Bang Bang Salmon

Pro tips

• Pat salmon dry before air frying to maximize crispness; moisture prevents browning.
• Apply sauce halfway through cooking rather than before to prevent burning and maintain texture.
• Don't overcrowd the air fryer basket; arrange fillets in a single layer for even cooking.
• For extra depth, toast garlic powder in a dry pan for 30 seconds before sprinkling on salmon.

Substitutions

• Sweet chili sauce → honey + sriracha (1:1 ratio, adjust to taste)
• Sriracha → hot sauce or sambal oelek (same amount)
• Mayonnaise → Greek yogurt (tangier, slightly less creamy)

Storage & make-ahead

Refrigerate leftovers in an airtight container for up to 3 days; reheat gently in a 350°F oven for 5 minutes to avoid drying out.

Equipment

air fryer · small mixing bowl

Can I make the bang bang sauce ahead of time?

Yes. Mix mayo, sweet chili sauce, and sriracha up to 2 days in advance and store in an airtight container in the refrigerator.

How do I know when the salmon is done in the air fryer?

Salmon is done when it flakes easily with a fork and reaches an internal temperature of 145°F (63°C), typically 10–12 minutes at 400°F.

Can I use frozen salmon fillets?

Yes, but add 3–5 minutes to the cooking time. Pat dry before coating with sauce to ensure crispness.

What can I serve with bang bang salmon instead of rice?

Couscous, quinoa, roasted vegetables, or noodles pair well. The creamy sauce works with most starches.

Is this recipe spicy?

Yes, due to sriracha content. Reduce sriracha to 1 tbsp for mild heat, or omit for non-spicy versions.