Ingredients:

  • 1 lb center-cut fresh salmon fillet, skin removed and cut into 1-inch cubes
  • 1 tbsp avocado oil
  • 0.25 tsp kosher salt
  • 0.125 tsp black pepper
  • 0.25 cup soy sauce
  • 2 tbsp honey
  • 1 tbsp rice vinegar
  • 1 tsp fresh ginger, grated
  • 2 cloves garlic, minced
  • 0.5 tsp toasted sesame oil
  • 0.5 tsp cornstarch

Instructions:

  1. Remove the skin from the 1 lb salmon fillet and slice it into uniform 1 inch cubes. Uniformity ensures every piece finishes at the exact same moment.
  2. Pat the cubes thoroughly with paper towels. Surface moisture is the enemy of a good sear; dry fish equals crispy fish.
  3. Toss the cubes with 1 tbsp avocado oil, 0.25 tsp kosher salt, and 0.125 tsp black pepper.
  4. In a small bowl, combine 0.25 cup soy sauce, 2 tbsp honey, 1 tbsp rice vinegar, 1 tsp ginger, 2 cloves garlic, 0.5 tsp sesame oil, and 0.5 tsp cornstarch.
  5. Run your air fryer at 400°F for 3 minutes before adding food.
  6. Place the salmon in a single layer, leaving space between each cube. Cook for 3 minutes until the edges start to turn opaque.
  7. Drizzle half of the teriyaki mixture over the bites or use a brush to coat them.
  8. Air fry for another 2 to 3 minutes until the sauce is bubbling and the edges are slightly charred.
  9. Remove the basket and let the bites sit for 2 minutes. Wait for the glaze to thicken and set into a sticky coating.