Air Fryer Salted Honey Miso Salmon Bites
Cubes of salmon briefly marinated in a white miso, honey, soy, garlic and ginger glaze, then air-fried until caramelised outside and just cooked inside. Serve over rice or on skewers.
Ingredients
Salmon
- 680 g (1 ½ lb) skinless salmon fillet, preferably centre-cut, in 2.5 cm (1 in) cubes
- 1 tsp neutral oil, for the basket
Salted honey miso glaze
- 2 tbsp (36 g) white (shiro) miso
- 2 tbsp (40 g) honey
- ¼ tsp flaky sea salt (or use 2 tbsp / 40 g salted honey in place of the honey and salt)
- 1 tbsp (15 ml) soy sauce or tamari
- 1 tbsp (15 ml) rice vinegar
- 1 tsp toasted sesame oil
- 1 garlic clove, finely grated
- 1 tsp finely grated fresh ginger
- 1–2 tsp sriracha or chilli garlic sauce (optional)
To finish
- 1 tbsp (9 g) toasted sesame seeds
- 2 spring onions (scallions), thinly sliced
- flaky sea salt
- lime wedges
Instructions
- Pat the salmon cubes dry and put them in a bowl.
- Whisk together all the glaze ingredients. Set aside about a third in a separate bowl for brushing.
- Toss the salmon with the rest of the glaze and marinate 10–15 minutes, no longer than 30.
- Preheat the air fryer to 200°C (400°F) for 3–5 minutes and oil the basket lightly.
- Arrange the salmon in a single layer, in batches if needed. Cook 4 minutes, turn, and brush with reserved glaze.
- Cook 2–4 minutes more until caramelised at the edges, 50–52°C (122–126°F) in the centre for moist salmon, or 63°C (145°F) for fully firm.
- Brush with the last of the reserved glaze, scatter with sesame seeds, spring onions and flaky salt, and serve with lime.
Notes
- Never brush cooked fish with marinade that has touched raw fish; use the reserved glaze.
- Oven-style air fryers may need 1–2 minutes more. If the glaze browns too fast, lower to 190°C (375°F).
- Oven: 220°C (425°F) for 7–9 minutes on a lined tray, brushing halfway. Pan: sear in 1 tbsp oil over medium-high heat for about 2 minutes per side, then glaze for 30 seconds.
- Red miso is saltier: use 1 tbsp and leave out the flaky salt. Gluten-free: tamari and a gluten-free miso.
- Storage: glaze 3 days in the fridge; cooked salmon up to 2 days. Reheat at 160°C (325°F) for 2–3 minutes.