This post may contain affiliate links. Please read our disclosure policy.
Teriyaki Salmon Bites are packed with flavor thanks to a homemade gluten-free teriyaki sauce that’s rich, slightly sweet, and perfectly savory. Made with pantry staples, this quick and easy recipe delivers melt-in-your-mouth salmon and authentic Japanese flavors every time.
I’ve included instructions for the air fryer or the oven, along with tips for preventing your salmon from sticking. Pair it with rice, avocado, and edamame for a healthy and satisfying meal perfect for weeknights or meal prep!

Ingredients
These Asian salmon bites with teriyaki sauce require just a few pantry staples to make. The homemade teriyaki sauce is bursting with authentic flavor! Serve over steamed rice with edamame, avocado, and toasted black sesame seeds for a traditional Japanese meal.

Save This Recipe
- Salmon: I opt for a 1 lb center-cut filet, skinless and boneless. See below for more options.
- Coarse sea salt and pepper
- Avocado oil spray: to prevent the salmon from sticking to the parchment or air fryer liner.
(Gluten-free) teriyaki sauce
- Mirin for a slightly sweet and tangy flavor
- Sake adds depth to the sauce and adds authentic Japanese flavor.
- Soy sauce brings umami flavor and saltiness.
- Brown sugar balances the saltiness and gives the sauce a rich caramel color.
Tip
Best type of salmon to use
Choose center-cut salmon like Atlantic, king, or wild-caught varieties for the best texture. Steelhead trout is another great option. Aim for thick pieces about 1 to 1.5 inches (2.5 to 3.8 cm) for even cooking and optimal results.
How to make teriyaki salmon bites
These baked salmon bites are quick, easy, and packed with authentic sweet and savory flavor. Follow these simple steps and tips for tender, flaky salmon in an air fryer or an oven.

- Prepare the Salmon: Remove the skin if necessary. Cut the salmon into large (1-inch/2.5cm) cubes. Place the salmon pieces into an airtight container.
- Make the teriyaki sauce: Combine equal parts of mirin, sake, soy sauce, and brown sugar and simmer in a small saucepan over medium heat. Stir until the sugar dissolves, bring to a gentle boil, then reduce to medium-low. Simmer uncovered for 10 minutes.

- Marinate the Salmon: Toss the salmon in ¼ cup (60ml) of teriyaki sauce. Let the salmon marinate for at least 20 minutes but no longer than 1 hour, turning the cubes occasionally to coat all sides evenly. Seal the container and move it to the fridge.
- Air Fryer Method: Line the basket with an air fryer liner or parchment and spray it with oil. Discard the marinade and place the salmon cubes in the basket with space between. Sprinkle it with salt and pepper. Air fry the salmon at 350°F (177°C) for 8 minutes. There’s no need to flip them.
- Oven Method: Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper. Place the salmon chunks on the pan, leaving space between each piece. Bake for 10–12 minutes at 400°F on the middle rack.
- Serve: Serve over steamed rice with edamame, avocado slices, or the toppings of your choice. Garnish with toasted black sesame seeds if using. Drizzle more teriyaki sauce over the bowl to let the rice soak up the flavor. Serve right away with extra sauce on the side.
Tip
How to prevent salmon from sticking
- Cut the salmon into larger chunks so they are easier to flip and hold together better.
- Line the basket or sheet: Use parchment paper or an air fryer liner to prevent sticking, and lightly spray it with oil before placing the salmon.
- Wait 10 seconds before removing the baked salmon bites from the basket or cooking sheet after removing it from the oven. They will release more easily.
How long can I marinate the salmon cubes?
Marinate your salmon cubes for at least 20 minutes but no longer than 1 hour before cooking. I don’t recommend marinating for longer — we want to enjoy the fish while it’s fresh!
What does teriyaki salmon go with?
In Japan, salmon bites are typically served over steamed rice and topped with edamame, avocado, and sesame seeds. It’s simple and delicious! There are so many ways to customize your meal, though. Here are some of my favorite pairings for this lean and tasty protein.
- Make a salmon bowl: Build a base with easy rice cooker rice or air fryer fried rice. Add tanginess and crunch with Asian pickled cucumbers, pickled daikon, or pickled garlic.
- More vegetable side dishes: Bring more veggies to the mix with this easy bok choy stir fry, a tender Japanese spinach salad (gomaae) with creamy sesame dressing, buttery and garlicky hibachi vegetables, or this simple broccoli with garlic sauce.
ChihYu’s helpful tips
- Use the right salmon cut: For tender, flaky bites, opt for a center-cut, skinless, boneless filet about 1–1.5 inches thick. Atlantic, king, or wild-caught salmon or steelhead trout work great.
- Larger cubes: Cutting your salmon into similar-sized chunks (1-inch/2.5cm) allows for even cooking and helps prevent sticking.
- Prevent salmon from sticking: Use an air fryer liner or parchment paper and lightly spray it with oil. Cut the salmon into larger chunks. Wait 10-15 seconds before removing the salmon from the basket or oven sheet.
- Don’t overcrowd: Whether air frying or baking, leave space between the salmon cubes for even cooking and allow the fish to caramelize.
- Reheating: Reheat leftovers in an air fryer at 350°F (175°C) for 2 to 3 minutes or bake in the oven at 300°F (150°C) for 10 minutes.
FAQs
Absolutely! Just make sure to thaw the salmon overnight in the fridge.
Skinless salmon works best for this recipe—it absorbs the marinade more evenly, and the flavor is milder without the skin. You can remove the skin yourself or have a fishmonger do it.
For 1-inch cubes, the salmon is perfectly cooked when it turns opaque, flakes easily with a fork, and reaches an internal temperature of 145°F (63°C).
Make the teriyaki sauce ahead. Slice and marinate the salmon cubes up to 1 hour in advance, turning them occasionally to coat evenly. It’s perfect for meal prep!
More teriyaki recipes you might like
If you love this simple teriyaki salmon recipe, check out some of my other popular teriyaki dishes and healthy teriyaki sauce options!
- Air fryer teriyaki chicken with golden crispy chicken chunks in a sticky delicious sauce.
- Air fryer teriyaki salmon with whole salmon filets that are so moist and flaky!
- Keto teriyaki sauce is a sugar-free option made with monk fruit and coconut aminos.
- Paleo teriyaki sauce is a soy-free alternative with coconut aminos, fresh ginger, and garlic.

