Sometimes it feels like there’s a formula to our favorite Asian dishes—tiny bites of meat, fried up, and soaked in a sweet, savory sauce. Enter my Quick-and-Tasty Air Fryer Teriyaki Salmon Bites.

This simple recipe won’t take you more than thirty minutes to cook up, but I promise you’ll be ranking it right up there with your favorites like orange chicken, teriyaki shrimp, and sweet-and-sour pork.

In fact, it’s so good that I’ve already started incorporating it into my weekly meal planning.

Just double or triple up your preparation, store safely in the fridge, and throw it back together for an even quicker meal later in the week!

Ingredients

2 salmon filets
1/4 cup coconut aminos / tamari
1 tbsp rice vinegar
Drizzle of honey
1/2 tsp sesame oil
1 tbsp freshly grated ginger
3 large garlic cloves
1 spoonful cornstarch

Ingredient Notes

Salmon: I recommend wild-caught if you can get it—it has a firmer texture and more robust flavor, and it holds onto its nutrients better than farm-raised.
Coconut aminos/tamari: These both bring that signature salty, umami punch without added gluten or soy.
Cornstarch: Optional, but it thickens the sauce into a glossy glaze. You can skip it if you want a thinner finish.

Benefits of Salmon

Salmon is easily one of my favorite proteins. For one, it’s deliciously versatile. Throw it on a plate with a grain and some veggies, and I can all but guarantee you’re going to enjoy it.

But in terms being the centerpiece of a nutritious meal, that’s where salmon really stars.

Probably best known for being high in omega-3 fatty acids (those same fatty acids that make up fish oil), Salmon has great anti-inflammatory properties and can play a role in improving your brain and cardiovascular health. It’s also full of crucial vitamins and minerals that can do everything from aid your immune system to ease the oxidative stress on your cells.

When possible, opt for wild-caught — it typically contains fewer toxins and a better omega-3-to-omega-6 ratio.

Air Fryer vs Pan Fried: Which is Better?

Whether you air fry or pan fry your salmon, you’re going to end up with a tasty meal. But if you’re debating between the two options, here’s what you need to know:

Air Frying is quicker, uses less oil, and gives you that irresistible crispy edge with fewer added calories.
Pan Frying gives you more control over browning and texture, especially if you want to monitor each piece more closely.

Either way, you’ll get golden, delicious results. If you’re concerned about the oil you’re using, check out my blog on The 5 Best Oils to Cook With for a deep dive.

Tips for Marinating Your Salmon

If time is not on your side and you’ve got to get this meal done fast, the world won’t end if you marinate your salmon for just five minutes.

But—the longer the better.

Even 15–20 minutes can deepen the flavor. And if you know you’re going to be saving a serving for the next day, consider storing the salmon and sauce together overnight in the fridge. When you’re ready, all you’ll have to do is cook it up for a dish absolutely bursting with flavor.

Pro meal prep tip: If you’re into planning ahead, make a large batch of the teriyaki marinade and freeze cubed salmon right in it. You’ll have a ready-to-cook weeknight dinner in minutes.

Instructions

Remove the skin from the salmon and cut into 1-2 inch cubes. Tip: pour hot water on skin and it will peel off.
Teriyaki sauce: In a mixing bowl, combine coconut aminos, rice vinegar, honey, sesame oil, grated ginger, and garlic. Mix thoroughly.
Place the salmon cubes in a wide and shallow container. Pour the mixture over the salmon cubes and let sit for 10-20 minutes.
Cook salmon in air fryer or fry in pan. See below.
While the salmon is cooking, place teriyaki sauce into saucepan and heat until boiling. Then add in a spoonful of cornstarch, simmer and mix constantly until the sauce has thickened.
Pour sauce over salmon bites and enjoy.

Cooking Options

Air Fryer:

Preheat to 400°F. Place salmon bites in the air fryer basket in a single layer, not touching. Cook for 5 minutes.

Pan Fried:

Heat a non-stick pan with a splash of olive oil over medium heat. Cook salmon bites for about 2 minutes on each side until golden and cooked through.

How to Enjoy Your Teriyaki Salmon Bites

Here’s how I usually serve them:

Over a bowl of warm brown rice or jasmine rice
With a side of stir-fried or roasted veggies (like bok choy, broccoli, or Brussels sprouts)
Topped with sesame seeds, sliced green onions, or even chili flakes if I want a kick

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Storage Tips

These bites are just as good reheated — maybe better.

Fridge: Store in an airtight container for 2–3 days.
Freezer: Freeze cooked salmon bites for up to 2 months.
Reheating: Reheat in the air fryer for 2–3 minutes, or gently warm in a skillet with a splash of water or oil to prevent drying out.

If you’re meal prepping, store rice and veggies separately for best texture.

FAQs

Can I make this with frozen salmon?

Yes, just thaw it completely first and pat dry with a paper towel before marinating.

What if I don’t have coconut aminos?

Tamari or low-sodium soy sauce will work as a swap. The flavor will be slightly saltier.

Can I use another fish?

Sure! This works beautifully with steelhead trout, cod, or even shrimp. Just adjust the cook time based on thickness.

What Tools Am I Cooking With?