Bang Bang Salmon Bites
Tender, bite-sized salmon cubes are seasoned with garlic, paprika, honey, and olive oil, then air fried or baked and served with a creamy, tangy, spicy bang bang sauce.
Equipment
- large bowl
- air fryer
- large sheet pan For the oven-baked method
- parchment paper For the oven method or air fryer liner
- serving plate
Ingredients
- 1 lb center-cut Atlantic salmon fillet, skin removed and diced to 1-inch chunks
- 0.5 tsp coarse sea salt
- 0.5 tsp garlic powder
- 1/4 tsp smoked paprika or sweet paprika
- 1/8 tsp ground black pepper
- 1-2 tsp honey, optional
- 1 tbsp olive oil
- olive oil spray, for the air fryer basket
- 1/2 cup Kewpie mayonnaise
- 3 tbsp rice vinegar
- 1/2-1 tsp hot sauce or sriracha, sweet chili sauce
- 0.2 oz garlic, grated or crushed, about 1 large clove
- 1/2 tbsp light soy sauce or 1 tbsp coconut aminos and omit the sugar below
- 1/2 tsp sugar
- 1.5 tbsp ketchup
- 2 pinches coarse sea salt
- 1 bulb scallion, chopped or chive
- toasted white and black sesame seeds or furikake
Instructions
- Remove the salmon skin (or ask your fishmonger to do this). Dice the fillet into 1-inch (2.5 cm) cubes and place them in a large bowl.
- Season the salmon with salt, garlic powder, paprika, black pepper, honey, and olive oil. Gently toss until the pieces are evenly coated.
- Lightly spray the air fryer basket with olive oil. Add the salmon cubes in a single layer, leaving a little space between each piece. Cook in batches if needed.
- Air fry at 350°F (177°C) for 8 minutes.
- While the salmon cooks, prepare the bang bang sauce by mixing all the sauce ingredients in a bowl until smooth.
- Once done, open the basket and wait about 10 seconds before removing the salmon. This brief pause lets the salmon contract slightly, which helps it release from the basket more easily. Carefully transfer the cubes to a serving plate so they don’t break apart.
- Line a large sheet pan with parchment paper. Arrange the salmon cubes in a single layer with a little space between each piece.
- Bake on the top rack at 400°F (204°C) for 10–12 minutes, until just cooked through.
- Garnish the salmon bites with scallions (or chives) and sesame seeds. Drizzle with some bang bang sauce and serve the remaining sauce on the side. Serve warm.
Notes
Center-cut Atlantic or king salmon gives the best texture, though steelhead trout also works well. Store salmon and sauce separately; the sauce keeps refrigerated for up to 5 days and the salmon is best within 3 days. For air frying with parchment, preheat first, then add the parchment and salmon on top so the paper cannot lift and burn.