Bang Bang Salmon

This delicious bang bang salmon is the perfect weeknight dinner, taking just 20 minutes! Serve it up in a rice bowl with your favourite toppings if you like, just make sure to drizzle over that extra yummy bang bang sauce!

Course Main Course

Cuisine American, Australian

Prep Time 10

Cook Time 10

Total Time 20

Servings servings

Calories 439kcal

Author Sally

Equipment

air fryer

Ingredients

For the bang bang sauce:

½ cup mayonnaise
4 tablespoons sweet chilli sauce
1-2 tablespoons sriracha to taste
2 teaspoons rice wine vinegar

For the salmon:

500 grams salmon fillets approx 4 fillets
1 tablespoon olive oil
1 teaspoon garlic powder
1 teaspoon smoked paprika
½ teaspoon onion powder
Salt & pepper

Instructions

In a small bowl, whisk together the mayonnaise, sweet chilli sauce, sriracha, and rice wine vinegar until smooth. Set aside.
Remove the skin from the salmon fillets if needed, then cut into bite-sized cubes. Place in a medium bowl and drizzle with olive oil. Add garlic powder, smoked paprika, onion powder, salt and pepper, and toss to coat evenly.
Spoon about ¼ cup of the bang bang sauce over the seasoned salmon and gently mix until the pieces are coated.
Preheat the air fryer to 200°C (400°F). Arrange the salmon pieces in a single layer in the basket with space between each one. Air fry for 6 minutes, or until the salmon is just cooked through and starting to caramelise at the edges.
Serve the bang bang salmon in a rice bowl with edamame, cucumber and avocado if you like. Drizzle over extra bang bang sauce and sprinkle with sesame seeds to finish.

Notes

Serving Suggestion: serve as bang bang salmon rice bowls. Serve the cooked salmon over rice with edamame (I just buy the packet of frozen, shelled edamame from the freezer section), avocado, cucumber, and some cooked rice. Drizzle extra bang bang sauce over the top.

Storage Instructions: leftover cooked salmon can be stored in an airtight container in the fridge for up to 3 days, and any leftover bang bang sauce can be kept in the fridge for up to 5 days.

Reheating: You can reheat the salmon in the air fryer for 3-4 minutes or microwave in short bursts until warmed through. But it's also just as delicious served cold!

Oven Baked Method: Preheat your oven to 200°C (400°F). Line a baking tray with baking paper and lightly spray or brush with oil. Arrange the coated salmon pieces in a single layer, spaced out so they bake evenly. Bake for 10-12 minutes, or until the salmon is just cooked through and starting to caramelise at the edges. For extra colour, you can switch to the grill (broiler) for the final minute.

Nutrition