Ingredients
1.5 lbs skinless salmon fillets, cut into 1-inch cubes
2 tbsp olive oil
¼ cup cornstarch
½ tsp garlic powder
½ tsp onion powder
¼ tsp salt
⅛ tsp black pepper
½ cup mayonnaise
2–3 tbsp sweet chili sauce
1–2 tbsp sriracha
1 tbsp honey or maple syrup
1 tsp rice vinegar
Fresh chopped green onions or cilantro, for garnish
Sesame seeds, for garnish
Instructions
1. Pat salmon dry with paper towels. Cut into 1-inch cubes.
2. In a bowl, combine cornstarch, garlic powder, onion powder, salt, and pepper. Add salmon and toss to coat.
3. Preheat oven to 400°F (200°C) or air fryer to 375°F (190°C).
4. For oven: Place salmon on a parchment-lined baking sheet in a single layer. Bake for 12-15 minutes, flipping halfway, until golden and cooked through (internal temp 145°F).
5. For air fryer: Spray basket with oil. Arrange salmon in single layer. Cook for 8-12 minutes, shaking basket halfway.
6. While salmon cooks, make sauce: Whisk mayonnaise, sweet chili sauce, sriracha, honey, and rice vinegar in a small bowl. Adjust to taste.
7. Transfer cooked salmon to a bowl. Drizzle with half the sauce and toss gently. Serve with remaining sauce on the side.
8. Garnish with green onions, cilantro, and sesame seeds.
Notes
For extra crispiness, use panko breadcrumbs with an egg wash. To reduce spice, omit sriracha. Store leftovers in an airtight container for 2-3 days; reheat in oven or air fryer at 350°F to restore crispness.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Main Course
- Method: Baking or Air Frying
- Cuisine: Asian-inspired
- Diet: Gluten-Free, Dairy-Free (if using plant-based mayo)
Nutrition
- Serving Size: 1 serving (approx. 6 oz cooked salmon)
- Calories: 420
- Sugar: 12 g
- Sodium: 680 mg
- Fat: 26 g
- Saturated Fat: 4.5 g
- Unsaturated Fat: 20 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 0.5 g
- Protein: 32 g
- Cholesterol: 85 mg