Curious how I get a glossy teriyaki finish on bite-sized salmon in my Air Fried Salmon Bites and how I serve them over rice and broccoli with oven cooking notes?

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I can’t stop making these Air Fryer Teriyaki Salmon Bites. Bites of salmon fillet get a shiny, sticky coat thanks to a sauce built around low sodium soy sauce, and the outside crisps up while the inside stays flaky and tender.

I usually tell myself I’m just testing them but end up eating half the batch straight from the basket, no shame. They’ve been floating around Viral Air Fryer Recipes for good reason, it’s fast, kinda naughty and wildly satisfying.

Try one and you’ll see why I can’t keep my hands off them, seriously they’ll disappear.

Ingredients

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Salmon: Rich in protein and omega three fats, heart healthy, flaky, savory base.
Soy sauce: Adds salty umami, small carbs, some sodium, boosts savory depth and color.
Mirin or rice vinegar plus honey: Brings gentle sweetness and acidity, balances soy, lends glaze and shine.
Brown sugar or honey: Sweetener that caramelizes into sticky glaze, adds quick carbs and sweetness.
Garlic and ginger: Give sharp aromatic bite, anti inflammatory perks, brighten the sauce, savory kick.
Cornstarch: Creates a glossy thicker sauce, small neutral calorie add, helps cling to salmon.
Toasted sesame oil: Tiny amount adds nutty aroma and richness, strong so use sparingly.
Green onions and sesame seeds: Adds fresh bite and crunch, visual pop, low calories, lots of flavor.

Ingredient Quantities

1 lb (about 450 g) salmon fillet, skin removed, cut into 1-inch bite sized pieces

1 tbsp neutral oil (vegetable or canola)

Salt, to taste

Black pepper, to taste

1 tbsp cornstarch or arrowroot powder (for a light crisp)

1/4 cup low sodium soy sauce (60 ml)

2 tbsp mirin (or 1 tbsp rice vinegar + 1 tbsp honey as a substitute)

2 tbsp brown sugar (or honey)

1 to 2 cloves garlic, minced

1 tsp fresh ginger, grated

1/2 tsp toasted sesame oil

1 tsp cornstarch mixed with 1 tbsp water (slurry to thicken the sauce)

Cooked rice, for serving (optional)

Steamed or roasted broccoli, for serving (optional)

Toasted sesame seeds, for garnish (optional)

2 green onions, thinly sliced, for garnish (optional)

How to Make this

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1. Pat the salmon pieces dry, then toss them with 1 tbsp neutral oil, a pinch of salt and black pepper, and 1 tbsp cornstarch so each bite has a light dusting.

2. Whisk together 1/4 cup low sodium soy sauce, 2 tbsp mirin (or 1 tbsp rice vinegar + 1 tbsp honey), 2 tbsp brown sugar, 1 to 2 cloves minced garlic, 1 tsp grated ginger and 1/2 tsp toasted sesame oil in a small saucepan.

3. Bring the sauce to a gentle simmer, stir the 1 tsp cornstarch mixed with 1 tbsp water into it, cook another 30–60 seconds until glossy and slightly thickened, then remove from heat. Taste and tweak salt or sweetness if needed.

4. Preheat the air fryer to 400°F (200°C). Arrange salmon bites in a single layer so they arent touching; you may need to do two batches.

5. Air fry 6–8 minutes, shaking or flipping halfway, until edges are golden and centers are just opaque. If you want extra crisp, lightly spray with oil before cooking.

6. Toss the cooked bites in the warm teriyaki sauce until coated. If you want the glaze more set, return coated bites to the air fryer for 1–2 minutes to caramelize the sauce.

7. Oven option: preheat oven to 425°F (220°C). Spread bites on a parchment lined baking sheet, bake 8–10 minutes flipping once, then brush with sauce and broil 1–2 minutes to glaze, watching closely so nothing burns.

8. Serve the salmon bites over cooked rice with steamed or roasted broccoli, spoon any extra sauce over the bowl.

9. Garnish with toasted sesame seeds and thinly sliced green onions. Tip: dont overcrowd the cooker, pat fish dry for better crisp, and use low sodium soy so the sauce isnt too salty.

