Honey sriracha salmon bites
Try these irresistible Honey Sriracha Salmon Bites for a perfect combination of sweet, spicy, and savory flavors.
Servings: 4 servings
Ingredients
For the salmon:
- 1 lb center-cut (thick-cut) Atlantic salmon filet skin-removed
- 0.5 tsp coarse sea salt
- 0.5 tsp garlic powder
- ¼ tsp smoked paprika or sweet paprika
- ⅛ tsp ground black pepper
- 2 tsp honey
- 1 tbsp olive oil
- Avocado or olive oil spray for the air fryer basket
Honey sriracha sauce: (makes ½ cup)
- ¼ cup sriracha sauce
- 2 tbsp honey or more for sweeter sauce
- 1.5 tbsp rice vinegar
- ½ tsp soy sauce
- ½ tsp garlic powder
- 1 tsp aged balsamic vinegar
- A small pinch coarse sea salt
- 1 tbsp avocado oil or neutral flavored oil
Garnish:
- Sprinkle toasted white sesame seeds
- Small handful Microgreens such as micro arugula, optional
Instructions
Salmon prep:
- Place the salmon skin side up facing you. Use a sharp boning knife to carefully remove the salmon skin. You can also ask a fishmonger to do this.
- Dice the filet into 1-inch (2.54cm) cubes and add them to a large bowl.
- Season the salmon chunks with salt, garlic power, paprika, black pepper, honey, and olive oil. Gently toss them well to coat the salmon evenly. I wear a cooking glove to do this.
To air fry:
- Spray the air fryer basket with oil, add the salmon chunks with some space between them. You might need to cook them in 2 batches. Air fryer at 350°F (177°C) for 8 minutes.
- When done, open the basket and wait for 10 seconds before removing the salmon. The cold air will make the meat shrink a bit and therefore helps it “unstick” from the basket. Carefully and gently transfer the cubes to a serving plate so they won’t fall apart.
To bake:
- Line a large sheet pan with parchment paper and add the salmon chunks with a little space between them. Bake at 400°F, top rack, for 10-12 minutes.
Honey sriracha sauce:
- Mix sauce: In the meantime, in a measuring cup, add sriracha, honey, rice vinegar, soy sauce, garlic powder, aged balsamic, and salt. Stir well.
- Emulsify: Slowly pour in the oil while whisking constantly until the sauce is smooth.
- Adjust taste: Add more honey for sweetness, more sriracha for heat, or more vinegar for tanginess.
Combine, Garnish, Serve:
- Transfer the salmon to a serving plate. Drizzle with a few tablespoons of honey sriracha sauce.
- Garnish with white sesame seeds and a sprinkle of microgreens, if using. Serve with extra sauce on the side. Serve hot or warm.
Video
Notes
- Salmon skin-on or off? I prefer to remove the skin when making salmon bites, but you can leave it on if you want extra crispy skin.
- Salmon storage: Store cooked salmon in an airtight container in the fridge. Best used within 2-3 days.
- Reheat: To reheat salmon chunks, air fry at 360°F (182°C) for 6 minutes or use the oven broiler on low for 3-4 minutes.
- Honey Sriracha Sauce storage: Store the sauce in an airtight glass jar in the fridge for up to 1 month. Shake well before using.
Nutrition
Serving: 1serving | Calories: 210kcal | Carbohydrates: 4g | Protein: 23g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 5g | Cholesterol: 62mg | Sodium: 780mg | Potassium: 595mg | Fiber: 0.2g | Sugar: 3g | Vitamin A: 132IU | Vitamin C: 11mg | Calcium: 17mg | Iron: 1mg