These air-fried panko sesame crusted salmon bites have a crunchy, nutty crust surrounding tender, buttery perfectly-cooked salmon. You’ll have time to stir up the sweet-savory Kewpie mayonnaise, soy, sesame, chili-garlic-lime dipping sauce while the salmon bites are in the fryer.
Preparation Details
Prep Time: 20 mins
Cook Time: 10 mins
Total Time: 30 mins
Servings: 4
Ingredients
- 1 pound skinless, center-cut salmon fillet (about 1 inch thick), cut into 1-inch pieces
- 1 teaspoon kosher salt , divided
- 1 teaspoon granulated garlic
- 1/2 cup Kewpie mayonnaise , divided
- 1 tablespoon toasted sesame oil , divided
- 1 tablespoon soy sauce , divided
- 1 1/2 teaspoons lime juice, divided, plus wedges for garnish
- 1/2 cup panko (Japanese-style breadcrumbs)
- 1/2 cup toasted sesame seeds
- cooking spray
- 2 teaspoons chili garlic sauce
- 1 teaspoon honey
Steps
- Gather all ingredients.
- Sprinkle salmon evenly with 1/2 teaspoon salt. Whisk together granulated garlic, 1/4 cup mayonnaise, 1 1/2 teaspoons sesame oil, 1 1/2 teaspoons soy sauce, 1 teaspoon lime juice, and remaining 1/2 teaspoon salt in a bowl. Add salmon to mayonnaise mixture and gently toss to coat.
- Stir together panko, sesame seeds, and 1 teaspoon sesame oil in a shallow bowl. Working in 4 batches, dredge salmon in panko mixture, gently pressing to adhere, and transfer to a large plate or baking sheet.
- Lightly coat the air fryer basket with cooking spray. Place half of salmon in basket, spaced at least 1 inch apart. Cook at 400 degrees F (200 degrees C) until browned and an instant-read thermometer inserted into the thickest part of salmon registers 125 degrees F (52 degrees C), about 5 minutes. Transfer cooked salmon to a plate, and repeat with remaining salmon.
- While salmon cooks, stir together chili garlic sauce, honey, remaining 1/4 cup mayonnaise, 1 1/2 teaspoons soy sauce, 1/2 teaspoon toasted sesame oil, and 1/2 teaspoon lime juice in a small bowl. Drizzle chili garlic mixture over cooked salmon and serve with lime wedges.
