How small should I cut the salmon?

Aim for 1 to 1.5 inch cubes. Smaller pieces cook faster and crisp better, but keep them even so they finish at the same time.

Do I need to preheat the air fryer?

Yes. A hot basket is the difference between crisp edges and pale salmon. Preheat to 400°F for a few minutes before cooking.

You can. Maple syrup works well and still gives you that caramelized finish. Brown sugar plus a touch of water is another quick swap.

For a tender, medium finish, 125 to 130°F is ideal. If you like it more cooked, go to 135°F, but watch closely to avoid drying it out.

Lightly oil the basket or use a perforated parchment liner. Also, don’t crowd the basket. Space helps air flow and keeps the coating from tearing.

Flavor-packed salmon bites coated in a honey garlic sauce, air fried to perfection for a crispy outside and tender inside.

Scale

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Pat the salmon dry and cut into 1 to 1.5 inch cubes.
Whisk together honey, soy sauce, lemon juice, oil, garlic, ginger, and sriracha in a bowl.
Toss salmon gently with the sauce and let sit for 5 minutes while air fryer preheats to 400°F.
Lightly oil the air fryer basket and arrange salmon in a single layer.
Air fry for 6 minutes, shake or flip, then cook for an additional 2 to 4 minutes based on desired doneness.
Drizzle with extra warmed honey and sprinkle with sesame seeds before serving.

Best enjoyed fresh but can be stored in an airtight container for up to 2 days. Reheat in the air fryer for 2 to 3 minutes at 350°F.