Air Fryer Teriyaki Salmon Bites (Sticky Homemade Glaze)

These air fryer teriyaki salmon bites are bite-size cubes of salmon tossed in a sticky homemade teriyaki glaze and air fried until the edges caramelize. They marinate in 15 minutes, cook in about 8, and disappear even faster. It is my favorite way to make air fryer teriyaki salmon on a busy weeknight.

Cutting the salmon into cubes gives you more crispy, glazed edges in every bite than a whole fillet ever could. You can use homemade teriyaki sauce (recipe below) or a bottle from the store.

If you would rather cook whole fillets, try my Best Air Fryer Salmon Recipe. For a full meal, serve these bites with Instant Pot Chicken Fried Rice or Air Fryer Roasted Cauliflower.

Why You’ll Love These Teriyaki Salmon Bites

• More glaze in every bite. Small cubes have more surface area, so the teriyaki caramelizes on every side instead of just the top.
• A short marinade. Cubes soak up flavor in 15 minutes. Fillets need at least 30.
• Fast cook time. The bites cook through in 6 to 8 minutes at 400°F.
• Kid-friendly. No skin, no bones and easy to eat with a fork or toothpick.
• Easy to customize. Serve them over rice, in lettuce wraps, or as a party appetizer.

Ingredients for Air Fryer Teriyaki Salmon Bites

Exact amounts are in the printable recipe card below.

• Salmon: Use skinless fillets, about 1 to 1½ inches thick, so the cubes cook evenly. Atlantic, coho and sockeye all work. If your salmon has skin, slide a sharp knife between the skin and the flesh to remove it.
• Low-sodium soy sauce: This is the base of the teriyaki. Low-sodium keeps the dish from getting too salty, since the sauce reduces into a glaze.
• Mirin: Adds the classic teriyaki sweetness and shine. Swap in 1 tablespoon of rice vinegar plus 1 teaspoon of sugar if you don’t have it.
• Brown sugar and honey: Together they make the glaze sticky. Use all brown sugar if you prefer.
• Fresh garlic and ginger: Grate them finely so they melt into the sauce.
• Cornstarch: Thickens the reserved sauce into a glossy glaze.
• Avocado or olive oil spray: Keeps the bites from sticking to the basket.
• Toppings: Toasted sesame seeds and sliced green onions.

Homemade Teriyaki Sauce for Salmon

For the sauce, use my Homemade Teriyaki Sauce. It takes about 5 minutes, and the exact amounts for this recipe are in the card below. Use ¼ cup to marinate the salmon, then thicken the rest with a cornstarch slurry for the glaze. The glaze never touches raw fish, so there’s no need to boil a used marinade.

Using bottled sauce? Use ¾ cup of your favorite thick teriyaki sauce in place of the homemade sauce. Marinate in ¼ cup and warm the rest for brushing on after cooking.

How to Make Teriyaki Salmon Bites in the Air Fryer

Step 1: Cube the Salmon

Pat the salmon dry with paper towels and remove the skin. Cut it into 1-inch cubes, keeping the pieces the same size so they finish cooking at the same time.

Step 2: Marinate for 15 Minutes

Toss the salmon cubes with ¼ cup of the teriyaki sauce and refrigerate for 15 to 30 minutes. Don’t go past 30 minutes, because the salty marinade starts to firm up the fish.

Step 3: Make the Teriyaki Glaze

While the salmon marinates, pour the remaining sauce into a small saucepan. Stir in the cornstarch slurry and simmer for 2 to 3 minutes, until it’s thick enough to coat a spoon. Set it aside.

Step 4: Preheat the Air Fryer

Preheat the air fryer to 400°F (200°C) for 3 minutes, then lightly spray the basket with oil.

Step 5: Air Fry the Salmon Bites

Lift the cubes out of the marinade and let the excess drip off. Arrange them in a single layer with a little space between each piece, cooking in batches if needed. Air fry for 6 to 8 minutes, shaking the basket halfway through.

Step 6: Check for Doneness

The bites are done when they flake easily and an instant-read thermometer reads 145°F (63°C) in the center of a thicker piece.

Step 7: Glaze and Serve

Toss the hot salmon bites with the warm teriyaki glaze. Sprinkle with sesame seeds and sliced green onions, and serve right away.

Glazing after cooking matters. Sugar in the sauce burns quickly at 400°F, so adding it at the end keeps it sticky instead of scorched.

Tips for the Best Air Fryer Salmon Bites

• Dry the cubes after marinating. A quick blot with a paper towel helps the edges brown instead of steam.
• Don’t crowd the basket. Bites touching each other won’t crisp. In a 5-quart basket, cook 1½ pounds in two batches.
• Watch the first batch. Air fryers vary. Check at 6 minutes, then adjust the time for the next batch.
• Use a thermometer. At 145°F the salmon is cooked but still juicy. Bites overcook fast, so a minute or two matters.

Variations

• Frozen salmon: Thaw it in the fridge overnight before cubing. Frozen cubes release water and won’t take on the marinade or crisp up.
• Spicy teriyaki salmon bites: Add 1 teaspoon of sriracha or ½ teaspoon of red pepper flakes to the glaze.
• Teriyaki salmon bites with broccoli: Add small broccoli florets to the basket for the last 4 minutes, then toss everything in the glaze.
• Gluten-free: Use tamari or coconut aminos in place of the soy sauce.
• Ninja Foodi: Use the Air Crisp setting at 400°F with the same timing.

What to Serve With Teriyaki Salmon Bites

Serve the bites over steamed jasmine rice to catch the extra glaze, or make rice bowls with cucumber, edamame and avocado. For an all-air-fryer dinner, pair them with Air Fryer Roasted Cauliflower. They also work as an appetizer with toothpicks.

Storage and Reheating

• Fridge: Store leftovers in an airtight container for up to 3 days.
• Reheat: Air fry at 350°F for 2 to 3 minutes, just until warm. The microwave works but dries the bites out.
• Meal prep: Cook the bites and store the glaze separately. Toss them together after reheating.

Air Fryer Teriyaki Salmon Bites FAQs

How long do you air fry salmon bites? Cook 1-inch salmon bites at 400°F for 6 to 8 minutes, shaking halfway. They’re done when the center reaches 145°F.

Do I need to flip salmon bites in the air fryer? Shake the basket once halfway through. That’s enough to brown all sides.

How do I keep salmon bites from sticking? Preheat the basket, spray it lightly with oil, and let excess marinade drip off before cooking. Perforated parchment also works.

Can I use skin-on salmon? Remove the skin first. On small cubes it stays chewy and keeps the glaze from coating evenly.

Why did my teriyaki glaze burn? The sugar in teriyaki scorches at high heat. Marinate in a small amount of sauce and add the thickened glaze after cooking.

Is teriyaki salmon healthy? Salmon is high in protein and omega-3 fats, and air frying uses very little oil. Teriyaki sauce is high in sodium, so low-sodium soy sauce makes a real difference here.

Can I make these ahead? You can cube and marinate the salmon up to 30 minutes ahead, and the glaze keeps in the fridge for up to 5 days. For the best texture, cook the bites right before serving.