1-First, prepare your salmon by cutting 1½ pounds of skinless filets into 1-inch pieces and coating them with a mix of 2 tablespoons extra virgin olive oil, 1 teaspoon each of paprika, garlic powder, and kosher salt, plus ½ teaspoon black pepper. This step adds a flavorful base that makes every bite pop.

2-Next, whip up the bang bang sauce by combining 1 cup mayonnaise, ½ cup sweet chili sauce, 2 teaspoons hot chili sauce, and 2 tablespoons honey in a bowl. Reserve half for later drizzling and use the other half to toss the salmon pieces evenly. Preheat your air fryer to 390°F (199°C) for even cooking, then place the coated salmon in a single layer in the basket.

3-Cook for 4-5 minutes per side until the salmon hits an internal temperature of 140-145°F (60-63°C), resulting in tender, flaky bites. Once done, drizzle with the reserved sauce and garnish with chopped chives for a fresh finish. Preparation takes about 10 minutes, and cooking runs roughly 15 minutes, so you can have this on the table in under 20 minutes total.

4-For those without an air fryer, try the alternative baking method: lay the salmon bites on a parchment-lined baking sheet at 400°F (204°C) for 16 minutes, flipping halfway through until they reach 145°F (63°C). Then toss in the sauce and garnish.