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Start by cutting the salmon into thick cubes, before seasoning with salt and pepper and the rest of the seasonings.
Cover with olive oil and dredge in a dish of panko breadcrumbs until completely coated.
Place the salmon on a lined baking tray, spray with some avocado oil.
Air fry at 190℃ for 12 to 13 minutes or bake at 200℃ for 13 to 15 minutes, until golden and crispy.
Place the mayo and Greek yogurt, chipotle peppers, lime juice, garlic, smoked paprika, rice vinegar, honey and salt in a stand blender and blitz until smooth.
Serve the salmon bites with some rice, top with the sauce, and add some spring onions if you’d like.