Air Fryer Salmon Bites Recipe
Dinner in 20 minutes? Yes, please! These little bites of juicy air fryer salmon are sprinkled with garlic powder, onion powder, salt, and pepper, then finished with a salty sweet teriyaki glaze. Air fried until tender in the middle and crispy around the edges, they're perfect with a side of rice and veggies, or appetizer with all your favorite dipping sauces.
Servings: 3 servings
Calories: 321kcal
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
Yield: Based on 1 pound of salmon cut into bite-sized pieces, this recipe makes about 2 3 servings as a main dish, or 4 servings as an appetizer or part of a larger meal. The nutritional information is calculated for three servings.
Serving Tip: Note: If you plan to serve extra teriyaki sauce at the table, keep it separate from the sauce used for brushing the raw salmon to avoid cross-contamination. Reserve some glaze in a clean bowl before brushing, or make an extra batch for serving.
As written, this recipe is dairy-free.
To make this recipe gluten-free: Use a gluten-free teriyaki sauce (many store-bought versions contain soy sauce with wheat). You can make it gluten-free by using my homemade teriyaki sauce with tamari or gluten-free soy sauce.
Storage: Allow the salmon bites to cool completely before storing. Transfer to an airtight container and refrigerate for up to 3 days, or store them in a freezer-safe container or bag for up to 2 months.
Please refer to the full-post for ingredient information, recipe variations, serving suggestions, baking instructions, reheating tips, and FAQs.
Nutrition
Calories: 321kcal | Carbohydrates: 13g | Protein: 33g | Fat: 14g | Saturated Fat: 2g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 7g | Cholesterol: 83mg | Sodium: 2294mg | Potassium: 877mg | Fiber: 0.4g | Sugar: 8g | Vitamin A: 62IU | Vitamin C: 0.2mg | Calcium: 37mg | Iron: 2mg
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