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air fryer teriyaki salmon bites recipe

Air Fryer Teriyaki Salmon Bites

These crispy and flavorful air fryer salmon bites are coated in a healthy homemade teriyaki sauce and are so easy to make in less than 15 minutes. Serve with rice and veggies for a quick weeknight meal!
5 from 8 votes
Prep Time 5 mins
Cook Time 10 mins
Total Time 15 mins
Serving 4 servings



  • 4 (6oz) salmon fillets, skin removed and cut into 1-inch pieces
  • Toasted sesame seeds, for garnish
  • Green onion, thinly sliced for garnish

Teriyaki Sauce:

  • 2 tsp arrowroot starch, or tapioca flour
  • ¼ cup cold water
  • ¼ cup low-sodium soy sauce, use tamari is gluten-free
  • ¼ cup fresh orange juice, juice from 1 orange
  • 1 tbsp rice vinegar
  • 2 - 3 tbsp honey, based on your desired sweetness level
  • ½ tsp sesame oil
  • 1 tsp fresh grated ginger, very fine
  • 2 - 3 large garlic cloves, minced


  • Dissolve the arrowroot starch in the cold water and set it to the side. Pat the salmon bites dry with paper towels.
  • In a large cup or small mixing bowl, make the teriyaki sauce by whisking together all the ingredients. DO NOT add the starch water yet.
  • In a shallow mixing bowl or large ziplock bag, toss the bite-sized pieces of salmon with ⅓ cup of the teriyaki sauce. Let it marinate for 10 - 20 minutes.
  • Preheat your air fryer to 400°F and lightly spray with cooking oil.
  • Add marinated salmon bites to the preheated air fryer, making sure they do not overlap. Air fry for 4 - 6 minutes until cooked through a slightly crispy.
  • While the salmon is cooking, heat a small saucepan over medium-high heat and add the remaining teriyaki sauce. Bring the sauce to a rapid boil. Once boiling, reduce heat to medium-low and whisk in the starch water. Simmer for 3 to 4 minutes, making sure to continually whisk until the sauce has thickened. Carefully taste the sauce and adjust the seasonings to your liking.
  • Remove the salmon bites from the air fryer and glaze with the remaining teriyaki sauce.
  • Serve on a bed of warm rice garnished with sesame seeds, thinly sliced green onion, and a side of your favorite roasted and steamed vegetables (I love broccoli and/or edamame).


Honey: Substitute honey for maple syrup, coconut sugar, or light brown sugar.
Arrowroot Starch: You can also use tapioca flour or corn starch.
Fresh Ginger: Flavor-wise, freshly grated ginger is the best option. However, you can try using 1 teaspoon of ground ginger.
Rice Vinegar: Substitute rice vinegar one-for-one with white wine vinegar.
Using Frozen Salmon: Simply let the frozen salmon fillets thaw in the fridge for 6 hours before cooking or leave them at room temperature for 2 hours. If you are in a rush, you can thaw them in a lukewarm water bath for 30 minutes.
Storing: Store leftovers in airtight containers in the refrigerator for up to 3 days.
Reheating: For best results, reheat teriyaki salmon bites in your air fryer at 350°F for 3 – 5 minutes or in a saute pan on medium heat for 5 – 8 minutes. If you are air frying, make sure to add aluminum foil or an air frying pan to the bottom of the basket, so the teriyaki sauce does not spill everywhere. You can also microwave them for 1 – 2 minutes until warm.


Calories: 297kcal | Carbohydrates: 9g | Protein: 35g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 4g | Cholesterol: 94mg | Sodium: 520mg | Potassium: 934mg | Fiber: 0.3g | Sugar: 9g | Vitamin A: 99IU | Vitamin C: 8mg | Calcium: 32mg | Iron: 2mg
Course Dinner
Cuisine Asian, Healthy
DID YOU MAKE THIS RECIPE?Please leave a comment and star rating on this post and tag @HealthfulBlondie on Instagram & hashtag it #healthfulblondie!