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These Air Fryer Salmon Bites are tender on the inside, crispy on the outside, and coated in the most delicious sticky-sweet teriyaki glaze. It’s both quick AND easy to make – ready in about 20 minutes!
These air fryer salmon bites are my newest dinner obsession, especially on nights when I need something fast, simple, and reliably delicious. They’re packed with incredible teriyaki flavor and super easy to make—no marinating required! It’s a recipe loved by both kids and adults alike, especially when served with a side of warm jasmine rice and creamy spicy mayo for dipping.
Why You’ll Love Air Fryer Salmon Bites
Now that my son loves salmon as much as me and his dad, I’ve found myself making it more and more often. These air fryer salmon bites are a great appetizer, lunch or dinner. Here are some reasons why I think you’ll love this recipe as much as we do:
- Quick and easy: These Air Fryer salmon bites come together in only 20 minutes—simply season, cook, and glaze. The air fryer does most of the work, so you can prep side dishes while the salmon cooks.
- Versatile: Just like these pan-seared Bang Bang salmon bites, I love to serve these crispy air fryer salmon bites bowl-style with fluffy rice and simple veggies. But that’s not the only way you can serve them. I’ve also served them wrapped in lettuce cups, with stir fried veggies like bok choy, and as an appetizer with dipping sauces like homemade teriyaki sauce, Thai sweet chili sauce, and sticky-sweet hot honey.
- Family-Friendly: The sweet teriyaki glaze has a mild, savory flavor that appeals to everyone, even the most picky eaters. Plus, these salmon bites are cooked in the air fryer, making them a much healthier alternative to fried fish nuggets.
Table of Contents
Ingredients in Air Fryer Salmon Bites
Feel free to follow this recipe exactly as written, or season and glaze your salmon bites with whatever ingredients you already have opened and ready to go. You can also make this recipe with homemade teriyaki sauce.
- Salmon: Choose fresh, high-quality salmon that is boneless and skinless. Wild caught salmon typically has richer flavor, firmer texture, and less fat compared to wild-caught salmon.
- Teriyaki Sauce: The sweet, salty base of the glaze. Use your favorite store-bought brand or make my homemade teriyaki sauce for the best flavor.
- Seasonings: This recipe starts by seasoning the salmon with garlic powder, onion powder, salt, and black pepper. For heat, try adding a pinch of cayenne powder or red chili flakes.
- Fresh Ginger: Adds warmth and brightness. The easiest way to grate fresh ginger is on a microplane grater. Ground ginger can be substituted (about ¼ teaspoon).
- Brown Sugar: Boosts sweetness and helps the glaze caramelize. Honey or maple syrup are great substitutes.
How to Make Air Fryer Salmon Bites
- Pat the fully thawed salmon bites dry with paper towels to remove excess moisture so they crisp instead of steam.
- Toss the salmon with olive oil, garlic powder, onion powder, salt, and black pepper until evenly coated then sprinkle with cornstarch. Toss again until each piece has a light, even coating.
- Lightly spray the air fryer basket with non-stick cooking spray, then arrange the salmon in a single layer with a little space between each piece. Air fry at 400°F for 3 to 4 minutes.
- While the salmon cooks, heat the sauce in a small pot over medium-low heat (or in the microwave) until warm.
- Pull out the basket and brush both sides of the salmon bites with the warm teriyaki glaze.
- Continue to cook for about 3 more minutes, or until the salmon is crispy on the outside and cooked through (125 to 135°F for medium, or 145°F for well done).
- Serve over rice and garnish with sesame seeds, red pepper flakes, and sliced green onion.
Recipe Tips
- Pat the salmon dry. Moisture is the enemy of crispiness, especially in the air fryer. Before seasoning, press the salmon cubes firmly with paper towels on all sides to remove excess moisture.
- Cook in batches, if needed. Overcrowding the air fryer basket can lead to uneven cooking and softer, less crispy salmon bites. Arrange the salmon pieces in a single layer, leaving a little space between each one, to allow the hot air to circulate freely around each piece.
- Monitor the internal temperature. Salmon cooks quickly, and overcooking can dry it out. Use an instant-read thermometer to check for doneness. For best results, remove the salmon when it reaches 125-135°F for medium, as it will continue to cook slightly after being removed from the air fryer.
- Chop the salmon into equal-sized pieces. Cutting the salmon into uniform 1 to 1½-inch cubes helps them cook evenly.
Easy Flavor Variations
It is SO EASY to switch up the seasoning and sauce for these crispy salmon bites. Here are five fresh ideas to get you started:
- Bold and zesty: Cajun seasoning or Creole seasoning with Cajun-style remoulade sauce
- Bright: Sazon seasoning with avocado crema and citrus Mojo sauce
- Savory: Multi-purpose adobo seasoning with garlic aioli and salsa verde
- Smoky: Taco seasoning with chipotle ranch dressing
- Herby: Za’atar seasoning with lemon tahini dressing
Tip: It’s best to serve creamy mayo-based sauces on the side or give them a light brush 1-2 minutes before they finish cooking.
