These crispy salmon bites are marinated in a savory soy garlic sauce and ready in the air fryer in under 15 minutes. Easy to make, endlessly versatile, and perfect for rice bowls, salads, or as an appetizer with spicy mayo.

These salmon bites are crispy on the edges, tender and juicy in the center, and packed with flavor thanks to a simple soy garlic marinade. They come together in the air fryer in under 15 minutes, making them one of the easiest salmon recipes you can add to your weeknight rotation. Serve them over rice bowls, toss them on salads, stuff them into tacos, or dip them in spicy mayo for a seriously addictive appetizer.

 

No air fryer? No problem. I also include instructions for cooking salmon bites on the stovetop and in the oven — all three methods deliver perfectly cooked salmon bites every time.

What You’ll Need

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• Salmon – You’ll need to cut your salmon filets into small cubes. Sometimes I’ll ask my local fish counter to do this for me!
• Soy Sauce – I like to use low-sodium soy sauce. You can substitute soy sauce with gluten-free tamari or coconut aminos if needed.
• Olive Oil – Or another type of oil, like avocado oil.
• Rice Vinegar – You can also use white or red wine vinegar, distilled white vinegar, or lemon juice.
• Garlic – Freshly minced garlic is best, but pre-crushed or dried garlic powder also works in a pinch.
• Sesame Oil – ​​Sesame oil boosts the Asian-style flavors. You can replace the sesame oil in the marinade with olive oil (and vice versa), the taste will just be a bit different.

What Kind Of Salmon To Use

For the best salmon bites, look for a center-cut fillet that is at least 1 inch thick. Center-cut pieces are more uniform in shape, which means the bites cook evenly without the thinner tail-end pieces drying out before the rest are done.

Fresh salmon is ideal, but previously frozen and thawed salmon works great too. As for variety, Atlantic salmon (farmed) tends to be fattier and more forgiving for high-heat cooking, while wild-caught salmon like sockeye or coho has a firmer texture and deeper flavor. Either will work well here.

Skin Off or On?

You can go either way. Removing the skin before cutting is easier for getting uniform bite-sized cubes, and makes the bites simpler to eat. If you prefer to leave the skin on, that is fine too, just make sure to sear skin-side down first on the stovetop or place skin-side down in the air fryer basket. Many fish counters will remove the skin for you if you ask, which saves a step at home.

How to Make Salmon Bites

1. Pat the salmon dry. Use paper towels to remove excess moisture from the salmon pieces before marinating. This step is worth it — drier fish browns much better in the air fryer.
2. Make the marinade. Whisk together the soy sauce, olive oil, rice vinegar, garlic, and sesame oil in a bowl.
3. Marinate. Add the salmon cubes and toss gently to coat. Let them sit for 15 minutes at room temperature, or cover and refrigerate for up to 24 hours for deeper flavor.
4. Cook. Choose your method below and cook until the salmon reaches an internal temperature of 145°F and flakes easily with a fork.
5. Serve. Serve immediately with rice, salad, noodles, or your dipping sauce of choice.

Air Fryer Salmon Bites

The air fryer is the fastest and most hands-off method. Preheat your air fryer to 400°F for 5 minutes. Add the marinated salmon pieces to the basket in a single layer — do not crowd them or they will steam instead of crisp up. Cook for 6 to 8 minutes depending on the thickness of your pieces, shaking the basket halfway through. The edges should be lightly golden and the center should flake easily when done.

Stovetop Salmon Bites

Heat a large skillet over medium-high heat. Add 1 tablespoon of oil and let it get hot. Add the salmon pieces in a single layer and sear for 2 to 3 minutes per side until cooked through and golden on the edges. Work in batches if needed to avoid crowding the pan. Crowding causes steaming instead of searing, and you lose that nice crust.

Oven Baked Salmon Bites

Preheat your oven to 400°F. Line a baking sheet with foil or parchment and arrange the salmon pieces in a single layer with a little space between each one. Bake for 10 to 12 minutes, until the salmon is cooked through and the edges start to look slightly caramelized. For extra browning, switch the oven to broil for the last 1 to 2 minutes — keep a close eye on it since salmon goes from golden to overdone quickly.

