Description
Experience a flavorful and easy weeknight dinner with this Bang Bang Salmon recipe. Featuring tender salmon cubes coated in a spicy, tangy bang bang sauce, complemented by a refreshing cucumber and avocado salad, and served with steamed jasmine rice. Ready in just 30 minutes using simple pantry ingredients and either an air fryer, stovetop, or oven.
Ingredients
BANG BANG SAUCE
- 1 cup (250 g) whole-egg mayonnaise
- ¼ cup (60 g) sweet chilli sauce
- 1 tbsp sriracha or hot chilli sauce (optional)
- 1 tbsp honey
- 1 tbsp lime juice
SALMON
- 4 salmon fillets, cut into 3 cm (1¼ inch) cubes
- 1 tsp sweet paprika
- 1 tsp onion powder
- ¼ tsp freshly cracked black pepper
- 1 tbsp soy sauce or tamari
- 2 tbsp extra-virgin olive oil
CUCUMBER AND AVOCADO SALAD
- 2 Lebanese (short) cucumbers, sliced
- 1 avocado, diced
- 1 spring onion (scallion), finely chopped, plus extra to serve
- ½ bunch coriander (cilantro), finely chopped
- 1 cup (140 g) edamame beans, thawed and drained
- 3 tbsp extra-virgin olive oil or avocado oil
- 1 tbsp all-purpose soy sauce or tamari
- 1 tbsp rice vinegar
- 1 tbsp sesame oil (optional)
- 1 tsp freshly grated ginger (optional)
TO SERVE
- Steamed jasmine rice
- Lime wedges (optional)
Instructions
- Make the sauce: In a small bowl, whisk together whole-egg mayonnaise, sweet chilli sauce, sriracha (if using), honey, and lime juice until well combined. Set aside.
- Marinate the salmon: In a large bowl, combine the salmon cubes with sweet paprika, onion powder, freshly cracked black pepper, soy sauce, and olive oil. Toss well to coat. Add ¼ cup (60 ml) of the prepared bang bang sauce into the bowl and gently toss again to lightly coat the salmon pieces. Reserve the remaining sauce for serving or brushing later.
- Cook the salmon: Choose one method:
- Air fryer (recommended): Preheat the air fryer to 200°C (400°F). Arrange the salmon cubes in a single layer in the basket. Air fry for 8–10 minutes, turning halfway through, until golden and cooked through. Optionally, brush salmon with reserved sauce before or after cooking.
- Pan-fry: Heat a non-stick frying pan over medium–high heat. Add salmon cubes and cook for 6–8 minutes, turning every couple of minutes to brown all sides until golden and cooked through.
- Oven-bake: Preheat oven to 220°C (425°F) (200°C/400°F fan-forced). Line a baking tray with parchment paper. Arrange salmon cubes in a single layer. Bake for 12–15 minutes, turning halfway through cooking time, until cooked and slightly golden on edges. For extra crispiness, finish with 2–3 minutes under the grill (broiler).
- Make the salad: In a medium bowl, combine cucumber slices, diced avocado, finely chopped spring onion, coriander, thawed edamame beans, olive or avocado oil, soy sauce, rice vinegar, sesame oil, and freshly grated ginger (if using). Toss gently to coat and refrigerate until ready to serve.
- Serve: Divide steamed jasmine rice among four bowls. Top with cooked salmon cubes. Drizzle the remaining bang bang sauce over the salmon or serve on the side for dipping. Plate the cucumber and avocado salad alongside, garnished with extra spring onion and lime wedges if desired.
Notes
- Edamame beans used in the salad should be thawed and drained if frozen.
- Adjust the amount of sriracha or hot chilli sauce in the bang bang sauce according to your heat preference.
- This recipe is versatile allowing three cooking options: air frying, pan-frying, or oven baking depending on your kitchen equipment.
- For extra crispy salmon, finishing with a short broil in the oven is recommended.
- Serve with steamed jasmine rice and fresh lime wedges to enhance the flavors.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Air Frying
- Cuisine: Asian Fusion
