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Air Fryer Bang Bang Salmon

Air fryer bang bang salmon cooks in a 5- to 6-quart air fryer until flaky, then gets topped with a creamy, sweet chili and sriracha sauce. Serve the sauce drizzled over the salmon or on the side.
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Prep Time 10 minutes
Cook Time 13 minutes
Total Time 23 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Asian
Calories: 630
Ingredients Equipment Method Notes

Ingredients
  

For the salmon
  • 1.5 lb salmon skinless, cut into 4 portions
  • 1 tbsp avocado oil
  • 0.5 tsp kosher salt
  • 0.25 tsp black pepper
For the sauce
  • 0.5 cup mayonnaise
  • 0.25 cup sweet chili sauce
  • 1 tbsp sriracha
  • 1 tbsp fresh lime juice

Equipment

  • 1 5- to 6-quart air fryer

Method
 

Season and air fry the salmon
  1. Preheat a 5- to 6-quart air fryer to 400°F for 3 minutes.
  2. Pat the salmon dry.
  3. Brush the salmon all over with the avocado oil.
  4. Season the salmon with the kosher salt and black pepper.
  5. Arrange the salmon in a single layer in the air-fryer basket, working in batches if needed.
  6. Cook at 400°F for 8 to 10 minutes, until the thickest part reaches 145°F and flakes easily.
Make the sauce and serve
  1. While the salmon cooks, stir together the mayonnaise, sweet chili sauce, sriracha, and lime juice in a small bowl.
  2. Serve the salmon with the sauce drizzled over the top or on the side.

Notes

Pat the salmon very dry so it cooks evenly, and avoid overcrowding the air-fryer basket. Refrigerate leftovers for up to 3 days; freeze cooked salmon separately from the sauce for up to 2 months. For an egg-free option, use vegan mayonnaise.