Serving Suggestions
Salmon bites can be enjoyed a number of different ways! They can be enjoyed as an appetizer, as a main, or even tossed among your favorite bowl of leafy greens. Here are some ideas:
- As a main: It’s easy to turn these salmon bites into a complete and well rounded meal with a couple flavorful side dishes. Roasted veggies like broccoli and roasted asparagus with coconut rice is my family’s favorite. Be sure to set aside a little extra teriyaki sauce for drizzling (being careful not to cross-contaminate with raw salmon).
- Wrapped in tacos: Salmon tacos are delicious! I like to serve these air fryer salmon bites wrapped in soft flour tortillas with creamy coleslaw, fresh mango salsa, and tangy pickled red onions.
- In a rice bowl: Similar to my poke bowl recipe made with raw salmon (or tuna), start with steamed jasmine rice or instant pot brown rice followed by fresh cucumber, sliced avocado, and edamame. I also like to add spicy mayo for extra creaminess. Yum!
- As an appetizer: Whenever I serve this recipe as an appetizer, I make sure to come prepared with at least three different dipping sauces. Spicy mayo is my favorite, but I also love homemade tartar sauce, this spicy-sweet Korean BBQ sauce, tangy comeback sauce, and creamy horseradish sauce.
Frequently Asked Questions
Yes. Air fryers brown the top faster, so flip the salmon after the first 3 to 4 minutes. Brush with teriyaki glaze, flip, brush the other side, then cook 2 to 3 minutes more until done.
Yes. Bake at 425°F on a parchment-lined, lightly sprayed baking sheet for 7 to 8 minutes. Brush with warm teriyaki glaze, then bake 4 to 5 minutes more (to about 135°F). You can broil for 1 to 2 minutes at the end for extra crispiness, but watch closely to prevent overcooking.
About 7 to 8 minutes at 400°F. They are done when the salmon is opaque and flakes easily, or when it reaches 125 to 130°F for tender salmon (or 145°F if you prefer well done).
Yes, but thaw it first and pat it very dry. Removing extra moisture helps the salmon cook evenly.
Storage and Reheating Tips
- To store: Let the salmon bites cool completely, then transfer to an airtight container and refrigerate for up to 3 days.
- To freeze: Store in a freezer-safe container or bag for up to 2 months. For best results, freeze the bites in a single layer first so they do not stick together, then transfer to a container once solid.
- To reheat: For the crispiest results, warm in the air fryer at 350°F for 3 to 4 minutes, or until heated through. You can also reheat on a baking sheet in a 350°F oven for 6 to 8 minutes. The microwave is quickest but least crisp, so heat in 20 to 30 second bursts until warm (a paper towel under the salmon helps reduce moisture). If reheating from frozen, thaw overnight in the refrigerator, then reheat using your preferred method.
More Salmon Recipes
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Air Fryer Salmon Bites Recipe
Ingredients
- 1 pound salmon fillet, boneless and skinless, cut into 1 to 1½-inch cubes
- 1 tablespoon olive oil
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon salt
- ½ teaspoon pepper
- 1 tablespoon cornstarch, optional
- ½ cup teriyaki sauce
- 1 teaspoon brown sugar, or honey
- 1 teaspoon fresh ginger, grated
Instructions
- Preheat the air fryer to 400°F.
- Dry the salmon: Lay paper towels on a plate, place the salmon cubes on top, and gently pat dry to remove as much moisture as possible.
- Season: Discard the paper towels. Drizzle the salmon with olive oil, then sprinkle with garlic powder, onion powder, salt, and pepper. Toss to coat evenly. Sprinkle the cornstarch over the salmon and toss again until each piece is lightly coated.
- Air fry (first cook): Lightly spray the air fryer basket with nonstick spray. Arrange the salmon in a single layer and cook 3-4 minutes.
- Make the glaze: While the salmon cooks, warm the teriyaki sauce in a microwave-safe bowl. Stir in the honey (or brown sugar) and grated ginger until combined.
- Glaze the salmon: Brush the salmon with the glaze, flip the pieces, and brush the other side.
- Finish cooking: Air fry for an additional 2-3 minutes, or until crispy and cooked through (internal temperature 125-135°F for medium, or 145°F for well done).
- Serve: Garnish with green onions, sesame seeds, and extra teriyaki sauce, if desired. Serve over white rice.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I have not made this yet, but it looks amazing! What would temperature and timing be if I made it in my convection oven (a.k.a. extra large air fryer)
I recommend preheating to 400°F and baking them on a parchment-lined sheet for about 7-8 minutes, then brush with the glaze, flip, and bake another 4-5 minutes until the salmon is cooked through (125-135°F for medium or 145°F for well done). For extra crispiness, switch the oven to broil for the last 1-2 minutes, keeping a close eye so they don’t burn