I’m sharing Air Fried Salmon Bites glazed in a seriously addictive teriyaki sauce with an oven option and a rice and broccoli bowl idea to round out dinner.

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I’ve got a new favorite way to eat salmon. These Air Fryer Teriyaki Salmon Bites blew my expectations, the teriyaki sauce is so freaking good I wanted to spoon it off the pan.

I toss salmon fillet into the air fryer where the edges get sticky and caramelized, little flavor bombs every bite. If you scroll Viral Air Fryer Recipes you’ll spot lots of trends, but when I add a hit of soy sauce these Air Fried Salmon Bites become way more than snack food.

I even included oven directions so you have no excuse not to try them, seriously.

Ingredients

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Salmon: Rich in protein and omega 3s, keeps it moist and tender.
Soy sauce: Adds salty umami, depth and savory backbone, low sodium controls salt.
Brown sugar: Brings molasses sweetness, caramelizes quickly and makes the glaze sticky.
Honey or maple: Extra sweetener, gives glossy shine, adds subtle floral notes, ya.
Rice vinegar or mirin: Bright acid cuts sweetness and balances flavors, mirin lends gentle sweetness.
Garlic: Garlicky punch that builds savory depth, don’t overcook or burn it.
Ginger: Fresh ginger gives spicy bright zing and lifts the whole dish.
Sesame oil: A little goes a long way, toasty aroma and nutty finish.
Broccoli and rice: Broccoli adds fiber and crunch, rice soaks up every drop of sauce.
Green onions and sesame seeds: Scallions and sesame seeds add freshness, color and crunchy texture.

Ingredient Quantities

1 lb (450 g) salmon fillet, skin removed, cut into 1 inch chunks

1 tablespoon oil (vegetable or avocado) for tossing

Salt n black pepper to taste

3 tablespoons low sodium soy sauce

2 tablespoons brown sugar, packed

1 tablespoon honey or maple syrup (use whatever ya got)

1 tablespoon rice vinegar or mirin

1 clove garlic, minced

1 teaspoon fresh ginger, grated

1 teaspoon sesame oil

1 teaspoon cornstarch plus 1 tablespoon cold water for slurry, optional

Neutral oil or non stick spray for the air fryer basket, optional

1 to 2 cups cooked white or brown rice for serving

2 cups broccoli florets for serving

1 tablespoon toasted sesame seeds for garnish

2 green onions, thinly sliced for garnish

How to Make this

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1. Cut 1 lb skinless salmon into 1 inch chunks, toss gently with 1 tablespoon oil and a pinch of salt and black pepper, set aside while you make the sauce.

2. In a small saucepan combine 3 tablespoons low sodium soy sauce, 2 tablespoons packed brown sugar, 1 tablespoon honey or maple syrup, 1 tablespoon rice vinegar or mirin, 1 clove minced garlic, 1 teaspoon grated fresh ginger and 1 teaspoon sesame oil; heat over medium until sugar dissolves and sauce is glossy, about 2 to 3 minutes.

3. If you want a thicker glaze, whisk 1 teaspoon cornstarch with 1 tablespoon cold water then stir into the simmering sauce and cook 30 to 60 seconds until it thickens; remove from heat and reserve about 2 to 3 tablespoons of the sauce for brushing.

4. Toss the salmon bites with just enough sauce to coat (reserve the rest for finishing), or marinate 10 to 15 minutes if you have time but dont marinate much longer or the acid will start to break down the fish.

5. For the air fryer: preheat to 400°F (200°C) for 3 minutes, lightly oil or spray the basket, arrange bites in a single layer without crowding, air fry 6 to 8 minutes shaking or flipping halfway. At about 1 minute left brush with reserved sauce and return to set the glaze; salmon is done at about 125 to 130°F (52 to 54°C) for medium.

