If you are craving a dish that bursts with flavor, vibrant color, and irresistible textures, you have to try the Teriyaki Salmon Bites with Avocado Cucumber Salad and Spicy Sriracha Mayo Recipe. This dish combines tender, perfectly marinated salmon bites with a refreshing avocado cucumber salad and a creamy, spicy sriracha mayo that ties everything together flawlessly. Whether you want a quick weekday dinner or an impressive appetizer for guests, this recipe brings together the best of sweet, savory, and tangy flavors with a punch of heat, making every bite a pure delight.
Ingredients You’ll Need
These ingredients are simple yet essential for creating a well-balanced and flavorful experience. Each item is carefully selected to enhance the taste, texture, and appearance of the Teriyaki Salmon Bites with Avocado Cucumber Salad and Spicy Sriracha Mayo Recipe, ensuring that every element complements the others perfectly.
- Salmon fillet (1 ½ pounds): Fresh and skinless, cut into bite-sized pieces for quick cooking and maximum flavor absorption.
- Teriyaki sauce (½ cup): The sweet and salty marinade that infuses the salmon with rich umami notes.
- Sesame oil (2 tablespoons total): Adds a toasty, nutty aroma to both the salmon and the salad for depth.
- Cornstarch (1 tablespoon): Helps give the salmon bites a slightly crispy exterior after air frying.
- Salt and black pepper: Basic seasonings that bring balance and enhance the natural flavors.
- Ripe avocados (2): Creamy texture creates a cooling contrast to the spicy mayo.
- Cucumber (1 large): Adds crisp freshness and a mild flavor to the salad.
- Rice vinegar (2 tablespoons): Brings bright acidity to the salad, balancing richness.
- Mayonnaise (â…“ cup): The creamy base for the spicy sriracha sauce.
- Sriracha sauce (2 tablespoons): Provides the distinctive spicy kick that wakes up the palate.
- Lemon or lime juice (1 teaspoon): Tiny burst of citrus that lifts the mayo and salmon flavors.
- Cooked jasmine or basmati rice (2 cups): The perfect fluffy bed to serve your salmon bites and salad.
- Sesame seeds: A final garnish to add a subtle crunch and visual appeal.
How to Make Teriyaki Salmon Bites with Avocado Cucumber Salad and Spicy Sriracha Mayo Recipe
Step 1: Marinate the Salmon Bites
Start by combining the teriyaki sauce, sesame oil, cornstarch, salt, and pepper in a mixing bowl. The cornstarch is your secret weapon, ensuring that when cooked, your salmon bites develop a slight crispiness that contrasts beautifully with their tender inside. Toss in the salmon pieces, making sure they are well coated, and let them marinate for at least 20 minutes. This resting time allows the flavors to deeply penetrate the salmon, promising a juicy, flavor-packed result.
Step 2: Cook the Salmon Bites in the Air Fryer
Preheat your air fryer to 400°F or 200°C for an efficient and even cooking process. Arrange the marinated salmon pieces in a single layer in the air fryer basket to avoid overcrowding, which ensures they cook evenly and get that slight crisp outside. Cook them for 7-10 minutes, flipping halfway through. This method locks in the teriyaki glaze’s caramelized flavor while keeping the bites tender and juicy inside — truly a winning technique for quick and healthy cooking.
Step 3: Prepare the Avocado Cucumber Salad
While the salmon cooks, gently toss together the diced avocados, cucumber half-moons, rice vinegar, sesame oil, salt, and pepper in a bowl. This salad is all about balance — the creamy avocados meet the refreshing crispness of the cucumber, while the rice vinegar adds a subtle tang. It’s the perfect fresh counterpart to the savory salmon bites and will keep your taste buds refreshed.
Step 4: Whip Up the Spicy Sriracha Mayo
In a small bowl, whisk together the mayonnaise, sriracha sauce, lemon or lime juice, and a pinch of salt until smooth and creamy. The zesty citrus juice cuts through the richness of the mayo and the heat from the sriracha adds an exciting layer that harmonizes the sweetness of the salmon and brightness of the salad perfectly. This sauce is easy to make but absolutely essential.
Step 5: Assemble and Serve
To serve, spoon cooked jasmine or basmati rice onto plates as the base. Top with your warm, air-fried salmon bites, then add a generous scoop of your avocado cucumber salad on the side. Drizzle the spicy sriracha mayo over the top and sprinkle with sesame seeds for that final, delicious touch. This assembly not only looks stunning but ensures every bite has a beautiful balance of all components.
How to Serve Teriyaki Salmon Bites with Avocado Cucumber Salad and Spicy Sriracha Mayo Recipe
Garnishes
Simple garnishes can elevate your dish instantly. Besides the sesame seeds, try thinly sliced green onions or fresh cilantro for an herbal brightness. A sprinkle of toasted nori flakes also pairs wonderfully if you want to lean into a Japanese-inspired presentation. Each garnish adds another layer of texture and flavor, making this meal even more enticing.
Side Dishes
This recipe shines on its own with rice and salad, but if you want to expand your meal, steamed or stir-fried vegetables like bok choy, snap peas, or broccoli create a colorful, healthy addition. Pickled ginger or a small miso soup can add an authentic touch and variety to the palate, making your dining experience even more memorable.
