Orange Glazed Air Fryer Salmon Bites

5 from 6 votes

Orange Glazed Air Fryer Salmon Bites

Easy Orange Glazed Air Fryer Salmon Bites are crispy, yet succulent, with an addictive sticky sweet & spicy orange sauce and marinade.

Prep Time10

Cook Time6

Total Time16

Course: Mains

Cuisine: American, Chinese

Diet: Gluten Free

Servings: servings

Calories: 332kcal

Author: HWC Magazine

Equipment

air fryer

Ingredients

4 fillets salmon
skin and bones removed approximately 6 ounces each or 24 ounces total.
½ tablespoon lime zest
½ tablespoon orange zest
1 tablespoon lime juice or juice from ½ of a lime
¼ cup orange juice or juice from one medium orange
2 to 3 cloves garlic large cloves peeled and minced or ½ teaspoon dried ground garlic
2 teaspoons ginger freshly peeled and grated or just a touch of dried ground ginger
2 tablespoons soy sauce or tamari or coconut aminos for gluten free
1 teaspoon sesame oil
1 tablespoon oil light flavored - plus extra to coat the air fryer basket or tray
½ tablespoon garlic chili sauce or Sriracha sauce
2 tablespoons honey or to taste

US Customary - Metric

Instructions

Remove the salmon skin. Cut the salmon into approximately 1.5 inch ( 3.8 cm) cubes or bite sized pieces. Dab the salmon cubes with a paper towel. Place the salmon cubes in a bowl or baggie so they an be marinated. Set aside.
Make the orange salmon marinade. Add ½ tablespoon lime zest and ½ tablespoon of orange zest in a bowl. Then, add the juice of one orange and juice of ½ of a lime in with the zest. Mix in garlic, ginger, soy sauce (tamari or coconut aminos), sesame oil, light flavored oil, garlic chili sauce (or sriracha sauce) and honey and stir well.
Place ½ (one-half) of the marinade over the salmon cubes and mix so that the marinade is evenly distributed over the salmon cubes. Marinate the salmon cubes up to 10 minutes. Reserve ½ of the marinade to make the orange glaze later.
Preheat the air fryer to 400°F (204° C) for 5 minutes. Spray air fryer basket or tray with oil. Place marinated salmon cubes in air fryer basket or tray - making sure they are not touching or overlapping. Allow room between the cubes so that air can circulate. Depending on the size and type of air fryer you have, you may have to cook them in more than one batch.
Air Fry salmon bites for approximately 6 to 8 minutes or until the internal temperature is 145°F (62° C) or they flake easily with a fork and are slightly golden brown. Half way through you can give your air fryer basket a little shake or turn the cubes so they get golden on all sides.
While the salmon bites are cooking in the air fryer, reduce the other half of the reserved orange salmon marinade in a pan over medium - high heat. Cook until the orange glaze is thickens and bubbly. This process takes about 2 minutes.
Remove the air fryer salmon bites from the air fryer. Drizzle with the orange glaze. Garnish with sesame seeds and green onions, if desired. Enjoy!

Video

Notes

Recipe Tips

Cut salmon into uniform sized pieces. In addition, use the thick center cut of the salmon fillet.
Pat the salmon bites dry with a paper towel before air frying. This ensures a crispy result.
Don’t overcrowd the air fryer basket. Make sure that the salmon bites have room for the air to flow around them. Do not overlap the fish slices.
Do not overcook! Start checking on your air fryer salmon bites at the 3-to-4-minute mark. Turn salmon or shake the basket, depending on the type of air fryer you have. As soon as the fish flakes easily, are golden brown or have reached 145°F (62° C)- they are done cooking.
It is best to use the temperature or flake method to determine when the salmon is cooked because the size of the salmon pieces can differ. In addition, each air fryer model cooks a little differently.
You can make the Asian orange marinade up to 3 days in advance for an easy meal prep idea.
Do not marinate the salmon for longer than 10 to 15 minutes. The acid from the citrus will start to “cook” the fish, like a ceviche recipe, if left on longer.

Storage Instructions

Once salmon bites are cooked, they can be stored in a sealed container in the refrigerator for up to 3 days or in the freezer for up to 3 months.

Nutrition