These 10-minute Sticky Air Fryer Salmon Bites are crispy and full of flavor and perfect served in a bowl with veggies, brown rice or your favorite grain, and topped with spicy mayo. No air fryer? You can make them just as quickly in a pan for an easy weeknight dinner.
Here I am with another salmon recipe. I quite literally eat salmon multiple times per week and never get sick of it. I love how quickly it cooks and how it’s high protein and chock full of healthy fats.
These flavorful salmon bites are like a cross between my two favorite salmon recipes. You get the sticky honey ginger sauce from my Honey Glazed Salmon recipe, but also the crispy texture of of my Pan Seared Salmon recipe all at once. Oh – and with the ease of my Air Fryer Salmon…but do NOT fret if you don’t have an Air Fryer. You can make this simple recipe in your favorite pan on the stovetop!
Bonus: if you are looking for more Air Fryer inspo, check out these healthy air fryer recipes! Lots of delicious and simple recipes to get you loving your Air Fryer!
Why I Love This Air Fryer Salmon Bites Recipe
- The sauce. I love a recipe with sauce and this one features a salty sweet honey ginger sauce with a finish of spicy mayo.
- It’s FAST. These chunks of salmon cook in just a few minutes so this has become a go-to for busy nights.
- The bite sized salmon pieces are perfect for bowls, salads, or just for dipping in your favorite sauce.
- Salmon is a great source of omega fatty acids and super healthy for your heart, perfect for anyone trying to get more healthy fats into their diet (me. That’s me!).
Ingredients
These Salmon bites are made from fresh salmon cubes and simple pantry ingredients that I keep on hand. You can make only the salmon bites, or make Salmon Bowls topped with Spicy Mayo!
- Fresh salmon filets: I typically buy wild caught salmon filets, but I also enjoy the flavor of the responsibly farmed salmon from Whole Foods, and a thicker piece of salmon does work best when making cubes. Get the best and freshest salmon that is available to you. And if you are using frozen salmon, just thaw before cooking!
- Fresh ginger: Fresh ginger adds a zesty and aromatic flavor to the dish. TIP: freeze fresh ginger so you always have some on hand.
- Lime: The combo of fresh lime and fresh ginger is everything.
- Coconut aminos: Feel free to sub tamari or low sodium soy sauce.
- Honey: For a touch of natural sweetness and stickiness (is that a word?) to the glaze. You could sub brown sugar or maple syrup in a pinch.
- Oil: Use coconut or avocado oil to drizzle over the salmon, helping to create a crispy and flavorful coating. You can also use olive oil, but that might impart a bit of extra flavor.
- Salt: I use kosher.
- Sesame seeds: Optional garnish for a little nutty crunch!
Spicy mayo:
- Mayo: Creamy and rich, mayonnaise forms the base of the spicy mayo sauce.
- Sriracha: For a little kick of heat.
- Lime juice: you can also sub lemon juice if you don’t have lime.
For the bowl:
- Cooked brown rice: Or sub white rice or grain of your choice. I always have Instant Pot Brown Rice on hand.
- Steamed cauliflower rice: Cauliflower rice is a low-carb and nutritious alternative to traditional rice, perfect for those seeking a lighter option. I love mixing it with brown rice.
- Mini cucumbers: For some crunch.
- Shredded carrots: One of my grocery store shortcuts – an easy, no prep addition to any bowl or salad.
- Avocado: Creamy and rich avocado adds a satisfying creaminess and healthy fat to the bowl.
- Cilantro + Green Onions: Garnish with fresh herbs for a bright and herbaceous note to the dish.
How to Make Salmon Bites (2 Ways)
Choose the cooking method that works best for you!
Prep the salmon:
- If you plan to remove the skin, do so with a sharp knife following directions from this post on how to remove salmon skin. I prefer to keep the skin on my salmon, but either way, this recipe works great.
