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Crispy, flavorful, and coated in a creamy, sweet, and spicy sauce-these Air Fryer Bang Bang Salmon Bites are about to become your new favorite quick dinner! Made in the air fryer, this easy recipe brings restaurant-quality flavor to your kitchen in just 20 minutes.
What Makes These Bang Bang Salmon Bites So Irresistible
I created this recipe after my family kept requesting salmon but wanted “something different” than our usual garlic lemon herb salmon version (delicious if I do say so!). After testing multiple cooking methods, I discovered that the air fryer creates the most amazing texture-crispy edges with a perfectly cooked, moist center. The bang bang sauce adds that creamy, sweet-spicy element that makes these bites absolutely irresistible.
I grew up going to Bone Fish Grill and absolutely LOVED their Bang Bang shrimp! This recipe is a play on that, except using marinated salmon cubes crisped up in the air fryer, then topped with a delicious creamy sauce. Traditional Bang Bang Sauce is made with mayo, sweet chili sauce and sriracha. For this version, I use coconut aminos, hot sauce, ketchup, and honey to create similar flavors, but gluten free! Salmon is also a great source of protein and those heart-healthy omega-3 fatty acids, making these bites as nutritious as they are delicious!
I’ve found that this method of cooking salmon results in much juicier bites than baking, similar to how my air fryer chicken nuggets stay tender inside while getting crispy outside. Whether you’re a seasoned cook or just starting out, these salmon bites are foolproof and guaranteed to impress the whole family.
Ingredients You’ll Need
For the Salmon:
- Salmon fillets – Wild-caught salmon provides the best flavor and texture for air frying. Look for center-cut pieces with good marbling. Atlantic salmon works well too, but has a milder flavor than sockeye or king salmon.
- Sesame seeds – Adds a delicate crunch and nutty flavor to the finished dish.
- Green onion – Provides a fresh, mild onion flavor and beautiful color contrast.
- Jasmine rice – The perfect base for soaking up all that delicious sauce.
- Green beans – A simple side that complements the rich flavors of the salmon.
For the Marinade & Bang Bang Sauce:
- Coconut aminos – A gluten-free soy sauce alternative that adds natural sweetness and umami flavor.
- Hot sauce – Provides heat without overwhelming the other flavors; Frank’s RedHot works perfectly.
- Ketchup – Adds a subtle tomato sweetness and helps thicken the sauce.
- Honey – Balances the heat with natural sweetness. Substitute date syrup for Whole30.
- Rice vinegar – Adds brightness and tang to cut through the richness.
- Sesame oil – Delivers authentic Asian flavor with just a small amount.
- Garlic powder – Distributes garlic flavor evenly throughout the marinade.
- Salt – Enhances all the other flavors in the dish.
- Crushed red pepper – Adds a customizable level of heat to the sauce.
- Mayo – Creates richness and body in the bang bang sauce.
- Greek yogurt – Lightens the sauce while adding tanginess, similar to how I use it in my Healthy Chicken Salad. Omit this for dairy free and use all mayo instead!
These simple ingredients combine to create these crispy bang bang salmon bites that are bursting with flavor. Jump to the full printable recipe card below for more detailed info!
Let’s Make These Bang Bang Salmon Bites!
The combination of tender salmon with that irresistible bang bang sauce creates the perfect balance of sweet, spicy, and savory in every bite! These crispy salmon bites are perfect for busy weeknights when you need a delicious meal that doesn’t take hours to prepare.
Step 1: Make the Marinade. Grab a small bowl and whisk together coconut aminos, hot sauce, ketchup, honey, rice vinegar, sesame oil, garlic powder, salt, and crushed red pepper. The marinade should have a rich amber color with flecks of red from the crushed red pepper. You’ll catch wafts of sweet, tangy, and spicy aromas that hint at the flavor to come.
Step 2: Marinate the Salmon. Pat salmon completely dry with paper towels (this is key for the marinade to stick!). Cut the salmon into bite-sized pieces using a sharp knife, about 1-inch cubes. Add the cubed salmon to a separate larger bowl. Pour HALF the marinade over the salmon and gently toss to coat. Let the salmon marinate for 10 minutes at room temperature - no longer, or the acid will start “cooking” the fish.
Step 3: Make the Bang Bang Sauce. To the bowl with the remaining half of the (unused) marinade, add mayo and Greek yogurt. Whisk thoroughly until you have a creamy, smooth Bang Bang sauce. If your sauce seems too thin, add a little more mayo or yogurt until it reaches your desired thickness. Place in the refrigerator until ready to serve.
