Bang Bang sauce was invented in 1988 at Bonefish Grill when mayo accidentally mixed with sweet chili during prep.
Bang Bang Salmon Bites Bowls
Indulge in these mouthwatering Bang Bang Salmon Bites Bowls, where tender, flaky salmon meets a crispy exterior, all thanks to the magic of your air fryer! Tossed in a zesty bang bang sauce and served over a bed of fluffy rice, these flavorful bites are not just quick to whip up but also a total crowd-pleaser. Perfect for busy weeknights or a fun meal prep option!
Prep
15
min
Cook
12
min
Serves
4
people
Level
beginner
The Story
This American-Asian mashup exploded from Florida's Bonefish Grill in the 1990s when corporate chefs discovered that Thai sweet chili sauce could transform boring mayonnaise into something that actually made sense—suddenly every strip mall from Tampa to Seattle was slinging 'bang bang' everything, proving that sometimes the best fusion happens in boardrooms, not Bangkok kitchens.
Regional Twist
In Louisiana's Acadiana parishes, they spike the mayonnaise with Crystal hot sauce and swap sweet chili for cane syrup, turning these bites into proper Creole candy that'll make your tongue dance.
📝 Ingredients
Shopping List
- green onions (to taste)
- 1 lb (454 g) salmon fillet
- 2 tbsp (30 ml) sweet chili sauce
Pantry Items
Amounts also listed in instructions below
- cooked rice or quinoa (to taste)
- garlic powder (to taste)
- ½ cup (118 ml) mayonnaise
- paprika (to taste)
- salt and pepper (to taste)
👨🍳 Instructions
- 1
Preheat the air fryer to 400°F (200°C).
- 2
Cut the salmon fillet into bite-sized pieces and season with salt, pepper, garlic powder, and paprika.
- 3
In a bowl, mix mayonnaise and sweet chili sauce to create the bang bang sauce.
- 4
Coat the salmon pieces in the sauce and place them in the air fryer basket.
- 5
Air fry for 10-12 minutes or until the salmon is cooked through and crispy.
- 6
Serve the salmon bites over cooked rice or quinoa and garnish with chopped green onions.
💡 Pro Tips
- ✓Pat salmon completely dry and let it reach room temperature for 15-20 minutes before seasoning - moisture creates steam that prevents the Maillard reaction from forming the crispy exterior at 400°F.technique15-20 minutes
- ✓Cut salmon into uniform 1-inch cubes against the grain to ensure even cooking and prevent overcooking of thinner pieces during the 10-12 minute air fry cycle.technique1-inch cubes
- ✓Reserve half the bang bang sauce for serving and only coat salmon with the other half - the mayonnaise's proteins denature at 140°F creating the golden crust while keeping interior moist.ingredient140°F protein denaturation
- ✓Don't overcrowd the air fryer basket beyond 50% capacity - proper air circulation at 400°F requires space for convection currents to crisp all surfaces evenly.equipment50% capacity maximum
- ✓Check salmon internal temperature at 8 minutes - it's done at 145°F and will continue cooking from residual heat, preventing the dry, flaky texture of overcooked fish.timing145°F internal temperature
Share this recipe
Prep
15
min
Cook
12
min
Serves
4
people
Level
beginner
Share this recipe
Bang Bang sauce was invented in 1988 at Bonefish Grill when mayo accidentally mixed with sweet chili during prep.
Bang Bang Salmon Bites Bowls
Indulge in these mouthwatering Bang Bang Salmon Bites Bowls, where tender, flaky salmon meets a crispy exterior, all thanks to the magic of your air fryer! Tossed in a zesty bang bang sauce and served over a bed of fluffy rice, these flavorful bites are not just quick to whip up but also a total crowd-pleaser. Perfect for busy weeknights or a fun meal prep option!
The Story
This American-Asian mashup exploded from Florida's Bonefish Grill in the 1990s when corporate chefs discovered that Thai sweet chili sauce could transform boring mayonnaise into something that actually made sense—suddenly every strip mall from Tampa to Seattle was slinging 'bang bang' everything, proving that sometimes the best fusion happens in boardrooms, not Bangkok kitchens.
Regional Twist
In Louisiana's Acadiana parishes, they spike the mayonnaise with Crystal hot sauce and swap sweet chili for cane syrup, turning these bites into proper Creole candy that'll make your tongue dance.
📝 Ingredients
Shopping List
- green onions (to taste)
- 1 lb (454 g) salmon fillet
- 2 tbsp (30 ml) sweet chili sauce
Pantry Items
Amounts also listed in instructions below
- cooked rice or quinoa (to taste)
- garlic powder (to taste)
- ½ cup (118 ml) mayonnaise
- paprika (to taste)
- salt and pepper (to taste)
👨🍳 Instructions
- 1
Preheat the air fryer to 400°F (200°C).
- 2
Cut the salmon fillet into bite-sized pieces and season with salt, pepper, garlic powder, and paprika.
- 3
In a bowl, mix mayonnaise and sweet chili sauce to create the bang bang sauce.
- 4
Coat the salmon pieces in the sauce and place them in the air fryer basket.
- 5
Air fry for 10-12 minutes or until the salmon is cooked through and crispy.
- 6
Serve the salmon bites over cooked rice or quinoa and garnish with chopped green onions.
💡 Pro Tips
- ✓Pat salmon completely dry and let it reach room temperature for 15-20 minutes before seasoning - moisture creates steam that prevents the Maillard reaction from forming the crispy exterior at 400°F.technique15-20 minutes
- ✓Cut salmon into uniform 1-inch cubes against the grain to ensure even cooking and prevent overcooking of thinner pieces during the 10-12 minute air fry cycle.technique1-inch cubes
- ✓Reserve half the bang bang sauce for serving and only coat salmon with the other half - the mayonnaise's proteins denature at 140°F creating the golden crust while keeping interior moist.ingredient140°F protein denaturation
- ✓Don't overcrowd the air fryer basket beyond 50% capacity - proper air circulation at 400°F requires space for convection currents to crisp all surfaces evenly.equipment50% capacity maximum
- ✓Check salmon internal temperature at 8 minutes - it's done at 145°F and will continue cooking from residual heat, preventing the dry, flaky texture of overcooked fish.timing145°F internal temperature