These are the salmon bites all over Pinterest, and the air fryer makes them easy. A light dusting of cornflour is the trick: it dries the surface so the cubes crisp instead of steam. The bang bang sauce takes two minutes and doubles as a dip.
Everything you need
- 500 g skinless salmon, cut into 3 cm cubes
- 2 tbsp (16 g) cornflour (cornstarch)
- 1 tbsp olive oil
- 1 tsp garlic powder
- 1 tsp smoked paprika
- ½ tsp fine salt
- ⅓ cup (75 g) mayonnaise
- 3 tbsp sweet chilli sauce
- 1 tbsp sriracha, to taste
- 1 tsp honey
- ½ lime, juiced
Single layer, always. Crowding the basket steams food instead of crisping it. Tap any ingredient to open its converter.
Method
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Pat the salmon cubes really dry with paper towel. Wet fish steams instead of crisping, so this step matters.
For this step
- 500 g skinless salmon
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Toss the cubes with the cornflour, oil, garlic powder, paprika and salt until each piece has a light, even coat.
For this step
- 2 tbsp (16 g) cornflour (cornstarch)
- 1 tsp garlic powder
- 1 tsp smoked paprika
- ½ tsp fine salt
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Preheat the air fryer to 200°C / 400°F for 3 minutes. Lay the salmon in a single layer with space around each piece. Work in two batches if your basket is small.
For this step
- 500 g skinless salmon
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Air fry for 8 to 10 minutes, gently shaking the basket halfway, until the edges are golden and the fish flakes.
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While it cooks, whisk the mayo, sweet chilli, sriracha, honey and lime juice into a smooth sauce.
For this step
- 3 tbsp sweet chilli sauce
- 1 tbsp sriracha
- 1 tsp honey
- ½ lime
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Toss the hot salmon in half the sauce, or serve the sauce on the side for dipping so the bites stay crisp. Finish with spring onion or sesame.
For this step
- 500 g skinless salmon
- 3 tbsp sweet chilli sauce
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Air fryer notes
- Cook at 200°C / 400°F and preheat for 2 to 3 minutes for the crispiest result.
- Keep everything in a single layer with space around each piece. Overcrowding steams food instead of crisping it, so cook in batches if your basket is small.
- Shake or turn halfway, and check a few minutes early, since air fryers cook faster than ovens and every model runs slightly differently.
Cook's tips
- Don't overcrowd the basket. Air needs to move around each cube, or they go soft instead of crisp.
- Frozen salmon works, but thaw and dry it very well first.
Make it your own
- Swap salmon for firm white fish, prawns (cook 6 to 7 minutes) or cubed tofu.
- Make it a rice bowl over sushi rice with cucumber and avocado.
Storing & reheating
Best fresh. Keep leftovers airtight in the fridge for 2 days and re-crisp at 190°C for 3 to 4 minutes. Keep the sauce separate.
Frequently asked
What air fryer temperature for salmon bites?
200°C / 400°F for 8 to 10 minutes, shaking halfway. Check at 8 minutes, since thin pieces cook fast.
Why coat salmon in cornflour?
A thin cornflour layer dries the surface and crisps into a light shell, so the bites brown rather than steam in the basket.
Adapting your own recipe? Use the oven to air fryer converter for temp and time, or the recipe scaler to halve or double this.
More air fryer recipes
A note on cooking safely. Recipes are provided for informational purposes only and are not medical or nutritional advice. Cooking times, temperatures and quantities are suggestions: use your own judgement, and check that meat, poultry, fish and eggs are properly cooked before serving.
Consult a qualified healthcare professional before making dietary changes, particularly if you have allergies, a medical condition or specific nutritional requirements.