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Air Fryer Miso Glazed Salmon Bites

Air Fryer Miso Glazed Salmon Bites

Air Fryer Miso Glazed Salmon Bites

Servings

2

servings



If you’re looking for an easy and show-stopping way to prepare salmon, these Air Fryer Miso Glazed Salmon Bites are perfect for you. Besides the salmon, it only requires five ingredients! Even better, we are using the air fryer, so that means hands-off cooking!

Yes, you read that right: ONLY FIVE INGREDIENTS! To make it you will need:

-Miso Paste
-Seasoned Rice Vinegar
-Honey
-Toasted Sesame Oil
-Chili Crisp

This recipe is not only quick and easy but also packed with flavor. The combination of miso paste, sesame oil, honey, and rice vinegar creates a scrumptious sweet and salty glaze that complements the rich taste of the salmon. Give it a try and elevate your weeknight dinners with this simple yet impressive dish.

Ingredients

  • 1 tbsp sweet white miso paste

  • 1 tbsp seasoned rice vinegar

  • 2 tsp honey

  • 2 tbsp toasted sesame oil, divided

  • 1 lb. center cut salmon, pin bones removed, skin on

  • Kosher salt

  • 1 tbsp chili crisp, plus extra for drizzling over rice

  • 1 sliced scallion top, for garnish

  • sesame seeds, for garnish

Directions

  • In a small bowl, combine the miso paste, seasoned rice vinegar, honey and 1/2 tsp toasted sesame oil.
  • Cut the salmon into 1 to 2-inch pieces and place in a small glass dish (I use a glass storage container). Coat the salmon with the miso marinade. Cover the container and refrigerate for at least 12 and up to 24 hours.
  • Remove the salmon pieces from the marinade and dab gently with a paper towel. You don’t want the salmon to be bone dry, but you don’t want too much marinade clinging to it.
  • Oil your air fryer basket or grill grate. Arrange the salmon pieces evenly spaced in your air fryer basket, and cook at 400° (F), until it is your desired degree of doneness, about 8-10 minutes. I always test the salmon’s doneness using an instant read thermometer. 125–130°F (52–54°C) will give you “medium” (moist and slightly translucent center) salmon and 135°F (57°C) will give you “well-done” (more opaque and firm) salmon. If you prefer your salmon cooked all the way through (I do because I serve it to a small child), cook the salmon to 145°(F), per the USDA recommendation.
  • Combine the remaining toasted sesame oil with 1 tbsp chili crisp, and brush over the cooked salmon. Garnish with the sliced scallions and sesame seeds. Drizzle remaining sesame oil/chili crisp over rice, if desired.