Bright, saucy, and ready in minutes, this Air Fryer Bang Bang Salmon with Cucumber Salad is the weeknight dinner your fridge will thank you for.
It pairs crunchy cooling salad with a sweet-spicy glaze and flaky salmon.
If you love fast air-fryer dinners, this recipe joins favorites like 10-minute air fryer chicken sausage and veggies for simple, reliable weeknight wins.
Short on time but craving something impressive? This dish delivers big flavor with minimal fuss.
It’s perfect for busy cooks, date nights, or anytime you want bright, balanced food without hours in the kitchen.
Why You’ll Love This Air Fryer Bang Bang Salmon with Cucumber Salad
- Ready in about 15 minutes from start to finish.
- Crispy-tender salmon without frying in oil.
- A bright, crunchy cucumber salad cuts the richness perfectly.
- Sweet chili and mayo create the classic bang bang balance.
- Low-effort but looks restaurant-worthy on the plate.
- Easy to scale for two or a dinner party.
The sauce is creamy, tangy, and has a wake-up kick from sriracha, while the air fryer gives the salmon an evenly cooked interior and a lightly caramelized surface. The cucumber salad adds acid, crunch, and herbal freshness so every forkful balances rich and bright notes.
“Five stars — I made this for dinner and my partner thought I’d ordered takeout. Flavor is bold, cleanup is tiny, and the salad keeps it feeling light.” — A satisfied reader
In case you’re new to air-frying seafood, try a few beginner-friendly recipes first to build confidence; this method is as forgiving as the 10-minute air fryer chicken sausage veggies beginner recipe that many home cooks love.
Key Ingredients for Air Fryer Bang Bang Salmon with Cucumber Salad
Salmon — Choose thick, evenly sized fillets for uniform cooking. Look for skin-on if you like crisped skin; skin-off is fine but handle gently. If you swap to a leaner white fish, reduce cook time and watch for dryness.
Mayonnaise — This creates the creamy base that anchors the sweet chili and sriracha. Use full-fat mayo for silkiness; low-fat will be tangier and thinner. Greek yogurt can substitute for a lighter version, but the sauce will be less rich and may separate a bit when heated.
Sweet chili sauce — Provides sweet, tangy, slightly sticky glaze and classic bang bang flavor. Buy a trusted jar with chili flakes for texture. If you replace it with honey or apricot jam, add rice vinegar for acidity and a touch of chili for heat.
Cucumber — The salad’s crunch and cooling effect are essential. Pick firm, unblemished cucumbers and slice thin for quick dressing absorption. If cucumbers are out of season, thinly sliced fennel or jicama adds similar texture with a different flavor profile.
Full Ingredient List for Air Fryer Bang Bang Salmon with Cucumber Salad
- 4 salmon fillets
- 2 tablespoons mayonnaise
- 1 tablespoon sweet chili sauce
- 1 teaspoon sriracha (or to taste)
- Salt and pepper to taste
- 1 cucumber, thinly sliced
- 1 cup cherry tomatoes, halved
- 1 tablespoon olive oil
- Juice of 1 lime
- Fresh cilantro for garnish
Step-by-Step Instructions for Air Fryer Bang Bang Salmon with Cucumber Salad
Step 1: Preheat your air fryer to 400°F (200°C).
Preheating ensures the salmon sears quickly and develops a lightly caramelized exterior.
A hot basket reduces sticking and shortens cook time.
Pro Tip: The basket should feel very hot to the touch for a few seconds before adding fish; you should see faint steam when you open it.
Step 2: Mix the bang bang sauce in a small bowl.
Stir together mayonnaise, sweet chili sauce, sriracha, and a pinch of salt and pepper until glossy and smooth.
Taste and adjust sriracha for your desired heat level.
Pro Tip: The sauce should cling to a spoon without sliding off — glossy and thick, with visible chili flecks.
Step 3: Brush the sauce over the salmon fillets.
Coat the top of each fillet evenly with the sauce; a thin layer is enough to caramelize without burning.
Reserve any extra sauce for serving if you like a saucier finish.
Pro Tip: The coated surface should have an even sheen and look slightly wet but not dripping.
Step 4: Air fry the salmon for 8–10 minutes until cooked through.
Place fillets skin-side down (if using skin) in a single layer in the basket. Cook 8–10 minutes depending on thickness, until the salmon flakes easily with a fork.
Avoid overcooking; the fish should be opaque and springy.
Pro Tip: Visual cue — the center should look opaque and just begin to flake, while the top has tiny caramelized spots.
Step 5: Toss the cucumber salad while the salmon cooks.
Combine thin cucumber slices, halved cherry tomatoes, olive oil, lime juice, salt, and pepper in a bowl and toss to coat. Let the salad sit a few minutes so the lime brightens the vegetables.
Pro Tip: The salad should look glossy, bright, and fragrant with lime; cucumbers should still be crisp.
Step 6: Plate the salmon over the cucumber salad and garnish with cilantro.
Serve each salmon fillet on a bed of the salad and finish with fresh cilantro leaves. Offer extra sauce on the side.
Pro Tip: The finished plate should show vibrant green cilantro, glossy sauce on salmon, and the salad’s bright juices pooling slightly beneath the fish.
Expert Tips for Air Fryer Bang Bang Salmon with Cucumber Salad
- Preheat and monitor temperature: set the air fryer to 400°F (200°C) and don’t skip preheating for the best sear.
- Thickness rule: 1-inch-thick fillets usually need about 8 minutes; add 1–2 minutes per extra half-inch.
- Texture troubleshooting: if salmon is dry, reduce time by 1–2 minutes and check for flakiness; underdone salmon will be translucent at the center.
