Air Fryer Bang Bang Salmon with Cucumber Salad
Bright, flavorful, and easy to prepare, this Air Fryer Bang Bang Salmon combined with a fresh cucumber salad delivers a delightful and balanced meal in just 15 minutes.
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.
Notes
Cool salmon and salad separately before refrigerating. Store salmon in an airtight container for up to 3 days. Store salad separately to keep cucumbers crisp.