Ingredients
Nutrition per serving
- Calories
- 390
- Protein
- 31 g
- Carbs
- 10 g
- Fat
- 25 g
- Saturated fat
- 5 g
- Fiber
- 0 g
- Sugar
- 5 g
- Sodium
- 700 mg
Estimated from USDA data for 1 of 3 servings. Doesn't include salt to taste or anything listed “to serve”.
Method
Preheat the air fryer to 400°F for 2 minutes. Toss the salmon cubes with the olive oil, garlic powder and salt.
Spread the cubes in a single layer with space between them; don’t crowd the basket. Air fry at 400°F for 6 to 8 minutes, shaking the basket gently halfway, until browned at the edges and the salmon flakes easily or reads 145°F.
Meanwhile, stir the sweet chili sauce, soy sauce and lime juice together in a large bowl.
Tip the hot salmon into the bowl and toss gently to coat. Return to the basket in a single layer and air fry at 400°F for 1 minute more, until the glaze is sticky.
Serve over rice, topped with scallions and sesame seeds.
Tips
- Air fryers vary: oven-style models and smaller baskets may need 2 to 3 minutes more. Check early the first time.
- Make it teriyaki: swap the sweet chili sauce and lime for 60 ml store-bought teriyaki sauce. Use tamari to make either version gluten-free.
- Leftovers keep 2 days in the fridge. Reheat in the air fryer at 350°F for 2 to 3 minutes.
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Gear that helps
- Air fryer Crisps without a pot of oil.
- Oil sprayer A light, even mist of oil for crisp air fryer food.
- Air fryer liners Parchment liners mean no scrubbing the basket.
- Instant-read thermometer Takes the guesswork out of doneness.
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