If you’re looking for a fresh, exciting way to serve salmon, this Bang Bang Salmon is about to become a favorite in your kitchen. Bite-sized pieces of salmon are cooked until golden and slightly crisp, then coated in a creamy, sweet, and gently spicy sauce that’s completely irresistible.
What makes this dish stand out is the contrast in textures and flavors. The salmon is tender on the inside with crisp edges, while the sauce brings together sweetness, tang, and a little heat in every bite. Paired with a vibrant cucumber and avocado salad, it feels both indulgent and refreshing at the same time.
Best of all, this recipe is quick and flexible. Whether you use an air fryer, stovetop, or oven, you can have a restaurant-style meal on the table in about 30 minutes—perfect for busy nights when you still want something special.
Why You’ll Love This Recipe
This dish is fast, flavorful, and incredibly versatile. It works just as well for a relaxed weeknight dinner as it does for serving guests, and the sauce alone is worth making again and again.
Ingredients
For the bang bang sauce:
- 1 cup whole-egg mayonnaise
- ¼ cup sweet chilli sauce
- 1 tablespoon sriracha or hot chilli sauce (optional)
- 1 tablespoon honey
- 1 tablespoon fresh lime juice
For the salmon:
- 4 salmon fillets, cut into bite-sized cubes
- 1 teaspoon sweet paprika
- 1 teaspoon onion powder
- ¼ teaspoon black pepper
- 1 tablespoon soy sauce or tamari
- 2 tablespoons olive oil
For the cucumber and avocado salad:
- 2 small cucumbers, sliced
- 1 avocado, diced
- 1 spring onion, finely chopped
- Fresh coriander, chopped
- 1 cup edamame beans, thawed
- 3 tablespoons olive or avocado oil
- 1 tablespoon soy sauce or tamari
- 1 tablespoon rice vinegar
- 1 tablespoon sesame oil (optional)
- 1 teaspoon grated fresh ginger (optional)
To serve:
- Steamed rice
- Lime wedges (optional)
Instructions
- In a small bowl, whisk together the mayonnaise, sweet chilli sauce, sriracha (if using), honey, and lime juice until smooth. Set aside.
- In a large bowl, combine the salmon cubes with paprika, onion powder, black pepper, soy sauce, and olive oil. Toss gently to coat.
- Add a small portion of the prepared sauce to the salmon and mix lightly so each piece is coated. Reserve the remaining sauce for serving.
- Choose your preferred cooking method:
- Air fryer: Preheat to 200°C (400°F). Arrange the salmon in a single layer and cook for 8–10 minutes, turning halfway through.
- Pan-fry: Heat a non-stick pan over medium-high heat and cook the salmon for 6–8 minutes, turning to brown all sides.
- Oven: Preheat to 220°C (425°F). Arrange on a lined tray and bake for 12–15 minutes, turning halfway through. For extra crispiness, broil for 2–3 minutes at the end.
- While the salmon cooks, prepare the salad by combining the cucumber, avocado, spring onion, coriander, and edamame in a bowl.
- Drizzle with oil, soy sauce, rice vinegar, sesame oil, and ginger if using. Toss gently to combine and chill until ready to serve.
- Divide the cooked rice into serving bowls, then top with the crispy salmon pieces.
- Drizzle generously with the reserved bang bang sauce or serve it on the side for dipping.
- Add the fresh salad alongside and finish with extra spring onion and a squeeze of lime if desired.
Tips / Notes
Cutting the salmon into cubes gives more surface area, which helps create those delicious crispy edges. If you prefer, you can use whole fillets, though the texture will be slightly different.
Don’t skip adding a little sauce to the salmon before cooking—it enhances flavor and helps create a lightly caramelized finish.
You can easily adjust the heat level by increasing or reducing the chilli sauce. For a milder version, simply leave it out.
Storage Instructions
Store the salmon, sauce, and salad separately in airtight containers in the refrigerator for up to 2 days. Reheat the salmon gently in the oven, air fryer, or pan, or enjoy it cold.
The sauce keeps well in the fridge for up to a week, making it great for other meals.
Serving Suggestions
These salmon bowls are perfect served over steamed rice, but they also work beautifully in wraps, tacos, or even sushi-style bowls. Leftover salmon can be flaked into salads for a quick and flavorful lunch the next day.
Crispy Bang Bang Salmon Bites
Ingredients
Method
- In a small bowl, whisk together the mayonnaise, sweet chilli sauce, sriracha (if using), honey, and lime juice until smooth. Set aside.
- In a large bowl, combine the salmon cubes with paprika, onion powder, black pepper, soy sauce, and olive oil. Toss gently to coat.
- Add a small portion of the prepared sauce to the salmon and mix lightly so each piece is coated. Reserve the remaining sauce for serving.
- Choose your preferred cooking method:
- Air fryer: Preheat to 200°C (400°F). Arrange the salmon in a single layer and cook for 8–10 minutes, turning halfway through.
- Pan-fry: Heat a non-stick pan over medium-high heat and cook the salmon for 6–8 minutes, turning to brown all sides.
- Oven: Preheat to 220°C (425°F). Arrange on a lined tray and bake for 12–15 minutes, turning halfway through. For extra crispiness, broil for 2–3 minutes at the end.
- While the salmon cooks, prepare the salad by combining the cucumber, avocado, spring onion, coriander, and edamame in a bowl.
- Drizzle with oil, soy sauce, rice vinegar, sesame oil, and ginger if using. Toss gently to combine and chill until ready to serve.
- Divide the cooked rice into serving bowls, then top with the crispy salmon pieces.
- Drizzle generously with the reserved bang bang sauce or serve it on the side for dipping.
- Add the fresh salad alongside and finish with extra spring onion and a squeeze of lime if desired.
Notes