Salmon Bites

Adapted by Kyle Libramonte

Prep Time: 10 Mins • Cook Time: 8-10 Mins per patch • Total Time: 25 Mins

Servings: 4

Ingredients

Salmon Bites

454 g boneless, skinless salmon fillet (about 1 lb), cut into 1-inch cubes
13 g light brown sugar (about 1 tbsp), packed
1 tsp sweet paprika
1 tsp smoked paprika
1 tsp onion powder
½ tsp garlic powder
½ tsp chili powder
1 tsp cornstarch
½ tsp fine sea salt (or ¾ tsp coarse kosher salt)
2–3 tsp avocado or olive oil

For Air Frying

Avocado or olive oil spray

To Finish (optional)

Lemon wedges
Flaky sea salt

Instructions

Dry and Cut the Salmon: If your fillet has skin, remove it. Pat the salmon very dry with paper towels, then cut it into 1-inch cubes. Evenly sized cubes cook at the same rate, so every piece stays juicy with no dry edges.
Mix the Spice Blend: In a small bowl, stir together the brown sugar, sweet paprika, smoked paprika, onion powder, garlic powder, chili powder, cornstarch, and salt. Break up any brown sugar clumps with a fork, since clumps won't coat evenly and can scorch in spots.
Season and Coat: Place the salmon in a large bowl and sprinkle the spice blend over it. Toss until every piece is coated, then drizzle in the oil and toss again. Adding the spices first helps them grip the surface of the fish, and the oil afterward binds everything into a coating that browns and caramelizes.
Oil and Preheat The Air Crisper: Place the stainless steel Crisper Disk into the 4.5-quart glass pot of The Air Crisper and lightly spray it with oil. Set The Air Crisper on top, select Air Fry Mode, and preheat for about 3 minutes. A hot, oiled Crisper Disk starts searing the coating on contact and keeps the sugar in the rub from sticking.
Load The Air Crisper: Carefully lift off The Air Crisper and set it on a heat-resistant surface. Arrange the salmon on the hot Crisper Disk in a single layer, leaving a little space between the pieces for airflow. Work in two batches if needed, because crowded pieces steam instead of crisping.
Air Fry: Return The Air Crisper to the pot. Cook in Air Fry Mode for about 8–10 minutes, using tongs to gently turn the bites halfway through. The salmon is done when it reaches 145°F inside, the outside is deeply golden and caramelized, and the pieces flake apart easily under light pressure from a fork.
Serve: Transfer the salmon bites to a platter. Finish with a squeeze of lemon and a pinch of flaky salt if you like, and serve right away.

Chef's Tips

Don't skip the preheat. A hot, oiled Crisper Disk sets the coating right away and helps prevent the brown sugar from sticking.
Spices first, oil second. Tossing the dry blend onto the salmon before the oil gives you a more even coating than mixing the oil and spices together first.
Prefer medium salmon? Check the bites at 6–7 minutes. They'll be slightly translucent in the very center with a softer, more buttery texture.
Want more char? Finish with 1–2 minutes in MaxCrisp Mode, watching closely since the brown sugar can go from caramelized to scorched quickly.
Skip the marinade. The cornstarch turns pasty if it sits on the fish too long. To prep ahead, cube the salmon and mix the spice blend separately, then toss them together right before cooking.
Using frozen salmon? Make sure it's fully thawed and patted very dry, or the rub won't stick.
Leftovers. Store cooked bites in the fridge for up to 3 days. Reheat in ReCrisp Mode for about 2–3 minutes, or enjoy them cold over a salad, since reheating can dry salmon out.
Serving ideas. Serve the bites over coconut or cilantro-lime rice with cucumber and mango, tucked into tortillas with slaw, over a kale salad, or with a dipping sauce like tzatziki, romesco, or gochujang mayo.