This is the kind of recipe I love sharing—because it proves that eating well doesn’t need to be complicated. These hot honey salmon bites are sweet, spicy, sticky, and SO delicious. They’re air-fried (or oven-baked), ready in under 20 minutes, and perfect for a wholesome midweek dinner or lunch prep.
The best part? They’re full of goodness too. Salmon is rich in omega-3 fats which are amazing for your brain, heart, and skin. It’s also a great source of high-quality protein, which helps keep you full and energised for longer. The sauce comes together in seconds with ingredients you probably already have, and it transforms simple salmon into something really special.
I served mine in a rice bowl with edamame, cucumber, radish, and a creamy yoghurt sriracha dressing—but you can enjoy these bites any way you like. Try them in a wrap, on a salad, or even cold from the fridge.
Hot Honey Salmon: More Ways To Enjoy It
The hot honey salmon bites are so delicious on their own! Here some ideas on how to enjoy it:
Add to your lunchbox: These salmon bites taste just as good cold. Pack them with rice and crunchy veg for a nourishing lunch on the go.
Serve as a party bite: Pop a toothpick in each piece and serve with a dipping sauce for a crowd-pleasing appetiser.
Wrap it up: Add the salmon bites to a warm flatbread with shredded lettuce, cucumber and yoghurt sauce for a delicious wrap.
Toss into a salad: These are perfect for adding flavour and protein to a fresh salad – with leafy greens and sesame dressing or in a asian style salad like this one!
Build your own bowl: Swap the rice for quinoa or noodles and mix up the veggies – this is a great fridge-clear-out kind of meal.
Tips
- Don’t overbake the salmon: 5–7 minutes in the air fryer is enough—salmon cooks quickly and you want it juicy, not dry.
- Use skinless salmon: It makes chopping and marinating much easier.
- Chop evenly: Try to cut the salmon into similar-sized cubes so it all cooks at the same time.
- Shake the air fryer tray: Do this halfway through cooking so the bites get a lovely crisp edge.
- Make the sauce ahead: The hot honey glaze keeps well in the fridge for a few days—great for quick weeknight meals.
- Balance the spice: Add more or less sriracha depending on your heat preference.
Swaps
Salmon: Tofu or prawns can work instead of salmon, though I haven’t tested these. Adjust the cooking time if needed.
Soy sauce: Use tamari or coconut aminos for a gluten-free version.
Honey: Maple syrup or agave nectar are good alternatives, but they’ll slightly change the flavour.
Sriracha: Sweet chilli sauce is a milder option if you don’t want too much heat.
Storage
Fridge: Store the cooked salmon bites in an airtight container for up to 2 days. Reheat in the air fryer or enjoy cold.
Freezer: You can freeze the raw, marinated salmon in a zip-top bag for up to 2 months. Cook straight from frozen—just add 2–3 minutes to the cooking time.
More Salmon Recipes
Hot Honey Salmon Bowl
Ingredients
- 2 skinless salmon fillets chopped into cubes
For the hot honey sauce
- 1 tbsp sesame oil
- 2 tbsp soy sauce
- 1 tbsp honey
- 2 tsp sriracha
- 1 grated garlic
- 1 tsp grated ginger
For the rice bowl
- basmati rice cooked and cold
- edamame beans
- radish sliced
- cucumber sliced
Instructions
- In a small jar add the sauce ingredients and mix well.
- In a large bowl add the salmon and coat it with the the hot honey sauce
- Bake the salmon in the air fryer at 200C for 5-7 minutes.
- Meantime I prepared the bowl with rice, edamame beans, avocado, cucumber and radish.
- The dressing is a simple mix of thick and creamy yoghurt, sriracha, salt and a bit of water to thin it up.