Teriyaki salmon bites recipe

Video
Ingredients
Salmon and Marinade:
- 1 lb Salmon filet center-cut (at least 1-inch thick), skinless & boneless
- ¼ cup (gluten-free) teriyaki sauce plus more for brushing and serving
- Light sprinkle coarse sea salt
- Light sprinkle ground black pepper
- Avocado oil spray for the air fryer liner or parchment paper
Optional Serving:
- Steamed rice
- Edamame shelled
- 1 large avocado sliced
- Toasted black sesame seeds
Equipment
Instructions
Prepare the Salmon:
- Remove the salmon skin or ask a fishmonger to do this for you. Cut the salmon into 1-inch (2.5cm) cubes. For easier cooking, cut the cubes into slightly larger chunks. Place the salmon pieces into an airtight container.
Marinate the Salmon:
- Pour ¼ cup (60ml) of teriyaki sauce over the cubes. Let the salmon marinate for at least 20 minutes but no longer than 1 hour, turning the cubes occasionally to coat all sides evenly. Seal the container and refrigerate during this time. When ready to cook, discard the marinade.
Air Fryer Method:
- Line the basket with an air fryer liner. Spray the paper with oil before placing the salmon. Arrange the salmon cubes with space between each piece, then sprinkle lightly with coarse sea salt and black pepper. Air fry the salmon at 350°F (177°C) for 8 minutes. There’s no need to flip them.
- After air frying, wait for 10 seconds before carefully removing the salmon cubes to avoid breaking them. Brush with more teriyaki sauce on top.
Oven Method:
- Preheat your oven to 400°F (200°C) and line a large sheet pan with parchment paper. Lightly spray with avocado oil. Place the salmon chunks on the pan, ensuring there is space between each piece. Bake the salmon on the top rack for 10–12 minutes. Brush with more teriyaki sauce on top.
Plating and Serving:
- Layer each individual bowl with steamed rice at the bottom. Top the rice with shelled edamame, avocado slices, and salmon bites. Finish by sprinkling toasted black sesame seeds on top.
- Before serving, drizzle more teriyaki sauce over the bowl to let the rice soak up the flavor. Serve immediately with additional sauce on the side if desired.
Notes
- Prevent salmon from sticking to the basket: Use an air fryer liner and lightly spray it with oil. Avoid cutting the salmon into tiny cubes, as they’ll be harder to flip. When opening the basket, wait 10-15 seconds to let the moisture evaporate before flipping the pieces.
- Best Salmon Choices: Use center-cut salmon such as Atlantic, king, or wild-caught salmon for optimal texture. Steelhead trout is also a great option.
- Thickness of Center-Cut Salmon: When purchasing center-cut salmon filets, look for pieces that are about 1 to 1.5 inches (2.5 to 3.8 cm) thick for even cooking and the best results.
- Make-ahead (great for meal prep!): Make the teriyaki sauce ahead. Slice and marinate the salmon cubes up to 1 hour in advance. Turn the fish occasionally to coat all sides evenly.
- Storage: Store the cooked teriyaki salmon cubes in the refrigerator. Best finish in 3 days.
- Reheat: Air fry at 350°F (175°C) for 2 to 3 minutes or Oven bake at 300°F (150°C) for 10 minutes.
- Air Fryer Liner Safety: Add parchment paper or liners only after the air fryer has preheated. Place salmon cubes on top to weigh the paper down; otherwise, it may fly up and catch fire.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
We loved the Teriyaki Salmon Bites and I loved how easy and fast they were to prepare. Will definitely be making them again
This is such a great recipe and that teriyaki sauce tastes so good – just like what we had in Japan. Can’t believe how simple it is to make. Going to try your next recipe – the rice cake!
Thanks so much!