Skip to content

We use cookies and similar technologies (“cookies”) to help give you the best experience on our site and to show you relevant advertising. If you continue to use this site, we’ll assume that you’re happy to receive all cookies.

Air-fryer firecracker salmon bites recipe

Air-fryer firecracker salmon bites recipe

26 ratings

Created by The Tesco Real Food team

These TikTok viral salmon bites are certainly worth the hype. We've given ours a firecracker twist by marinading the fish with sweet chilli sauce. Cook your salmon in the air-fryer for extra crispy skin. See method

  • Serves 4
  • 10 mins to prepare and 10 mins to cook
  • 650 calories / serving

Ingredients

For the salad

  • 2 tbsp rice vinegar
  • 2 tsp reduced-salt soy sauce
  • 1 tsp sesame oil
  • 1 tbsp caster sugar​
  • 1 green finger chilli, very thinly sliced
  • 1 cucumber
  • 200g cherry tomatoes, halved or quartered if large
  • 2 tbsp coriander, chopped

For the salmon bites

  • 1 tbsp groundnut oil or sunflower oil
  • 100g panko breadcrumbs
  • juice 1 lime
  • 1 tbsp runny honey
  • 4 tbsp sweet chilli and garlic sauce
  • 1 tsp ginger paste
  • 1 tsp sesame oil
  • 1 tbsp reduced-salt soy sauce
  • 2 tbsp sesame seeds
  • 1 green finger chilli, thinly sliced (optional)
  • 4 boneless salmon fillets
  • 1 spring onion, sliced
  • 2 x 250g microwave basmati rice

Perfect with:

  • Tesco Finest Sancerre 75Cl
  • Tesco Finest Vinas Del Rey Albarino 75Cl
  • Tesco Finest Passerina 75Cl

Perfect with:

  • Tesco Finest Sancerre 75Cl
  • Tesco Finest Vinas Del Rey Albarino 75Cl
  • Tesco Finest Passerina 75Cl

    Create a shopping list

    Share your list or take it in-store

    If you don't have any limes, try a lemon instead

    Each serving contains

    • Energy

      2730kj
      650kcal       33%

    • Fat

      23g 32%

    • Saturates

      4g 20%

    • Sugars

      22g 25%

    • Salt

      1.3g 21%

    of the reference intake
    Carbohydrate 76.8g Protein 32.3g Fibre 3.7g

    Method

    1. For the salad, stir together the vinegar, soy sauce, sesame oil, sugar and sliced chilli in a large bowl. Cut the cucumber into short chunks, then in half. Put the flat side of the cucumber down on your chopping board and bash with the flat side of your knife to break into pieces. Scoop the cucumber into the dressing, along with the cherry tomatoes and chopped coriander. Set aside to marinate for 10 mins while you cook the salmon, stirring occasionally.
    2. In a wide bowl, mix together the panko breadcrumbs with the oil until well coated; set aside.
    3. Stir together the lime juice, honey, sweet chilli sauce, ginger paste, sesame oil, soy sauce, sesame seeds and sliced chilli. Divide the sauce between 2 bowls.
    4. If you don’t like skin on your salmon, put the fillets skin side down on your chopping board and carefully run your knife between the flesh and the skin, as close to the skin as possible.
    5. Preheat your air-fryer to 200°C.
    6. Chop the salmon fillets into 3cm chunks and toss in one of the bowls of sauce until all the pieces are well coated.
    7. Toss the salmon chunks in the panko breadcrumbs and discard any sauce that the raw salmon has been in. Once all of the pieces are coated, arrange in a single layer in the air-fryer.
    8. Cook for 8-10 mins, turning the pieces over after 5 mins, until crisp and browned.
    9. Gently toss the crispy salmon in the other bowl of sauce.
    10. Cook the microwave rice according to pack instructions and divide between 4 plates.
    11. Add some cucumber salad and a few pieces of crispy salmon to each plate. Scatter over sliced spring onion and drizzle over any remaining sauce before serving.

    See more Salmon recipes

    Drinkaware

    You may also like

    Be the first to comment

    Before you comment please read our community guidelines.