Name: Hot Honey Salmon Bites
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Ingredients: 1 lb salmon fillet, cut into bite-sized pieces (about 1–1.5 inch cubes); 2 tablespoons olive oil (or avocado oil); 1/4 cup hot honey (store-bought or homemade) (For less heat, use regular honey and add 1/4 tsp chili flakes.); 1 tablespoon soy sauce (use tamari for gluten-free) (Can use coconut aminos as a substitute.); 1 teaspoon garlic powder; 1 teaspoon paprika; Salt and pepper, to taste

I make this hot honey salmon recipe whenever I want something quick, a little fancy, and wildly rewarding for minimal effort. Bite-sized pieces of salmon crisp at the edges in the air fryer while staying tender inside, then get a glossy, spicy-sweet finish from a simple hot honey and soy glaze. It’s perfect for weeknights, a weekend appetizer spread, or when you want to impress without a ton of fuss — and if you like pairing sweet heat with creamy dips, try my take on a ricotta dip with hot honey as a starter alongside it.

Why cook this at home

There’s a lot to love about hot honey salmon bites: they’re fast, low-effort, and deliver restaurant-style flavor without special skills. Using an air fryer locks in moisture while producing lightly crisp edges—no standing over a hot pan. The hot honey glaze is an easy way to add complexity (sweet, salty, spicy), so a handful of pantry staples transforms ordinary salmon into something memorable. This recipe is also flexible: scale it up for party platters, serve it as protein-forward weeknight dinners, or use it as an appetizer at casual gatherings.

“Perfectly tender salmon with just the right kick—makes weeknight dinner feel like a treat.” — a regular at my kitchen table

Step-by-step overview

The cooking process explained

Quick overview so you know what to expect:

Cut the salmon into bite-sized pieces and season.
Air-fry in a single layer until cooked through (about 8–10 minutes at 400°F / 200°C).
Warm together hot honey and soy sauce into a shiny glaze.
Drizzle the glaze over the finished bites and serve immediately.

This recipe moves fast, so prep your glaze while the salmon cooks to keep everything hot and glossy.

What you’ll need

Key ingredients

1 lb salmon fillet, cut into bite-sized pieces (about 1–1.5 inch cubes)
2 tablespoons olive oil (or avocado oil)
Salt and pepper, to taste
1/4 cup hot honey (store-bought or homemade)
1 tablespoon soy sauce (use tamari for gluten-free)
1 teaspoon garlic powder
1 teaspoon paprika

Notes and substitutions:

If you prefer less heat, use regular honey and add 1/4 tsp chili flakes to the glaze instead of hot honey.
For a gluten-free option, swap soy sauce for tamari or coconut aminos.
Skin-on fillets can be used; remove the skin or place skin-side down and serve with the skin removed after cooking if you prefer.

Step-by-step instructions

Directions to follow

Preheat the air fryer to 400°F (200°C).
Pat the salmon pieces dry with paper towels. In a bowl, toss them with olive oil, salt, pepper, garlic powder, and paprika so each piece is evenly coated.
Arrange the salmon bites in a single layer in the air fryer basket. Avoid crowding so air can circulate and they crisp evenly.
Air fry for 8–10 minutes. Check at 8 minutes: the salmon should flake easily with a fork and register about 125–135°F (52–57°C) for medium; cook a minute or two longer for firmer doneness.
While the salmon cooks, combine the hot honey and soy sauce in a small saucepan over low heat. Warm until just fluid and combined—about 1–2 minutes—then remove from heat.
Transfer the cooked salmon to a serving plate and drizzle the warm hot honey glaze over the bites. Toss gently if you like even coverage.
Serve immediately as an appetizer or pair with simple sides for a main course.

If you enjoy other quick air fryer snacks, check our 2-ingredient air fryer donut bites for another speedy, satisfying recipe.

