If you think you don’t like salmon, it’s probably because you’ve only had it baked in a foil packet where it turns into a sad, steamed, flavorless pink slab.
Salmon needs texture. It needs caramelization.
Welcome back to The Crispy Basket. Today, we are turning healthy fish into “meat candy.”
By cutting the salmon into bite-sized cubes, we drastically increase the surface area. Instead of one crispy top, you get six crispy sides on every bite. The air fryer renders the fat on the edges perfectly, and when tossed in our spicy-sweet Hot Honey glaze, it becomes addictive.
Why You’ll Love This Recipe
- Maximum Crisp: More surface area = more crunch. It’s simple math.
- 10-Minute Meal: These cook incredibly fast. From fridge to plate in 10 minutes flat.
- Meal Prep Gold: These bites stay firm and reheat better than a whole fillet, making them perfect for lunch bowls all week.
“The Crispy Basket” Secret: Skin Off & High Heat
While we love crispy skin on a whole fillet, for bites, the skin can get chewy and weird when cubed.
The Secret: Remove the skin. We want the flesh itself to sear and caramelize. We use a high heat (400°F) to “shock” the outside of the cubes, sealing in the juices while creating those dark, golden edges that grab the sauce.
Ingredients Needed
The Salmon:
- 1 lb Salmon Fillets: Skin removed, cut into 1-inch cubes.
- 1 Tbsp Olive Oil.
- Dry Rub: 1 tsp Paprika, 1 tsp Garlic Powder, 1/2 tsp Salt, 1/2 tsp Black Pepper, 1/2 tsp Onion Powder.
The Hot Honey Glaze:
- 2 Tbsp Butter: Melted.
- 2 Tbsp Honey.
- 1 tsp Hot Sauce: (Sriracha or Frank’s RedHot). Adjust for spice level.
- 1 clove Fresh Garlic: Minced (or 1/2 tsp powder).
- 1/2 tsp Red Pepper Flakes: For that visual “hot” kick.
Step-by-Step Instructions
Step 1: Cube and Season
Remove the skin from the salmon (or ask your butcher to do it). Cut the salmon into uniform 1-inch cubes. Place cubes in a bowl. Drizzle with olive oil and sprinkle with the dry rub spices. Toss Gently. Salmon is delicate! Use your hands to coat every cube without smashing them.
Step 2: The Air Fry
- Preheat your air fryer to 400°F (200°C).
- Arrange the salmon cubes in a single layer in the basket. Give them personal space—if they touch, they steam.
- Air fry at 400°F for 5–7 minutes.
- The Shake: Shake the basket halfway through (around 3 minutes) to flip the cubes.
- Check at 5 minutes. They should be opaque and have darkened, crispy edges. Do not overcook or they will be dry!
Step 3: The Glaze
While the salmon cooks, whisk together the melted butter, honey, hot sauce, minced garlic, and red pepper flakes in a small bowl. Microwave for 15 seconds if the honey is stiff.
Step 4: The Toss
Transfer the cooked salmon bites to a clean bowl. Pour the hot honey glaze over the top. Toss gently to coat. The glaze will cling to the crispy spices.
Step 5: Serve
Serve immediately over white rice, cauliflower rice, or a cucumber salad. Garnish with sesame seeds or green onions for a pop of color.
“The Crispy Basket” Pro-Tips
- Don’t Over-Marinate: Don’t let the salmon sit in the salt/spices for too long before cooking, or the salt will draw out moisture and make the fish tough. Season right before you cook.
- Lemon Zest: Add a little lemon zest to the glaze to cut through the richness of the butter and salmon fat.
- Cold Salmon: It’s actually better to cut the salmon while it’s very cold (easier to cube), but let the cubes sit for 5 minutes before air frying so they cook evenly.
FAQ
Can I leave the skin on? You can, but it often separates from the meat when you cube it and can get rubbery. I recommend skinless for bites.
Is this spicy? It’s “sweet-heat.” The butter and honey mellow out the hot sauce significantly. It’s very family-friendly unless you go crazy with the red pepper flakes.
Enjoy your sweet and spicy dinner!
