Sweet Bang Bang Salmon with Sweet Chili Sauce

I’m always looking for ways to make salmon more exciting, and this bang bang salmon hits the spot every single time. The crispy, seasoned cubes of fish paired with that sweet and spicy sauce? It’s the kind of dish that makes weeknight dinners feel special without requiring me to spend hours in the kitchen.

The sauce is where the magic happens. It’s creamy from the mayo, sweet from the chili sauce and honey, and has just enough kick from the sriracha to keep things interesting. I love that you can adjust the heat level to your liking – add more sriracha if you’re brave, or dial it back if you’re feeding picky eaters.

The best part? This whole thing comes together in about 30 minutes. Cut your salmon into cubes, toss them in the spice mixture, cook until crispy, and drizzle with that addictive sauce. Serve it over rice or with a simple salad, and dinner is done.

What Kind of Salmon Should I Use?

You can choose farm-raised or wild salmon for this recipe, and both will work great. If all you have access to is frozen salmon, don’t worry – you’ll still be good to go. Most fresh salmon at the supermarket has actually been previously frozen right off the boat anyway, so just make sure it was handled properly by checking for any visible ice crystals or signs of freezer burn. For this recipe, you’ll want to remove the skin before cutting the salmon into bite-sized pieces, since we’re going for crispy, saucy bites rather than that crispy skin texture you’d get from pan-searing a whole fillet.

Options for Substitutions

This recipe is pretty forgiving, so here are some swaps you can make if you need to:

• Salmon: While salmon works great here, you can use other firm fish like cod, halibut, or mahi-mahi. Shrimp also makes a fantastic substitute – just adjust the cooking time since they cook faster than salmon.
• Mayonnaise: Greek yogurt or sour cream can replace mayo if you want a lighter option. Keep in mind the sauce will be tangier and less creamy, but still tasty.
• Thai sweet chili sauce: If you can’t find Thai sweet chili sauce, mix ¼ cup of apricot or peach preserves with 1 teaspoon of rice vinegar and a pinch of red pepper flakes for a similar sweet-spicy flavor.
• Sriracha: Any hot sauce works here – try Frank’s RedHot, sambal oelek, or even a dash of your favorite chili garlic sauce. Just taste and adjust based on your heat preference.
• Lime juice: Lemon juice is a fine substitute and will give you that same bright, citrusy kick.

Watch Out for These Mistakes While Cooking

The biggest mistake when making bang bang salmon is overcrowding the air fryer basket, which prevents proper air circulation and leaves you with unevenly cooked, steamed fish instead of crispy pieces – cook in batches if needed, leaving space between each piece.

Overcooking salmon is another common issue that turns it dry and chalky, so start checking at the 8-minute mark and look for salmon that’s just opaque in the center with a slight flake.

If you’re adding the sauce before cooking, you’ll end up with a burnt, sticky mess instead of that signature glossy coating, so always toss the salmon with the bang bang sauce after it comes out of the air fryer.

For extra crispy results, pat your salmon pieces completely dry with paper towels before seasoning, as any moisture on the surface will create steam rather than that nice golden exterior you’re looking for.

What to Serve With Bang Bang Salmon?

This sweet and spicy salmon pairs perfectly with fluffy white rice or coconut rice to soak up all that amazing sauce. I love serving it over a bed of mixed greens or alongside some quick stir-fried vegetables like broccoli, snap peas, and bell peppers. For a more filling meal, try it with some crispy roasted potatoes or even in lettuce wraps for a lighter option. A side of cucumber salad with rice vinegar dressing is also a great way to balance out the richness of the mayo-based sauce.

Storage Instructions

Store: Keep any leftover bang bang salmon in an airtight container in the fridge for up to 3 days. I like to store the salmon and sauce separately so the fish doesn’t get too soggy. Just drizzle the sauce over when you’re ready to eat again.

Freeze: You can freeze the cooked salmon pieces without the sauce for up to 2 months. The bang bang sauce doesn’t freeze well because of the mayo, so I’d recommend making it fresh when you’re ready to serve. Just thaw the salmon in the fridge overnight before reheating.

Reheat: Warm up the salmon in a skillet over medium heat for a few minutes until heated through, or bake it at 350°F for about 10 minutes. The microwave works too, but the texture won’t be quite as good. Add fresh sauce after reheating for the best flavor.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 1550-1700
• Protein: 110-125 g
• Fat: 105-120 g
• Carbohydrates: 38-48 g

Ingredients

For the salmon:

• 1.5 lb salmon (cut into 1-inch cubes for even cooking)
• 1 tbsp olive oil
• 1.5 tsp garlic powder
• 1 tsp onion powder
• 1.5 tsp smoked paprika
• 3/4 tsp salt
• 1/2 tsp pepper
• 1/4 tsp cayenne pepper
• 1 tbsp cornstarch (for extra crispiness)

For the sauce:

• 1/2 cup mayonnaise
• 1/4 cup sweet chili sauce
• 1.5 tbsp sriracha
• 1 tbsp honey
• 1 tbsp lime juice (freshly squeezed)
• 1/2 tsp rice vinegar

Step 1: Prepare the Bang Bang Sauce

• 1/2 cup mayonnaise
• 1/4 cup sweet chili sauce
• 1.5 tbsp sriracha
• 1 tbsp honey
• 1 tbsp lime juice
• 1/2 tsp rice vinegar

Combine mayonnaise, sweet chili sauce, sriracha, honey, lime juice, and rice vinegar in a bowl, whisking until smooth and well combined.

