These air-fryer hoisin salmon bites are quick and easy to make, and bursting with delicious flavor!
These hoisin salmon bites have become a staple in my household. When I need a quick and easy meal for busy weeknights, I reach for this recipe. I’ll typically buy a large fillet, cut it into cubes, and freeze them for later use. It truly saves a lot of time. I am literally hooked on these salmon bites. The flavors are sweet, slightly spicy, and the slightly caramelized taste, coupled with ginger, garlic, and green onions, is simply heavenly! Serve them with a side of jasmine rice and steamed veggies for the perfect meal.
For this recipe, you will need at least a 5- to 6-quart air fryer, liners, and Atlantic salmon. While sockeye salmon is delicious, Atlantic salmon has a great fat to flesh ratio that helps to keep these bites moist and delicious.
Ingredients
- 1 pound of Atlantic salmon, skin removed and cubed (or precut salmon cubes)
- Hoisin sauce (or gluten-free hoisin)
- Dark soy sauce (shoyu)
- Real maple syrup (do not use pancake syrup!)
- Sesame oil
- Sriracha sauce
- Powdered ginger
- White pepper
- Garlic powder
- 2 green onions
- Toasted sesame seeds, for garnish (optional)
How to Make Hoisin Salmon Bites
- Prepare salmon: Remove skin from the fillet and cube the salmon. Place the pieces in a medium bowl.
- Make the sauce: Combine the hoisin sauce, soy sauce, real maple syrup, sesame oil, sriracha, powdered ginger, white pepper, and garlic powder in a separate bowl. Taste and adjust to your liking.
- Marinate the salmon: Pour the sauce over the salmon cubes, and gently mix to coat all of the pieces. Cover the bowl with plastic wrap and place it in the fridge for 15-20 minutes.
- Preheat the air-fryer to 375 degrees F.
- Cook the salmon cubes for 10-12 minutes, or until they flake easily with a fork. During the last minute or two, add the green onion on top and finish cooking.
- Garnish and serve: Top the salmon bites with toasted sesame seeds and serve with rice, and steamed vegetables.
Storing Leftover Salmon Bites
Store leftovers in an airtight container in the refrigerator for up to 2 days after preparation. Reheat in the microwave on high for 1 minute or until heated through. I do not recommend freezing this dish, as it can cause the salmon to become rubbery or tough after reheating.
Recipe Variations
- Citrus Flavor: Mix in 1 tablespoon of fresh-squeezed lime juice or a few dashes of yuzu sauce to the hoisin mixture for a fresh citrus flavor.
- Hawaiian Style: Add 2 tablespoons of crushed pineapple to the hoisin sauce for added fruity sweetness.
- Korean-Style: Substitute the sriracha with our desired amount of gochujang sauce for a zesty, savory kick.
- Oven Cooking: Cook these salmon bites in a 375-degree oven, on a wire rack nestled on top of a parchment-lined baking sheet.
More Recipes to Enjoy!
Hoisin Salmon Bites (Air-Fryer)
Equipment
- 1 6-quart air fryer and optional liners
Ingredients
- 1 pound Atlantic salmon skin removed and cubed (or precut salmon cubes)
- 2 1/2 tablespoons hoisin sauce or gluten-free hoisin
- 1 1/2 teaspoons dark soy sauce shoyu
- 1 1/2 teaspoons real maple syrup do not use pancake syrup!
- 1/2 teaspoon sesame oil
- 1/2 teaspoon sriracha sauce
- 1/4 teaspoon powdered ginger
- 1/4 teaspoon white pepper
- 1/4 teaspoon garlic powder
- 2 green onions chopped
- Toasted sesame seeds for garnish (optional)
Instructions
- Place the skinned and cubed salmon in a medium bowl.
- Combine the hoisin sauce, soy sauce, real maple syrup, sesame oil, sriracha, powdered ginger, white pepper, and garlic powder in a separate bowl. Taste and adjust to your liking.
- Pour the sauce over the salmon cubes, and gently mix to coat all of the pieces. Cover the bowl with plastic wrap and place it in the fridge for 15-20 minutes.
- Preheat the air-fryer to 375 degrees F.
- Cook the salmon cubes for 10-12 minutes, until they flake easily with a fork. During the last minute or two, add the green onion on top and finish cooking.
- Garnish salmon with toasted sesame seeds and serve with jasmine rice, and steamed vegetables.
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