- Equipment tip: use a perforated silicone liner or parchment with holes if your basket tends to stick; avoid foil covering the basket fully.
- Sauce balance: if the bang bang sauce tastes too sweet, add a squeeze of lime or a pinch of salt to lift the flavor.
- Common mistake: crowding the basket — leave space between fillets for hot air circulation, or cook in batches.
- Finish techniques: for crispier top, brush a final thin layer of sauce and air fry 1 minute more; watch to prevent burning.
- Serving suggestion: pair with a starchy side like air fryer baked potatoes for a more filling meal.
Storage & Freezing for Air Fryer Bang Bang Salmon with Cucumber Salad
Fridge storage: Cool salmon and salad separately before refrigerating.
Store salmon in an airtight container for up to 3 days. Store salad in a separate container to keep cucumbers crisp for 2 days.
Freezer storage: Cooked salmon can be frozen for up to 2 months in a freezer-safe container or vacuum bag.
Freeze without the fresh cucumber salad; cucumbers become watery when thawed.
Thawing: Thaw frozen salmon overnight in the fridge for best texture.
If short on time, use the defrost setting on a microwave for brief intervals, then reheat gently.
Reheating: Reheat salmon in the air fryer at 325°F (160°C) for 3–5 minutes to avoid drying.
Alternatively, reheat in a low oven (300°F/150°C) for 8–10 minutes.
Use sealed containers or freezer bags for freezing and glass or BPA-free plastic for fridge storage to maintain flavor.
Variations & Substitutions for Air Fryer Bang Bang Salmon with Cucumber Salad
Bang Bang Shrimp — Substitute peeled, deveined shrimp for salmon and reduce air fry time to 6–8 minutes depending on size.
Result: Crisp, saucy seafood with the same bold bang bang profile and a poppier texture.
Grilled Salmon Version — Brush salmon with the same sauce and finish on a hot grill for 3–4 minutes per side.
Result: Smoky flavor and grill marks with slightly firmer texture.
Yogurt-Lime Bang Bang — Swap mayonnaise for thick Greek yogurt and increase lime by 1 teaspoon.
Result: A tangier, lighter sauce with creamy texture; it won’t caramelize as much under heat.
Asian-Inspired Cucumber Salad — Add thinly sliced red onion, a splash of rice vinegar, and sesame seeds.
Result: More umami and nuttiness; the salad becomes bolder and pairs well with an extra sprinkle of cilantro.
Frequently Asked Questions About Air Fryer Bang Bang Salmon with Cucumber Salad
What temperature should I air fry salmon at for the best texture?
Air fry salmon at 400°F (200°C) for a quick sear and even cooking. Thicker fillets (1–1.5 inches) take about 8–10 minutes. Adjust by 1–2 minutes for very thick or thin pieces. Use visual cues: opaque, easily flaked center with a slightly glossy finish indicates doneness.
Can I make the bang bang sauce ahead of time?
Yes. The sauce keeps in the fridge for up to 3 days in an airtight jar. Stir before using because the emulsion can separate slightly; it will re-blend easily and still taste fresh.
How do I prevent the salmon from sticking to the air fryer basket?
Preheat the basket and lightly oil the salmon or brush the basket with a thin coat of oil. Use silicone liners or perforated parchment if sticking is a recurring problem. Avoid moving the fillets during the first half of cooking to let a crust form.
Is this recipe gluten-free and paleo-friendly?
The base recipe is gluten-free if your sweet chili sauce is certified gluten-free. For paleo, replace mayonnaise with an approved paleo mayo or full-fat coconut yogurt and confirm the sweet chili sauce ingredients meet paleo guidelines.
Can I prepare the cucumber salad in advance without it getting soggy?
Yes, but keep dressing separate for best texture. If dressed ahead, cut cucumbers thicker and use firm, seedless varieties; they’ll hold up longer. Store salad in a sealed container and consume within 24–48 hours for optimal crunch.
Final Thoughts on Air Fryer Bang Bang Salmon with Cucumber Salad
This Air Fryer Bang Bang Salmon with Cucumber Salad is fast, balanced, and perfect for busy nights when you still want something special.
If you enjoyed the recipe, please leave a star rating in the recipe card below and pin it to Pinterest for later.
Air Fryer Bang Bang Salmon with Cucumber Salad
Ingredients
For the Salmon
- 4 pieces salmon fillets Choose thick, evenly sized fillets for uniform cooking.
- 2 tablespoons mayonnaise Use full-fat mayo for richness; can substitute with Greek yogurt.
- 1 tablespoon sweet chili sauce Provides sweet and tangy glaze.
- 1 teaspoon sriracha Adjust to taste for heat.
- to taste Salt and pepper
For the Cucumber Salad
- 1 piece cucumber, thinly sliced Pick firm, unblemished cucumbers.
- 1 cup cherry tomatoes, halved
- 1 tablespoon olive oil
- Juice of 1 piece lime
- to taste Fresh cilantro for garnish
Instructions
Preparation
- Preheat your air fryer to 400°F (200°C).
- Mix the bang bang sauce by stirring together mayonnaise, sweet chili sauce, sriracha, and a pinch of salt and pepper in a small bowl until glossy and smooth.
- Brush the sauce evenly over the salmon fillets and reserve any extra sauce for serving.
Cooking
- Air fry the salmon for 8–10 minutes until cooked through, placing fillets skin-side down in a single layer.
- While the salmon cooks, toss the cucumber salad ingredients together in a bowl.
Serving
- Plate the salmon over the cucumber salad and garnish with cilantro. Serve with extra sauce on the side.