Recipe Tips & Tricks

• Cooking times might vary. The exact air frying/cooking time will depend on the size and thickness of your salmon pieces. 
• Pat the salmon dry before marinating. This is the single best thing you can do for crispy edges. Moisture is the enemy of browning.
• Cut pieces as uniformly as possible. Evenly sized cubes cook at the same rate, so no pieces end up dry while others are underdone.
• Do not crowd the basket or pan. Single layer, with space between pieces — cook in batches if needed.
• Use an instant-read thermometer. The safe internal temperature for salmon is 145°F. If you prefer salmon on the more tender, medium side, pull it at around 125 to 130°F.
• Shake the basket halfway through. This helps all sides get exposure to hot air for even cooking and browning.

Salmon Bites Variations

• Cajun salmon bites. Skip the marinade and toss the cubed salmon in homemade Cajun seasoning and olive oil. Bold, spicy, and incredible in tacos.
• Honey garlic salmon bites. Add 1 tablespoon of honey to the soy marinade for a sweet-savory glaze. Great for rice bowls.
• Teriyaki salmon bites. Use store-bought or homemade teriyaki sauce in place of the soy marinade. Top with sesame seeds and green onions.
• BBQ salmon bites. Toss in your favorite barbecue sauce for a smoky, slightly sweet version that pairs perfectly with coleslaw.
• Honey sriracha salmon bites. Mix 2 tablespoons honey, 1 tablespoon soy sauce, and 1 to 2 teaspoons sriracha. A great option if you like a little heat.

Dipping Sauces for Salmon Bites

Salmon bites are great on their own, but a dipping sauce takes them to another level, especially when serving as an appetizer. Here are a few favorites:

Spicy Mayo

This is the most popular dipping sauce for salmon bites and for good reason it takes about 30 seconds to make and pairs perfectly with the soy-garlic marinade. Stir together:

• ¼ cup mayonnaise
• 1 to 2 teaspoons sriracha (adjust to your heat preference)
• 1 teaspoon soy sauce
• ½ teaspoon sesame oil (optional, but recommended)

Mix and serve alongside the salmon bites for dipping, or drizzle it over a rice bowl.

Other Great Sauce Options

• Sriracha mayo — Simply mix mayo and sriracha to taste. Quick, easy, and works with almost any variation of salmon bites.
• Remoulade — A classic creamy sauce with a little kick. Great if you are serving these as a party appetizer.
• Honey sriracha glaze — Drizzle warm honey mixed with a splash of sriracha and soy sauce over the cooked salmon bites instead of serving it on the side.
• Hot honey — Simple and delicious. Just drizzle over the top right before serving.

How to Serve Salmon Bites

These salmon bites are one of the most versatile proteins you can make. Here are some of the best ways to use them:

• Salmon rice bowls. The classic. Pile salmon bites over fluffy white or jasmine rice with edamame, cucumber, shredded carrots, and a drizzle of spicy mayo or sesame dressing.
• Salads. Add warm salmon bites straight from the air fryer over a fresh green salad or a crunchy Asian chopped salad.
• Salmon tacos. Tuck into small tortillas with crunchy slaw, avocado, and a squeeze of lime. A fast and satisfying weeknight dinner.
• Noodle bowls. Toss with stir-fry noodles, bok choy, and a drizzle of extra soy sauce and sesame oil.
• Appetizer. Arrange on a platter with spicy mayo and toothpicks for an easy party appetizer that disappears fast.

Storing and Reheating Leftover Salmon Bites

• Refrigerate. Store leftovers in an airtight container in the fridge for up to 3 days.
• Reheat. Warm in the air fryer at 350°F for 2 to 3 minutes, or in the oven at 350°F for about 5 minutes. Avoid the microwave if you can — it tends to make salmon rubbery.
• Eat cold. Leftover salmon bites are surprisingly good cold, flaked over a salad straight from the fridge.
• Freezer. Not recommended. Cooked salmon does not freeze and reheat well — the texture becomes dry and flaky in a way that is not pleasant.

More Quick Dinner Recipes

• Sweet Chipotle Chicken Bites
• Air Fryer Meatballs 
• Taco Mac and Cheese
• Tofu Tacos
• Chick Fil A Cool Wrap