang Bang Sauce (the star of the show):

• 1/2 cup mayonnaise (full-fat tastes best, but light works too)
• 1/4 cup sweet chili sauce (I use the Thai kind from the Asian section)
• 2-3 tablespoons sriracha (start with 2 if you’re heat-sensitive)
• 1 tablespoon honey (balances out the heat perfectly)
• 1 tablespoon rice vinegar (adds a nice tang)
• 1 teaspoon garlic powder
• 1/2 teaspoon ground ginger (or 1 tsp fresh grated if you’re fancy)
• Pinch of salt

For Serving:

• Cooked jasmine rice or cauliflower rice
• Sliced green onions (both the white and green parts)
• Sesame seeds (black or white, whatever you’ve got)
• Lime wedges
• Optional: sliced cucumbers for some cool crunch

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Let’s Make Some Magic

Prep Your Salmon (10 minutes):

1. Pat your salmon fillets completely dry with paper towels. I mean COMPLETELY dry – any moisture will mess with the crispiness. Cut into roughly 1-inch cubes, trying to keep them all about the same size so they cook evenly.
2. Set up your breading station like a little assembly line: flour mixed with garlic powder, onion powder, paprika, salt and pepper in one bowl, beaten eggs in another, and panko in a third.
3. Working in batches, toss the salmon cubes in the seasoned flour, then dip in egg (let excess drip off), and finally coat in panko. Press the breadcrumbs gently so they stick. Place on a plate and don’t stack them or they’ll get soggy.

Make That Incredible Sauce (5 minutes):

1. While you’re breading, whisk together all the sauce ingredients in a bowl. Taste and adjust – want it spicier? Add more sriracha. Too spicy? More honey. Too thick? A splash more rice vinegar.
2. Set aside half the sauce for serving (trust me, you don’t want to use sauce that raw salmon touched for the final dish).

Air Fry Time (8-10 minutes):

1. Preheat your air fryer to 400°F for about 3 minutes.
2. Lightly spray or brush the salmon pieces with oil – not too much, just enough to help them crisp up.
3. Place salmon cubes in the air fryer basket in a single layer. Don’t overcrowd or they’ll steam instead of crisp. Cook in batches if needed.
4. Air fry for 8-10 minutes, gently flipping halfway through. You want them golden brown and crispy on the outside. They should flake easily with a fork when done.

Bring It All Together (2 minutes):

1. While the salmon is still hot, gently toss it with about half of your reserved sauce in a large bowl. The heat will help the sauce stick and get all glossy.
2. Serve immediately over rice, drizzled with the remaining sauce, and topped with green onions and sesame seeds.

How to Serve This Beauty

• Classic Style: Over fluffy jasmine rice with the works – green onions, sesame seeds, and lime wedges on the side.
• Bowl Situation: Make it a power bowl with brown rice, steamed broccoli, edamame, and avocado slices. Instagram-worthy and nutritious!
• Lettuce Wraps: Serve the saucy salmon in butter lettuce cups with shredded carrots and cucumber for a lighter option.
• Taco Tuesday: Stuff it in warm tortillas with cabbage slaw and a squeeze of lime. Not traditional, but absolutely delicious.
• Salad Topper: Toss over mixed greens with some crunchy vegetables. The warm salmon with the cool, crisp salad is amazing.
• Appetizer Style: Serve on toothpicks at your next party. People will think you’re a culinary genius.

Switch It Up

Got the basic recipe down? Here are some fun variations to keep things interesting:

• Honey Garlic Bang Bang: Swap the sweet chili sauce for more honey and add extra garlic. Less spicy, more sweet and savory.
• Coconut Crusted: Replace half the panko with unsweetened shredded coconut for tropical vibes.
• Asian Fusion: Add some sesame oil to the sauce and serve over soba noodles instead of rice.
• Spice Lover’s Dream: Add some gochujang to the sauce along with the sriracha for complex Korean heat.
• Lemon Pepper Bang Bang: Add lemon zest to the breading and a squeeze of lemon to the sauce for a citrusy twist.
• Protein Swap: This works great with shrimp, chicken thighs, or even tofu if you’re plant-based.

Make-Ahead Magic

• Sauce Prep: Make the bang bang sauce up to a week ahead. It actually gets better as the flavors meld.
• Breading Station: You can bread the salmon cubes in the morning and keep them in the fridge until dinner time.
• Meal Prep: Cook a big batch and store in the fridge for up to 3 days. Reheat in the air fryer for 2-3 minutes to get the crispiness back.
• Freezer Friendly: Bread the salmon and freeze on a baking sheet, then transfer to bags. Cook straight from frozen, adding 2-3 extra minutes.

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Questions Everyone Asks

Q: Can I use frozen salmon for this?
A: Absolutely! Just make sure it’s completely thawed and patted super dry. Frozen salmon tends to have more moisture, so extra drying time is key.

Q: I don’t have an air fryer. Can I still make this?
A: For sure! Bake at 425°F for 12-15 minutes, flipping once. Or pan-fry in a little oil over medium-high heat for 3-4 minutes per side. The air fryer just makes it easier and less oily.

Q: My sauce separated. What did I do wrong?
A: Probably nothing! Sometimes the mayo and other ingredients don’t want to play nice. Just give it a good whisk or even blend it with an immersion blender for 10 seconds.

Q: Is there a way to make this healthier?
A: You can use Greek yogurt instead of mayo in the sauce (it’ll be tangier but still good), or go with almond flour and crushed pork rinds for the coating if you’re doing low-carb.

Q: The salmon is cooking unevenly. Help!
A: Make sure your pieces are all roughly the same size, and don’t overcrowd the air fryer. Sometimes thicker pieces need an extra minute or two.

Q: Can I make this for a crowd?
A: Definitely! Just multiply the recipe and work in batches. The sauce scales up perfectly, and you can keep the cooked salmon warm in a low oven while you finish the rest.

Q: My family thinks it’s too spicy/not spicy enough.
A: The beauty of this recipe is it’s totally customizable! Start with less sriracha for sensitive palates, or add some cayenne pepper for the heat seekers. You could even make two different sauce batches – mild and wild!

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