Air Fryer Bang Bang Salmon
There are some meals that just hit the spot every single time, and this Bang Bang Salmon is firmly at the top of that list for me. It’s the kind of dish we turn to when the day has been long and we need something deeply satisfying without spending an age in the kitchen. We’re talking about beautifully flaky salmon with irresistibly crispy edges, cooked to perfection in the air fryer, and then generously drizzled with a creamy, sweet, and spicy sauce that will have you scraping the plate clean.
The magic really happens in two places: the air fryer and the sauce. The air fryer works wonders on the salmon, creating a texture that’s difficult to replicate in a conventional oven – tender and moist on the inside, with a slight, delicious crust on the outside. Then comes the sauce. It’s a luscious blend of creamy mayonnaise, sweet chilli, and a lively kick of sriracha. This is my go-to recipe when I need something quick but impressive. It feels special enough for a Friday night treat but is straightforward enough for a Tuesday evening when you’re short on time.
This is a seafood recipe for anyone who adores bold flavours. It’s for the busy home cook who wants maximum impact for minimal effort, and it’s for anyone looking to make their air fryer work a little harder. It’s as satisfying as our famous Garlic Parmesan Chicken Pasta but comes together in a fraction of the time, making it a true weeknight winner in our house.
Recipe Overview
This recipe delivers incredibly moist and flaky salmon with a delightful crispy exterior, all thanks to the air fryer. The real star, however, is the signature Bang Bang sauce – a simple but powerfully flavourful concoction that’s creamy, sweet, and spicy all at once. After a few tests, I found that adding a tiny dusting of cornflour to the salmon before cooking is the secret to getting those edges extra crisp without any heavy batter. It’s a small step that makes a huge difference.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Servings: 2 people
- Difficulty: Easy
Why You’ll Love This Bang Bang Salmon
- Genuine Flavour: The sauce is the heart of this dish. The rich, full-fat mayonnaise creates a creamy base, the sweet chilli sauce adds a sticky sweetness, and the sriracha brings a warm, tingling heat that you can dial up or down. A squeeze of fresh lime juice cuts through the richness and brightens everything up.
- Ready in Under 20 Minutes: From start to finish, this entire meal comes together in about 20 minutes, making it a fantastic option for those evenings when time is not on your side.
- Flexible Recipe: Don’t have sriracha? Any similar chilli sauce will work. You can swap the salmon for king prawns, chicken breast chunks, or even firm tofu for a vegetarian alternative. The sauce is wonderfully versatile.
- Great for Midweek Dinners: This dish feels a bit indulgent, but it’s so speedy to prepare that it works beautifully for a midweek meal when you crave something more exciting than your usual repertoire.
- Family Tested: I make this at least once a week – it’s become a family favourite. The vibrant flavours always get compliments, and everyone loves customising the spice level of their own sauce.
Ingredients You’ll Need
For this recipe, starting with good quality ingredients makes all the difference. I recommend using salmon fillets that are roughly the same thickness to ensure they cook evenly. For the sweet chilli sauce, I often reach for the Blue Dragon brand as it has a great balance of sweetness and gentle heat that works perfectly as a base for the Bang Bang sauce.
- 2 salmon fillets (approx. 150g each), skin on or off
- 1 tbsp olive oil
- 1 tsp cornflour
- ½ tsp fine sea salt
- ¼ tsp freshly ground black pepper
- For the Bang Bang Sauce:
- 100g full-fat mayonnaise
- 4 tbsp sweet chilli sauce
- 1-2 tsp sriracha, or to your taste
- 1 tsp fresh lime juice
- 1 tsp maple syrup (optional, for a touch more sweetness)
- For the Garnish (Optional):
- 2 spring onions, finely sliced
- A small handful of fresh coriander, chopped
- 1 tsp toasted sesame seeds
- ½ red chilli, finely sliced
Sara’s Tip: Patting the salmon fillets completely dry with a paper towel is non-negotiable. It’s the key to achieving that wonderfully crispy exterior in the air fryer, as any surface moisture will create steam and prevent the fish from browning properly.
How to Make Bang Bang Salmon
The process here is wonderfully simple. We get the salmon seasoned and into the air fryer, and while it’s cooking to crispy perfection, we whip up the sauce. Everything is ready at the same time, making it an efficient and satisfying way to cook.
- Prepare the Salmon: Start by patting your salmon fillets completely dry with a paper towel. This is a crucial step for getting that crispy finish.
- Season the Fillets: Place the salmon fillets in a bowl. Drizzle with the olive oil, then sprinkle over the cornflour, salt, and black pepper. Use your hands to gently rub the seasoning all over the fish, ensuring an even, light coating. I find that using my hands works much better than a spoon for this.
- Preheat the Air Fryer: Set your air fryer to 200°C and let it preheat for about 3-5 minutes. Getting it nice and hot beforehand helps the salmon cook quickly and evenly.
- Cook the Salmon: Carefully place the seasoned salmon fillets in the air fryer basket, skin-side down if they have skin. Make sure to leave a little space between them to allow the hot air to circulate. Cook for 8-10 minutes. The exact time will depend on the thickness of your fillets and your specific air fryer model.
- Check for Doneness: The salmon is cooked when the internal temperature reaches 63°C, it’s opaque all the way through, and it flakes easily when pressed with a fork. The edges should be golden brown and beautifully crisp.
- Mix the Bang Bang Sauce: While the salmon is cooking, combine the mayonnaise, sweet chilli sauce, sriracha, fresh lime juice, and optional maple syrup in a small bowl. Whisk until smooth. Have a taste and adjust the sriracha if you’d like more heat.
