Air Fryer Salmon Bites with Snap Pea Slaw
These air fryer salmon bites are tossed in a simple sesame ginger marinade, then cooked until perfectly tender with lightly crisp edges. Served with a fresh, crunchy snap pea slaw, this recipe comes together quickly and makes an easy, high-protein dinner that’s naturally gluten-free and dairy-free. Perfect for busy weeknights or meal prep, it’s a balanced meal you’ll come back to again and again.
Servings 2 - 4
Ingredients
For the Salmon Bites:
- 1.5 pounds wild-caught salmon deboned and skin removed
- ¼ cup coconut aminos (I like Big Tree Farms Organic)
- 2 tablespoons toasted sesame oil
- 1 tablespoon honey
- 1 inch piece of ginger
For the Snap Pea Slaw:
- ½ pound snap peas thinly sliced
- 2 Persian cucumbers quartered lengthwise and thinly sliced
- 2 cups purple cabbage finely shredded
- ¼ cup toasted sesame oil
- 2 tablespoons rice vinegar
- 1 tablespoon honey
- 1 tablespoon toasted sesame seeds
- Sea salt and freshly ground pepper to taste
To Serve:
- White or brown rice cooked (optional)
Instructions
For the Salmon Bites:
- Dice the salmon into 1 ½-inch pieces.
- In a large bowl, combine coconut aminos, sesame oil, honey and ginger. Add in salmon pieces and toss to coat well. Let marinate at room temperature for 15 minutes. (Or cover and refrigerate for up to 24 hours.)
- Place the salmon pieces in the basket of your air fryer and cook at 375°F for 7-8 minutes, until just cooked through. (Alternatively, you can bake in a 400°F oven for 5-6 minutes and finish under the broiler for 2 minutes, watching carefully.)
For the Snap Pea Slaw:
- While the salmon is cooking, make your slaw. In a large bowl, whisk together the sesame oil, vinegar, honey, sesame seeds and salt and pepper to taste.
- Add in the sliced snap peas, cucumber and cabbage and toss to coat.
To Serve, Store & Reheat:
- Serve salmon bites with a big serving of crunchy slaw and a side of rice. Enjoy!
- Store leftover salmon bites and snap pea slaw in separate airtight containers in the refrigerator for up to 3 days.
- Reheat the salmon bites in the air fryer at 350°F for 2–3 minutes or until warmed through. You can also gently reheat in a skillet. Avoid microwaving, if possible, to maintain texture.
- Slaw Tips: The snap pea slaw is best enjoyed fresh but will keep for up to 2 days in the fridge. If storing longer, keep the dressing separate and toss before serving.
- Make Ahead: Marinate the salmon up to 24 hours in advance and store covered in the refrigerator. You can also slice the snap peas, cucumber and cabbage ahead of time for easy assembly.
Notes
Swaps & Substitutions:
- Salmon: Use cod or halibut; adjust cook time as needed (more delicate texture).
- Coconut aminos: Swap with tamari (gluten-free) or soy sauce; slightly saltier, less sweet.
- Toasted sesame oil: Use olive or avocado oil; add sesame seeds to finish for flavor.
- Honey: Maple syrup works as a 1:1 substitute.
- Fresh ginger: Use ¼–½ teaspoon ground ginger in place of fresh.
- Snap peas: Substitute with snow peas or thinly sliced green beans.
- Persian cucumbers: Use English or regular cucumber (seeds removed).
- Purple cabbage: Green cabbage or coleslaw mix works well.
- Rice vinegar: Swap with apple cider vinegar or lime juice.
- Sesame seeds: Optional; use chopped peanuts or cashews for crunch.
- Rice (for serving): Use quinoa, cauliflower rice, or greens.