- Cut the salmon into 1½ to 2-inch pieces and pat them dry with paper towels. Drizzle or spray the salmon chunks with 1 tablespoon of avocado oil, then sprinkle with salt and garlic powder.
Air Fryer Method:
- Preheat the air fryer to 400 degrees Fahrenheit (200 degrees Celsius).
- While the air fryer is preheating, mix honey and coconut aminos in a small saucepan. Heat over medium-high heat for 3-5 minutes, stirring occasionally, until the sauce thickens slightly. It will continue to thicken as it cools.
- Grate fresh ginger into the sauce and add the juice from half of a small lime (adjust to taste). Set the sauce aside.
- Place the seasoned salmon bites in a single layer on the air fryer basket. Air fry for 7 minutes, shaking the basket halfway through. During the last minute of cook time, baste the salmon with the honey glaze.
- After cooking, spoon the remaining sauce over the salmon.
- Assemble the bowls by layering cooked brown rice and/or cauliflower rice, mini cucumbers, shredded carrots, diced avocado, and the sticky salmon. Garnish with fresh herbs and sesame seeds and drizzle with spicy mayo.
Stovetop Method:
- Mix honey and coconut aminos in a small bowl. Grate fresh ginger into the sauce and add the juice for half of a small lime. Set the sauce aside.
- Heat a large skillet over medium heat. Once the pan is hot, add 2 teaspoons of avocado or coconut oil. Add in the seasoned salmon chunks and cook for 2-3 minutes per side.
- For the last minute of cook time, add in the sauce. Allow sauce to thicken slightly, then remove from heat. Sauce will continue to thicken.
- Garnish with fresh herbs and sesame seeds and drizzle with spicy mayo.
Recipe FAQs
Yes – I love the taste of crispy salmon skin and it’s actually quite nutritious! But if this doesn’t appeal to you, this recipe works without the skin, as well.
I love enjoying these salmon bites in a bowl with instant pot brown rice or cauliflower rice and veggies, but they are also delicious with my Kung Pau Cauliflower or Air Fryer Brussels Sprouts.
These bites would also be delicious in tacos, lettuce wraps, or on top of a salad!
I often make Air Fryer Salmon from frozen when I am pressed for time, but for this recipe, fresh or thawed salmon works best.
Meal Prep and Storage
To prep ahead: This recipe is a great addition to your weekly meal prep, as all of the elements of the bowl can be made ahead of time. First, you can prep the spicy mayo up to 5 days in advance. Next, you can prep the honey ginger sauce up to 5 days in advance as well. Store both sauces separately in an airtight container in the refrigerator. Finally, you can prep bowl ingredients such as brown rice and veggies and store in the refrigerator until ready to enjoy your salmon.
The day before you make your salmon, you can remove the skin and cube the salmon so it’s ready to go at dinner time the next day.
To store: All leftover salmon bowl ingredients should be stored in the refrigerator in well sealed containers. Cooked salmon will remain fresh for up to three days in the refrigerator.
To freeze: You can freeze salmon bites in a freezer safe container or ziplock for up to 3 months. If you are making salmon bowls, I love to freeze brown rice, too.
To reheat: Reheat salmon bites in your Air Fryer or in a pan on low heat until warmed through.
More Salmon Recipes You Will Love
Air Fryer Salmon (fresh or frozen)
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Sticky Air Fryer Salmon Bites
Equipment
- skillet
Ingredients
For the Salmon Bites
- 1 pound wild caught salmon
- 1 tsp Fresh ginger
- 1 lime juice from half, or more to taste
- 5 Tbsp Coconut aminos
- 3 Tbsp Honey
- 1 tbsp Coconut or avocado oil or oil spray
- Salt sprinkle
- garlic powder sprinkle
- Sesame seeds optional garnish
For the Spicy Mayo
- ¼ cup mayo
- 1 Tbsp sriracha
- 1 tsp lime juice
- Water to thin optional
For Bowls
- 2 cups Cooked Brown rice
- 1 cup Mini persian Cucumbers
- 1 cup Shredded carrots
- 2 cups Cauliflower rice
- 2/3 cup Avocado sliced
- Cilantro optional garnish
Instructions
Spicy Mayo
- In a small bowl mix mayo, 1 tsp lime juice, and sriracha. Refrigerate until you are ready to use.
