Ingredients
Scale
- 1 lb fresh salmon fillet, skin removed and cut into 1-inch chunks
- 1/2 cup cornstarch (or arrowroot powder for gluten-free)
- 1/2 teaspoon salt
- 1/2 teaspoon garlic powder
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon black pepper
- Cooking spray or oil (for air fryer or pan-frying)
- 1/4 cup mayonnaise
- 2 tablespoons sweet chili sauce
- 1 tablespoon sriracha (adjust to taste)
- 1 teaspoon honey or maple syrup (optional)
- 1 teaspoon lime juice (optional)
Instructions
- Pat the salmon chunks dry with paper towels.
- Toss the salmon with salt, garlic powder, paprika, and black pepper.
- Coat the salmon in cornstarch and shake off any excess.
- Choose a cooking method:
- Air Fryer: Preheat to 400°F (200°C), spray basket with oil, cook for 8–10 minutes, shaking halfway.
- Pan-Fry: Heat 2–3 tbsp oil in a nonstick pan, cook salmon 2–3 minutes per side.
- Bake: Preheat to 425°F (220°C), line baking sheet with parchment, bake 12–15 minutes, flipping halfway.
- In a bowl, mix mayo, sweet chili sauce, sriracha, honey, and lime juice to make the sauce.
- Let cooked salmon cool slightly, then toss gently in sauce or serve sauce on the side.
- Optional: Garnish with green onions or sesame seeds.
Notes
To maintain crispiness, pat the salmon dry and don’t overcrowd the pan or fryer. Adjust spice to taste, and feel free to swap in shrimp, tofu, or cauliflower.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Appetizer
- Method: Air Fryer / Bake / Pan-Fry
- Cuisine: American
Nutrition
- Serving Size: 1 portion
- Calories: 380
- Sugar: 5g
- Sodium: 520mg
- Fat: 22g
- Saturated Fat: 4g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 0g
- Protein: 34g
- Cholesterol: 85mg
Keywords: salmon, bang bang sauce, appetizer, spicy, crispy, air fryer, party snack