Best ways to enjoy it

How to plate and pair

As an appetizer: Serve the salmon bites on a platter with lemon wedges, chopped scallions, and a scattering of toasted sesame seeds.
For a main course: Pair with jasmine rice, steamed broccoli, or a crisp green salad. A drizzle of extra hot honey at the table lets guests customize heat.
For a casual spread: Add pickled cucumbers, sliced radishes, and a creamy dip on the side. If you want a different salmon main to rotate into your menu, try my baked cilantro lime salmon with avocado salsa for bright, citrus-forward flavor.

Wine and drink pairings:

Crisp white like Sauvignon Blanc or an unoaked Chardonnay.
For beer, try a pilsner or light IPA to cut the sweetness.
Nonalcoholic: citrusy sparkling water or iced green tea.

Storage and reheating tips

Keeping leftovers fresh

Refrigerate: Cool leftovers to room temperature, then store in an airtight container in the fridge for up to 2 days. Salmon is best eaten within this window for quality and safety.
Reheat: Rewarm gently in a 350°F (175°C) oven or in the air fryer for 3–4 minutes to refresh the exterior. Avoid the microwave if you care about texture—it tends to dry fish. Add a tiny splash of water or an extra drizzle of honey before reheating to preserve moisture.
Freeze: You can freeze cooked bites in a freezer-safe container for up to 1 month. Thaw in the fridge overnight and reheat as above. For raw, properly wrapped salmon can be frozen up to 3 months.

Food safety tip: cook salmon to an internal temperature of 145°F (63°C) if you prefer USDA guidelines; many cooks serve at the 125–135°F range for moistness when using high-quality fish.

Pro chef tips

Helpful cooking tips

Even-size pieces = even cooking. Cut the salmon into uniform bites so nothing overcooks or undercooks.
Dry before oiling. Patting the fish dry helps the exterior develop a slight crust in the air fryer.
Don’t overcrowd the basket. Work in batches if necessary; overlapping steams the fish.
Test doneness with a thermometer or by flaking with a fork—salmon goes from perfect to dry quickly.
Finish with acid. A squeeze of lemon or lime brightens the glaze right before serving.

Creative twists

Recipe variations

Citrus-sesame: Add 1 tsp toasted sesame oil to the glaze and finish with orange zest.
Maple-sriracha: Replace hot honey with equal parts maple syrup and sriracha for a different spice profile.
Herb crunch: After glazing, top with chopped herbs (cilantro or parsley) and toasted chopped almonds for texture.
Dairy-free creamy sauce: Serve with a dollop of coconut yogurt mixed with lime and chives for a cooling contrast.

Helpful answers

FAQ

Q: How long does it take to prep and cook this recipe?

A: Allow 10 minutes to cut and season the salmon, 8–10 minutes to air fry, and 2 minutes to warm the glaze. Total active time is about 20 minutes.

Q: Can I use frozen salmon?

A: Thaw overnight in the refrigerator before cutting into bites. Pat dry to remove excess moisture before seasoning and air frying to avoid steaming.

Q: My glaze is too thick—how to thin it?

A: Warm it gently and stir in a teaspoon of water, soy sauce, or lemon juice until you reach the desired consistency.

Q: Is soy sauce necessary in the glaze?

A: It adds savory depth and balances the honey’s sweetness. For gluten-free, use tamari; for low-sodium, use a reduced-sodium soy sauce or a splash of balsamic vinegar.

Q: What internal temperature should I aim for?

A: For moist, slightly flaky salmon aim for 125–135°F (52–57°C). Follow USDA guidance of 145°F (63°C) if you need to ensure complete doneness.

Conclusion

To explore similar takes and step-by-step photo guides, see Hot Honey Salmon Bites – I Am Homesteader for another glaze variation, and for an air fryer-focused walkthrough check Hot Honey Air Fryer Salmon Bites – Lillie Eats and Tells. Enjoy these bites hot and glossy—simple ingredients, big payoff.