Step 4: Preheat the Air Fryer. Set your air fryer to 400°F and preheat for 3 minutes. Spray the bottom of the basket with cooking spray to prevent sticking. This step is crucial for getting that perfect crust on the outside of the salmon! Add the salmon to the air fryer basket in a single layer-work in batches if needed to prevent overcrowding!
Step 5: Air Fry the Salmon. Air fry for 10-12 minutes, CAREFULLY tossing/shaking the salmon halfway through. Look for nicely browned, crispy edges but don’t overcook or they’ll dry out. The salmon should turn golden brown and reach an internal temperature of 145°F. They’re done when they flake easily with a fork but still look moist. Your kitchen will fill with an irresistible savory-sweet aroma as they cook.
Step 6: Serve & Enjoy. Serve the salmon bites over steamed jasmine rice with cooked green beans on the side. Drizzle generously with the chilled Bang Bang sauce, then sprinkle with sesame seeds and chopped green onions.
Tips for Foolproof Salmon Bites
After making this recipe multiple times, I’ve gathered some helpful tips to ensure your Bang Bang Salmon Bites turn out perfectly:
- Salmon Selection? If you’re new to cooking salmon, look for fillets with consistent thickness for even cooking. I find that wild Alaskan salmon has the best flavor for this recipe, but any variety will work. Just adjust your cooking time if using thinner pieces.
- Dry Salmon Dilemma? If your salmon turned out dry in previous attempts, you likely overcooked it. Salmon cooks quickly, so check it at the 10-minute mark-especially if your air fryer runs hot. It should be just opaque in the center.
- Marinade Not Sticking? The key is to pat the salmon completely dry with paper towels. Moisture is the enemy of a good sauce coating! I learned this trick when developing my Pan Seared Chilean Sea Bass recipe.
- Sauce Too Runny? Add more mayo one tablespoon at a time until it reaches your desired thickness. The yogurt adds tang but thins the sauce.
- Not Crispy Enough? You probably overcrowded the air fryer. Cook in batches for maximum crispiness, even if it takes a few extra minutes. Just like with my Air Fryer Potato Wedges, space is crucial for that perfect texture.
- Too Spicy or Not Spicy Enough? Adjust the crushed red pepper and hot sauce to your taste. For milder sauce, reduce to ¼ tsp red pepper. For extra kick, add a squeeze of sriracha sauce to give your salmon bites a spicy kick that everyone will love.
- Salmon Turned Out Mushy? This usually happens when there’s too much moisture. Make sure to pat the salmon completely dry and don’t use too much marinade - a light coating is perfect.
Serving Ideas
Besides jasmine rice and green beans, try butter lettuce wraps for a low-carb option. They’re also delicious with roasted broccoli, cucumber salad, or cauliflower rice for a lighter meal.
They also make amazing crispy salmon bowls. Simply serve over rice with your favorite vegetables and a sprinkle of black pepper and sesame seeds. Don’t forget to add extra sauce for a restaurant-quality meal right at home!
Plus, these versatile salmon bites can be adapted for any occasion:
- Spring/Summer: Serve over a chilled cucumber salad with sliced avocado for a refreshing meal. This Instant Pot coconut rice would be delicious, too!
- Fall/Winter: Pair with roasted sweet potatoes and Brussels sprouts for a heartier dinner option.
- Game Day/Entertaining: Make smaller bites and serve with toothpicks as an appetizer.
Commonly Asked Questions
Yes, but thaw completely and pat thoroughly dry with paper towels before cutting and marinating. Frozen salmon that’s not fully thawed will release too much moisture during cooking and won’t get crispy in the air fryer.
Bake in the oven at 425°F for 12-15 minutes on a baking sheet, flipping halfway through. The salmon won’t be quite as crispy, but will still be delicious. You could also use the broiler for the last 1-2 minutes to add some crispiness.
Prepare the sauce up to 3 days ahead and store in the refrigerator. Cut the salmon and store separately, but cook fresh when ready to eat. If reheating leftovers, use the air fryer at 350°F for 2-3 minutes to revive the crispy texture without drying out the fish.
The combination of mayo (richness) and Greek yogurt (tanginess) creates the perfect creamy base, while the marinade adds complex flavors without needing a ton of ingredients. Unlike many restaurant versions that use just mayo, this lighter version has all the flavor with less calories. For those avoiding soy sauce, the coconut aminos provide that umami flavor while keeping the recipe gluten-free.
The salmon should reach an internal temperature of 145°F. If you don’t have a thermometer, look for salmon that flakes easily with a fork but still appears slightly translucent in the center. It should look moist, not dry or white throughout.
More Delicious Salmon Recipes
Southwest Keto Salmon Patties with Avocado Aioli
Thai Curry Salmon Gluten Free Ramen
Blackened Salmon Tacos with Pineapple Salsa
The Best Bang Bang Salmon Bites
Equipment
- Air Fryer oven method listed below!
