Air Fryer Salmon Bites Honey (Printable)

Crispy salmon bites air fried and coated in a sweet honey garlic glaze, perfect for a light, healthy dish.

# What you'll need:

→ Salmon

01 - 1.1 lb skinless salmon fillet, cut into 1-inch cubes
02 - 1 tbsp olive oil
03 - 1/2 tsp salt
04 - 1/4 tsp black pepper
05 - 1/2 tsp smoked paprika (optional)

→ Honey Garlic Glaze

06 - 3 tbsp honey
07 - 2 tbsp low-sodium soy sauce (use gluten-free if needed)
08 - 2 tbsp fresh lemon juice
09 - 2 cloves garlic, finely minced
10 - 1/2 tsp grated fresh ginger (optional)
11 - 1 tsp cornstarch mixed with 1 tbsp water

→ Garnish

12 - 1 tbsp chopped fresh parsley or chives
13 - 1 tsp toasted sesame seeds (optional)

# Directions:

01 - Preheat the air fryer to 400°F for 3 minutes.
02 - Toss the salmon cubes with olive oil, salt, black pepper, and smoked paprika until evenly coated.
03 - Arrange the salmon in a single layer in the air fryer basket. Cook for 6 to 8 minutes, shaking the basket halfway through, until salmon is cooked and edges are lightly crisp.
04 - Combine honey, soy sauce, lemon juice, garlic, and ginger in a small saucepan over medium heat and bring to a simmer.
05 - Stir in the cornstarch slurry and cook for 1 to 2 minutes, stirring constantly, until the glaze thickens. Remove from heat.
06 - Transfer cooked salmon to a bowl, pour the warm glaze over, and gently toss to coat evenly.
07 - Place salmon bites on a serving plate, garnish with parsley and toasted sesame seeds, then serve immediately.

# Expert Suggestions:

01 -
  • It's done in under 20 minutes, which means you can go from "what's for dinner?" to plating in less time than it takes to order takeout.
  • The honey garlic glaze tastes restaurant-quality but requires just six simple ingredients and a small saucepan.
  • Air frying makes salmon foolproof—no more dry, overcooked fish or anxious moments wondering if it's done.
02 -
  • Don't skip shaking the basket halfway through cooking—this is the difference between evenly cooked salmon and undercooked spots on one side.
  • The cornstarch slurry must be stirred in while the glaze is actively simmering, or it'll clump and ruin the whole thing; cold starch hitting hot liquid is the enemy.
  • Salmon continues to cook a tiny bit after you remove it, so aim for just barely opaque in the center and let carry-over heat finish the job.
03 -
  • Cut your salmon into uniform pieces so everything cooks at the same pace; wonky sizes mean some pieces are done while others are still raw.
  • Don't wash your air fryer basket immediately after cooking—let it cool slightly, then wipe it down with a damp cloth and it stays in better shape longer.

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