🐟 Air Fryer Salmon Bites with Hot Honey

These air fryer salmon bites are perfectly seasoned, cooked until lightly crisp on the outside and flaky inside, then tossed in a sticky hot honey glaze made with honey, chili flakes, and a splash of lemon.

They’re:

• Ready in under 20 minutes

• High in protein

• Great for bowls, tacos, salads, or as an appetizer

Sweet + spicy + savory = seriously addictive.

🛒 Ingredients (Serves 4)

For the Salmon:

• 1½ pounds salmon fillet (skin removed)

• 1 tablespoon olive oil

• 1 teaspoon garlic powder

• 1 teaspoon smoked paprika

• ½ teaspoon salt

• ½ teaspoon black pepper

For the Hot Honey Glaze:

• ⅓ cup honey

• ½–1 teaspoon red pepper flakes (adjust to heat preference)

• 1 tablespoon hot sauce (optional but recommended)

• 1 tablespoon fresh lemon juice

• ½ teaspoon apple cider vinegar

• Pinch of salt

Optional garnish:

• Chopped parsley

• Sesame seeds

• Extra drizzle of hot honey

👩‍🍳 Instructions

1️⃣ Prep the Salmon

• Pat salmon dry with paper towels.

• Cut into 1–1½ inch cubes.

• Toss with olive oil and seasonings until evenly coated.

2️⃣ Air Fry

• Preheat air fryer to 390°F (200°C).

• Arrange salmon cubes in a single layer (don’t overcrowd).

• Air fry for 7–9 minutes, shaking halfway.

• Salmon should be lightly crisp outside and flaky inside.

Internal temp: 125–130°F for medium, 140–145°F for well done.

3️⃣ Make the Hot Honey

While salmon cooks:

• Add honey, red pepper flakes, hot sauce, lemon juice, vinegar, and salt to a small saucepan.

• Warm over low heat 2–3 minutes (do not boil).

• Remove from heat and let steep 5 minutes.

4️⃣ Toss & Serve

• Place cooked salmon bites in a bowl.

• Drizzle with warm hot honey.

• Gently toss to coat.

Garnish and serve immediately.

🥗 Serving Ideas

These salmon bites are amazing:

• Over jasmine rice with avocado

• In lettuce wraps

• On top of a chopped salad

• In tacos with slaw

• In a grain bowl with quinoa & roasted veggies

❓ Q & A

Q1: Can I use frozen salmon?

Yes — thaw completely and pat very dry before seasoning.

Q2: How do I keep salmon from drying out?

• Don’t overcook.

• Check at 7 minutes.

• Slightly undercook if tossing in hot glaze.

Q3: Can I make this less spicy?

Yes:

• Reduce red pepper flakes.

• Skip hot sauce.

• Add extra honey.

Q4: Can I make it spicier?

Absolutely:

• Add cayenne.

• Increase hot sauce.

• Use chili crisp instead of flakes.

Q5: Can I make this in the oven?

Yes.

• Bake at 425°F for 10–12 minutes.

• Broil 1–2 minutes at the end for crisp edges.

Q6: How do I store leftovers?

• Refrigerate up to 3 days.

• Reheat in air fryer 2–3 minutes.

• Avoid microwaving too long (it dries out).