I still remember the first time I swapped the usual fried shrimp for bite-sized salmon tossed in a creamy, sweet-spicy bang bang sauce and crisped in the air fryer — the contrast of crunchy panko and tender salmon was instant comfort food magic. This Bang Bang Salmon recipe gives you that addictive restaurant-style kick in under 30 minutes, perfect for busy weeknights, casual dinner parties, or a fun seafood twist for family meals.
Why you’ll love this dish
This recipe balances creamy, sweet, tangy, and spicy in every bite. Using mayonnaise as the binder keeps the sauce clinging to the salmon so the panko crisps up beautifully in the air fryer. Bite-sized pieces make it quick to cook and easy to share — great for kids, picky eaters, and entertaining alike.
“Crispy outside, tender inside, and the sauce is exactly the kind of sticky-sweet heat I want on repeat.” — a dinner guest (and now a regular request)
If you have questions about adapting spice levels or portion sizes, feel free to reach out via our contact page.
How this recipe comes together
The process is straightforward: coat bite-sized salmon chunks in a tangy-sweet mayo-based bang bang sauce, dredge in panko, then air-fry until crisp and cooked through. Preheating the air fryer and not overcrowding the basket are two small steps that make a big difference in texture. Expect about 10 minutes of active hands-on time and a total of roughly 20–25 minutes from start to plate.
What you’ll need
- 1 pound salmon fillets, cut into bite-sized pieces (skin removed or left on and removed after cooking)
- 1 cup panko breadcrumbs (substitute gluten-free panko if needed)
- 1/2 cup mayonnaise (use light mayo or Greek yogurt for a lighter version)
- 2 tablespoons sweet chili sauce
- 1 tablespoon sriracha sauce (adjust up or down to taste)
- 1 tablespoon lime juice (fresh preferred)
- Salt and pepper to taste
- Cooking spray or a light oil for air-fryer basket
Notes:
- Use firm, cold salmon for clean cuts. If using frozen salmon, thaw completely and pat dry.
- Panko gives the crispest finish; regular breadcrumbs will work but won’t be as airy.
Step-by-step instructions
- Preheat the air fryer to 400°F (200°C). This ensures instant crisping when the salmon hits the hot basket.
- Whisk the mayo, sweet chili sauce, sriracha, lime juice, salt, and pepper in a bowl until smooth. Taste and tweak the heat or acidity.
- Place panko in a shallow bowl or plate for easy dredging.
- Dip each salmon piece into the sauce. Let excess drip off so the panko adheres without clumping.
- Coat each piece thoroughly in panko and transfer to the air fryer basket in a single layer. Don’t overcrowd — cook in batches if needed.
- Lightly spray the coated salmon bites with cooking spray or brush with a little oil so they brown evenly.
- Air-fry at 400°F for about 8–10 minutes. Flip once halfway if your air fryer model benefits from turning. Cook until the exterior is golden and the salmon flakes easily or reaches 145°F (63°C) internal temperature.
- Let rest 1–2 minutes. Serve with the remaining sauce for dipping.
Best ways to enjoy it
Serve these crunchy salmon bites as an appetizer, protein for rice bowls, or a handheld snack inside lettuce cups or tacos. Pair with fluffy jasmine rice, a quick cucumber slaw, or garlic-sesame noodles. For drinks, a crisp Sauvignon Blanc, dry rosé, or a citrusy pale ale complements the sweet-heat profile.
If you plan to share the recipe on a blog or with colleagues, review the site’s guidelines or our policies first — see the terms and conditions for reuse specifics.
Storage and reheating tips
- Refrigeration: Cool any leftovers to room temperature, then refrigerate in an airtight container within two hours. Eat within 2–3 days for best quality.
- Freezing: Flash-freeze the cooked bites on a tray, then transfer to freezer-safe bags for up to 1 month. Texture will change slightly on thaw.
