Ingredients
Scale
- 1.5 lbs Salmon fillets, skin removed and cut into 1-inch cubes
- 1 tablespoon Olive oil or avocado oil
- 1/2 teaspoon Garlic powder
- 1/2 teaspoon Onion powder
- 1/2 teaspoon Smoked paprika
- Salt and black pepper to taste
- 1/2 cup Mayonnaise
- 1/3 cup Thai sweet chili sauce
- 1–2 tablespoons Sriracha (adjust to your heat preference)
- 1 tablespoon Honey (optional, for extra sweetness)
- Fresh chives or green onions for garnish
- Sesame seeds for garnish
Instructions
- Start by removing the skin from your salmon fillets if they aren’t already skinless. Cut the salmon into uniform 1-inch cubes. Pat the cubes dry with a paper towel; this is the secret to getting a good sear in the air fryer.
- In a medium bowl, toss the salmon cubes with olive oil, garlic powder, onion powder, smoked paprika, salt, and pepper. Ensure every piece is evenly coated with the oil and spices.
- Preheat your air fryer to 400°F (200°C). Place the salmon cubes in the air fryer basket in a single layer, making sure they aren’t touching. Cook for 8 to 10 minutes, shaking the basket halfway through, until the salmon is golden brown and cooked through.
- While the salmon is cooking, prepare the sauce. In a small bowl, whisk together the mayonnaise, sweet chili sauce, sriracha, and honey until smooth. Taste and add more sriracha if you want it spicier.
- Once the salmon is done, transfer the hot bites to a large bowl. Pour about half of the sauce over the salmon and toss gently to coat. Serve the remaining sauce on the side. Garnish with chopped chives and sesame seeds before serving.
- Cook Time: 20 minutes