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.