This air fryer salmon bites recipe is the weeknight dinner shortcut you didn’t know you needed. With sweet teriyaki glaze, golden caramelized edges, and tender flaky centers, they’re quick, family-friendly, and full of flavor. Serve them with rice and veggies, over a salad, or tucked into a wrap—the possibilities are endless.
This air fryer salmon dinner recipe is quickly becoming a reader favorite—perfect for busy weeknights, spring lunches, or summer gatherings.
Why You’ll Love This Air Fryer Salmon Recipe
If you’ve got 20 minutes, you’ve got dinner. This crispy salmon bites recipe has become a staple in our house because it’s:
- Fast: 10 minutes of prep, 6–8 minutes in the air fryer
- Healthy: High-protein and naturally gluten-free
- Kid-approved: My kids devour these bite-sized pieces
- Versatile: Great in bowls, wraps, or salads
Most nights I prep these while my kids finish up homework—they’re that hands-off once in the basket. And because the air fryer uses circulating hot air, you get the perfect texture without any mess. For more pairing inspiration, try this Mediterranean Chickpea Salad.
Ingredients You’ll Need
- Fresh salmon fillets: Skin removed, cut into 1-inch cubes. Wild-caught is flavorful, but farm-raised works too.
- Teriyaki sauce: Adds that sweet-savory base that caramelizes beautifully.
- Honey or maple syrup: Helps form sticky, golden edges.
- Soy sauce: Boosts umami and balances sweetness.
- Olive oil: Helps prevent sticking and adds richness.
- Garlic powder, salt, black pepper: For seasoning depth.
- Sesame seeds & green onions: Garnish for crunch and color.
- Crushed red pepper flakes (optional): Adds gentle heat.
How to Make Air Fryer Salmon Bites
Step 1: Remove salmon skin and cut into 1-inch cubes. Pat dry to ensure the marinade sticks and the fish caramelizes.
Step 2: In a bowl, whisk teriyaki sauce, honey, soy sauce, olive oil, garlic powder, salt, and pepper until smooth. Add the salmon cubes and gently fold until evenly coated. To keep extra sauce for serving, double the marinade and set half aside before adding the fish.
Step 3: Preheat your air fryer to 350°F for 3 minutes. Let the salmon marinate during this time. Spray the basket lightly, then arrange the cubes in a single layer with space between each for airflow. Air fry for 6–8 minutes. Check for doneness at the 6-minute mark—the salmon should flake easily and reach 145°F internally.
Step 4: Remove gently and serve warm, over rice, salad, or tucked into wraps. Top with sesame seeds, crushed red pepper, and sliced green onions. Add extra glaze or serve with a dip like this Tahini Garlic Sauce.
Tips for Crispy Edges and Juicy Centers
- Dry your salmon before marinating to avoid sogginess.
- Use consistent cube sizes so everything cooks evenly.
- Avoid crowding the basket—give each piece room to crisp.
- Check early—salmon cooks fast and can dry out if overdone.
Flavor Variations
This recipe is endlessly adaptable! Try:
- Mediterranean-style: Swap teriyaki for lemon juice, oregano, and olive oil
- Buffalo-style: Toss cooked salmon in hot sauce + melted butter
- Honey mustard: Use Dijon, honey, and lemon instead of teriyaki
- Cajun: Coat in Cajun seasoning before air frying
Serve with a light Summer Orzo Salad or in a Mediterranean Salmon Bowl.
Storage + Freezing
Cool leftovers completely, then store in an airtight container in the fridge for up to 3 days. Reheat in the air fryer at 300°F for 2–3 minutes.
Freeze cooled bites on a parchment-lined baking sheet in a single layer until firm. Then transfer to an airtight container or freezer bag for up to 1 month. Reheat from frozen at 300°F—texture may be slightly softer.
Recipe FAQs
Yes—just thaw completely before cutting. Thaw overnight in the fridge or in a sealed bag submerged in cold water, changing the water every 30 minutes.
Yes—bake at 400°F for 8–10 minutes or broil for 5–6 minutes. You’ll get a similar result, just watch carefully to avoid overcooking.
Salmon cooks quickly and dries out if overdone. Always use a thermometer and remove at 145°F. A well-balanced marinade also helps lock in moisture.
Yes. You can marinate the salmon ahead and refrigerate it for up to 24 hours. Let sit at room temp for 10–15 minutes before cooking.
These crispy air fried salmon chunks check all the boxes—easy, flavorful, fast, and freezer-friendly. Whether you’re planning a high-protein meal prep or pulling together a quick dinner, this recipe makes seafood approachable and exciting.
More Salmon Recipes
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Easy Air Fryer Salmon Bites with Teriyaki Glaze
Ingredients
- 1 pound salmon filet, cut into 1 inch cubes
- 2 tablespoons extra virgin olive oil
- 1 tablespoon soy sauce
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
- 2 tablespoons teriyaki sauce
- 1 tablespoons honey
- 1/2 teaspoon garlic powder
- Sesame seeds for garnish
- Crushed red pepper for garnish
- Green onions, diced for garnish
Instructions
- Remove salmon skin using a sharp blade and discard. Then, chop salmon filets into 1’’ cubes. Set them aside.
- Mix teriyaki sauce, olive oil, honey, soy sauce, ground pepper, and garlic powder.
- Then, coat salmon bites with it. Note: If you double the sauce, you can serve it as a dressing.
- Preheat the Air Fryer to 350F, then arrange salmon pieces inside without overlapping them.
- Cook for six to eight minutes or until bites is cooked through. Turning them over is optional.
- Serve with sesame seeds, crushred red pepper and green onions. You can serve soy sauce alongside the salmon for dipping.
Notes
- This is a great recipe to meal prep for the week. Cooked Salmon lasts three to four days in the fridge. Keep leftovers covered.
