Description
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.
Ingredients
Scale
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