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Air Fryer Cajun Salmon Bites - Crispy, Spicy, and Fast

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Prep Time 10 minutes
Cook Time 8 minutes
Total Time 18 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • Salmon: 1 to 1.25 pounds skinless salmon fillets, cut into 1-inch cubes
  • Olive oil or avocado oil: 1 to 1.5 tablespoons
  • Cajun seasoning: 1.5 tablespoons (store-bought or homemade)
  • Paprika: 1 teaspoon (use smoked for extra depth)
  • Garlic powder: 1 teaspoon
  • Onion powder: 1 teaspoon
  • Cayenne pepper: 1/4 to 1/2 teaspoon, to taste
  • Brown sugar (optional): 1 teaspoon for a hint of caramelized sweetness
  • Kosher salt: 1/2 teaspoon, plus more to taste (adjust if your Cajun blend is salty)
  • Black pepper: 1/4 teaspoon
  • Lemon: 1, cut into wedges for serving
  • Fresh parsley or green onions: For garnish (optional)
  • Dipping sauce (optional): Ranch, garlic yogurt sauce, or chipotle mayo

Method
 

  1. Prep the salmon: Pat the salmon dry with paper towels. This helps the oil and spices stick and promotes crisp edges. Cut into 1-inch cubes for even cooking.
  2. Preheat the air fryer: Set to 390°F (200°C) for 3–5 minutes. A hot basket ensures better browning.
  3. Mix the seasoning: In a small bowl, combine Cajun seasoning, paprika, garlic powder, onion powder, cayenne, brown sugar (if using), salt, and black pepper.
  4. Coat the salmon: Place salmon cubes in a bowl. Drizzle with oil and toss. Sprinkle the spice mix over the salmon and gently toss again until evenly coated.
  5. Arrange in the basket: Lightly spray or brush the air fryer basket with oil. Spread the salmon in a single layer with a little space between pieces. Work in batches if needed.
  6. Air fry: Cook for 6–9 minutes, shaking the basket or flipping pieces halfway. Salmon should be opaque and flaky with lightly crisp edges. Internal temperature should reach 125–130°F for medium or 145°F for well done.
  7. Finish and serve: Squeeze fresh lemon over the salmon bites and sprinkle with parsley or green onions. Serve hot with your favorite sides or dip.