Prep Salmon
- If you plan to remove the skin, do so with a sharp knife following directions from this post on how to remove salmon skin. I prefer to keep the skin on my salmon, but either way, this recipe works great.
- Cut the salmon into 1½ to 2-inch pieces and pat them dry with paper towels. Drizzle or spray the salmon chunks with 1 Tablespoon of avocado oil, then sprinkle with salt and garlic powder.
Air Fryer Method
- Preheat the air fryer to 400 degrees Fahrenheit (200 degrees Celsius).
- While the air fryer is preheating, mix honey and coconut aminos in a small saucepan. Heat over medium-high heat for 3-5 minutes, stirring occasionally, until the sauce thickens slightly. It will continue to thicken as it cools.
- Grate fresh ginger into the sauce and add the juice from half of a small lime (adjust to taste). Set the sauce aside.
- Place the seasoned salmon bites in a single layer on the air fryer basket. Air fry for 7 minutes, shaking the basket halfway through. During the last minute of cook time, baste the salmon with the honey glaze.
- After cooking, spoon the remaining sauce over the salmon.
- Either assemble bowls as directed below, OR simply garnish salmon with cilantro, sesame seeds, and 2 Tbsp spicy mayo.
Stovetop Method
- Mix honey and coconut aminos in a small bowl. Grate fresh ginger into the sauce and add the juice for half of a small lime. Set the sauce aside.
- Heat a large skillet over medium heat. Once the pan is hot, add 2 teaspoons of avocado or coconut oil. Add in the seasoned salmon chunks and cook for 2-3 minutes per side.
- For the last minute of cook time, add in the sauce. Allow sauce to thicken slightly, then remove from heat. Sauce will continue to thicken.
- Either assemble bowls as directed below, OR simply garnish salmon with cilantro, sesame seeds, and 2 Tbsp spicy mayo.
(Optional) Assemble bowls
- Assemble bowls if desired by layering the following: 1/2 c. brown rice, 1/2 c. cauli rice, 1/4 c. cucumbers, 1/4 c. shredded carrots, 2 1/2 Tbsp diced avocado, and sticky salmon. Garnish with cilantro, sesame seeds, and 2 Tbsp spicy mayo.
Video
Notes
To prep ahead: This recipe is a great addition to your weekly meal prep, as all of the elements of the bowl can be made ahead of time. First, you can prep the spicy mayo up to 5 days in advance. Next, you can prep the honey ginger sauce up to 5 days in advance as well. Store both sauces separately in an airtight container in the refrigerator. Finally, you can prep bowl ingredients such as brown rice and veggies and store in the refrigerator until ready to enjoy your salmon. The day before you make your salmon, you can remove the skin and cube the salmon so it’s ready to go at dinner time the next day. To store: All leftover salmon bowl ingredients should be stored in the refrigerator in well sealed containers. Cooked salmon will remain fresh for up to three days in the refrigerator. To freeze: You can freeze salmon bites in a freezer safe container or ziplock for up to 3 months. If you are making salmon bowls, I love to freeze brown rice, too. To reheat: Reheat salmon bites in your Air Fryer or in a pan on low heat until warmed through.
Kara says
This recipe is SO delicious! I rarely cook salmon so had put off trying it. But I decided to give it a try and am so glad I did. Everyone in the family LOVED it, even my extremely picky 9 year old. The spicy mayo really elevates it and ties it all together. Thank you for sharing it!
Nancylynn says
Amazing! Thank you for commenting Kara!
When you have a chance, could you also add a star rating to your comment? It helps other readers know it’s a winner too! Thanks!