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Juicy, caramelized salmon bites made in the air fryer and tossed in a sticky homemade teriyaki glaze. Tender inside with lightly crisp edges, ready in just 20 minutes, and perfect over rice, in bowls, or as a party appetizer.

Ingredients

  • 1.5 lbs (680 g) skinless salmon fillet, cut into 1-inch (2.5 cm) cubes
  • 1 tablespoon avocado or vegetable oil
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon black pepper
  • 1 tablespoon toasted sesame seeds
  • 2 green onions, thinly sliced
  • Cooked rice, for serving (optional)

Teriyaki Sauce:

  • 1/4 cup soy sauce (low sodium)
  • 2 tablespoons mirin
  • 2 tablespoons honey
  • 1 tablespoon rice vinegar
  • 2 cloves garlic, minced
  • 1 teaspoon fresh ginger, grated
  • 1 teaspoon toasted sesame oil
  • 2 teaspoons cornstarch mixed with 1 tablespoon cold water

Instructions

  1. Preheat the air fryer to 400°F (200°C) for 3 minutes.
  2. Pat the salmon cubes dry with paper towels. Toss with the oil, garlic powder, salt, and pepper until evenly coated.
  3. Place the salmon in the air fryer basket in a single layer with a little space between pieces. Cook in batches if needed.
  4. Air fry for 5 to 7 minutes, shaking the basket gently halfway through, until the salmon is golden at the edges and flakes easily (145°F / 63°C internal temperature).
  5. While the salmon cooks, combine the soy sauce, mirin, honey, rice vinegar, garlic, ginger, and sesame oil in a small saucepan. Bring to a simmer over medium heat.
  6. Stir the cornstarch slurry, add it to the saucepan, and cook for 1 to 2 minutes, stirring constantly, until the sauce is thick and glossy. Remove from the heat.
  7. Transfer the salmon bites to a large bowl, pour over about two-thirds of the sauce, and toss gently to coat without breaking up the pieces.
  8. Top with sesame seeds and green onions. Serve warm over rice with the remaining sauce on the side.

Notes

  • Salmon: Use skinless fillets and cut into even cubes so they cook at the same rate. Fresh or fully thawed frozen salmon both work.
  • Don’t overcook: Check at 5 minutes; salmon bites dry out quickly. They are done as soon as they flake.
  • Extra caramelization: Brush a little sauce on the bites for the last minute of air frying.
  • Gluten-free: Use tamari instead of soy sauce and a gluten-free mirin.
  • Serving ideas: Serve in rice bowls with cucumber and avocado, on skewers as an appetizer, or in lettuce wraps.
  • Storage: Store leftovers and extra sauce separately in airtight containers in the fridge for up to 3 days. Reheat in the air fryer at 350°F (175°C) for 2 to 3 minutes.
  • Dairy-free as written.

Nutrition

Find it online: https://thefamilycooking.com/air-fryer-teriyaki-salmon-bites/