How do I keep salmon bites from drying out?

The biggest thing is cutting the cubes the same size, so the small ones don't overcook while the big ones finish. Keep them in a single layer and start checking a minute early if your cubes are on the small side. Pull them as soon as they hit 145°F, or a little lower if you like them more tender. They keep cooking for a minute after they come out of the basket.

Why are my salmon bites sticking to the basket?

The honey in the marinade caramelizes at 400°F, and that can make the bites grab onto the basket. Give the basket a good spray of cooking spray right before adding the salmon, and use tongs or a thin spatula to lift them out. A perforated parchment liner also works, as long as air can still move through the bottom of the basket.

Can I use frozen salmon?

Yes. Thaw it completely in the fridge overnight, then pat it dry with paper towels before cubing. Extra water keeps the marinade from sticking and stops the edges from charring. It's also easier to cut clean, even cubes while the salmon is still cold and firm.

Air Fryer Salmon Bites {Juicy Inside, Caramelized Edges}

Name: Best Damn Air Fryer Salmon Bites
Prep time: 10 min
Cook time: 7 min
Total time: 17 min
Cuisine: American
Ingredients: 1 Tbsp olive oil; 1 Tbsp soy sauce; 1 Tbsp honey; ½ tsp garlic powder; ½ tsp paprika; 1 tsp sesame oil, optional; 1 lb salmon fillet, skin removed, cut into 1-inch cubes; Cooking spray; Scallions, sliced, for garnish (optional)

Description

Tender salmon cubes tossed in a quick honey-soy marinade and air fried for 7 minutes until the edges char. Serve them as an appetizer, over rice, or tucked into tacos.

Ingredients

Units

1 Tbsp olive oil
1 Tbsp soy sauce
1 Tbsp honey
1/2 tsp garlic powder
1/2 tsp paprika
1 tsp sesame oil, optional
1 lb salmon fillet, skin removed, cut into 1-inch cubes
Cooking spray
Scallions, sliced, for garnish (optional)

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Instructions

Make the marinade: In a medium bowl, stir together the olive oil, soy sauce, honey, garlic powder, paprika, and sesame oil (if using).
Coat the salmon: Add the salmon cubes and toss until every piece is coated.
Marinate: Cover the bowl with plastic wrap and refrigerate for at least 15 minutes, up to 3 hours.
Preheat: Preheat the air fryer to 400°F.
Arrange the bites: Spray the basket with cooking spray and add the salmon in a single layer, leaving a little space between pieces. Cook in batches if needed.
Air fry: Air fry at 400°F for 7 minutes, until the salmon reaches 145°F inside and the edges are slightly charred.
Serve: Transfer to a serving plate, rest for 1 to 2 minutes, and garnish with scallions.

Notes

Marinating time: Plan on an extra 15 minutes to 3 hours for the marinade. Don’t go past 3 hours, or the salmon can turn mushy.
Doneness: Cook to 145°F. For more tender salmon, pull the bites closer to 135°F.
Skin: Ask the fish counter to remove the skin, or trim it off with a sharp knife before cubing.
Flavor swaps: Add ¼ tsp cayenne for heat, or use smoked paprika in place of regular paprika for a smokier flavor.
Frozen salmon: Thaw completely in the fridge and pat dry before cubing and marinating.
Storage and reheating: Refrigerate in an airtight container for up to 2 days. Reheat in the air fryer at 350°F for about 3 minutes.

Prep Time: 10 min
Cook Time: 7 min
Category: Appetizer
Method: Air Fryer
Cuisine: American