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–+ servings
Buttery, tender salmon with seared edges and incredible flavor is incredibly easy to make—in less than 15 minutes, start to finish! 

Air Fryer Salmon Bites (with broiler method)

5 from 1 vote
The heat level is akin to a medium salsa. For flavor but no heat, use ¼ teaspoon cayenne. For more spiciness, feel free to increase the cayenne by ¼ teaspoon, or more as desired. 
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Prep Time 5 minutes
Cook Time 7 minutes
Total Time 12 minutes
Yield 4 servings

Ingredients
 

  • 1½ pounds (24oz) skinless salmon (details are included for skin-on, however; additional tips included in recipe notes)
  • 1 tablespoon (10g) very lightly packed brown sugar
  • 1½ teaspoons smoked paprika
  • 1 teaspoon each ground cumin, dried oregano, garlic powder, and kosher salt
  • ½ teaspoon cayenne pepper
  • 1½ tablespoons (21ml) olive or avocado oil
  • Options for serving: cooked rice; roasted or raw veggies like broccoli, red bell peppers, onions, and cucumbers; Smoked Paprika Aioli; Chili Crisp Mayo and Quick Pickled Vegetables (see below for recipes); furikake seasoning; Pickled Red Onions

Instructions

  1. In a small bowl, combine the spices and set aside. (Prep ahead: This may be done well in advance. Just be sure to fully incorporate the brown sugar and cover to prevent the brown sugar from drying out.)
  2. Pat the salmon dry with a paper towel and then cut the salmon into cubes that are 1-1½ inches across. Place the cubes in a large bowl.
  3. Drizzle the salmon with the oil and toss to lightly coat. Then evenly sprinkle the spice mix over the cubes and toss to evenly coat. (I find this easiest to do with a clean hand.)
  4. Air Fryer Method: Place the salmon cubes in the air fryer in an even layer with a little space in between. If using skin-on salmon, place skin side up. Air fry at 400℉ for 7-8 minutes or until lightly golden and just barely cooked through. If using wild salmon, start checking for doneness at the 5-minute mark. (Exact cooking time will depend on air fryer, precise size of cubes, and your preferred level of doneness.)
  5. Broiler Method: Place the rack 6 inches from the top element and set oven to broil. Arrange the salmon cubes, skin side up, on a greased baking sheet. Broil for 4-6 minutes. Start checking just before the 3-minute mark however, as thinner, leaner wild salmon fillets can cook very quickly.
  6. Serving: My family likes the salmon served bowl-style, with rice and roasted broccoli or crisp veggies like cucumber, bell pepper, and/or snap peas. I always include one of the sauces mentioned above. Pickled red onions or quick pickled veggies are also nice extras for those who enjoy.
  7. Leftovers: When covered tightly and stored in the refrigerator, leftover salmon bites will keep for 3-4 days.

Notes

Details on the salmon:
  • Buying tips: Boneless, skinless salmon works well for this recipe. For ease of cutting into uniform cubes, I look for thick pieces—either one big, center cut section or four thick 6-ounce fillets. Several of our local grocery stores offer skinless fillets or will remove the skin for you at the seafood counter. 
  • Don’t worry too much about the thinner ends; just do your best to cut similarly sized pieces. 
  • Farmed salmon is more forgiving and less likely to dry out. Wild fillets, like Sockeye, tend to be leaner and thinner, making it more difficult to cut cubes that are at least an inch thick. If using wild, note the shorter cook times and suggestion to start checking for doneness a few minutes early to prevent drying out. 
  • Most larger air fryers will just fit 1½ pounds of salmon cubes. Feel free to cut this recipe in half for a smaller yield or double and cook in batches.
 
To Make Chili Crisp Mayo: Start by mixing 2 tablespoon (30g) chili crisp (I like Fly By Jing brand) with ½ cup (104g) mayonnaise and 1 teaspoon (5ml) rice vinegar or lime juice. I keep the sauce thick, but if you'd like a consistency that you can drizzle, mix in water, 1 teaspoon at a time. This also mellows out the flavor a bit. Note: I use extra spicy chili crisp for a sauce equivalent to a medium-hot salsa; spicy and mild options are available and you can add more (or less) to taste.
To Make Quick Pickled Vegetables: Thinly slice 2 mini cucumbers, and 3 medium radishes on the horizontal. Add to a small bowl along with ¼ cup match stick carrots (purchased already in matchstick shape is easiest). Add 2 tablespoons rice vinegar and a pinch of salt. Set aside, and stir occasionally while making the rest of the meal. Or, use the instructions at the end of this recipe for quick pickled onions.
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