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.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Air Fryer
- Cuisine: Japanese
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
- Preheat the air fryer to 400°F (200°C) for 3 minutes.
- Pat the salmon cubes dry with paper towels. Toss with the oil, garlic powder, salt, and pepper until evenly coated.
- Place the salmon in the air fryer basket in a single layer with a little space between pieces. Cook in batches if needed.
- 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).
- 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.
- 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.
- 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.
- 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
- Serving Size: 1 serving (1/4 of recipe, without rice)
- Calories: 340 kcal
- Sugar: 12 g
- Sodium: 780 mg
- Fat: 16 g
- Saturated Fat: 3 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 15 g
- Fiber: 0.5 g
- Protein: 34 g
- Cholesterol: 95 mg
