Ingredients
Method
Step-by-Step Instructions
- Whisk together the mayonnaise, sweet Thai chili sauce, sriracha, honey, fresh lime juice, and grated garlic in a medium bowl until creamy and emulsified. Taste and adjust sriracha for heat. Set aside half of the sauce for dipping.
- Preheat your air fryer to 400°F (200°C) for 3 minutes. Lightly grease the air fryer basket with avocado oil cooking spray.
- Pat the salmon cubes thoroughly dry with paper towels. Place them in a mixing bowl, drizzle with 1 tablespoon of olive oil, and toss gently with garlic powder, smoked paprika, onion powder, sea salt, and black pepper until evenly coated.
- Place the panko breadcrumbs in a shallow dish. Press each seasoned salmon cube firmly into the panko on all sides to form an even, crunchy crust.
- Arrange the breaded salmon bites in a single, uncrowded layer in the preheated air fryer basket, leaving space between each bite for hot air circulation. Lightly mist the tops with cooking spray.
- Air fry at 400°F (200°C) for 7 to 8 minutes, shaking the basket gently halfway through, until the panko is golden brown, crispy, and the salmon is tender and flaky inside.
- Transfer hot salmon bites into a large bowl. Drizzle generously with half of the prepared bang bang sauce and gently toss until glistening. Transfer to a platter, garnish with sliced scallions and toasted sesame seeds, and serve immediately with cocktail picks, lime wedges, and reserved dipping sauce!