This recipe for Air Fryer Salmon Bites has become my go-to when I need a fast, flavorful dinner that still feels special. I discovered this combination on a busy weeknight when I wanted something that tasted like restaurant-quality teriyaki but without the fuss — and the result was so good I started doubling the marinade so I'd have extra to brush on at the end. The bites are caramelized on the outside with a sticky sweet-savory glaze and tender, flaky salmon inside. My partner always teases me that these are the only salmon I can make disappear in minutes.

I first made it the day I got a small air fryer as a birthday gift; I was skeptical about whether delicate fish could hold up to the dry heat. After a few cautious tests I landed on the perfect temperature and timing — high heat for a short time, flip once, and brush with the reserved marinade right away. The balance of honey, soy, garlic and a whisper of toasted sesame oil gives a rounded flavor that tastes indulgent but remains light. These bites are ideal for a quick weeknight bowl, a protein-focused lunch, or an easy party appetizer that looks like you spent hours in the kitchen.

Ingredients

• Salmon (12 ounces): Choose center-cut fillets, skin removed if you prefer bite-sized cubes. Fresh wild sockeye or farmed Atlantic both work; look for firm flesh and a bright color.
• Soy sauce (2 tablespoons): I use low-sodium soy to control salt, but use regular if you like punchier umami. For gluten-free, swap in tamari.
• Honey (2 teaspoons): Adds glossy caramelization — swap for maple syrup for a different flavor profile.
• Rice vinegar (1 teaspoon): Brightens the glaze; sherry or apple cider vinegar can be used in a pinch.
• Toasted sesame oil (1/2 teaspoon): Tiny amount goes a long way — it provides a toasty backbone to the marinade.
• Garlic (1 clove) and Fresh ginger (small 1/2-inch cube): Grate them finely so they meld into the glaze instead of burning in the air fryer.
• Garnishes: Toasted sesame seeds, thinly sliced green onions, and a drizzle of spicy mayo or sriracha aioli bring contrast and color.

Instructions

Prepare the fish: Remove skin and any pin bones from the salmon with tweezers. Pat dry with paper towels — moisture prevents proper browning. Cut into roughly 1 inch (2.5 cm) cubes so pieces cook evenly; uneven sizes lead to overcooked edges or undercooked centers. Keep the cubes chilled until ready to marinate to preserve texture. Make the glaze: In a small bowl or jar combine 2 tablespoons soy sauce, 2 teaspoons honey, 1 teaspoon rice vinegar, 1/2 teaspoon toasted sesame oil, grated garlic and grated ginger. Whisk or shake until the honey dissolves and the mixture looks glossy. The acid from the vinegar brightens the sauce while the honey will ensure a sticky caramelization during air frying. Marinate briefly: Turn the salmon cubes in the glaze and let them sit for at least 10 minutes at room temperature — up to 2 hours in the refrigerator if you have time. Short marination allows flavor to penetrate without 'cooking' the fish from the acid. Reserve about a tablespoon of the marinade for brushing during cooking to avoid cross-contamination. Preheat air fryer and arrange: Preheat the air fryer to 390°F (200°C). Lightly spray or brush the basket with neutral oil (olive or avocado). Arrange the salmon pieces in a single layer so they aren’t touching; overcrowding creates steam and prevents browning. If your appliance is small, cook in batches. Air fry and baste: Air fry for 5 to 8 minutes depending on preference and cube size. Flip halfway through and brush with the reserved glaze so the surface becomes glossy and slightly caramelized. Watch for edges turning golden-brown — that’s your cue that sugars are caramelizing. Remove when internal temperature reaches 125–130°F for medium-rare to medium and allow carryover cooking. Finish and serve: Transfer bites to a platter, sprinkle with sesame seeds and sliced green onions, and drizzle spicy mayo or sriracha aioli if desired. Serve immediately alongside steamed rice, a simple salad, or quick sautéed greens.

Storage Tips

Store leftover cooked bites in an airtight container in the refrigerator for up to 48 hours; they keep best when separated from wet sides to avoid sogginess. To reheat, air-fry at 350°F (175°C) for 3–4 minutes until warmed through to retain crispness, or warm gently in a skillet over medium heat. For longer storage, freeze raw marinated cubes on a baking sheet until solid, then transfer to a freezer bag for up to 2 months. Thaw overnight in the refrigerator before air frying to preserve texture.

Ingredient Substitutions

If you need gluten-free, swap soy sauce for tamari or coconut aminos (note coconut aminos are sweeter, reduce honey slightly). Replace honey with maple syrup or agave for a vegan-friendly glaze and use a firm plant-based fish alternative if avoiding animal protein. For lower sugar, reduce honey to 1 teaspoon and add a touch more vinegar or a squeeze of citrus for brightness. If you don’t have toasted sesame oil, omit it — its aroma is nice but not essential.

Serving Suggestions

Present the bites over steamed jasmine or brown rice with quick-pickled cucumbers and shredded carrots for a vibrant bowl, or serve atop mixed greens with a sesame-ginger dressing for a lighter meal. Garnish with sesame seeds, thinly sliced scallions, and a drizzle of sriracha aioli for heat. For a party, thread two to three bites on small skewers with scallion pieces between for easy finger food. A wedge of lime on the side adds a bright counterpoint to the sweet glaze.

Seasonal Adaptations

In summer, serve the salmon bites with chilled cucumber salad, corn succotash, or over a citrusy slaw for a fresh contrast. In colder months, pair with warm roasted root vegetables and a drizzle of warmed glaze for comfort. For holiday gatherings, double the glaze and roast cherry tomatoes alongside for a sticky-sweet side. Swap honey for maple in fall to echo seasonal flavors, and add a pinch of crushed red pepper in winter for warmth.

Meal Prep Tips

To streamline weeknight meals, portion and marinate salmon cubes in individual containers the night before. Keep the reserved glaze separate in a small jar to brush during cooking. Cook batches and portion over grains with steamed greens in microwave-safe containers for grab-and-go lunches. If using for multiple meals, store dressing and garnishes separately to maintain freshness and texture.

These air fryer salmon bites are a small pleasure that packs big flavor — fast enough for busy nights yet impressive enough for guests. Make the marinade your own, watch the cooking time closely, and enjoy the sticky, savory results that always bring smiles around my table.