Ingredients
- 1½ lb salmon fillets, skin removed, diced ¾–1 inch
- 1 tbsp olive oil
- 1 tsp garlic powder
- 1/2 tsp onion powder
- 1/2 tsp smoked paprika
- 3/4 tsp kosher salt
- 1/2 tsp black pepper
- 1/3 cup mayonnaise (or Greek yogurt) — bang bang sauce
- 1/4 cup Thai sweet chili sauce — bang bang sauce
- 1–2 tsp sriracha, to taste — bang bang sauce
- 1 tsp honey — bang bang sauce
- 1 tbsp fresh lime juice — bang bang sauce
Equipment
- Air fryer or rimmed sheet pan
- mixing bowl
- whisk
- Instant-read thermometer
Method
- Pat salmon dry; dice; toss with oil, garlic powder, onion powder, paprika, salt, and pepper.
- Whisk bang bang sauce ingredients (mayonnaise, sweet chili sauce, sriracha, honey, lime) until smooth; reserve half for serving.
- Air Fryer: Cook at 400°F for 8–10 minutes, shaking once. Oven: Roast at 400°F for 12–15 minutes on a rimmed sheet pan.
- Check the thickest piece: 125–130°F for medium or 145°F for USDA doneness; rest 2 minutes.
- Toss hot salmon with the remaining sauce; garnish as desired and serve.
Nutrition
Calories: 545kcalCarbohydrates: 11gProtein: 34gFat: 39gSaturated Fat: 8gPolyunsaturated Fat: 9gMonounsaturated Fat: 20gCholesterol: 110mgSodium: 820mgPotassium: 850mgSugar: 9gVitamin A: 400IUVitamin C: 9mgCalcium: 30mgIron: 1mg
Notes
Lighter: swap in Greek yogurt. Extra-tangy: add 1 tsp rice vinegar to the sauce. Equipment: air fryer or rimmed sheet pan; instant-read thermometer. Doneness guidance: 125–130°F for medium; 145°F for USDA doneness; rest 2 minutes. Alternate methods — Stovetop: Sear in 1 tbsp oil over medium-high, 2–3 min/side; glaze off heat using the same sauce and target temps. Whole Fillets: Cook times vary by thickness; finish with sauce.
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