Air Fryer Teriyaki Salmon Bites
Let me tell you about these Teriyaki Salmon Bites – they’re a real game-changer for busy weeknights. First off, you’ve got these juicy salmon pieces, soaking up all the goodness of a sweet and tangy teriyaki sauce, cooked to perfection with just a hint of crispness. Then, there’s the side of fresh, zesty avocado cucumber salad, adding a burst of freshness that complements the salmon beautifully; it’s a simple, yet incredibly satisfying meal that’s sure to impress!
Salmon Fillet: Opt for skinless salmon fillets which you can easily cut into small 1-inch pieces, however if you buy wild-caught salmon, more often than not it comes with the skin on. Teriyaki Sauce: This is key for that sweet and savory glaze. If you don’t have pre-made teriyaki sauce, you can whip up a delicious teriyaki sauce using my recipe here. Sesame Oil: It infuses the dish with a delicious, nutty aroma. If you need a substitute, a neutral oil like canola can be used, though the sesame flavor will be missed. Cornstarch: This helps to crisp up the salmon and thicken the teriyaki glaze. Feel free to substitute with arrowroot powder or potato starch. Salt and Pepper: Essential for seasoning. However, be careful with the salt as this dish already has a high sodium.
Ripe Avocados: They add a creamy texture to the salad. If avocados are out of season or too expensive, a dollop of Greek yogurt can add a similar creaminess. Cucumber: This brings a crisp, fresh element to the salad. If cucumbers aren’t your favorite, thinly sliced bell peppers or radishes could provide a similar crunch. Rice Vinegar: Adds a mild acidity to the salad, balancing the flavors. Apple cider vinegar or white wine vinegar are good substitutes, but they’re a bit stronger, so use them sparingly. Sesame Oil: To add that wonderful nutty aroma to the salad. Salt and Pepper: Essential seasoning, season to taste.
Mayonnaise: Forms the creamy base of the sriracha mayo. If you’re not a fan of mayo, try using a mixture of sour cream and a bit of olive oil for a similar texture. Sriracha Sauce: This adds a spicy kick. You can adjust the amount to your heat preference or substitute it with any other hot sauce you like. Lemon or Lime Juice: A splash of citrus brightens up the sriracha mayo. Both lemon and lime work well, so it’s just a matter of personal preference or what you have on hand. Cooked Rice: I typically go for Jasmine or Basmati for their aromatic qualities, but any type of rice will suffice. Quinoa or couscous can be used as gluten-free alternatives. Sesame Seeds: These are mainly for garnish, adding a bit of texture and a subtle nutty flavor. They can be omitted, or you could use chopped nuts like almonds for crunch.
Alright, let’s dive into making these Teriyaki Salmon Bites. Trust me, it’s way easier than it sounds. First things first, chop your salmon into bite-sized pieces. rab a bowl and mix together the teriyaki sauce, sesame oil, cornstarch, and a pinch of salt and pepper. Toss in your salmon pieces and give them a good mix until they’re all nicely coated. Let them marinate for about 20 minutes. Preheat it to 400°F (200°C). Now, place the salmon pieces in the air fryer basket. Remember not to overcrowd them – they need some personal space to get that perfect crispy edge. Air fry them for about 7-10 minutes. Halfway through, give them a gentle flip. You’re looking for a lovely golden color and a slightly crispy texture. While the salmon does its thing, let’s whip up a quick salad. Dice up those avocados and slice the cucumber into half-moons. Toss them into a bowl with rice vinegar, sesame oil, and a bit of salt and pepper. Give it a gentle toss and you’re done. In a small bowl, mix together mayonnaise, sriracha sauce, and a squeeze of lemon or lime juice. Add a pinch of salt to taste. Grab your plates and start with a bed of cooked rice. Pile on those beautiful salmon bites and add a scoop of your avocado cucumber salad. Drizzle or dollop the sriracha mayo over the top. And for the grand finale, sprinkle some sesame seeds for that extra bit of crunch and style.
Storage
To store leftover Teriyaki salmon bites, let them cool to room temperature first. Place the salmon bites in an airtight container and keep them in the refrigerator, where they’ll stay good for up to 3 days. As for the avocado cucumber salad, it’s best enjoyed fresh, as the avocado may turn brown and lose its appealing texture. I don’t recommend freezing because salmon tends to become overly soft and lose its texture when thawed and the salad won’t hold up in the freezer.
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