Why You’ll Love Teriyaki Salmon BitesRecipe

It’s fast — from prep to plate in about 40 minutes.
The homemade teriyaki sauce delivers authentic savory-sweet Japanese flavor, with depth and richness.
Versatile: you can air fry or oven-bake depending on what equipment you have.
Great for meal prep — portion over rice with veggies or enjoy as a protein-packed dinner.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Salmon filet (center-cut, skinless, boneless)
Sea salt
Ground black pepper
(Gluten-free) teriyaki sauce — made from mirin, sake, soy sauce, brown sugar
Avocado oil spray (for lining air fryer basket or parchment paper)

Optional for serving:

Steamed rice
Shelled edamame
Sliced avocado
Toasted black sesame seeds

Directions

Remove the skin from the salmon, if needed, and cut into roughly 1-inch cubes. Place the pieces into an airtight container.
Prepare the teriyaki sauce by combining equal parts mirin, sake, soy sauce, and brown sugar in a small saucepan. Bring to a gentle boil and simmer for about 10 minutes until the sugar dissolves and the sauce thickens slightly.
Marinate the salmon by pouring ¼ cup of the teriyaki sauce over the cubes. Seal and refrigerate for 20 minutes to 1 hour, turning occasionally. Discard any leftover marinade.
Air Fryer Method:
- Preheat the air fryer.
- Line the basket with parchment or a liner and spray with avocado oil.
- Place the salmon cubes spaced apart in a single layer.
- Lightly season with salt and pepper.
- Air fry at 350°F for 8 minutes. Let them sit for 10 seconds after cooking to release easily.
- Brush with extra teriyaki sauce before serving.
Oven Method:
- Preheat the oven to 400°F.
- Line a baking sheet with parchment paper and spray with avocado oil.
- Arrange the salmon cubes spaced apart.
- Bake on the top rack for 10–12 minutes.
- Brush with additional teriyaki sauce after baking.
Serve hot over steamed rice with avocado and edamame. Garnish with toasted sesame seeds and a final drizzle of teriyaki sauce.

Servings and timing

Servings: 3
Prep time: 10 minutes
Marinate time: 20 minutes to 1 hour
Cook time: 8–12 minutes
Total time: Approximately 40 minutes

Variations

Use store-bought teriyaki sauce to save time.
Substitute with coconut aminos for a soy-free or gluten-free version.
Toss salmon cubes in cornstarch before cooking for a crispier texture.
Serve over noodles, quinoa, or salad greens for a low-carb alternative.

Storage/Reheating

Store leftover salmon bites in an airtight container in the fridge for up to 3–4 days.
For best taste and texture, enjoy within 1–2 days.
Reheat in the air fryer at 350°F for 2–3 minutes or in a 300°F oven for about 10 minutes to retain moisture.

FAQs

How do I know when the salmon bites are cooked properly?

The salmon should be opaque and flake easily with a fork. An internal temperature of 145°F indicates it’s done.

Can I use frozen salmon for this recipe?

Yes, but thaw it completely in the fridge before marinating and cooking.

Should the salmon have skin on or off?

Use skinless, boneless salmon so the marinade coats the fish evenly and the texture stays tender.

Can I marinate the salmon longer for more flavor?

It’s best to marinate for no more than 1 hour to avoid the fish breaking down and becoming mushy.

What if I don’t have an air fryer — can I still make this?

Absolutely. The oven method works well and produces delicious results.

Can I make the teriyaki sauce ahead of time?

Yes, you can prepare the sauce in advance and store it in the fridge in a sealed container.

What can I serve with the salmon bites besides rice?

Try quinoa, noodles, salad greens, or a vegetable stir-fry for a different twist.

How can I get a crispier outside on the salmon bites?

Lightly coat the salmon pieces in cornstarch before air frying or baking for a golden, crispy finish.

Is this recipe kid-friendly?

Yes, the sweet and savory teriyaki glaze is appealing to kids, and the bite-sized pieces are easy to eat.

Can I use a different kind of fish instead of salmon?

Yes, firm fish like cod, trout, or halibut are great substitutes. Adjust cooking time based on thickness.

Conclusion

Teriyaki Salmon Bites are a flavorful, quick-cooking dish that’s perfect for busy days and meal prep. Whether you cook them in the oven or air fryer, they come out tender and coated in a luscious homemade teriyaki glaze. Serve them your favorite way — over rice, in a bowl, or with greens — and enjoy a satisfying, healthy meal any time of the week.

Teriyaki Salmon Bites

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These Teriyaki Salmon Bites are juicy, flavorful, and quick to make with a homemade teriyaki sauce. Perfect for weeknight dinners or meal prep, this healthy dish is gluten-free, paleo, and packed with protein.

Author: Emily
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Yield: 2 servings
Category: Main Dish
Method: Stovetop
Cuisine: Asian-Inspired
Diet: Gluten Free

Instructions

In a bowl, whisk together coconut aminos, honey, rice vinegar, toasted sesame oil, grated garlic, and grated ginger. Set aside.
In a separate small bowl, mix arrowroot starch with water to create a slurry. Set aside.
Heat avocado oil in a large skillet over medium heat.
Add salmon cubes in a single layer and sear for 2-3 minutes per side until golden and just cooked through. Remove salmon and set aside.
Pour the prepared teriyaki sauce into the skillet and bring to a simmer. Stir in the slurry and cook until the sauce thickens, about 1-2 minutes.
Return salmon to the skillet and gently toss to coat with the sauce.
Garnish with sesame seeds and chopped scallions if desired. Serve immediately.

Notes

Use skinless salmon fillet for best results.
Don’t overcrowd the pan to ensure even browning.
You can prep the sauce ahead of time for quicker cooking.
Serve with steamed rice or vegetables for a complete meal.

Nutrition

Serving Size: 1 serving
Calories: 350
Sugar: 9g
Sodium: 520mg
Fat: 20g
Saturated Fat: 3g
Unsaturated Fat: 15g
Trans Fat: 0g
Carbohydrates: 12g
Fiber: 0g
Protein: 30g
Cholesterol: 75mg