I marinate salmon in a glossy teriyaki sauce so the bites crisp on the edges while staying flaky inside, a simple Air Fryer Quick Dinner that will pique your curiosity.

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I love turning simple things into little moments of wow, so I started cutting a salmon fillet into bite sized pieces and treating them like something fancy. I toss them in a glossy soy sauce glaze, let the flavor cling, then air fry until the edges get crispy and the center stays flaky and almost buttery.

They’re great for a no-fuss party starter or a weeknight main when you want something that feels deliberate but isn’t. I tag this one Air Fryer Quick Dinner and it pops up in my Salmon Bites Air Fryer Recipes Healthy roundups because folks keep asking for it.

Ingredients

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Salmon: rich in protein, omega 3 fats for heart and brain, mild flavor.
Soy sauce or tamari: salty umami boost, adds sodium so use low sodium option.
Honey or maple syrup: sweetens glaze, adds simple sugars and caramel notes.
Toasted sesame oil: nutty aroma, intense flavor so use sparingly for balance.
Garlic: fragrant, gives savory bite, may support immune health when eaten often.
Cornstarch: thickens sauce, creates glossy coating that crisps in the air fryer.
Green onions: fresh mild onion flavor, add crunch and a bright finish.
Lemon wedges: bright acidic pop, cuts richness and lifts flavors, optional but great.

Ingredient Quantities

1 lb 450 g salmon fillet, skin removed, diced into 1 inch pieces

3 tablespoons soy sauce or tamari

2 tablespoons honey or maple syrup

1 tablespoon rice vinegar

1 tablespoon toasted sesame oil

2 cloves garlic, minced

1 teaspoon fresh ginger, grated

1 tablespoon cornstarch

1 tablespoon neutral oil such as canola or vegetable oil

Salt and black pepper, to taste

2 green onions, sliced thin

1 teaspoon sesame seeds optional

Lemon wedges for serving optional

How to Make this

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1. Pat the salmon dry with paper towels and cut into 1 inch pieces, season lightly with salt and black pepper.

2. In a bowl whisk together soy sauce or tamari, honey or maple syrup, rice vinegar, toasted sesame oil, minced garlic and grated ginger; set aside 2 tablespoons of this mix in a small container to use as a glaze later, then pour the rest over the salmon and toss to coat.

3. Cover and refrigerate to marinate for 15 to 30 minutes, dont go much longer or the texture can turn mushy.

4. Remove salmon from the marinade and discard the used marinade; pat pieces dry again so they arent wet. Sprinkle the cornstarch over the salmon and toss gently until each piece is lightly coated.

5. Drizzle the neutral oil over the coated bites and toss once more to help them crisp in the air fryer.

6. Preheat the air fryer to 400°F (200°C). Arrange salmon bites in a single layer in the basket, dont crowd them, do batches if needed.

7. Air fry for 6 to 8 minutes, shaking or flipping halfway, until edges are browned and centers are just opaque and flaky (target about 125 to 135°F if you use a thermometer).

8. While the salmon cooks, take the 2 tablespoons of reserved marinade and simmer it in a tiny saucepan for 1 to 2 minutes until slightly thickened, or brush it on the bites during the last minute of cooking if you reserved it before the raw fish touched it.

9. Transfer bites to a plate, sprinkle sliced green onions and sesame seeds on top, squeeze lemon wedges over if you like, taste and add a pinch more salt or pepper if needed.

10. Serve right away as an appetizer or over rice/greens for a main, and remember leftovers keep well refrigerated for a day or two but reheat gently so they dont dry out.

Equipment Needed

1. Cutting board and a sharp chef knife for dicing the salmon into 1 inch pieces
2. Paper towels for patting the fish dry, youll pat it twice
3. Large mixing bowl plus a small bowl and a whisk or fork to mix the marinade and set aside 2 tablespoons
4. Measuring spoons and a tablespoon measure for cornstarch, oils and seasonings
5. Small container or ramekin to hold the reserved glaze
6. Tongs or a spatula to toss the coated bites and arrange them in the basket
7. Air fryer and an oven mitt for handling the hot basket
8. Small saucepan and a silicone brush or spoon to simmer and glaze, instant read thermometer optional

FAQ

Q: What temp and time should I air fry these salmon bites for best results? A: Cook at 400°F (200°C) for about 7 to 10 minutes depending on your air fryer and the size of the pieces. Flip once halfway. Start checking at 7 minutes so they don't overcook, cause salmon gets dry real quick.

Q: How do I know when they're done without overcooking? A: Look for an opaque pink center that flakes easily with a fork. If you use a thermometer aim for 125°F to 130°F for medium, 145°F if you want it fully cooked like the USDA recommends. Remember carryover cooking will raise the temp a few degrees after they rest.

Q: My bites stuck to the basket last time, how do I stop that? A: Pat the salmon dry before marinating, toss in the cornstarch so they get a light coating, and spray or brush the basket with a little neutral oil. Don't overcrowd the basket, give pieces space so hot air can circulate.

Q: Can I use frozen salmon or keep the skin on? A: Thaw frozen salmon first for best texture, pat dry and maybe add 2 to 3 extra minutes in the air fryer. You can keep the skin on if you like but remove it for bite-size pieces unless you want to crisp the skin first.

