So, This Bang Bang Salmon—Let Me Tell You

I swear, if you would've told me a few years ago that I'd abandon my oven for an air fryer, I'd have laughed you right out of my kitchen. But now? This Bang Bang Salmon in the air fryer is my weeknight savior. I first made it last summer after a neighbor raved about her 'air fry everything' phase (she even air-fried ice cream, but that's a story for another day). Story goes, the salmon was flaky, the sauce irresistible, and my kids actually argued over who got the last piece. For once, nobody complained about dinner except my cat—who incidentally does not appreciate spicy mayonnaise. Oh well.

Why You Seriously Need This in Your Dinner Rotation

I make this whenever I crave something that tastes takeout-fancy but doesn’t blow up my kitchen or my schedule. My family goes wild for it—the sauce is just so dang addicting (I mean, who doesn't love a good spicy-creamy combo?). Also, on nights I forget to plan (which is more often than I care to admit), this is quick enough that I can sort of wing it and it still turns out good. Plus, I don’t have to turn on the oven and heat up the house, which is basically a win for everyone (except maybe the aforementioned cat).

What You'll Actually Need (and Some Cheats)

Salmon fillets (about 4, skin off or on, honestly it's up to you—sometimes I just leave it if I'm feeling lazy)
Mayo (full fat is best, but I’ve swapped for Greek yogurt in a pinch and nobody died)
Sriracha (more or less to taste—my cousin uses hot sauce instead and claims it’s “just as good” but, eh, I’m dubious)
Honey (or a sprinkle of brown sugar, or honestly one time I used maple syrup… no complaints)
Garlic powder (sometimes I use granulated, or skip it entirely if I can’t find it behind five bags of flour)
Salt & pepper
Chopped green onion (optional, but it makes me feel fancy and my grandmother always insisted on it)
Sesame seeds (for garnish if you’re feeling extra, or just skip entirely)

How I Actually Make Bang Bang Salmon in My Air Fryer

First off, prep your salmon — Pat the fillets dry with some kitchen roll. Season both sides with salt and pepper. If they’re a bit uneven in thickness, I just shrug and go with it.
Mix up the sauce — In a bowl, combine mayo, sriracha, honey (or whatever sweetener is within reach), and garlic powder. Give it a good stir. (This is where I usually sneak a quick taste. Not sorry.) Reserve half for later because you’ll want a ton to drag your salmon through once it’s done.
Brush it on — Slather a hearty layer of the sauce over the tops of the salmon fillets. Use the back of a spoon, a brush, or your clean fingers on a desperate night, no judgement. Save some sauce!
Air fry time — Throw them in a single layer in the air fryer basket (I mean, don’t literally throw—gently place, but you get me). Set the air fryer to 375°F and cook for about 8-10 minutes. Thicker pieces might need a little more time; don’t stress, just check by poking one gently with a fork. It should flake apart and look opaque. If it still looks kinda raw, just add a coupla minutes. Really, it's hard to mess up salmon in the air fryer, but don't let it get dry. Trust me. Done that. Regretted it.
Serve it up — Drizzle with the rest of your sauce, scatter over green onions and sesame seeds if you're on form, and serve straight away. Actually, it tastes pretty good cold too. Just saying.

Notes From My Kitchen (a.k.a. Learn From My Mistakes)

If your salmon starts to smell super strong before cooking, double check its date. Once I powered through the smell—wasn’t worth it.
I’ve tried using low-fat mayo, but honestly, full fat is just better. But you do you.
I used to use parchment in the air fryer, but now I just oil the basket and save myself the faff.

Stuff I’ve Tried—And How It Went

With panko on top: Tasty but a bit messy in the air fryer. Crumbs everywhere (my partner wasn’t thrilled…oops).
With maple syrup instead of honey: Oddly yummy. Not quite Bang Bang classic but still worth a go.
Lemon zest in the sauce: Actually, I thought this’d be nice, but it made it weirdly tangy. Wouldn’t do again, but maybe that’s just me.
Baked in the oven instead: Workable, but the air fryer wins for crisp edges—hands down.

What If I Don’t Have an Air Fryer?

If you don’t have an air fryer, no sweat—just pop the salmon in a hot oven, 400°F for around 12-15 minutes. It takes a bit longer, and you won’t get the same sizzle (plus you’ll heat up the kitchen). But it tastes great. Actually, back in my college days, I just used a toaster oven for everything… worked out fine. Kind of makes me nostalgic, honestly.

How Long Does It Keep? (Sort Of a Trick Question)

Bang Bang Salmon will survive in a sealed container in the fridge for about 2 days—maybe 3 if you’ve really packed it tight. That being said, in my house it never lasts past the next day! If you do have leftovers, try them cold on a salad… it’s my lunch hack when I don’t want to eat another sandwich (again).

How Do You Serve Yours?

Honestly? I love it over steamed jasmine rice with extra lime wedges. But I’ve also flaked leftovers into tortillas as fish tacos (don’t tell the purists). My kids like it with broccoli because, apparently, broccoli is “dippable.” Sometimes I’ll serve a quick cucumber salad alongside—it feels like I’m getting veggies in without actually working for it. If you're looking to class it up, a splash of this cucumber salad from Bon Appetit does wonders. Or check out these salmon side ideas from Serious Eats for more inspiration than I could ever summon on a Wednesday night.

What I Learned the Hard Way: My Pro (ish) Tips

I once cranked the air fryer up too high, thinking it’d go faster. Result: salmon jerky (not recommended).
If you forget to grease the basket, stuff will stick, and then you get cranky while cleaning. Learned that lesson more than once.
Don’t skip tasting the sauce before slathering it on. Some days sriracha hits way harder than usual, and you need to dial back. Trust me, your lips will thank you.

A Few Questions People Actually Ask Me (and My Real Answers)

Can I use frozen salmon?
Yup, just thaw it fully and pat dry, or the sauce won’t stick. Skipped this once—ended up with a puddle of regret. Seriously, water and mayo aren't pals.
Is there a non-spicy version for kids?
Sure thing! Just cut way back on the sriracha, maybe add a smidge more honey. Or, swap for sweet chili sauce. I’ve done both, no complaints from the little monsters.
Can I do this with another fish?
Definitely. I’ve tried it with tilapia and even thin cod fillets. Just adjust the cook time—a thinner fish will overcook faster, so keep an eye on it.
Help! My sauce looks wonky or splits?
Eh, just whisk it again or add a dash of water to smooth it out. It’s never ruined, I promise. Worst case, call it “rustic” and nobody will notice; at least they never call me on it.
Do I really need green onions and sesame seeds?
Nope, but they look nice and add crunch. I skip them most of the time unless I’m feeling flush with groceries after payday.

And there you have it—Bang Bang Salmon in the air fryer, my way. Or, at least, my most successful version to date! Let me know how yours turns out (or what disasters ensue—always here for a good kitchen fail story).

Bang Bang Salmon in Air Fryer