Step 1

Remove the salmon skin. You can also ask a fishmonger to do this for you. Dice the fillet into 1-inch (2.54cm) cubes and add them to a large bowl.

Step 2

Season the salmon chunks with salt, garlic power, paprika, black pepper, honey, and olive oil. Gently toss them well to coat the salmon evenly. I wear a cooking glove to do this.

Step 3

Spray the air fryer basket with olive oil, add the cubed salmon with some space between them. You might need to cook them in 2 batches. Air fryer at 350°F (177°C) for 8 minutes.

Step 4

In the meantime, prepare the bang bang sauce. Combine the ingredients in a bowl.

Step 5

Line a large sheet pan with parchment paper and add the salmon chunks with a little space between them. Bake at 400°F, top rack, for 10-12 minutes.

Step 6

When done, open the basket and wait for 10 seconds before removing the salmon. The cold air will make the meat shrink a bit and therefore helps it “unstick” from the basket. Carefully and gently transfer the cubes to a serving plate so they won’t fall apart.

Step 7

Garnish the salmon bites with spring onions and sesame seeds and a few drizzles of bang bang sauce. Serve the extra sauce on the side. Serve warm.