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image of realistic top down mise en place shot showing fresh salmon fillets panko breadcrumbs mayonnaise thai sweet chili sauce sriracha sauce honey garlic powder onion powder smoked paprika paprika cayenne pepper salt black pepper olive oil lime juice lemon juice rice vinegar soy sauce sesame seeds green onions chives ginger white rice jasmine rice cucumbers carrots avocado greek yogurt hot sauce vinegar brown sugar cornstarch avocado oil parchment paper furikake seasoning arranged on white marble kitchen counter with healthy clear glass bowls and rustic brown wooden kitchen sets under soft diffuse daylight

Air Fryer Bang Bang Salmon

This Air Fryer Bang Bang Salmon delivers all the crave-worthy flavors of the famous Bonefish Grill appetizer, but with the heart-healthy benefits of salmon and none of the grease. Crispy panko-crusted fillets are slathered in a creamy, spicy-sweet sauce for a restaurant-quality dish that’s ready in under 20 minutes.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 4 servings
Course: Main Course
Cuisine: American, Thai-inspired
Calories: 420
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Crispy Salmon
  • 1.5 pounds salmon fillets skin-on or skin-off, cut into 4 equal portions or 1-inch cubes
  • 2 tablespoons olive oil or avocado oil for coating
  • 1 cup panko breadcrumbs
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1/2 teaspoon salt or to taste
  • 1/4 teaspoon black pepper
  • 1 tablespoon lime juice freshly squeezed
For the Bang Bang Sauce
  • 1/2 cup mayonnaise Japanese (Kewpie) preferred
  • 1/4 cup Thai sweet chili sauce
  • 1 tablespoon sriracha sauce adjust to taste
  • 1 teaspoon honey
  • 1 teaspoon rice vinegar

Equipment

  • Air Fryer,
  • - Mixing bowls
  • Parchment Paper (Air Fryer Safe)

Method
 

  1. Prep the Salmon: Pat salmon fillets dry with paper towels. Lightly coat with oil, salt, and pepper.
  2. Make the Panko Coating: In a shallow dish, mix together panko, garlic powder, onion powder, and a pinch of salt. Coat each salmon piece evenly, pressing gently to adhere.
  3. Preheat Air Fryer: Set to 400°F (200°C) for about 3 minutes. Line basket with parchment paper or spray with oil.
  4. Air Fry the Salmon: Arrange salmon in a single layer in the basket without overcrowding. Cook for 8–12 minutes, flipping halfway through. Internal temp should read 140°F–145°F.
  5. Make the Bang Bang Sauce: In a small bowl, whisk together mayonnaise, Thai sweet chili sauce, sriracha, honey, and rice vinegar until smooth. Adjust spiciness to taste.
  6. Sauce and Serve: Drizzle or toss warm salmon in the sauce. Garnish with sliced green onions and sesame seeds. Serve immediately.

Nutrition

Calories: 420kcalCarbohydrates: 12gProtein: 35gFat: 26gSaturated Fat: 4gCholesterol: 85mgSodium: 470mgPotassium: 620mgSugar: 7gVitamin A: 15IUVitamin C: 2mgCalcium: 20mgIron: 1.2mg

Notes

Pro Tip: For an extra crunch, lightly toast the panko in a dry skillet before breading the salmon.
Make Ahead: Bang bang sauce can be prepared up to a week in advance and stored in the fridge.
Reheating: To maintain crispiness, reheat salmon in the air fryer at 350°F for 3–5 minutes rather than microwaving.
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