Crispy Teriyaki Salmon Nuggets
Bite-sized pieces of tender, flaky salmon, air-fried to perfection and glazed in a sweet and savory teriyaki sauce. This dish is quick, easy, and perfect for a light dinner or a satisfying lunch. Serve over fluffy rice with a sprinkle of sesame seeds and a dash of chili flakes for an extra kick.
Equipment
- 1 Air fryer
- 1 Microwave-safe bowl or small saucepan
- 1 Spatula
Ingredients
Teriyaki Sauce:
- 2 tbsp Light soy sauce
- 2 tbsp Dark soy sauce
- 1 tsp Cornflour (cornstarch)
- ½ tbsp Sake or dry sherry
- 3 tbsp Mirin
- 1 tsp Sesame oil
- 2 tbsp Brown sugar
- 1 tsp Minced ginger
- 2, Garlic cloves peeled and minced
- ½ tsp White pepper
Salmon:
- 4 Salmon fillets approx. 480g/17oz altogether, skin removed, fillets sliced into 2.5cm/1” chunks
- 1 tbsp Oil (neutral, such as avocado or vegetable)
To Serve (optional):
- Boiled rice
- Spring onions scallions, finely sliced
- Sesame seeds
- Chili flakes red pepper flakes
- Steamed green vegetables like broccoli or green beans
- Sriracha mayo 3 tbsp mayonnaise mixed with 1 tbsp sriracha
Instructions
- Prepare Sauce: In a bowl, mix the light soy sauce, dark soy sauce, and cornflour until the cornflour is completely dissolved. Add the remaining sauce ingredients and stir together.
- Marinate Salmon: Place the salmon pieces in a separate bowl and add 2 tablespoons of the teriyaki sauce. Mix to coat the salmon, then cover and let it marinate for 10 minutes.
- Air Fry Salmon: Place the salmon pieces in the air fryer basket in a single layer, drizzle with oil, and air fry at 200°C/400°F for 6-7 minutes until the salmon is cooked through and slightly crispy on the edges.
- Heat Sauce: While the salmon cooks, heat the remaining teriyaki sauce in a microwave-safe bowl for 2 minutes, stirring once halfway through, or in a small saucepan over medium heat until it comes to a gentle boil.
- Serve: Carefully remove the salmon bites from the air fryer using a spatula and serve over bowls of boiled rice. Drizzle with the hot teriyaki sauce and top with spring onions, sesame seeds, and chili flakes. Serve with steamed green vegetables and a drizzle of sriracha mayo if desired.
Notes
- Make Ahead: While best served fresh, you can prepare the sauce and chop the salmon ahead of time. When ready to serve, simply cook the salmon and heat the sauce.
- Leftovers: Leftover salmon can be chilled and served cold in a salad the next day.
