Air Fryer Salmon Bites

How to Make Air Fryer Salmon Bites

1. 1

   Step 1: Cut and season the salmon

   Trim any remaining skin and pat the fillet dry with paper towels, then cut into roughly 1-inch bite-size cubes. Season the salmon cubes evenly with kosher salt and freshly ground black pepper, tossing gently to coat.

   For this step

   • 1 lbBoneless skinless salmon fillet
   • 1 tspKosher salt
   • 1/2 tspBlack pepper, freshly ground
   
2. 2

   Step 2: Set up the breading station

   Place the flour in one shallow bowl, the beaten egg in a second bowl, and mix the panko with grated Parmesan in a third bowl. Working in a single layer, dredge each salmon cube in flour, shake off excess, dip into the egg, then press into the panko mixture to coat thoroughly.

   For this step

   • 1/2 cupAll-purpose flour
   • 1 pieceLarge egg, beaten
   • 1 cupPanko breadcrumbs
   • 1/4 cupGrated Parmesan cheese
   
3. 3

   Step 3: Preheat and prepare the air fryer

   Preheat your air fryer to 400°F (200°C) for about 3 minutes. Lightly brush or mist the basket with olive oil to prevent sticking and help the crumbs brown; you can also brush a little oil on the coated bites if desired.

   For this step

   • 1 tbspOlive oil (for brushing or misting)
4. 4

   Step 4: Air fry the bites in batches

   Arrange the breaded salmon pieces in a single layer in the basket without overcrowding — cook in 2 batches if necessary. Air fry at 400°F (200°C) for 6–8 minutes, flipping halfway through, until the outside is golden and an instant-read thermometer registers 145°F (63°C) in the thickest pieces.
   
5. 5

   Step 5: Finish and serve

   Transfer the salmon bites to a plate and squeeze fresh lemon over them just before serving to brighten the flavor. Serve warm with ketchup, tartar sauce, or a yogurt-dill dip; leftovers keep in the fridge for 2 days and re-crisp well in the air fryer at 350°F (175°C) for 3–4 minutes.

   For this step

   • 1 pieceLemon (for serving)
   

1. Trim any remaining skin and pat the fillet dry with paper towels, then cut into roughly 1-inch bite-size cubes. Season the salmon cubes evenly with kosher salt and freshly ground black pepper, tossing gently to coat.
2. Place the flour in one shallow bowl, the beaten egg in a second bowl, and mix the panko with grated Parmesan in a third bowl. Working in a single layer, dredge each salmon cube in flour, shake off excess, dip into the egg, then press into the panko mixture to coat thoroughly.
3. Preheat your air fryer to 400°F (200°C) for about 3 minutes. Lightly brush or mist the basket with olive oil to prevent sticking and help the crumbs brown; you can also brush a little oil on the coated bites if desired.
4. Arrange the breaded salmon pieces in a single layer in the basket without overcrowding — cook in 2 batches if necessary. Air fry at 400°F (200°C) for 6–8 minutes, flipping halfway through, until the outside is golden and an instant-read thermometer registers 145°F (63°C) in the thickest pieces.
5. Transfer the salmon bites to a plate and squeeze fresh lemon over them just before serving to brighten the flavor. Serve warm with ketchup, tartar sauce, or a yogurt-dill dip; leftovers keep in the fridge for 2 days and re-crisp well in the air fryer at 350°F (175°C) for 3–4 minutes.