The sauce should have a vibrant orange-red color and balanced sweet-spicy-tangy flavor.

Set aside while you prepare the salmon.

I like to taste a small spoonful and adjust the heat level with more sriracha or the sweetness with a touch more honey if needed—this ensures the sauce perfectly complements your salmon.

Step 2: Season and Coat the Salmon

• 1.5 lb salmon, cubed
• 1 tbsp olive oil
• 1.5 tsp garlic powder
• 1 tsp onion powder
• 1.5 tsp smoked paprika
• 3/4 tsp salt
• 1/2 tsp pepper
• 1/4 tsp cayenne pepper
• 1 tbsp cornstarch

Pat the salmon cubes dry with paper towels to remove excess moisture—this is crucial for achieving a crispy exterior in the air fryer.

In a separate bowl, combine olive oil, garlic powder, onion powder, smoked paprika, salt, pepper, cayenne, and cornstarch.

Add the salmon cubes to the seasoning mixture and toss gently until every piece is evenly coated.

The cornstarch will help create that signature crispy, almost fried texture that makes bang bang salmon so addictive.

Step 3: Air Fry the Salmon to Crispy Perfection

• seasoned salmon cubes from Step 2

Preheat your air fryer to 400°F for 3 minutes.

Arrange the seasoned salmon cubes in a single layer in the air fryer basket—don’t overcrowd them, as air circulation is key to even crisping.

Air fry for 8-10 minutes, shaking the basket halfway through cooking to ensure all sides get golden and crispy.

The salmon is done when the edges are deeply browned and the flesh is cooked through but still tender inside.

Step 4: Toss and Serve

• cooked salmon cubes from Step 3
• bang bang sauce from Step 1

Transfer the crispy salmon from the air fryer to a serving plate or bowl.

Immediately drizzle the bang bang sauce from Step 1 over the hot salmon, or toss gently to coat evenly depending on your preference.

Serve right away while the salmon is still warm and the exterior maintains its crispiness—the contrast between the crispy salmon and creamy, tangy-spicy sauce is what makes this dish so craveable.

Sweet Bang Bang Salmon with Sweet Chili Sauce

Delicious Sweet Bang Bang Salmon with Sweet Chili Sauce recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Servings 4 servings

Calories 1625 kcal

Ingredients

  

For the salmon

• 1.5 lb salmon (cut into 1-inch cubes for even cooking)
• 1 tbsp olive oil
• 1.5 tsp garlic powder
• 1 tsp onion powder
• 1.5 tsp smoked paprika
• 3/4 tsp salt
• 1/2 tsp pepper
• 1/4 tsp cayenne pepper
• 1 tbsp cornstarch (for extra crispiness)

For the sauce

• 1/2 cup mayonnaise
• 1/4 cup sweet chili sauce
• 1.5 tbsp sriracha
• 1 tbsp honey
• 1 tbsp lime juice (freshly squeezed)
• 1/2 tsp rice vinegar

Instructions

 

• Combine mayonnaise, sweet chili sauce, sriracha, honey, lime juice, and rice vinegar in a bowl, whisking until smooth and well combined. The sauce should have a vibrant orange-red color and balanced sweet-spicy-tangy flavor. Set aside while you prepare the salmon. I like to taste a small spoonful and adjust the heat level with more sriracha or the sweetness with a touch more honey if needed—this ensures the sauce perfectly complements your salmon.
• Pat the salmon cubes dry with paper towels to remove excess moisture—this is crucial for achieving a crispy exterior in the air fryer. In a separate bowl, combine olive oil, garlic powder, onion powder, smoked paprika, salt, pepper, cayenne, and cornstarch. Add the salmon cubes to the seasoning mixture and toss gently until every piece is evenly coated. The cornstarch will help create that signature crispy, almost fried texture that makes bang bang salmon so addictive.
• Preheat your air fryer to 400°F for 3 minutes. Arrange the seasoned salmon cubes in a single layer in the air fryer basket—don't overcrowd them, as air circulation is key to even crisping. Air fry for 8-10 minutes, shaking the basket halfway through cooking to ensure all sides get golden and crispy. The salmon is done when the edges are deeply browned and the flesh is cooked through but still tender inside.
• Transfer the crispy salmon from the air fryer to a serving plate or bowl. Immediately drizzle the bang bang sauce from Step 1 over the hot salmon, or toss gently to coat evenly depending on your preference. Serve right away while the salmon is still warm and the exterior maintains its crispiness—the contrast between the crispy salmon and creamy, tangy-spicy sauce is what makes this dish so craveable.