I reveal the one surprising pantry staple behind my Easy Salmon Bites that are ready in under ten minutes.

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I can’t resist a recipe that takes under ten minutes. In less than 10 minutes these healthy delicious salmon bites are ready to eat!

I love turning a plain salmon fillet skinless into tiny caramelized nuggets that stick to your chopsticks, and that quick hit of low sodium soy sauce gives them this salty sweet edge that makes you wonder why you waited so long. These are my go to when I want Glazed Salmon Bites Air Fryer vibes but also Easy Salmon Bites for busy nights.

They feel fancy but theyre stupid simple, and trust me you wont be bored.

Ingredients

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Salmon: high in protein and omega 3 fats, savory and filling.
Cornstarch: gives a light crisp coating, low flavor, helps seal juices inside.
Soy sauce: salty umami, adds savory depth and boosts brown glaze color.
Honey or maple syrup: sweetens and balances salt, adds sticky gloss and caramel notes.
Rice vinegar: bright acidic tang, cuts richness, gives a mild pickled snap.
Sesame oil: toasted, tiny bit goes a long way, nutty aroma and finish.
Garlic and ginger: punchy aromatics, fresh bite, spicy warmth that wakes flavors up.
Green onions and sesame seeds: fresh crunch, pop of color, extra texture and nutty specks.

Ingredient Quantities

1 pound salmon fillet skinless

1 tbsp neutral oil (canola or avocado)

1 tbsp cornstarch

1/2 tsp kosher salt

1/4 tsp black pepper

1/2 tsp garlic powder

2 tbsp low sodium soy sauce

1 tbsp honey or maple syrup

1 tbsp rice vinegar

1 tsp toasted sesame oil

1 clove garlic, minced

1 tsp grated fresh ginger

1 tsp sriracha (optional)

2 green onions, thinly sliced

1 tbsp sesame seeds

How to Make this

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1. Cut the 1 pound skinless salmon fillet into roughly 1 inch bite sized pieces and pat them very dry with paper towels so the cornstarch sticks better.

2. In a bowl toss the salmon with 1 tbsp neutral oil, 1 tbsp cornstarch, 1/2 tsp kosher salt, 1/4 tsp black pepper and 1/2 tsp garlic powder until every bite is lightly coated; let sit 3 to 5 minutes.

3. Preheat your air fryer to 400°F (200°C) and lightly oil or spray the basket so the bites won’t stick. don’t overcrowd the basket, cook in batches if needed.

4. Arrange the salmon bites in a single layer and air fry 6 to 8 minutes, flipping or shaking the basket halfway through, until edges are golden and fish flakes easily. Times vary by air fryer and size of pieces.

5. While the salmon cooks whisk together 2 tbsp low sodium soy sauce, 1 tbsp honey or maple syrup, 1 tbsp rice vinegar, 1 tsp toasted sesame oil, 1 clove minced garlic, 1 tsp grated fresh ginger and 1 tsp sriracha if you want heat.

6. Optional but helpful: warm that sauce in a small pan over medium heat for 1 to 2 minutes to meld flavors and slightly thicken it so it clings to the bites, or microwave 20 to 30 seconds.

7. When salmon is done transfer to a bowl, pour the sauce over and gently toss to coat—if you want extra crispness you can spoon some sauce over instead so they keep more crunch.

8. Finish with 2 thinly sliced green onions and 1 tbsp sesame seeds, give a quick toss, taste and add a little more sriracha or soy if you think it needs it.

9. Serve immediately with rice, greens, or on skewers. Leftovers keep 1 to 2 days in the fridge; reheat briefly in the air fryer to revive crispness.

Equipment Needed

1. Cutting board, large enough for the fillet
2. Chef’s knife, sharp for cutting 1 inch pieces
3. Paper towels, to pat the salmon very dry
4. Large mixing bowl, for tossing fish with oil and cornstarch
5. Measuring spoons, for cornstarch salt pepper garlic powder and sauces
6. Air fryer with basket, preheated and lightly oiled
7. Tongs or slotted spatula, to flip or transfer the bites
8. Small saucepan or microwave safe bowl, to warm and slightly thicken the sauce
9. Whisk or fork plus a spoon to toss and serve

FAQ

How do I know when the salmon bites are done? Cook at 400°F for about 8 to 10 minutes for 1 inch pieces, shaking or flipping halfway. USDA says 145°F internal temp is safe, but lots of people prefer 125 to 130°F for medium. You'll also see the fish turn opaque and flake easily with a fork.

Can I make them ahead or store leftovers? Yes. Keep salmon and sauce separate in airtight containers in the fridge up to 3 days. Reheat gently in the air fryer at 350°F for 3 to 4 minutes so they don't dry out. Freezing cooked bites hurts texture, but you can freeze raw cubed salmon for about a month.

Can I use frozen salmon? Thaw first. Cooking from frozen gives uneven results and longer cook times. Best to thaw in the fridge overnight or quick thaw sealed fish in cold water for 20 to 30 minutes.

How do I get the bites nice and crispy? Pat salmon dry, toss with a little oil and cornstarch, and don't crowd the basket. A hot air fryer at 400°F and a mid-cook shake or flip help. Brush or toss with the Asian sauce after cooking so the coating stays crisp.

