A delicious salmon fillet, cooked to perfection. An awesome, flavor packed sauce. Only ten minutes to cook, with minimal clean up, and a surprisingly low amount of oil. This air fryer bang bang salmon recipe really has it all!
Bang Bang Salmon
We just love the combination of spice and sweetness in this sauce. It really complements the beautifully buttery texture of a great salmon fillet so well. Although the salmon is quite a large predatory fish, it’s very important to pair the right flavors with its naturally mild flavor and texture. Sometimes, strong spices can overwhelm a delicate fish, but this bang bang salmon recipe is really something special. Perhaps best of all, despite the jam packed flavor on offer, it’s made with simple kitchen staples that you probably already have in your pantry. It’s an easy, impressive meal perfect for busy weeknights.
Air Fryer Salmon
It’s easy to make this bang bang salmon in your air fryer or in the oven. The air fryer takes barely any time at all and guarantees a lovely, crispy finish on your salmon fillet. We love this bang bang salmon recipe because it’s…
- Versatile - air fryer or oven friendly
- A family favorite
- With a spicy, zesty kick!
Ingredients You’ll Need
You’ll need a few key ingredients to pull this dish off.
- Firstly, there’s your salmon fillet. We recommend using 4 salmon fillets for this recipe, or using more or fewer if you prefer. It’s nice to use salmon with skin on one side, which helps to hold the salmon together.
- Mayonnaise is a great ingredient for this recipe. We strongly recommend mayo and not Miracle Whip, which has a more sour, sharp taste upon heating. Mayo’s smoother taste is much better for salmon.
- Sweet chili sauce for that kick, with a hint of honey sweetness. It really dresses up the salmon and takes it to another level!
- Sriracha is great here, and you can use more or less if you like depending on your palate. More sriracha equals spicier salmon. Less equals a milder flavor.
- Lime juice adds another depth of flavor.
- Green onions are more of a garnish for this recipe, but they taste great and bring some verdant freshness to the flavor palate.
- Oil spray for air frying salmon. It helps prevent the salmon from sticking to the tray or basket, and gets a crispier finish. Aerosol cans can eat up the enamel on fryer baskets, so we recommend using an oil mister.
How To Make Air Fryer Bang Bang Salmon
- First, you’re going to mix up your mayo, chili sauce, lime juice and sriracha. Mix them well to combine into a smooth sauce of even consistency and color.
- Spread about 1 tablespoon of sauce on top of each fillet, being sure to reserve a bit of the sauce for serving later.
- Now you’re going to place the coated salmon fillets in your air fryer basket, sauce side up. Cook for 8-10 minutes. Larger fillets will need more cooking time, and smaller fillets will need less.
- Once your salmon is fully cooked and opaque, drizzle with the leftover sauce and garnish with green onions, cilantro and red chili if desired. Now your bang bang salmon is ready to serve!
To cook this salmon recipe in the oven, all you need to do is follow the above instructions, but use an oven at 400 degrees. Line a baking sheet with parchment paper. You’ll need to bake the salmon for 12-15 minutes. Otherwise the steps are pretty much identical to using the air fryer!
If you have any leftovers, you can store any uneaten salmon in an airtight container in the fridge for one to two days. Seafood doesn’t keep very long, even in the fridge, so be sure to eat it up as quickly as you can.
This recipe does not freeze well. The sauce can separate and curdle in the freezer and upon thawing, so avoid freezing your leftovers.
This will vary depending on the size of your salmon fillets. Eight to ten minutes should be enough for most fillets. Larger ones will require more cooking time. If you’re using smaller fillets, they won’t need as much time. Avoid the temptation to increase the cooking temperature with larger fillets - more time is all you need to cook salmon through.
You can freeze raw salmon. You cannot freeze cooked salmon. Simply place it in a sealed container or ziploc bag, removing as much air as possible. You can keep the frozen salmon fillets in the freezer for three to four months.
You can! Salmon skin is full of nutrients, and some people love it. It has a somewhat chewy texture so if you don’t like it, you can pull it off the salmon quite easily, assuming your salmon is cooked properly.
You want to serve salmon when it’s cooked through. We’re not making sashimi here, even if our bang bang sauce is somewhat Asian inspired.
Raw salmon has a translucent, darker pinkish orange hue to it. Cooked salmon, on the other hand, is opaque, with a paler color. Your salmon should be that opaque pale pink color all the way through to the center to be sure that it’s cooked all the way through. One way to check this is the fork method.
You simply need to use a fork to press gently against your cooked salmon. It should easily flake, with a clear “grain” to the fish flesh. Uncooked salmon will not flake under pressure, and will resist the fork.
More Salmon Recipes
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