Ingredients
- 4 6 oz salmon fillets, skin removed and cut into 1-inch cubes
- sesame seeds, for garnish
- diced green onion, for garnish
- Jasmine rice, for serving
- Cooked green beans, for serving
Marinade & Bang Bang Sauce
- ¼ cup coconut aminos
- 1 tbsp hot sauce
- 1 tbsp ketchup
- 1 tbsp honey
- 1 tsp rice vinegar
- 2 tsp sesame oil
- 1 tsp garlic powder
- ½ tsp salt
- ½ tsp crushed red pepper
- ⅓ cup mayo
- ⅓ cup plain non-fat Greek yogurt
Instructions
- Combine the coconut aminos, hot sauce, ketchup, honey, rice vinegar, sesame oil, garlic powder, salt, and crushed red pepper in a bowl and whisk.
- Add the cubed salmon to another larger bowl and pour HALF the marinade over top. Toss to combine and let the salmon marinate for 10 minutes.
- To the bowl with the remaining ½ of the (unused) marinade, add ⅓ cup mayo and ⅓ cup plain non-fat Greek yogurt. Whisk to combine until you have a creamy Bang Bang sauce. If your sauce is too thin, feel free to add a little more mayo or yogurt until it's thickened to your liking. Place in the fridge until ready to serve.
- Preheat your air fryer to 400 degrees for 3 minutes. Spray the bottom of the basket with avocado oil and add the salmon in a single layer (cooking in batches if needed).
- Air fry for 10-12 minutes, CAREFULLY tossing/shaking the salmon halfway through, until desired level of crispiness has been reached/they brown evenly. They should be nicely browned and crispy.
- Serve the salmon with steamed white rice, cooked green beans, and a drizzle of the Bang Bang sauce. Garnish with sesame seeds and chopped green onions and enjoy!
Notes
- Nutrition info is for 1 serving = ¼ of the total salmon, marinade, and sauce.
- For Whole30: Replace honey with date syrup, use all mayo, and serve with cauliflower rice.
- For Dairy Free: Use all mayo and omit the Greek yogurt.
- Storage: Refrigerate leftovers for up to 2 days.
- Reheating: Air fry at 350°F for 2-3 minutes to restore crispiness.
- Baked option: Bake in the oven at 425°F for 12-15 minutes on a baking sheet, flipping halfway through. The salmon won’t be quite as crispy, but will still be delicious. You could also use the broiler for the last 1-2 minutes to add some crispiness.
Nutrition
All nutrition facts are an estimate and automatically calculated. While I fact check them using My Fitness Pal, please note that they may not always be 100% accurate and depend on ingredients used. Weigh your total and divide by the number of servings for the most accurate grams per serving size.
This recipe was not only simple, but absolutely the best salmon I have ever had! Restaurant quality with clean ingredients. YUM!!
Excellent! A favorite of ours! 👌🤗
Amazing! The whole family devoured it!! Another Mary’s whole life recipe added to our weekly rotation ☺️
This worked exactly as written, thanks! As usual, Mary’s recipes are easy to prepare, use ingredients I typically already have on hand, and they taste delicious.
Mary’s recipes are so good! I completed my first Whole30 five years ago and that’s how I discovered her recipes. After trying three of her recipes that were absolutely delicious. I had to order her cookbook. And of course when her second book came out, I ordered it immediately! I’ve never owned a cookbook where I repeatedly cook 90% of the recipes. Her recipes are how I convinced my husband to do Whole30.
I use your recipes on mobile, and I just have to say I literally cannot view the recipe because so many video ads take over the screen. It’s so frustrating. Just thought you’d want to know, it really interrupts the experience of trying to view ingredients, method and cook when I’m having to cancel out ads and the help/search AI pop-up every other second. It’s too much!
Hi Jessica – thanks for your feedback! I am so sorry – will definitely talk to my ad company about this. Just a note – if you hit “print recipe” it will take you to an ad-free page where you can view the recipe on mobile with zero ads. 🙂
This is my new favorite!! I don’t have an air frier, so I just baked the salmon, but the marinade and sauce overtop were amazing!! This and the Fresh Salmon Quinoa Bowl with Honey Lime Dressing recipes are the best!
Thanks Julie!!
My family loved this!
I was so happy with how this recipe came out. It’s all the flavors I love and was even pleasantly surprised when I had left over sauce. Will absolutely be making again, probably too many times! 😂🙌🔥
Thank you for sharing your recipes. I really appreciate your time and effort in posting so many variations to each recipe to accomodate different palates plus the nutrition information. I haven’t made this as yet but am saving it for my next salmon dinner.