Can I make this gluten free or lower the sodium? For gluten free swap soy sauce for tamari or coconut aminos. Use the low sodium soy in the recipe already to cut salt. Everything else is easy to swap like using pure maple instead of honey.

What should I serve these with? They're great over steamed rice, fried rice, soba or glass noodles, in lettuce wraps, or with a simple green salad. Finish with the sliced green onions and sesame seeds from the recipe for extra flavor and crunch.

Air Fryer Salmon Bites With Asian Sauce Recipe Substitutions and Variations

Salmon fillet skinless: use a firm white fish like cod, halibut or mahi mahi — they hold up well in the air fryer; or if you’re plant based try extra firm tofu, pressed and cubed.
1 tbsp cornstarch: swap with arrowroot powder or tapioca starch for similar crispness, or 1 tbsp all purpose flour (will be a bit less crunchy).
2 tbsp low sodium soy sauce: use tamari for a gluten free option, or coconut aminos if you want something milder and slightly sweeter; regular soy sauce works too just cut added salt.
1 tbsp honey or maple syrup: replace with agave nectar, light brown sugar (dissolve it in the warm sauce), or a little molasses for deeper flavor.

Pro Tips

1) Use an instant read thermometer and pull the salmon at about 120 to 125°F, then let it rest a minute so carryover heat brings it up to perfect doneness. helps avoid that dry, chalky texture everyone hates.

2) Want extra crunch? Give the bites a very short high-heat blast at the end, like 1 minute at the highest temp your fryer safely does, but watch closely so they dont burn. finishing under a hot broiler for 20 to 30 seconds works too if you prefer.

3) Make the sauce cling without sogging the fish by turning it into a glaze first—warm and reduce it a bit or stir a tiny cornstarch slurry (1 tsp cornstarch + cold water) into the sauce, then coat. or just spoon half the sauce over and serve the rest on the side so some pieces stay extra crispy.

4) Toast the sesame seeds and give the green onions a quick toss in a dry pan for more aroma, and reheat leftovers in the air fryer for 1 to 2 minutes at 350°F to bring back crispness instead of nuking them.

Air Fryer Salmon Bites With Asian Sauce Recipe

Recipe by Pho Tsventichi

0.0 from 0 votes

I reveal the one surprising pantry staple behind my Easy Salmon Bites that are ready in under ten minutes.

Servings

servings

Calories

288

kcal

Equipment: 1. Cutting board, large enough for the fillet
2. Chef’s knife, sharp for cutting 1 inch pieces
3. Paper towels, to pat the salmon very dry
4. Large mixing bowl, for tossing fish with oil and cornstarch
5. Measuring spoons, for cornstarch salt pepper garlic powder and sauces
6. Air fryer with basket, preheated and lightly oiled
7. Tongs or slotted spatula, to flip or transfer the bites
8. Small saucepan or microwave safe bowl, to warm and slightly thicken the sauce
9. Whisk or fork plus a spoon to toss and serve

Ingredients

1 pound salmon fillet skinless
1 tbsp neutral oil (canola or avocado)
1 tbsp cornstarch
1/2 tsp kosher salt
1/4 tsp black pepper
1/2 tsp garlic powder
2 tbsp low sodium soy sauce
1 tbsp honey or maple syrup
1 tbsp rice vinegar
1 tsp toasted sesame oil
1 clove garlic, minced
1 tsp grated fresh ginger
1 tsp sriracha (optional)
2 green onions, thinly sliced
1 tbsp sesame seeds

Directions

Cut the 1 pound skinless salmon fillet into roughly 1 inch bite sized pieces and pat them very dry with paper towels so the cornstarch sticks better.
In a bowl toss the salmon with 1 tbsp neutral oil, 1 tbsp cornstarch, 1/2 tsp kosher salt, 1/4 tsp black pepper and 1/2 tsp garlic powder until every bite is lightly coated; let sit 3 to 5 minutes.
Preheat your air fryer to 400°F (200°C) and lightly oil or spray the basket so the bites won't stick. don't overcrowd the basket, cook in batches if needed.
Arrange the salmon bites in a single layer and air fry 6 to 8 minutes, flipping or shaking the basket halfway through, until edges are golden and fish flakes easily. Times vary by air fryer and size of pieces.
While the salmon cooks whisk together 2 tbsp low sodium soy sauce, 1 tbsp honey or maple syrup, 1 tbsp rice vinegar, 1 tsp toasted sesame oil, 1 clove minced garlic, 1 tsp grated fresh ginger and 1 tsp sriracha if you want heat.
Optional but helpful: warm that sauce in a small pan over medium heat for 1 to 2 minutes to meld flavors and slightly thicken it so it clings to the bites, or microwave 20 to 30 seconds.
When salmon is done transfer to a bowl, pour the sauce over and gently toss to coat—if you want extra crispness you can spoon some sauce over instead so they keep more crunch.
Finish with 2 thinly sliced green onions and 1 tbsp sesame seeds, give a quick toss, taste and add a little more sriracha or soy if you think it needs it.
Serve immediately with rice, greens, or on skewers. Leftovers keep 1 to 2 days in the fridge; reheat briefly in the air fryer to revive crispness.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.