Description
Crispy air-fried salmon bites coated in a tangy sweet-chili sauce, offering a perfect balance of crunch, umami, and heat. Ready in 20 minutes, this fusion dish blends Korean-inspired flavors with a lighter, protein-packed twist.
Ingredients
1 lb (450g) salmon fillet, cut into 1-inch cubes
1/2 cup all-purpose flour (or gluten-free flour)
1 tsp smoked paprika
1 tsp garlic powder
1/2 tsp salt
1/4 tsp black pepper
2 tbsp olive oil
For the Bang Bang Sauce: 1/4 cup Thai sweet chili sauce
1 tbsp sriracha
1 tbsp honey
1 tsp rice vinegar
1 tsp sesame oil
1 tbsp sesame seeds, toasted
1 green onion, thinly sliced (for garnish)
Optional: 3 tbsp panko breadcrumbs
Optional: 1/4 cup roasted mushrooms, chopped
Optional: 1/4 cup toasted rice crackers, crushed
Instructions
Pat salmon cubes dry with paper towels. In a bowl, mix flour, paprika, garlic powder, salt, and pepper. Dredge salmon in the flour mixture, shaking off excess.
Spray air fryer basket with cooking spray or add 1 tbsp olive oil. Arrange salmon in a single layer in the basket. Air fry at 400°F (200°C) for 7-9 minutes, until golden and crispy.
Meanwhile, Whisk together Bang Bang Sauce ingredients. Adjust sweetness/heat by adding more honey or sriracha as desired.
Toss cooked salmon with remaining 1 tbsp olive oil and any optional additions (panko, roasted mushrooms, rice crackers). Air fry for 1-2 minutes to refresh.
Brush or drizzle Bang Bang Sauce over hot salmon immediately for maximum stickiness. Garnish with sesame seeds and green onions before serving.
Notes
Use gluten-free flour if avoiding gluten. Add roasted mushrooms and rice crackers for extra texture. Adjust sriracha quantity to control heat. Store leftovers in an airtight container for up to 2 days. Reheat in air fryer for 3-4 minutes at 350°F (175°C).
Nutrition
- Serving Size: 6 salmon bites with 2 tbsp sauce
- Calories: 220
- Sugar: 6g
- Sodium: 200mg
- Fat: 12g
- Saturated Fat: 2g
- Carbohydrates: 12g
- Fiber: 1g
- Protein: 20g
- Cholesterol: 60mg