Air Fryer Salmon Bites Recipe

I’m sharing these easy teriyaki-marinated salmon bites, air fried until crisp edges form around flaky centers, and they make a great Air Fryer Quick Dinner.

I love turning plain salmon into something a little sneaky and addictive. These Air Fryer Salmon Bites are glazed so they shimmer from a splash of low sodium soy sauce and just enough grated fresh ginger to make your mouth sit up.

I air fry them until the edges are crisp and the insides stay tender and flaky, and somehow they disappear faster than I expect. Serve them solo or pile them onto a quick bowl.

This is my favorite Air Fryer Quick Dinner when I want wow without a fuss. Trust me, you’ll wanna make extra.

Ingredients

• Salmon: Rich in protein and omega 3s, keeps you full, slightly sweet when caramelized
• Soy sauce: Savory umami, adds saltiness and depth, low sodium keeps it healthier
• Brown sugar: Gives caramelized sweetness and color, moderate carbs so use sparingly
• Garlic: Sharp aromatic punch, may boost immunity, small amount goes long way
• Ginger: Bright warm spice, helps digestion, fresh grated is zippier than powder
• Cornstarch: Lightly thickens glaze for sticky coating, no flavor, just texture
• Sesame oil: Toasted sesame oil adds nutty aroma, use sparingly it’s strong
• Green onions: Fresh bite and color, low calorie garnish, gives mild oniony lift
• Lemon wedges: Bright citrus cut through richness, adds freshness, a squeeze brightens fish

Ingredient Quantities

• 1 lb (450 g) fresh salmon skin removed
• 3 tablespoons low sodium soy sauce
• 2 tablespoons packed brown sugar
• 1 tablespoon mirin or rice vinegar
• 1 teaspoon toasted sesame oil
• 2 cloves garlic, minced
• 1 teaspoon grated fresh ginger
• 1 tablespoon cornstarch
• 1 tablespoon neutral oil (vegetable or canola)
• 1/4 teaspoon salt
• 1/8 teaspoon freshly ground black pepper
• 2 green onions, thinly sliced for garnish
• 1 teaspoon toasted sesame seeds for garnish
• lemon wedges for serving (optional)

How to Make this

1. Pat the 1 lb salmon dry and cut into roughly 1 inch bite sized pieces, then sprinkle with 1/4 teaspoon salt and 1/8 teaspoon pepper.

2. In a bowl whisk together 3 tablespoons low sodium soy sauce, 2 tablespoons packed brown sugar, 1 tablespoon mirin or rice vinegar, 1 teaspoon toasted sesame oil, 2 cloves minced garlic and 1 teaspoon grated fresh ginger until the sugar mostly dissolves.

3. Spoon out and set aside about 1 to 2 tablespoons of that sauce into a small bowl if you want a glaze later, then add the salmon to the remaining sauce, toss to coat and marinate in the fridge for 15 to 30 minutes (don’t marinate much longer or the texture will get mushy).

4. After marinating, drain the salmon pieces briefly, then toss them with 1 tablespoon cornstarch and 1 tablespoon neutral oil so each bite has a light, even coating.

5. Preheat your air fryer to 400°F (200°C) for 3 to 5 minutes.

6. Arrange the salmon bites in a single layer in the air fryer basket so they’re not touching; do them in batches if needed to avoid overcrowding.

7. Air fry at 400°F for about 6 to 9 minutes, shaking or flipping once halfway through, until the edges are browned and slightly crisp and the centers are tender and flaky. Cook toward the longer end for larger pieces.

8. While salmon cooks, simmer the reserved sauce in a small pan over medium heat for 2 to 4 minutes until slightly reduced and glossy, then remove from heat. (This step is optional but makes the teriyaki extra glistening.)

9. Transfer cooked bites to a platter, brush or toss with the reduced sauce if using, sprinkle with the 2 thinly sliced green onions and 1 teaspoon toasted sesame seeds, and serve with lemon wedges if you like. Let them rest a minute so juices settle, then dig in.

Equipment Needed

1. Cutting board and a sharp chef’s knife (for 1 inch salmon bites)
2. Paper towels (to pat the salmon dry)
3. Measuring spoons and a tablespoon measure (for soy, sugar, oil, cornstarch)
4. Large mixing bowl (to whisk the marinade and marinate the fish)
5. Whisk or fork (to combine the sauce ingredients)
6. Small bowl or ramekin (to set aside 1 to 2 Tbsp of sauce for glazing)
7. Shallow dish or medium bowl (to toss the salmon with cornstarch and oil)
8. Air fryer with basket (preheat to 400°F; youll cook the bites here)
9. Small saucepan plus a silicone brush or tongs (to reduce the reserved sauce and brush or toss the finished bites)

FAQ

Air Fryer Salmon Bites Recipe Substitutions and Variations

• Low sodium soy sauce: swap with tamari for a gluten free, almost identical flavor, or use coconut aminos if you need soy free. If you pick coconut aminos add a small pinch of salt cause it’s milder.
• Brown sugar: honey or maple syrup work well as liquid sweeteners, use about the same volume (2 tablespoons), but remember they add moisture so the marinade can be thinner.
• Cornstarch: use arrowroot powder 1 for 1 for a glossy finish, or all purpose flour if that’s all you got, but use about twice as much flour and expect a cloudier, less shiny sauce.
• Mirin (or rice vinegar): if you want mirin but dont have it, mix 1 tablespoon sake or dry white wine with 1 teaspoon sugar, or just use apple cider vinegar in place of rice vinegar for a bit more tang.

Pro Tips

1) Chill and firm the fish first. Pat the pieces super dry then stick them in the freezer for 10 to 15 minutes so they tighten up a bit. It makes them hold together better when you toss them with cornstarch and they crisp up nicer. Don’t marinate for hours though, it’ll turn the flesh mushy.

2) Up the crunch with a tiny helper. Mix a pinch of baking powder into the cornstarch (about 1/8 to 1/4 teaspoon per tablespoon cornstarch) and add the oil right when you toss. That little bit of baking powder gives extra puff and crisp without changing the flavor.

3) Give each bite breathing room and some oil. Preheat the air fryer and arrange pieces in a single layer, not touching. Spray or brush a little oil on them right after the first flip, it boosts browning and keeps the coating from looking soggy. If pieces are different sizes, put the bigger ones toward the edges where it’s hotter.

4) Make the glaze glossy and stable. Instead of just reducing, dissolve a tiny cornstarch slurry (about 1/2 teaspoon cornstarch in 1 tablespoon cold water) into the reserved sauce near the end of simmering to thicken quickly, then stir in a small pat of butter or a drizzle of honey for shine and balance. Heat it calmly though, sugar burns fast so don’t leave it unattended.