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Air Fryer Lemon Pepper Salmon Bites

Air Fryer Lemon Pepper Salmon Bites

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We cut salmon into 1-inch bites, toss with lemon-pepper seasoning and a light cornstarch dust, then air-fry at 400°F for 8–10 minutes for crisp edges and a tender interior. A quick lemon-butter finish adds shine and bright acidity.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 4 servings
Course: Appetizer
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

  • 1 lb salmon skinless, boneless, trimmed of dark bloodline, cut into 1-inch cubes
  • 1 tablespoon cornstarch for light dusting (omit if avoiding)
  • 1.5 teaspoon lemon pepper seasoning
  • 0.5 teaspoon kosher salt Diamond Crystal; use ⅓ teaspoon if table salt
  • 1 tablespoon olive oil or melted butter
  • 1 tablespoon unsalted butter melted, for finishing (optional with oil)
  • 1 tablespoon lemon juice freshly squeezed
  • 1 teaspoon lemon zest finely grated
  • 2 tablespoon parsley fresh, chopped for garnish

Equipment

  • Air fryer Basket-style or drawer; 3–5 quart minimum
  • Mixing bowl Medium bowl for tossing salmon
  • Instant-read thermometer For checking internal temp

Method
 

  1. Preheat the air fryer to 400°F for 3 minutes while you prep a single shallow layer.
  2. Pat salmon cubes completely dry with paper towels, then place in a medium bowl and sprinkle with cornstarch, tossing until evenly coated.
  3. Add lemon pepper seasoning, kosher salt, and olive oil to the bowl and toss gently to coat; pieces should glisten but not be dripping.
  4. Arrange salmon in a single layer in the air fryer basket, leaving space between pieces; cook at 400°F for 8 minutes, then check doneness.
  5. If needed, continue cooking 1–2 minutes until an instant-read thermometer reads 125–130°F and pieces flake easily at the thickest part.
  6. Transfer to a bowl, toss with melted butter, lemon juice, and lemon zest, garnish with chopped parsley, and serve immediately.

Notes

  • Do not overcrowd the basket; cook in batches for even crisping.
  • Remove from heat at 125–130°F; residual heat raises temperature while resting.

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