Air Fryer Salmon Bites

Salmon cubes are tossed with an Asian-style sauce and cooked in the air fryer until cooked through and lightly caramelized. Serve these easy air fryer salmon bites with rice for a quick and easy weeknight dinner.

Prep Time 10

Cook Time 8

Total Time 18

Servings

Equipment

Air fryer

Ingredients

1 pound salmon skin removed and cut into 1-inch cubes

For the sauce

3 tablespoons soy sauce
1 tablespoon honey
1 tablespoon rice vinegar
1 teaspoon sesame oil
1 teaspoon minced garlic
1 teaspoon ginger paste

Optional for serving

Cooked rice
Sliced cucumbers
Green onions sliced
Sesame seeds

US Customary - Metric

Instructions

Preheat your air fryer to 400°F for 3–5 minutes.
Pat the salmon dry with paper towels and cut into evenly sized 1-inch cubes for even cooking.
1 pound salmon
In a small bowl, whisk together soy sauce, honey, rice vinegar, sesame oil, garlic, and ginger paste until well combined.
3 tablespoons soy sauce, 1 tablespoon honey, 1 tablespoon rice vinegar, 1 teaspoon sesame oil, 1 teaspoon minced garlic, 1 teaspoon ginger paste
Add the salmon cubes to the sauce and gently toss until fully coated.
Lightly spray the air fryer basket with cooking spray. Arrange the salmon in a single layer, leaving space between pieces.
Air fry for 6–8 minutes, shaking the basket halfway through, until the edges are lightly crisp and the centers are just cooked through.
Serve immediately over rice or on their own, topped with green onions and sesame seeds. Add sliced cucumbers for a fresh, crunchy contrast.
Cooked rice, Sliced cucumbers, Green onions, Sesame seeds

Notes

Ingredients

Tamari or coconut aminos can be used in place of the soy sauce.
If you cannot find ginger paste, you can finely grate fresh ginger using a microplane.

Cooking

Cooking for 6 minutes in the air fryer yields very tender salmon, while 8+ minutes will give crispier edges.
If needed, cook the salmon pieces in batches so as not to overcrowd your air fryer basket.
If you don't have an air fryer, salmon bites can be baked at 425°F on a lined sheet pan for 8–10 minutes, flipping halfway through.

Serving

If you'd like extra sauce for serving, double the sauce and set half aside to drizzle over the salmon and rice after cooking. Be sure to set aside the sauce for serving before adding the raw salmon to the bowl.

Nutrition information provided is for salmon with the amount of sauce noted in the recipe and does not include serving accompaniments such as rice, veggies, or extra sauce.

Nutrition