Q: Are there good swaps for the ingredients if I have allergies or substitutes? A: Yes, use tamari for gluten free, maple syrup instead of honey, and use more neutral oil if you dont like strong toasted sesame oil flavor. If you need it gluten free make sure your soy sauce is certified gluten free.

Q: Can I make these ahead and how do I reheat them? A: You can marinate the salmon up to 30 minutes ahead or keep it in the fridge up to 24 hours. Cooked bites store in the fridge for 2 to 3 days. Reheat in the air fryer at 350°F (175°C) for 3 to 4 minutes to bring back crispness, or microwave for 30 to 45 seconds if you're in a hurry.

Air Fryer Salmon Bites Recipe Substitutions and Variations

Soy sauce or tamari: coconut aminos (lower sodium and sweeter), low-sodium soy sauce, fish sauce (use about half the amount, it’s much stronger)
Honey or maple syrup: agave nectar (1:1), brown sugar (dissolve in warm marinade first), molasses (more intense, use less)
Cornstarch: arrowroot powder (1:1, gives a clear glaze), tapioca starch (1:1), all-purpose flour (about 2x the cornstarch, gives a heavier coating)
Toasted sesame oil: untoasted sesame oil (milder sesame note), tahini thinned with a little neutral oil (adds sesame flavor), peanut or grapeseed oil (neutral if you dont want sesame flavor)

Pro Tips

– Pat the salmon super dry before cornstarch, and again after marinating, dont skip that step. A light, even dusting of cornstarch is what crisps up, too much makes a gummy crust. Shake off excess flour and barely coat each piece so they crisp instead of clump.

– Keep the marinade time short, 15 to 30 minutes max. The soy and vinegar start to break down the fish so any longer and the texture goes mushy. If you need to prep earlier, marinate only briefly then store plain in the fridge until cooking time.

– Preheat the air fryer and dont crowd the basket. Single layer, small batches, and a little neutral oil on the pieces = best browning. Flip or shake halfway, and pull them at about 125 to 135 F for tender, slightly translucent centers since carryover heat will finish them.

– Always reserve some marinade before it touches raw fish, and if the used marinade will be reused, simmer it for a minute or two to kill bacteria and thicken it into a glaze. Don’t over-reduce it or the honey will burn. Finish with lemon and toasted sesame seeds right before serving, leftovers reheat gently so they dont dry out.

Air Fryer Salmon Bites Recipe

Recipe by Nicky Smith

0.0 from 0 votes

I marinate salmon in a glossy teriyaki sauce so the bites crisp on the edges while staying flaky inside, a simple Air Fryer Quick Dinner that will pique your curiosity.

Servings

servings

Calories

343

kcal

Equipment: 1. Cutting board and a sharp chef knife for dicing the salmon into 1 inch pieces
2. Paper towels for patting the fish dry, youll pat it twice
3. Large mixing bowl plus a small bowl and a whisk or fork to mix the marinade and set aside 2 tablespoons
4. Measuring spoons and a tablespoon measure for cornstarch, oils and seasonings
5. Small container or ramekin to hold the reserved glaze
6. Tongs or a spatula to toss the coated bites and arrange them in the basket
7. Air fryer and an oven mitt for handling the hot basket
8. Small saucepan and a silicone brush or spoon to simmer and glaze, instant read thermometer optional

Ingredients

1 lb 450 g salmon fillet, skin removed, diced into 1 inch pieces
3 tablespoons soy sauce or tamari
2 tablespoons honey or maple syrup
1 tablespoon rice vinegar
1 tablespoon toasted sesame oil
2 cloves garlic, minced
1 teaspoon fresh ginger, grated
1 tablespoon cornstarch
1 tablespoon neutral oil such as canola or vegetable oil
Salt and black pepper, to taste
2 green onions, sliced thin
1 teaspoon sesame seeds optional
Lemon wedges for serving optional

Directions

Pat the salmon dry with paper towels and cut into 1 inch pieces, season lightly with salt and black pepper.
In a bowl whisk together soy sauce or tamari, honey or maple syrup, rice vinegar, toasted sesame oil, minced garlic and grated ginger; set aside 2 tablespoons of this mix in a small container to use as a glaze later, then pour the rest over the salmon and toss to coat.
Cover and refrigerate to marinate for 15 to 30 minutes, dont go much longer or the texture can turn mushy.
Remove salmon from the marinade and discard the used marinade; pat pieces dry again so they arent wet. Sprinkle the cornstarch over the salmon and toss gently until each piece is lightly coated.
Drizzle the neutral oil over the coated bites and toss once more to help them crisp in the air fryer.
Preheat the air fryer to 400°F (200°C). Arrange salmon bites in a single layer in the basket, dont crowd them, do batches if needed.
Air fry for 6 to 8 minutes, shaking or flipping halfway, until edges are browned and centers are just opaque and flaky (target about 125 to 135°F if you use a thermometer).
While the salmon cooks, take the 2 tablespoons of reserved marinade and simmer it in a tiny saucepan for 1 to 2 minutes until slightly thickened, or brush it on the bites during the last minute of cooking if you reserved it before the raw fish touched it.
Transfer bites to a plate, sprinkle sliced green onions and sesame seeds on top, squeeze lemon wedges over if you like, taste and add a pinch more salt or pepper if needed.
Serve right away as an appetizer or over rice/greens for a main, and remember leftovers keep well refrigerated for a day or two but reheat gently so they dont dry out.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.