Teriyaki Salmon Bites
Air fryer teriyaki salmon bites with tender centers, caramelized edges, and a homemade teriyaki glaze. An easy weeknight dinner in 30 minutes.
Servings: 4 servings
Calories: 308kcal
Ingredients
For the Salmon
- 1 ½ pounds salmon skinless & cut into 1-inch cubes
- 1 teaspoon garlic powder
For the Teriyaki Sauce
- ⅓ cup low-sodium soy sauce
- 3 tablespoons honey
- 1 tablespoon rice vinegar
- 1 teaspoon sriracha sauce
- 1 teaspoon cornstarch
- ½ teaspoon toasted sesame seeds (optional)
Instructions
Make the Sauce
- In a small mixing bowl, whisk the soy sauce, honey, rice vinegar, and sriracha. Set aside 3 tablespoons of the sauce in a separate small bowl for the finishing glaze.
Marinate the Salmon
- Place the salmon cubes in a large mixing bowl. Add the garlic powder and pour the remaining teriyaki sauce over the salmon. Toss gently to coat.
- Refrigerate for 15 minutes.
Air Fry the Salmon
- Preheat the air fryer to 400°F. Line the basket or lightly spray it with avocado oil.
- Remove the salmon from the marinade and let the excess sauce drip off(discard the used marinade).
- Arrange the salmon cubes in a single layer in the air fryer basket.
- Air fry for 7-9 minutes, until the thickest pieces reach 145°F.
Make the Teriyaki Glaze
- While the salmon cooks, whisk the cornstarch into the reserved 3 tablespoons of sauce.
- Pour the sauce into a small saucepan. Cook over medium-low heat for 30 seconds to 1 minute, stirring often, until slightly thickened.
Serve
- Transfer the salmon bites to a serving plate or bowl. Drizzle the warm teriyaki glaze over the salmon just before serving.
Notes
- If using frozen salmon, thaw fully and pat dry before cutting.
- Cut salmon into even 1-inch cubes and arrange in a single layer without crowding the air fryer basket.
- Substitute tamari for soy sauce, maple syrup or brown sugar for honey, and apple cider vinegar for rice vinegar.
- Use less sriracha or substitute with sweet chili sauce for milder heat, or add a pinch of cayenne for extra heat. Add grated ginger for more depth of flavor.
- Reserve the glaze before adding raw salmon. Cook salmon to an internal temperature of 145°F.
- Refrigerate leftovers in an airtight container for 3–4 days, keeping the glaze separate. Reheat in the air fryer at 325°F for 2–3 minutes, or until heated through, then add the glaze.
Nutrition
Calories: 308kcal | Carbohydrates: 15g | Protein: 36g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 4g | Cholesterol: 94mg | Sodium: 868mg | Potassium: 928mg | Fiber: 0.3g | Sugar: 13g | Vitamin A: 70IU | Vitamin C: 1mg | Calcium: 31mg | Iron: 2mg
