Air fryer salmon bites that are gluten free, incredibly delicious and they make the tastiest, healthiest, very easy summer meal! With the perfect balance of crispy coating and flaky, tender salmon, these salmon bites have become very popular in our house, with this summer heat we are having. There is absolutely no need to heat up the house with a hot oven. Cook the salmon in an air fryer instead!
THE INGREDIENTS NEEDED FOR AIR FRYER SALMON BITES
Fresh salmon fillets. A pink and vibrant colour with no fish odour, are indicators of the freshest quality.
Seasonings and homemade sauce. These simple but flavourful, and gluten free ingredients really elevate the flavour profile of the salmon. The two gf mayonnaise’s that I regularly use are Hellmans or Miracle whip.
Gluten free breadcrumbs. Opt for leftover gf sourdough breadcrumbs, to serve as the coating for these salmon bites. Sourdough breadcrumbs are so good, but otherwise just use what you have in your kitchen.
Fresh carrots and cabbage. Just grate these two ingredients for that crispy and fresh texture that just adds balance to the whole meal.
HOW TO MAKE THESE SALMON BITES
Prepare the salmon by cutting the fillets into bite sized cubes.
To make the homemade breadcrumbs you will need stale bread slices, olive oil and seasonings. Grate the breadcrumbs or finely chop them in them in a blender. Fry the breadcrumbs in hot oil and cool.
Make the sauce, and add the seasoned salmon cubes to some hot oil. Cook the salmon for a few minutes on each side.
Assemble each individual bowl with a layer of noodles, freshly chopped vegetables and salmon. Top with extra mayo, salt, pepper and a squeeze of fresh lemon juice.
You must make these salmon bites because they are the best, quick and easy summer meal. Cooked in the air fryer, in the oven, or even fried in a pan with a little hot oil. Either way i’s a great way to enjoy the rich flavourful taste of salmon in a bite sized format.
Air Fryer Salmon Bites
Ingredients
For the breadcrumbs
- 2 tsp Garlic and onion powder
- 1 tsp salt
- 1 cup sourdough breadcrumbs or any gluten free breadcrumbs
- 1-2 tbsp olive oil
For the Salmon sauce
- 2 medium sized salmon fillets
- 1/4 cup gf mayonnaise I used Hellman's
- 1 tsp white vinegar
- 1 tsp garlic and onion seasoning I used McCormicks
- 1 tsp hot sauce or more or less to taste
- 1 tsp lemon juice
For the noodle and salad sauce
- 4 tbsp tamari soy sauce I used San J
- 2 tsp white vinegar
- 1 tbsp maple syrup
- 1 tsp sesame oil I used Kikkoman
- 2 tbsp olive oil
- 1/2 tsp freshly grated ginger
- 2 cup vermicelli noodles I used Royal Umbrella
For the salad
- 1 cup grated carrot
- 1 cup grated cabbage
For Serving
- 2 tbsp Spicy Mayo or spicy ranch dressing I used hidden Valley Spicy Ranch Dressing
- salt and pepper to taste
Instructions
- Cut the salmon filets into 2-3” pieces. Add to a large bowl
- With a grater shave the dry bread to make crumbs, or use the blender to make fine breadcrumbs.
- Toast the breadcrumbs in a frying pan in hot oil, or on a tray in the oven until golden brown and crisp
- Make the noodle sauce by whisking all the ingredients in a small bowl
- Make the mayonnaise sauce for the salmon in a small bowl or cup. Whisk all the ingredients until well combined.
- Pour boiling water over the noodles to cover them and sit for 4 to 5 minutes until they are soft, then drain them well.
- Coat the salmon in the mayo and then in the breadcrumbs.
- Air fry the salmon at 390°F, or bake in the oven at 425°F for 4 minutes. Turn them over and bake for another 4 to 5 minutes or until cooked through.
- Add the rice noodles to a bowl and toss with half of the noodle sauce.
- Add the carrots and cabbage to a small bowl and toss with the other half of the noodle sauce
- Divide the noodles between 3 or 4 bowls, then add equal amounts of the carrot and cabbage mix. Top with the cooked Salmon and a little spicy mayo. Enjoy!!
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