- Reheating: Re-crisp in the air fryer at 350°F for 3–4 minutes (shorter if from fridge; a bit longer if frozen). Avoid microwaving if you want to retain crispiness.
- Safety: Always ensure cooked salmon reaches an internal temperature of 145°F (63°C) or flakes easily. Store raw salmon separately from cooked foods.
Pro chef tips
- Pat the salmon dry with paper towels before saucing — excess moisture prevents crisping.
- Use light, even sprays of oil; too much oil makes panko soggy. A fine misting works best.
- Don’t crowd the air fryer. Overlapping pieces produce steam instead of crisp.
- For uniform cooking, cut pieces roughly the same size.
- If you like extra crunch, toast panko in a little oil until golden before coating.
- Swap mayo for full-fat Greek yogurt if you want tang and fewer calories; the adhesion will be slightly different but still workable.
Creative twists
- Spicy mango: Fold small diced mango into the sauce for fruity brightness.
- Sesame-ginger: Add 1 tsp toasted sesame oil and 1 tsp grated ginger to the mayo mixture; finish with sesame seeds.
- Gluten-free: Use gluten-free panko or crushed rice crackers for a crisp substitute.
- Oven method: Bake at 425°F (220°C) on a lined sheet for 10–12 minutes, flipping halfway. Not as fast as air frying, but still great.
- Protein swaps: Try the same treatment with tofu cubes, shrimp, or chicken tenders.
Common questions
Q: How long does this take from start to finish?
A: Plan on 20–25 minutes total. Prep (cutting, mixing) takes 10–15 minutes; air frying about 8–10 minutes.
Q: Can I use frozen salmon?
A: Yes, but thaw fully and pat dry first. Excess moisture prevents panko from sticking and reduces crispiness.
Q: What if I don’t have an air fryer?
A: Use an oven at 425°F and bake on a wire rack for 10–12 minutes, flipping once. You’ll get good results but it may take slightly longer.
Q: Can I make the bang bang sauce ahead?
A: Yes — the sauce keeps in the fridge for up to 3 days. If made ahead, stir well before using.
Q: Is this safe for kids?
A: Absolutely. Reduce or omit sriracha to lower the heat. Always ensure salmon is cooked through for food safety.
Q: Can I meal-prep this?
A: Cooked salmon bites are fine for meal prep (stored separately from crunchy sides) and can be reheated in the air fryer to restore texture.
If you’re curious about replacing ingredients, pairing ideas, or serving sizes for a crowd, ask and I’ll tailor suggestions to your needs.
Print
Bang Bang Salmon
- Total Time: 20 minutes
- Yield: 4 servings
- Diet: Pescatarian
Description
Crispy, bite-sized salmon tossed in a creamy, sweet-spicy bang bang sauce and air-fried to perfection.
Ingredients
- 1 pound salmon fillets, cut into bite-sized pieces
- 1 cup panko breadcrumbs
- 1/2 cup mayonnaise
- 2 tablespoons sweet chili sauce
- 1 tablespoon sriracha sauce
- 1 tablespoon lime juice
- Salt and pepper to taste
- Cooking spray or a light oil for air-fryer basket
Instructions
- Preheat the air fryer to 400°F (200°C).
- Whisk mayo, sweet chili sauce, sriracha, lime juice, salt, and pepper until smooth.
- Place panko in a shallow bowl.
- Dip each salmon piece into the sauce, letting excess drip off.
- Coat thoroughly in panko and transfer to the air fryer basket in a single layer.
- Lightly spray or brush with oil for even browning.
- Air-fry at 400°F for about 8–10 minutes, flipping halfway if needed.
- Let rest for 1–2 minutes before serving with remaining sauce.
Notes
Use firm, cold salmon for clean cuts. If using frozen salmon, thaw completely and pat dry. Panko gives the best crisp; regular breadcrumbs work but won’t be as airy.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Air Frying
- Cuisine: American