Easy Air Fryer Teriyaki Salmon Bites
These Easy Air Fryer Teriyaki Salmon Bites feature flaky salmon bites with crispy edges and a flavorful homemade teriyaki sauce. They make for a delicious meal on busy weeknights that the whole family will enjoy.
Servings: 4
Calories: 398kcal
Ingredients
- 4, 6 oz salmon filets
For the homemade teriyaki sauce
- ½ cup low sodium soy sauce (or tamari or coconut aminos for a gluten-free option)
- ½ cup water
- 1 teaspoon minced garlic
- 1 teaspoon minced ginger
- ⅓ cup honey
- 1 tablespoon rice wine vinegar
- 1 tablespoon corn starch + 1 tbsp cold water
Instructions
- Begin by preparing the salmon. Remove any skin from the salmon if necessary, and then cut each filet into bite-sized pieces. Spray the inside of your air fryer liberally with avocado or olive oil spray to prevent any sticking.
- Place the salmon bites in a single layer in the air fryer basket, preventing any pieces from touching. You may have to air fry in two batches depending on the size of your basket. Turn the air fryer to 400 degrees F and let the salmon bites cook for 4-7 minutes, or until the salmon reaches an internal temperature of 145 degrees F. Gently shake the basket half way through cooking. Note that the cooking time may slightly vary depending on the size of the bites you make.
- While the salmon is cooking, make the teriyaki sauce. Add the soy sauce, ½ cup water, garlic, ginger, honey, and rice wine vinegar to a medium saucepan over medium heat. Once the mixture begins to boil, reduce the heat to low.
- In a separate small bowl, dissolve 1 tbsp cornstarch in 1 tbsp cold water. Add the cornstarch mixture to the teriyaki sauce, whisking as you add it. Continue to whisk until the cornstarch is dissolved into the sauce. Let the sauce continue to simmer on low heat, stirring frequently, for 6-8 more minutes, or until the sauce is thickened.
- Toss the cooked salmon bites with one cup of the teriyaki sauce and carefully stir to coat the salmon bites. Add some of the remaining teriyaki sauce if needed, until each salmon bite is coated with sauce. Serve with rice and veggies, on top of a salad, or in fish tacos with our corn mango salsa.
Notes
- Keep an eye on the salmon bites and check the temperature often—they cook quickly! The cook time may vary slightly depending on the size to which you cut the salmon bites. Check the temperature with a meat thermometer at 4 minutes and check again each minute until they reach an internal temperature of 145 degrees F. We don't want overcooked salmon!
- Make it gluten-free: simply substitute the soy sauce for coconut aminos or tamari.
- If you have leftover salmon, you can store it in an airtight container in the refrigerator. Consume within 3-4 days.
Nutrition
Serving: 6ounces (weight prior to cooking) | Calories: 398kcal | Carbohydrates: 26.3g | Protein: 33.8g | Fat: 17.2g | Saturated Fat: 6g | Cholesterol: 68.6mg | Sodium: 1034mg | Potassium: 93.7mg | Fiber: 0.2g | Sugar: 23.1g