6. Oven option: preheat oven to 425°F (220°C), line a sheet with foil or parchment and lightly oil, spread bites single layer and bake 8 to 12 minutes depending on size. Brush with reserved sauce in the last 2 minutes and broil 30 to 90 seconds to caramelize if you want extra color.

7. While the salmon cooks, steam or blanch 2 cups broccoli florets and fluff 1 to 2 cups cooked white or brown rice so everything’s ready at the same time.

8. Plate rice and broccoli, pile on the teriyaki salmon bites, spoon extra sauce if you like, then finish with 1 tablespoon toasted sesame seeds and 2 thinly sliced green onions for garnish. Enjoy.

Equipment Needed

1. Cutting board for the salmon
2. Sharp chef knife to cut 1 inch chunks
3. Measuring spoons and a measuring cup
4. Small saucepan for the teriyaki sauce
5. Whisk for mixing and the cornstarch slurry
6. Mixing bowl to toss or briefly marinate the bites
7. Silicone brush plus tongs or a spatula for flipping and glazing
8. Air fryer or a rimmed baking sheet lined with foil or parchment for the oven option
9. Instant read thermometer and a pot or steamer for rice and broccoli

FAQ

How long and what temperature for air frying the salmon bites?

Preheat the air fryer to 400°F (200°C). Cook 1 inch salmon chunks about 6 to 9 minutes, shaking or flipping once halfway. Check doneness early so they dont overcook.

How do I know when the salmon is done without a thermometer?

Fish should flake easily with a fork and look opaque in the center. If you want extra safe follow USDA 145°F, but many prefer 125 to 130°F for moist salmon.

Can I use frozen salmon or cook straight from frozen?

Better to thaw first. Pat dry, toss with oil and season, then air fry. From frozen you get uneven cooking and soggy glaze, but if you must add a few extra minutes and check frequently.

My teriyaki sauce is thin, how do I thicken it?

Make the cornstarch slurry (1 tsp cornstarch plus 1 tbsp cold water) and stir into simmering sauce, cook 1 minute till glossy. Add slurry slowly, you can always add more.

Can I marinate the salmon ahead of time?

Yes, 15 to 30 minutes is great. Don’t marinate longer than 1 to 2 hours because the acid in the sauce can start to break down the fish and make it mushy.

How do I store and reheat leftovers?

Refrigerate up to 3 days, freeze up to 1 month (wrap airtight). Reheat in the air fryer at 350°F for 2 to 4 minutes to keep texture, microwave works but will be softer.

Air Fryer Teriyaki Salmon Bites Recipe Substitutions and Variations

Salmon fillet — shrimp (peeled, deveined; cooks faster), firm white fish like cod or halibut (cut to 1 inch chunks), extra-firm tofu (press, cube and toss in a little cornstarch for crisp), or bite-sized chicken breast pieces (cook a bit longer).
Low sodium soy sauce — tamari (gluten free, 1:1 swap), coconut aminos (less salty and a bit sweeter, taste and adjust), or Bragg liquid aminos (similar flavor, watch salt).
Brown sugar / honey — coconut sugar (1:1), maple syrup (a touch more cause it’s thinner), granulated sugar plus a splash of molasses, or agave nectar; if using liquid sweeteners reduce other liquids or add the cornstarch slurry to thicken.
Broccoli florets for serving — sugar snap peas (quick cook), asparagus spears (trimmed), cauliflower florets, or baby bok choy; all need slight time adjustments in the air fryer or when steaming.

Pro Tips

– Pat the salmon dry before you oil it, then toss with just a touch of oil and a little salt, it helps the glaze stick and gives better browning. Dont crowd the pieces in the basket or on the sheet, give them breathing room so they crisp instead of steam.

– Save a few tablespoons of the sauce to brush at the end, and if you thicken with cornstarch mix it with cold water first. Use very little or the glaze gets gummy, heat it till glossy then remove from heat, brush in the last minute so it sets.

– Aim for about 125 to 130 degrees F for medium salmon, remember carryover will raise the temp a few degrees. No thermometer Use the visual test: slightly translucent center that flakes but still holds together.

