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.