Equipment Needed

1. Cutting board and a sharp chef’s knife for cutting the salmon into 1-inch bites
2. Measuring cups and measuring spoons for soy, mirin, sugar and cornstarch
3. Large mixing bowl for tossing the fish and a small bowl for the cornstarch slurry
4. Small saucepan and a whisk to make and thicken the teriyaki sauce
5. Air fryer (preferred) or a rimmed baking sheet lined with parchment for the oven option
6. Tongs or a silicone spatula for flipping and tossing the bites
7. Paper towels to pat the salmon dry and an oil mister or pastry brush for a light spray
8. Serving bowls or rice bowls plus a spoon for spooning extra sauce over the finished dish

FAQ

Q: How long do I cook the salmon bites in an air fryer?
A: Cook at 375 F (190 C) for about 7 to 9 minutes, shaking or flipping once halfway. Times vary by air fryer and piece size, so check for an internal temp of 125 to 130 F for medium, or 145 F if you want fully cooked.

Q: How do I get a light crispy outside without drying the fish?
A: Pat pieces dry, toss with 1 tbsp oil and 1 tbsp cornstarch, preheat the air fryer, and don’t crowd the basket. Cook in a single layer and flip or shake once. That gives crisp without overcooking the inside.

Q: Should I toss the bites in sauce before or after air frying?
A: Cook plain bites first for better crisp. While they cook, simmer the soy sauce, mirin, brown sugar, garlic and ginger till slightly reduced, add the cornstarch slurry to thicken, then toss the cooked bites in the hot sauce or brush it on and air fry 1 more minute to set the glaze.

Q: Can I use frozen salmon?
A: Thawing is recommended for best texture and crisp. You can cook from frozen but expect longer cook time and a less crispy result. If cooking frozen, raise time and check temp carefully.

Q: What swaps work for the sauce ingredients?
A: Low sodium soy works, swap mirin with 1 tbsp rice vinegar plus 1 tbsp honey, use honey instead of brown sugar if you like. Toasted sesame oil is strong, so a little goes a long way.

Q: How do I store and reheat leftovers?
A: Refrigerate in an airtight container up to 2 days. Reheat in the air fryer at 375 F for 3 to 4 minutes to re-crisp, or microwave if you must but it will get soggy. You can freeze cooked bites up to 1 month, thaw overnight before reheating.

Air Fryer Teriyaki Salmon Bites Recipe Substitutions and Variations

Low sodium soy sauce → Tamari (gluten free) or coconut aminos if you want soy free. Tamari is almost a 1:1 swap, coconut aminos are sweeter so taste and maybe cut other sweeteners a little.
Mirin → 1 tbsp rice vinegar + 1 tbsp honey (or 1 tbsp sake + 1 tsp sugar). Works great if you dont have mirin, just balance sweetness to taste.
Cornstarch / arrowroot (for crisp) → Tapioca starch, rice flour, or even fine cornmeal. Tapioca gives a similar crisp, rice flour is lighter, flour will be less crunchy but still ok.
Brown sugar → Honey, maple syrup, or coconut sugar. If you use a liquid sweetener like honey cut the amount slightly and simmer sauce a bit longer to thicken.

Pro Tips

1) Pat the salmon really dry and let it sit at room temp 10-15 minutes before cooking, dust with cornstarch but shake off excess or youll get gummy spots not crisp bits.

2) Dont overcrowd the basket, do single layers and cook in batches if needed, flip or shake halfway through and give a very light spray of oil just before cooking for extra browning.

3) Make the teriyaki ahead and taste it while warm, then add your cornstarch slurry off the heat so it wont clump, and if it tastes too salty add a splash of rice vinegar or a little honey to balance.

4) Toss bites in warm sauce then put them back in the air fryer 1-2 minutes to caramelize but watch it closely so it doesnt burn, and garnish right before serving so sesame seeds and green onions stay bright and crunchy.