Pammy's Kitchen

For the Salmon:

•   1 lb skinless salmon, cut into 1-inch cubes
•   1/2 tsp kosher salt or to taste
•   1/4 tsp black pepper or to taste
•   1/4 tsp garlic powder
• 1/4 tsp onion powder
•   1/4 tsp smoked paprika
•   1 tbsp mayonnaise 
•   1 tbsp sriracha

For the Bang Bang Sauce:

•   1/3 cup mayonnaise
•   1 1/2 tbsp thai sweet chili sauce
•   1 tbsp sriracha (or adjust to taste)
•   1 tsp honey or maple syrup
•   1 tsp rice vinegar
•   Pinch of salt

Instructions:

– In a bowl, toss salmon cubes with salt, pepper, garlic powder, paprika, mayo, and sriracha. Mix gently to coat evenly. 

– Preheat your air fryer to 400°F (200°C). Lightly oil the basket!

– Arrange salmon in a single layer. Don’t overcrowd. Air fry for 7-9 minutes, flipping halfway if needed until golden with a crisp surface. When done, I like to open my airfryer and leave the tray there with the salmon for a few minutes with the door open as it helps to unstick the salmon bites. 

– Stir together mayo, sweet chili sauce, sriracha, honey, and rice vinegar. Taste and balance heat/ sweetness/acidity as needed.

– I served it with rice, Asian cucumber salad, edamame and avocado. Plus topped with sesame seeds and green onions!