Mayonnaise: I used Japanese mayonnaise but use your favorite. Greek yogurt is a great substitute. Thai sweet chili sauce: I love using this stuff because it adds a sweet and mildly spicy kick. Made from chilies, sugar, and garlic, it pairs perfectly with the spicy sriracha and tangy lime juice. Sriracha sauce: This is what gives our sauce its signature spicy kick. Adjust the amount to suit your heat preference. Honey: Balances the flavors with a touch of sweetness, complementing the spicy and tangy elements. Lime juice: Adds a fresh, tangy twist that brightens up the sauce. Fresh lemon juice works too if you’re out of limes.

In a small bowl, whisk together ½ cup mayonnaise, ¼ cup Thai sweet chili sauce, 1 tablespoon sriracha sauce, 1 tablespoon honey, and 1 tablespoon lime juice until well combined. Set aside.

Tip: Adjust the sriracha sauce to your heat preference.

In a large bowl, combine 1½ pounds of salmon fillets (cut into bite-sized pieces), 1 tablespoon olive oil, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1 teaspoon smoked paprika, ½ teaspoon salt, ½ teaspoon black pepper, and ¼ teaspoon cayenne pepper (optional). Toss until the salmon bites are evenly coated with the seasonings.

Tip: Toss gently to avoid breaking the salmon pieces.

Preheat your air fryer to 400°F (200°C) for about 3 minutes. Place the salmon bites in the air fryer basket in a single layer, making sure they are not overcrowded. You may need to cook them in batches. Air fry the salmon bites for 8-10 minutes, shaking the basket halfway through, until the salmon is cooked through and crispy on the edges.

Tip: Shaking the basket halfway through helps the salmon cook evenly on all sides.

Transfer the cooked salmon bites to a serving platter and drizzle with the Bang Bang sauce. Serve the remaining sauce on the side for dipping.

Tip: I recommend serving this dish right out of the air fryer while it’s hot and crispy for the best flavor and texture.

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