Ingredients
Scale
- 1.5 lbs Salmon fillets, skin removed and cut into 1-inch cubes
- 3 tablespoons Honey
- 2 tablespoons Soy sauce (or tamari for gluten-free)
- 3 cloves Garlic, minced
- 1 tablespoon Olive oil
- 1 tablespoon Lemon juice
- 1/2 teaspoon Smoked paprika
- 1/4 teaspoon Salt
- 1/4 teaspoon Black pepper
- Optional: Sliced green onions and sesame seeds for garnish
Instructions
- Start by removing the skin from your salmon fillets if they aren’t already skinless. Use a sharp knife to cut the salmon into even 1-inch cubes. Ensuring they are similar in size will help them cook evenly in the air fryer.
- In a medium-sized mixing bowl, combine the honey, soy sauce, minced garlic, olive oil, lemon juice, smoked paprika, salt, and black pepper. Whisk the ingredients together until the honey is fully incorporated and the sauce is smooth.
- Add the salmon cubes to the bowl with the glaze. Gently toss the salmon with a spoon or spatula until every piece is thoroughly coated in the honey garlic mixture. For even more flavor, you can let it marinate for 10-15 minutes, but it is not strictly necessary.
- Preheat your air fryer to 400°F (200°C) for a couple of minutes. Lightly grease the air fryer basket with a small amount of oil or cooking spray. Place the salmon bites in the basket in a single layer, making sure they aren’t touching or overlapping so the air can circulate freely.
- Cook the salmon at 400°F (200°C) for 8 to 10 minutes. Halfway through the cooking time, gently shake the basket or use tongs to flip the bites. The salmon is done when it is opaque, flakes easily with a fork, and the edges are slightly charred and caramelized.
- Carefully remove the salmon bites from the air fryer. If you have any leftover glaze in the bowl, you can simmer it in a small pan for a minute until thickened and drizzle it over the cooked fish. Garnish with fresh green onions and sesame seeds if desired.
- Cook Time: 20 minutes
- Diet: Gluten-Free, Low-Carb Option