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Air-fryer firecracker salmon bites recipe

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These TikTok viral salmon bites are certainly worth the hype. We've given ours a firecracker twist by marinading the fish with sweet chilli sauce. Cook your salmon in the air-fryer for extra crispy skin. See method

Serves 4
10 mins to prepare and 10 mins to cook
650 calories / serving

Ingredients

For the salad

2 tbsp rice vinegar
2 tsp reduced-salt soy sauce
1 tsp sesame oil
1 tbsp caster sugar
1 green finger chilli, very thinly sliced
1 cucumber
200g cherry tomatoes, halved or quartered if large
2 tbsp coriander, chopped

For the salmon bites

1 tbsp groundnut oil or sunflower oil
100g panko breadcrumbs
juice 1 lime
1 tbsp runny honey
4 tbsp sweet chilli and garlic sauce
1 tsp ginger paste
1 tsp sesame oil
1 tbsp reduced-salt soy sauce
2 tbsp sesame seeds
1 green finger chilli, thinly sliced (optional)
4 boneless salmon fillets
1 spring onion, sliced
2 x 250g microwave basmati rice

If you don't have any limes, try a lemon instead

Each serving contains

Energy
2730kj
650kcal 33%
Fat
23g 32%
Saturates
4g 20%
Sugars
22g 25%
Salt
1.3g 21%

of the reference intake
Carbohydrate 76.8g Protein 32.3g Fibre 3.7g

Method

For the salad, stir together the vinegar, soy sauce, sesame oil, sugar and sliced chilli in a large bowl. Cut the cucumber into short chunks, then in half. Put the flat side of the cucumber down on your chopping board and bash with the flat side of your knife to break into pieces. Scoop the cucumber into the dressing, along with the cherry tomatoes and chopped coriander. Set aside to marinate for 10 mins while you cook the salmon, stirring occasionally.
In a wide bowl, mix together the panko breadcrumbs with the oil until well coated; set aside.
Stir together the lime juice, honey, sweet chilli sauce, ginger paste, sesame oil, soy sauce, sesame seeds and sliced chilli. Divide the sauce between 2 bowls.
If you don’t like skin on your salmon, put the fillets skin side down on your chopping board and carefully run your knife between the flesh and the skin, as close to the skin as possible.
Preheat your air-fryer to 200°C.
Chop the salmon fillets into 3cm chunks and toss in one of the bowls of sauce until all the pieces are well coated.
Toss the salmon chunks in the panko breadcrumbs and discard any sauce that the raw salmon has been in. Once all of the pieces are coated, arrange in a single layer in the air-fryer.
Cook for 8-10 mins, turning the pieces over after 5 mins, until crisp and browned.
Gently toss the crispy salmon in the other bowl of sauce.
Cook the microwave rice according to pack instructions and divide between 4 plates.
Add some cucumber salad and a few pieces of crispy salmon to each plate. Scatter over sliced spring onion and drizzle over any remaining sauce before serving.