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–+ servings
An air fryer basket filled with salmon bites.

Air Fryer Salmon Bites with Creamy Dill Sauce

Print Recipe
These easy Air Fryer Salmon Bites are great on top of a salad, served with rice and vegetables, or dipped into creamy dill sauce!
Course Air Fryer, Dinner, Lunch, Main Course, Main Dishes
Cuisine American
Prep Time 8 minutes
Cook Time 12 minutes
Total Time 20 minutes
Servings 3 servings
Calories 310
Author Dorothy Bigelow

Equipment

Ingredients

  • 3-4 salmon filets* cut into 1 ½” cubes (around 1-1 ½ pounds)
  • 1 ½ tablespoons olive oil
  • 2 teaspoons lemon juice
  • 1 teaspoon garlic powder
  • 1 teaspoon paprika
  • ½ teaspoon salt
  • ¼ teaspoon black pepper

Instructions

  • Preheat the air fryer to 400ºF (204ºC).
  • Add the olive oil, lemon juice, garlic powder, paprika, salt, and black pepper to a medium-sized bowl and stir well to combine.
    A large glass bowl with seasonings and oil being stirred together.
  • Add the salmon cubes to the seasoned oil, and fold everything together until the salmon is completely coated.
    A glass bowl with salmon pieces that have been seasoned.
  • Optional: Allow the salmon to “marinate” for 5-15 minutes.
  • Transfer the seasoned salmon pieces to the air fryer, spreading them out in an even, single layer.
    An air fryer basket filled with seasoned salmon chunks.
  • Cook for 9-12 minutes. Turn the salmon cubes gently halfway through if desired, but it’s not necessary.
  • Once the salmon bites have crispy edges and have a minimum internal temperature of 145ºF (63ºC)**, remove the basket and let it cool for 5 minutes.
    An air fryer basket filled with cooked salmon pieces.
  • Serve with a sauce or side of your choice (I recommend the creamy dill sauce in the notes section).
    Salmon bites with a creamy dill sauce in the background.

Notes

* skin should be removed from the salmon fillets before cutting into cubes. 
Salmon filet size: Most salmon filets range in size from 4 ounces to 7 ounces. If yours are quite small, use 4. If they are larger, use 3. 
Frozen salmon: Most frozen salmon comes pre-cut into filets, not cubes. For that reason I recommend that you thaw it beforehand. This will take 3-5 hours at room temperature, or overnight (8-12 hours) in the refrigerator. If you have frozen salmon cubes (that are NOT frozen together in a large chunk), you can coat those with the marinade and cook for 12-15 minutes at 390ºF (199ºC). 
Creamy Dill Sauce for Dipping:
  • 2 tablespoons mayonnaise
  • 2 tablespoon sour cream
  • ½ teaspoon dijon mustard
  • ½ teaspoon lemon juice
  • 1 ½ teaspoons fresh chopped dill
  • Salt and pepper, to taste. 
**Internal temperature: Salmon is cooked through when it reaches a minimum internal temperature of  145ºF (63ºC) at the thickest section of each piece. 

Nutrition

Calories: 310kcal | Carbohydrates: 1g | Protein: 34g | Fat: 18g | Saturated Fat: 3g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 9g | Cholesterol: 94mg | Sodium: 464mg | Potassium: 866mg | Fiber: 0.4g | Sugar: 0.2g | Vitamin A: 397IU | Vitamin C: 1mg | Calcium: 24mg | Iron: 2mg