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Ready in only 10 minutes, these air fryer salmon bites with a chipotle honey sauce are perfect for salads or rice bowls. Smoky chipotles, sweet honey, and a dash of soy sauce create a simple yet flavorful marinade for these juicy and flaky bite-size salmon pieces that are perfect every time.
Cooking with an air fryer has been a huge game-changer for me, and these air fryer salmon bites are a testament to that.
Not only do things cook quickly (this recipe is literally ready from start to finish in 10 minutes!), but it’s also a healthier alternative to frying or pan searing (like in my salmon tacos) since you don’t need to use that much oil to get things crispy.
They’re covered in the most delicious chipotle honey sauce that’s both used as a marinade and as a finishing sauce, and they’re perfect for a quick work-from-home lunch or dinner when I’m short on time in bowls with some cilantro lime rice, avocado, and veggies, or as a healthy high-protein meal with some avocado salad or cucumber salsa to go with it.
Ingredients You’ll Need
- Salmon: I used fresh salmon and diced it into 1-inch cubes, but you can also use frozen and thawed salmon. I chose to leave the skin on, but you could use skinless if you prefer.
- Chipotle peppers in adobo: Add a yummy layer of smoky flavor with a hint of spice. Make sure to finely chop them so you don’t get big chunks in your marinade.
- Honey: Adds a hint of sweetness and stickiness that pairs well with the chipotles.
- Soy sauce: Adds a great savory flavor and saltiness to the sauce. I used reduced-sodium soy sauce as a healthier option.
- Oil: Evenly coating the salmon bites in oil before air frying helps crisp them up evenly. I used avocado oil, but you can use olive oil or even your favorite cooking spray if you prefer.
- Kosher salt and black pepper to taste: Generously season your salmon bites with salt and pepper on all sides.
Find the complete recipe with measurements below in the recipe card.
How to Make Air Fryer Salmon Bites
Make the chipotle honey sauce. Whisk together the honey, chipotle peppers in adobo sauce, soy sauce, salt, and black pepper.
Dice the salmon into 1-inch cubes. You can leave the skin on or off. It’s totally personal preference.
Toss in sauce. Reserve 3 tablespoons of the marinade in a small bowl, and pour the remaining marinade over the salmon. Toss to coat.
Air fry and serve. Spray the preheated air fryer basket with cooking spray, then arrange the salmon in a single even layer. Air fry for 6 minutes, shaking the basket halfway through. Once fully cooked, brush the salmon bites with the remaining marinade and serve immediately.
Recipe Tips
- Fresh or frozen, skin-on or skin-off. If using frozen salmon, make sure it’s completely thawed and patted dry before marinating. You can use skin-on or skin-off salmon, whichever you prefer.
- Work in batches. Depending on the size of your air fryer, you may need to work in batches. Keep your extra marinated salmon covered in the fridge while cooking.
- Prevent sticking. The caramelization from the honey in the marinade can sometimes cause some stickiness in the air fryer. You can easily prevent this by adding a liner, parchment paper, or aluminum foil to the bottom of the air fryer basket.
- Make them extra crispy. Add extra crispiness and crunch by rolling the marinated salmon in 1 cup panko bread crumbs before air frying.
- Don’t have honey? You can use agave instead.
- Get yourself a good air fryer! There are tons of them in stores, but this one is my favorite, and I use it all the time. It’s a great size, is relatively quiet compared to others I’ve tried, and is simple to use.
Storing and Reheating
To store, place the bites in an airtight container and refrigerate for up to 3 days.
To reheat, reheat in the air fryer for 2-3 minutes until warm or in the microwave in 30-second increments.
More Air Fryer Recipes
Did you make this air fryer salmon bites recipe? Be sure to leave a rating and a comment below! I love hearing about your experience, and it also helps others.
Air Fryer Salmon Bites
Ingredients
- 12-16 ounces salmon, cut into 1-inch cubes (skinless or skin-on)
- 1 tablespoon avocado oil
- 3 tablespoons honey
- 3 tablespoons chopped chipotle peppers in adobo sauce
- 1 ½ tablespoons soy sauce (or tamari)
- ¼ teaspoon kosher salt, plus more to taste
- ¼ teaspoon freshly ground black pepper, plus more to taste
- Cooking spray
Optional toppings
- Chopped cilantro
- Red pepper flakes
- Fresh lime juice
Instructions
- Preheat the air fryer to 400°F.
- While the air fryer is preheating, add the salmon bites to a medium bowl and toss with the oil.
- In a separate small bowl, whisk together the honey, chipotle peppers in adobo sauce, soy sauce, salt, and black pepper.
- Reserve 3 tablespoons of the marinade in a small bowl, and pour the remaining marinade over the salmon.
- Spray the preheated air fryer basket with cooking spray, then arrange the salmon inside in a single even layer. Air fry for 6 minutes, shaking the basket halfway through.
- Once fully cooked, brush the salmon bites with the reserved marinade and serve.
Notes
- To store: Place the bites in an airtight container and refrigerate for up to 3 days.
- To reheat: Reheat in the air fryer for 2-3 minutes until warm or in the microwave in 30-second increments.
- Type of salmon: If using frozen salmon, make sure it’s completely thawed and patted dry before marinating. You can use skin-on or skin-off salmon, whichever you prefer.
- Make with or without the marinade: You can make this with your favorite blend or dried spices if you don’t want to use a marinade, or you can use your favorite pre-made marinade if chipotle honey isn’t your thing.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
This post was originally published in February 2024 and has been updated with new photos and more helpful tips.
Photography by Ashley McLaughlin and Erin Jensen.
Hola Isabel, I made this recipe yesterday as part of my wife’s birthday celebration and everyone were commenting on how fantastic the salmon was. In Scotland we are blessed with availability of salmon and we usually have it at least once per week. This recipe will be well used