Ingredients
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- 1 ½ lbs salmon fillets (680g), skin removed, cut into 1-inch cubes
- 1 tbsp toasted sesame oil (15ml)
- 1 tbsp low-sodium soy sauce (15ml)
- 1 tsp garlic powder & 1/2 tsp smoked paprika
- 3 tbsp raw pure honey (60g)
- 2 tbsp sriracha chili sauce (30ml)
- 1 tbsp rice vinegar (15ml)
- 1 tsp fresh grated ginger
- 1 tbsp toasted white sesame seeds for garnish
- 2 stalks scallions, thinly sliced on the bias
Step-by-Step Instructions
Cube & Season Salmon
Pat salmon dry. Cut into uniform 1-inch cubes. Toss with sesame oil, soy sauce, garlic powder, and paprika until coated.
Simmer Glaze
In a small saucepan, warm honey, sriracha, rice vinegar, and grated ginger over low heat for 2 minutes until glossy and fragrant.
Air Fry to Crispy Golden
Preheat air fryer to 400°F (200°C). Arrange cubes in a single layer without crowding. Cook for 7–8 minutes until edges are charred and salmon flakes easily.
Toss & Garnish
Transfer hot salmon to a wide bowl, pour warm glaze over top, and gently toss to coat. Garnish with sesame seeds and scallions.
Sensory Doneness Verification
Edges sizzle and caramelize into dark golden-brown edges. The honey glaze thickens into a glossy lacquer.
Troubleshooting & Testing Notes
Yes. Bake on a parchment-lined sheet at 425°F (220°C) for 10 minutes, then broil on high for 2 minutes.
Nutrition Facts
Calculated per 1 serving
Recommended Equipment
- Air fryer (or convection oven with wire rack)
- Chef knife
- Silicone spatula
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