Ingredients:

  • 1.5 lbs center-cut salmon fillet, skin removed and cut into 1-inch cubes
  • 1 tbsp olive oil
  • 2 tbsp cornstarch
  • 1 tsp smoked paprika
  • 1 tsp garlic powder
  • 0.5 tsp kosher salt
  • 0.5 tsp cracked black pepper
  • 0.5 cup Kewpie mayonnaise
  • 0.25 cup Thai sweet chili sauce
  • 1.5 tbsp Sriracha
  • 1 tsp lime juice
  • 1 tsp honey

Instructions:

  1. Pat the salmon cubes completely dry with paper towels to ensure maximum crispiness.
  2. In a large bowl, toss the salmon cubes with olive oil until lightly coated.
  3. Sprinkle the cornstarch, smoked paprika, garlic powder, salt, and black pepper over the salmon. Toss until each cube is evenly dusted.
  4. In a small separate bowl, whisk together the mayonnaise, sweet chili sauce, sriracha, lime juice, and honey until smooth.
  5. Cook the salmon in an air fryer at 400°F (200°C) for 8-10 minutes, shaking the basket halfway through, until the exterior is crispy and mahogany-colored.
  6. Transfer the hot salmon bites to a bowl and gently toss with the prepared bang bang sauce until fully glazed. Serve immediately.