Air Fryer Salmon Bites (Printable)

Crispy salmon cubes with sticky honey garlic glaze, ready in minutes for a tasty dish.

# What You'll Need:

→ Salmon

01 - 1.1 lb skinless salmon fillet, cut into 1-inch cubes
02 - 1 tbsp olive oil
03 - 1/2 tsp salt
04 - 1/4 tsp ground black pepper
05 - 1/2 tsp smoked paprika (optional)

→ Honey Garlic Glaze

06 - 3 tbsp honey
07 - 2 tbsp low-sodium soy sauce (use gluten-free if needed)
08 - 2 tbsp fresh lemon juice
09 - 2 cloves garlic, finely minced
10 - 1/2 tsp freshly grated ginger (optional)
11 - 1 tsp cornstarch mixed with 1 tbsp water

→ Garnish

12 - 1 tbsp chopped fresh parsley or chives
13 - 1 tsp toasted sesame seeds (optional)

# Directions:

01 - Preheat the air fryer to 400°F for 3 minutes.
02 - In a bowl, toss salmon cubes with olive oil, salt, black pepper, and smoked paprika until evenly coated.
03 - Place salmon bites in a single layer in the air fryer basket. Cook for 6 to 8 minutes, shaking the basket halfway through, until salmon is cooked through and edges are lightly crisp.
04 - Combine honey, soy sauce, lemon juice, garlic, and ginger in a small saucepan over medium heat. Bring to a simmer.
05 - Stir in cornstarch slurry and cook for 1 to 2 minutes, stirring constantly, until glaze thickens. Remove from heat.
06 - Transfer cooked salmon to a large bowl. Pour warm honey garlic glaze over salmon and gently toss to coat evenly.
07 - Arrange glazed salmon bites on a serving plate. Garnish with chopped parsley or chives and toasted sesame seeds. Serve immediately.

# Expert Advice:

01 -
  • Crispy exterior with tender, buttery salmon inside—done in under 10 minutes of actual cooking time.
  • The honey garlic glaze tastes restaurant-quality but comes together in a single small saucepan while the salmon cooks.
  • Works as an appetizer when you're hosting, a quick lunch when you're hungry, or a light dinner when you don't want anything heavy.
02 -
  • Don't skip shaking the basket halfway—it's the difference between unevenly cooked salmon and perfectly crisped bites.
  • If your glaze breaks or separates, you've either overcooked it or made it too hot; a fresh batch takes 3 minutes, so don't hesitate to start over.
  • The cornstarch matters more than you'd think—it's what stops the glaze from pooling at the bottom of the plate and turns it into a proper coating.
03 -
  • If you want extra heat, add a pinch of red pepper flakes to the glaze while it simmers—it won't overpower the honey-garlic balance.
  • Fresh lemon juice makes a real difference here; if you only have bottled, use slightly less because it's more acidic and concentrated.

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