Description
These Teriyaki Salmon Bites are a delicious and healthy meal that’s ready in under an hour! Tender salmon is marinated in a flavorful teriyaki sauce, then air-fried to perfection. Served with a refreshing avocado cucumber salad and a spicy sriracha mayo, it’s a simple yet satisfying dish that’s perfect for a weeknight dinner.
Ingredients
Units
Scale
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For the Salmon Bites:
- 1 1/2 pounds salmon fillet, skin removed, cut into bite-sized pieces
- 1/2 cup teriyaki sauce
- 1 tablespoon sesame oil
- 1 tablespoon cornstarch
- Salt and black pepper, to taste
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For the Avocado Cucumber Salad:
- 2 ripe avocados, diced
- 1 large cucumber, sliced into half-moons
- 2 tablespoons rice vinegar
- 1 tablespoon sesame oil
- Salt and black pepper, to taste
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For the Sriracha Mayo:
- 1/3 cup mayonnaise
- 2 tablespoons sriracha sauce
- 1 teaspoon lemon juice or lime juice
- Salt, to taste
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To Serve:
- 2 cups cooked rice (jasmine or basmati, preferred)
- Sesame seeds, for garnish
Instructions
- Marinate Salmon: Combine teriyaki sauce, sesame oil, cornstarch, salt, and pepper in a bowl. Add salmon bites and marinate for at least 20 minutes.
- Air Fry Salmon: Preheat air fryer to 400°F (200°C). Arrange salmon bites in a single layer in the air fryer basket and cook for 7-10 minutes, flipping halfway through, until cooked through and slightly crispy.
- Make Avocado Cucumber Salad: Combine diced avocados, cucumber, rice vinegar, sesame oil, salt, and pepper in a bowl. Toss gently.
- Make Sriracha Mayo: In a small bowl, whisk together mayonnaise, sriracha sauce, lemon or lime juice, and salt.
- Assemble and Serve: Serve cooked rice topped with air-fried salmon bites. Add a scoop of avocado cucumber salad and drizzle with sriracha mayo. Garnish with sesame seeds.
Notes
- Use fresh, wild-caught salmon for the best flavor and texture.
- Marinate salmon for at least 20 minutes for optimal flavor.
- If you don’t have an air fryer, bake salmon bites at 425°F (220°C) for 12-15 minutes.
- Prepare the salad just before serving to maintain freshness.
- Garnish with green onions or red pepper flakes for extra flavor and color.
- Store leftovers in the refrigerator for up to 3 days.
Nutrition
- Serving Size: ¼ of recipe (with rice and salad)
- Calories: 600
- Sugar: 20g
- Sodium: 1000mg
- Fat: 30g
- Saturated Fat: 5g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 5g
- Protein: 40g
- Cholesterol: 80mg