– Keep the broccoli bright and snappy by steaming or blanching briefly, not overcooking it. Toast the sesame seeds in a dry pan for more flavor and always spoon warm sauce over the rice so nothing gets dry.

Air Fryer Teriyaki Salmon Bites Recipe

Recipe by Bob Jones

0.0 from 0 votes

I’m sharing Air Fried Salmon Bites glazed in a seriously addictive teriyaki sauce with an oven option and a rice and broccoli bowl idea to round out dinner.

Servings

servings

Calories

407

kcal

Equipment: 1. Cutting board for the salmon
2. Sharp chef knife to cut 1 inch chunks
3. Measuring spoons and a measuring cup
4. Small saucepan for the teriyaki sauce
5. Whisk for mixing and the cornstarch slurry
6. Mixing bowl to toss or briefly marinate the bites
7. Silicone brush plus tongs or a spatula for flipping and glazing
8. Air fryer or a rimmed baking sheet lined with foil or parchment for the oven option
9. Instant read thermometer and a pot or steamer for rice and broccoli

Ingredients

1 lb (450 g) salmon fillet, skin removed, cut into 1 inch chunks
1 tablespoon oil (vegetable or avocado) for tossing
Salt n black pepper to taste
3 tablespoons low sodium soy sauce
2 tablespoons brown sugar, packed
1 tablespoon honey or maple syrup (use whatever ya got)
1 tablespoon rice vinegar or mirin
1 clove garlic, minced
1 teaspoon fresh ginger, grated
1 teaspoon sesame oil
1 teaspoon cornstarch plus 1 tablespoon cold water for slurry, optional
Neutral oil or non stick spray for the air fryer basket, optional
1 to 2 cups cooked white or brown rice for serving
2 cups broccoli florets for serving
1 tablespoon toasted sesame seeds for garnish
2 green onions, thinly sliced for garnish

Directions

Cut 1 lb skinless salmon into 1 inch chunks, toss gently with 1 tablespoon oil and a pinch of salt and black pepper, set aside while you make the sauce.
In a small saucepan combine 3 tablespoons low sodium soy sauce, 2 tablespoons packed brown sugar, 1 tablespoon honey or maple syrup, 1 tablespoon rice vinegar or mirin, 1 clove minced garlic, 1 teaspoon grated fresh ginger and 1 teaspoon sesame oil; heat over medium until sugar dissolves and sauce is glossy, about 2 to 3 minutes.
If you want a thicker glaze, whisk 1 teaspoon cornstarch with 1 tablespoon cold water then stir into the simmering sauce and cook 30 to 60 seconds until it thickens; remove from heat and reserve about 2 to 3 tablespoons of the sauce for brushing.
Toss the salmon bites with just enough sauce to coat (reserve the rest for finishing), or marinate 10 to 15 minutes if you have time but dont marinate much longer or the acid will start to break down the fish.
For the air fryer: preheat to 400°F (200°C) for 3 minutes, lightly oil or spray the basket, arrange bites in a single layer without crowding, air fry 6 to 8 minutes shaking or flipping halfway. At about 1 minute left brush with reserved sauce and return to set the glaze; salmon is done at about 125 to 130°F (52 to 54°C) for medium.
Oven option: preheat oven to 425°F (220°C), line a sheet with foil or parchment and lightly oil, spread bites single layer and bake 8 to 12 minutes depending on size. Brush with reserved sauce in the last 2 minutes and broil 30 to 90 seconds to caramelize if you want extra color.
While the salmon cooks, steam or blanch 2 cups broccoli florets and fluff 1 to 2 cups cooked white or brown rice so everything’s ready at the same time.
Plate rice and broccoli, pile on the teriyaki salmon bites, spoon extra sauce if you like, then finish with 1 tablespoon toasted sesame seeds and 2 thinly sliced green onions for garnish. Enjoy.

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.