Ingredients
Scale
- 1.5 lbs Salmon Fillet: Fresh, high-quality salmon, preferably skinless and boneless. Atlantic, Sockeye, or Coho work well. This will be cubed, so precision in the fillet shape isn’t crucial.
- 2 Tablespoons Olive Oil (or Avocado Oil): A good quality extra virgin olive oil for flavor, or avocado oil for its high smoke point. This helps the seasonings adhere and promotes crispiness.
- 1 Teaspoon Smoked Paprika: Lends a beautiful color and a deep, smoky flavor that complements the salmon wonderfully.
- 1 Teaspoon Garlic Powder: Provides a savory, aromatic base note without the fuss of fresh garlic.
- 1/2 Teaspoon Onion Powder: Adds another layer of savory depth to the seasoning blend.
- 1/2 Teaspoon Dried Dill (or 1 Tablespoon Fresh, chopped): Dill and salmon are a classic pairing, offering a fresh, slightly tangy counterpoint.
- 1/2 Teaspoon Sea Salt (or to taste): Enhances all the other flavors. Adjust based on your preference and the saltiness of other ingredients.
- 1/4 Teaspoon Black Pepper (or to taste): Freshly ground black pepper is recommended for the best flavor.
- Optional: 1 Tablespoon Lemon Juice: Freshly squeezed lemon juice, to be tossed with the salmon after cooking for a bright, zesty finish.
- Optional Garnish: Fresh Parsley or Chives, chopped: Adds a pop of color and freshness before serving.
Instructions
- Prepare the Salmon: If your salmon has skin, carefully remove it using a sharp knife. Pat the salmon fillets completely dry with paper towels. This is a crucial step for achieving crispy bites, as excess moisture will cause them to steam.
- Cube the Salmon: Cut the salmon into uniform 1-inch to 1.5-inch cubes. Try to make them as consistent in size as possible to ensure even cooking. Place the salmon cubes into a medium-sized mixing bowl.
- Season the Salmon: Drizzle the olive oil (or avocado oil) over the salmon cubes. In a small separate bowl, combine the smoked paprika, garlic powder, onion powder, dried dill (if using), sea salt, and black pepper. Whisk the spices together until well mixed. Sprinkle this seasoning blend evenly over the oiled salmon cubes.
- Toss to Coat: Gently toss the salmon cubes with your hands or a spatula until each piece is thoroughly coated with the oil and seasoning mixture. Be gentle to avoid breaking up the salmon pieces.
- Preheat the Air Fryer: Preheat your air fryer to 400°F (200°C) for at least 5 minutes. Preheating is essential for getting that desirable crispy exterior on the salmon bites from the moment they hit the basket.
- Arrange in Air Fryer Basket: Once preheated, carefully arrange the seasoned salmon cubes in a single layer in the air fryer basket. Do not overcrowd the basket; if necessary, cook the salmon in two batches. Overcrowding will result in steaming rather than air frying, and the bites won’t get as crispy. Ensure there’s a little space between each bite for optimal air circulation.
- Air Fry: Cook the salmon bites at 400°F (200°C) for 6-8 minutes. The exact cooking time will depend on the thickness of your salmon cubes and the specific model of your air fryer.
- Check for Doneness (and Flip if Desired): Around the 4-minute mark, you can gently shake the basket or use tongs to flip the salmon bites for even crisping, though this isn’t always necessary with good air circulation. The salmon is cooked when it’s opaque, flakes easily with a fork, and reaches an internal temperature of 145°F (63°C). Be careful not to overcook, as salmon can dry out quickly.
- Serve: Once cooked, carefully remove the salmon bites from the air fryer. If using, toss them immediately with fresh lemon juice and garnish with fresh parsley or chives. Serve hot with your favorite dipping sauces and sides.
- Prep Time: 15 minutes
- Cook Time: 8 minutes
Nutrition
- Serving Size: one normal portion
- Calories: 400
- Fat: 2g
- Protein: 40g