This Bang Bang Salmon features flavour-packed salmon bites tossed in a sweet and spicy sauce made from sweet chili, sriracha, and lime juice. Optional to serve it on some crispy rice crackers!
It’s a quick and delicious dish perfect for any meal.
Bang Bang Salmon
Ingredients
Salmon Bites
- 1 ½ pounds/680g salmon fillets skin removed, cut into bite-sized pieces
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp smoked paprika
- ½ tsp salt
- ½ tsp black pepper
- ¼ tsp cayenne pepper, optional for extra heat
- 1 tbsp black and white sesame seeds, optional for sprinkling on top
- 1 spring onion, sliced, optional for sprinkling on top
Bang Bang Sauce
- ½ cup mayonnaise
- ¼ cup sweet chili sauce
- 1 tbsp sriracha sauce adjust to taste
- 1 tbsp lime juice
Rice Crackers (Optional)
- 6 rice paper sheets, cut into quarters
- 1 cup avocado oil
- 1 tsp salt
Instructions
- Salmon Bites: In a large bowl, combine the salmon bites, olive oil, garlic powder, onion powder, smoked paprika, salt, black pepper, and cayenne pepper. Toss until the salmon bites are evenly coated with the seasonings.Preheat your air fryer to 400°F (200°C) for about 3 minutes.Place the salmon bites in the air fryer basket in a single layer, making sure they are not overcrowded. You may need to cook them in batches. Air fry the salmon bites for 8-10 minutes, shaking the basket halfway through, until the salmon is cooked through and crispy on the edges.Transfer the cooked salmon bites to a serving platter and drizzle with the Bang Bang sauce. Serve the remaining sauce on the side for dipping.
- Bang Bang Sauce: In a small bowl, whisk together the mayonnaise, sweet chilli sauce, sriracha, and lime juice until well combined. Set aside.
- Rice Crackers: heat oil over high heat in a small pot, the oil should be about 1cm deep. Drop rice paper sheets into the pot one by one, it will instantly puff up. Place on a paper towel lined tray to cool and soak up excess oil. Season with a little salt.
- To serve, drizzle salmon with bang bang sauce, and sprinkle with sesame seeds and spring onions. Serve on top of rice crackers for extra crunch.
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