Ingredients:

  • 1 lb skinless, boneless salmon fillets (450 g)
  • 1/2 cup all-purpose flour (60 g)
  • 1 cup Panko breadcrumbs (85 g)
  • 1 large egg, lightly beaten
  • 1/2 tsp salt
  • 1/2 tsp black pepper
  • 1/2 tsp smoked paprika
  • 1/2 tsp garlic powder
  • Cooking spray or oil
  • 1/2 cup mayonnaise (120 ml)
  • 1/4 cup sweet chili sauce (60 ml)
  • 1-2 tsp Sriracha or hot sauce (to taste)
  • 1 Tbsp fresh lime juice (15 ml)
  • 1 tsp honey or maple syrup (5 ml)
  • 1 Tbsp finely chopped fresh chives or cilantro

Instructions:

  1. Preheat oven to 400°F (200°C) or preheat Air Fryer to 375°F (190°C). Line a baking sheet or prepare the air fryer basket. Cut the dried salmon into uniform 1-inch (2.5 cm) bite-sized cubes.
  2. Set Up Dredging Station: Dish 1: Combine flour, salt, pepper, paprika, and garlic powder. Dish 2: Lightly beat the egg. Dish 3: Place the Panko breadcrumbs.
  3. Coat the Salmon: Dredge each salmon piece sequentially: Flour (shake off excess), Egg (let excess drip off), then thoroughly coat in Panko.
  4. Arrange & Cook: Place the coated bites onto the prepared baking sheet, ensuring they are not touching. Lightly spray the tops with cooking spray or oil. Bake for 12–15 minutes, flipping halfway, until golden brown, or Air Fry for 10–12 minutes, shaking halfway.
  5. Make the Bang Bang Sauce: While salmon cooks, whisk together mayonnaise, sweet chili sauce, Sriracha, lime juice, and honey in a small bowl until smooth.
  6. Toss & Serve: Once cooked, remove the salmon bites from the heat. Place them immediately into a large bowl, pour over about 2/3 of the Bang Bang Sauce, and gently toss until evenly coated.
  7. Finish: Transfer to a serving platter. Drizzle with remaining sauce and sprinkle generously with fresh chives or cilantro. Serve immediately.