- Serve Immediately: Once the salmon is cooked, remove it from the air fryer. Place it on your serving plates and drizzle generously with the Bang Bang sauce. Garnish with the sliced spring onions, fresh coriander, toasted sesame seeds, and sliced red chilli for a fresh, vibrant finish.
Tips From My Kitchen
- Temperature Control: While it’s tempting to use a very high heat for speed, 200°C is the sweet spot for salmon. It’s hot enough to crisp the outside without overcooking and drying out the delicate flesh inside. Every air fryer is slightly different, so I recommend checking your salmon at the 7-minute mark the first time you make this.
- The Secret Step: Don’t skip the cornflour. I learned that this simple addition creates a very thin, almost invisible coating that dehydrates the surface of the fish, resulting in a magnificently crisp texture that also helps the delicious sauce cling to every bite.
- Make-Ahead: The Bang Bang sauce is brilliant for meal prep. You can make a batch and store it in an airtight container in the fridge for up to 3 days. This transforms the recipe into a true 10-minute meal.
- Storage: If you have any leftovers, store the cooked salmon and the sauce in separate airtight containers in the refrigerator for up to 2 days. To reheat, pop the salmon back in the air fryer at 180°C for 2-3 minutes to bring back some of its crispiness before saucing.
Equipment You’ll Need
- Air Fryer
- Two mixing bowls (one for the salmon, one for the sauce)
- Whisk
- Sharp knife and cutting board
Common Mistakes to Avoid
- Overcrowding the Air Fryer: Placing the fillets too close together will cause them to steam rather than crisp up. The hot air needs space to circulate around each piece of fish. If you’re cooking for more than two, it’s better to cook in batches.
- Not Preheating: Putting the salmon into a cold air fryer can lead to uneven cooking and a less crispy result. Taking a few minutes to preheat makes a noticeable difference to the final texture.
- Saucing Too Early: The sauce contains moisture, which will soften the crispy exterior of the salmon if left to sit. For the best texture, always drizzle the sauce over the salmon just before you serve it.
Delicious Variations to Try
Once you’ve mastered the basic recipe, it’s fun to experiment. The sauce is incredibly adaptable and works well with all sorts of ingredients.
- Extra Spicy Salmon: If you love heat, add an extra teaspoon of sriracha to the sauce or a pinch of cayenne pepper to the seasoning mix for the salmon.
- Bang Bang Prawns: This is a fantastic alternative. Use large, raw king prawns, coat them in the same seasoning, and air fry at 200°C for 5-6 minutes until pink and cooked through. Toss them in the sauce and serve.
- Bang Bang Tofu: For a brilliant vegetarian option, use a block of extra-firm tofu. Press it well to remove excess water, cut it into cubes, toss with the cornflour and seasoning, and air fry at 200°C for 15-20 minutes, shaking halfway, until golden and crisp. Then, coat with the sauce.
What to Serve With Bang Bang Salmon
This salmon is so rich in flavour that it pairs best with simple, fresh side dishes that provide balance and contrast.
- Steamed Jasmine Rice: A bed of fluffy rice is the perfect vessel for catching every last drop of the delicious Bang Bang sauce. Its neutral flavour lets the salmon shine.
- Cucumber Salad: A simple salad of thinly sliced cucumber, rice vinegar, and a sprinkle of sesame seeds provides a cool, crisp, and tangy counterpoint to the creamy, spicy sauce. A Tangy Green Papaya Salad also works wonderfully.
- Roasted Tenderstem Broccoli: Toss some tenderstem broccoli with a little olive oil and salt, then roast or air fry until tender with slightly charred tips. Its earthy flavour and satisfying crunch pair beautifully.
- Drink Pairing: A cold, crisp lager or a zesty Sauvignon Blanc has the acidity to cut through the richness of the mayonnaise and complement the spice.
Frequently Asked Questions
Bang Bang Salmon
Ingredients
Method
- Prepare the Salmon: Start by patting your salmon fillets completely dry with a paper towel. This is a crucial step for getting that crispy finish.
- Season the Fillets: Place the salmon fillets in a bowl. Drizzle with the olive oil, then sprinkle over the cornflour, salt, and black pepper. Use your hands to gently rub the seasoning all over the fish, ensuring an even, light coating. I find that using my hands works much better than a spoon for this.
- Preheat the Air Fryer: Set your air fryer to 200°C and let it preheat for about 3-5 minutes. Getting it nice and hot beforehand helps the salmon cook quickly and evenly.
- Cook the Salmon: Carefully place the seasoned salmon fillets in the air fryer basket, skin-side down if they have skin. Make sure to leave a little space between them to allow the hot air to circulate. Cook for 8-10 minutes. The exact time will depend on the thickness of your fillets and your specific air fryer model.
- Check for Doneness: The salmon is cooked when the internal temperature reaches 63°C, it's opaque all the way through, and it flakes easily when pressed with a fork. The edges should be golden brown and beautifully crisp.
- Mix the Bang Bang Sauce: While the salmon is cooking, combine the mayonnaise, sweet chilli sauce, sriracha, fresh lime juice, and optional maple syrup in a small bowl. Whisk until smooth. Have a taste and adjust the sriracha if you'd like more heat.
- Serve Immediately: Once the salmon is cooked, remove it from the air fryer. Place it on your serving plates and drizzle generously with the Bang Bang sauce. Garnish with the sliced spring onions, fresh coriander, toasted sesame seeds, and sliced red chilli for a fresh, vibrant finish.
Notes
I really hope you give this Air Fryer Bang Bang Salmon a try. It’s one of those recipes that proves a spectacular meal doesn’t need to be complicated or time-consuming. The combination of textures and flavours is just so satisfying. If you do make it, please let me know what you think in the comments below. I always love hearing how my recipes turn out in your kitchens.
Happy cooking,
Adam Henderson
