Sticky Air Fryer Salmon Bites
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.
Servings: 4
Calories: 546kcal
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.
Notes
21 Day Fix: Salmon Bites only - 1 RED, 1/2 TSP, 2 sweetener TSP (per serving); Salmon Bites in a Bowl with 2 Tbsp Spicy Mayo: 1 RED, 1 GREEN, 1 YELLOW, 1 ORANGE, 1/2 BLUE, 1/2 TSP, 2 sweetener TSP (per serving)
WW: Salmon bites only - 6 points (per serving); Salmon bites in a bowl with 2 Tbsp spicy mayo: 11 points (per serving) [Calculated using avocado oil spray and light mayo]
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.
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.
Nutrition
Calories: 546kcal | Carbohydrates: 52g | Protein: 28g | Fat: 26g | Saturated Fat: 4g | Polyunsaturated Fat: 10g | Monounsaturated Fat: 10g | Trans Fat: 0.03g | Cholesterol: 68mg | Sodium: 699mg | Potassium: 1177mg | Fiber: 7g | Sugar: 17g | Vitamin A: 5475IU | Vitamin C: 52mg | Calcium: 67mg | Iron: 2mg