Air Fryer Bang Bang Salmon

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Bang Bang Salmon is one of those recipes that feels restaurant-quality but is surprisingly easy to make at home. It combines the natural richness of salmon with a bold, creamy, sweet-and-spicy Bang Bang sauce that caramelizes beautifully in the air fryer. The result is salmon that’s tender and flaky on the inside, lightly crisped on the outside, and completely coated in a glossy, irresistible glaze.

This dish is perfect for busy weeknights, impressive enough for guests, and versatile enough to pair with rice, vegetables, salads, or even tacos. Using an air fryer not only speeds up cooking but also ensures consistent doneness without drying out the fish.

This recipe walks you through every step, explains why each ingredient matters, provides tips for perfect texture, and includes variations, serving ideas, storage tips, and common mistakes to avoid.

What Is Bang Bang Sauce?

Bang Bang sauce is a creamy, sweet, and spicy sauce popular in Asian-inspired dishes, particularly seafood. It typically combines:

  • Mayonnaise for richness

  • Sweet chili sauce for sweetness and mild heat

  • Sriracha for spice

  • Optional honey or sugar for balance

When cooked on salmon in the air fryer, the sauce thickens slightly and caramelizes, creating a glossy, golden-orange coating like the one shown in your image.

Ingredients

For the Salmon

  • 4 salmon fillets (5–6 oz each, skin on or skinless)

  • 1 tablespoon olive oil

  • ½ teaspoon salt

  • ½ teaspoon black pepper

  • ½ teaspoon garlic powder

  • ½ teaspoon smoked paprika (optional but recommended)

For the Bang Bang Sauce

  • ½ cup mayonnaise (full-fat recommended)

  • ¼ cup sweet chili sauce

  • 1–2 tablespoons sriracha (adjust to taste)

  • 1 tablespoon honey (optional, for extra sweetness)

  • 1 teaspoon rice vinegar or lime juice

  • ½ teaspoon garlic powder

Optional Garnishes

  • Fresh parsley or cilantro, finely chopped

  • Green onions, sliced

  • Sesame seeds

  • Lime wedges

Choosing the Right Salmon

For best results:

  • Fresh salmon is ideal, but frozen (fully thawed and patted dry) works well.

  • Atlantic salmon is rich and buttery, while sockeye is leaner with stronger flavor.

  • Uniform thickness ensures even cooking.

  • Skin-on salmon helps retain moisture but skinless works just as well.

Step-by-Step Instructions

Step 1: Prepare the Salmon

Remove the salmon from the refrigerator 10–15 minutes before cooking. This helps it cook more evenly.

Pat each fillet dry thoroughly with paper towels. Moisture on the surface can prevent proper caramelization and cause the sauce to slide off.

Brush the salmon lightly with olive oil on all sides.

Season evenly with:

  • Salt

  • Black pepper

  • Garlic powder

  • Smoked paprika

Set aside while you prepare the sauce.

Step 2: Make the Bang Bang Sauce

In a medium bowl, combine:

  • Mayonnaise

  • Sweet chili sauce

  • Sriracha

  • Honey (if using)

  • Rice vinegar or lime juice

  • Garlic powder

Whisk until smooth and glossy. Taste and adjust:

  • More sriracha for heat

  • More honey for sweetness

  • A splash of vinegar for brightness

The sauce should be creamy, slightly thick, and pourable.

Step 3: Preheat the Air Fryer

Preheat your air fryer to 390°F (200°C) for 3–5 minutes.

Preheating ensures:

  • Even cooking

  • Better caramelization

  • Reduced sticking

Lightly spray or brush the air fryer basket with oil.

Step 4: Air Fry the Salmon (First Cook)

Place the salmon fillets in the basket, leaving space between each piece. Do not overcrowd.

Cook at 390°F for 6–7 minutes.

This initial cook firms up the salmon and creates a base for the sauce to adhere to.

Step 5: Add the Bang Bang Sauce

Carefully remove the basket.

Using a spoon or brush, generously coat the top of each salmon fillet with Bang Bang sauce. Be generous—this is where the flavor comes from.

If you like extra sauce, reserve some for serving later.

Step 6: Finish Cooking

Return the salmon to the air fryer and cook for an additional 3–5 minutes, until:

  • The sauce is bubbling and lightly caramelized

  • The salmon flakes easily with a fork

  • Internal temperature reaches 125–130°F for medium or 135°F for well-done

Avoid overcooking, as salmon dries quickly.

Step 7: Rest and Garnish

Remove salmon and let it rest for 2 minutes.

Garnish with:

  • Chopped parsley or cilantro

  • Green onions

  • Sesame seeds

  • A squeeze of lime

Texture and Flavor Notes

  • Inside: Moist, tender, flaky

  • Outside: Slightly crisped edges with sticky glaze

  • Flavor: Sweet, creamy, savory, spicy, and umami-rich

The air fryer concentrates the sauce flavors without burning, giving you that golden-orange finish shown in your image.

Serving Suggestions

Classic Pairings

  • Steamed jasmine or basmati rice

  • Garlic butter rice

  • Quinoa or couscous

Vegetable Sides

  • Air fryer broccoli or asparagus

  • Roasted green beans

  • Sautéed bok choy

Creative Uses

  • Flake into tacos with cabbage slaw

  • Serve over a salad with sesame dressing

  • Add to rice bowls with avocado and cucumber

Variations

Spicy Bang Bang Salmon

Increase sriracha to 3 tablespoons and add chili flakes.

Honey Bang Bang Salmon

Add an extra tablespoon of honey for sweeter glaze.

Keto-Friendly Version

Use sugar-free chili sauce and keto mayo.

Crispy Crust Version

Add 2 tablespoons panko breadcrumbs to the sauce before brushing on.

Common Mistakes to Avoid

  1. Skipping drying the salmon – leads to watery sauce

  2. Overcrowding the basket – causes uneven cooking

  3. Too much sauce too early – sauce can burn if added at the start

  4. Overcooking – results in dry salmon

Storage and Reheating

Storage

  • Refrigerate leftovers in an airtight container for up to 3 days.

Reheating

  • Air fryer: 350°F for 3–4 minutes

  • Avoid microwave if possible (softens texture)

Final Thoughts

Air Fryer Bang Bang Salmon is proof that simple ingredients can produce extraordinary results. With minimal prep and a short cooking time, you get bold flavors, perfect texture, and a dish that looks as good as it tastes.

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