Teriyaki salmon bites recipe

5 from 4 votes

Delicious Teriyaki Salmon Bites with authentic Japanese flavors. Air fry or Oven bake. Quick, easy, and perfect for weeknights or meal prep.

Prep Time10

Cook Time10

Marinate time20

Total Time40

Course: Main Course

Cuisine: Japanese

Keyword: Teriyaki salmon bites

Servings: servings

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.

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.

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.

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.

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.

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.