Creative Ways to Present
Think outside the bowl! Serve these salmon bites and salad in lettuce cups for a fun, low-carb option. Alternatively, pile everything into a grain bowl with mixed greens and a drizzle of your spicy sriracha mayo for a grab-and-go style meal. Using mini skewers for salmon bites paired with salad in small cups makes for a fantastic party appetizer setup that guests will love.
Make Ahead and Storage
Storing Leftovers
Leftover salmon bites and salad can be stored in airtight containers in the refrigerator for up to two days. Keep the spicy sriracha mayo separate to avoid sogginess. This way, your dish stays fresh and maintains its vibrant flavors when you enjoy it again.
Freezing
While the salmon bites can be frozen after cooking, the salad and mayo do not freeze well due to their fresh ingredients and creaminess. Place cooked salmon bites in a freezer-safe container, separating portions with parchment paper, and freeze for up to one month. Thaw gently in the refrigerator before reheating.
Reheating
For the best texture, reheat salmon bites in a preheated oven or air fryer at 350°F for about 5-7 minutes to maintain crispness. Avoid the microwave to keep the bites from becoming rubbery. Serve with freshly made or chilled salad and mayo to recapture the original freshness.
FAQs
Can I use frozen salmon for this recipe?
Yes, frozen salmon works well but make sure it is fully thawed and patted dry before marinating. This ensures the marinade adheres nicely and the salmon cooks evenly.
Is air frying necessary, or can I bake the salmon bites?
While air frying provides that perfect crispy texture, baking at 400°F on a lined baking sheet for about 12-15 minutes, flipping halfway, is a great alternative if you don’t have an air fryer.
Can I make the spicy sriracha mayo less spicy?
Absolutely! Simply reduce the amount of sriracha sauce to your preferred heat level or substitute with a milder chili sauce.
What can I use instead of avocado in the salad?
If you’re not an avocado fan, diced mango or jicama can add sweet or crunchy elements that complement the cucumber nicely.
How can I make this dish vegan or vegetarian?
For a plant-based version, replace salmon with firm tofu cubes marinated and cooked the same way. Use vegan mayo for the spicy sauce, and you’ll still enjoy a similar flavor profile with great texture.
Final Thoughts
I genuinely hope you give this Teriyaki Salmon Bites with Avocado Cucumber Salad and Spicy Sriracha Mayo Recipe a try soon. It’s one of those meals that feels special but comes together quickly, bursting with layers of flavor and contrasting textures that are simply irresistible. Whether it becomes your go-to weeknight dinner or your next favorite appetizer, this recipe is sure to brighten up your kitchen and your taste buds alike.
Print
Teriyaki Salmon Bites with Avocado Cucumber Salad and Spicy Sriracha Mayo Recipe
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Air Frying
- Cuisine: Japanese-inspired
Description
These Teriyaki Salmon Bites are a delightful and quick-to-make dish featuring perfectly marinated and air-fried salmon pieces served with a refreshing avocado cucumber salad and a spicy sriracha mayo. Ideal for a flavorful weeknight dinner, this recipe combines savory, tangy, and creamy elements for a balanced and satisfying meal.
Ingredients
For the Salmon Bites:
- 1 ½ pounds salmon fillet, skin removed, cut into bite-sized pieces
- ½ cup teriyaki sauce
- 1 tablespoon sesame oil
- 1 tablespoon cornstarch
- Salt and black pepper, to taste
For the Avocado Cucumber Salad:
- 2 ripe avocados, diced
- 1 large cucumber, sliced into half-moons
- 2 tablespoons rice vinegar
- 1 tablespoon sesame oil
- Salt and black pepper, to taste
For the Sriracha Mayo:
- â…“ cup mayonnaise
- 2 tablespoons sriracha sauce
- 1 teaspoon lemon juice or lime juice
- Salt, to taste
To Serve:
- 2 cups cooked rice (jasmine or basmati, preferred)
- Sesame seeds, for garnish
Instructions
- Marinate the Salmon: Combine teriyaki sauce, sesame oil, cornstarch, salt, and pepper in a bowl. Add the salmon bites and toss them to coat evenly. Marinate for at least 20 minutes to allow flavors to meld and the cornstarch to help with crisping.
- Air Fry the Salmon: Preheat your air fryer to 400°F (200°C). Arrange the marinated salmon bites in a single layer in the air fryer basket to ensure even cooking. Cook for 7-10 minutes, flipping halfway through, until the salmon is cooked through and slightly crispy on the outside.
- Prepare Avocado Cucumber Salad: In a medium bowl, combine diced avocados and sliced cucumber. Add rice vinegar, sesame oil, salt, and black pepper, then gently toss the salad to combine all ingredients without mashing the avocado.
- Make Sriracha Mayo: In a small bowl, whisk together mayonnaise, sriracha sauce, lemon or lime juice, and salt until smooth and creamy. Adjust spice level or salt to taste.
- Assemble and Serve: Place cooked rice on serving plates, top with the hot air-fried salmon bites, add a scoop of the avocado cucumber salad on the side, and drizzle generously with sriracha mayo. Garnish with toasted sesame seeds for an extra nutty flavor and crunch.
Notes
- Marinate the salmon for at least 20 minutes but no longer than 1 hour to prevent the teriyaki sauce from breaking down the fish texture.
- For crispier salmon bites, avoid overcrowding the air fryer basket.
- Use ripe avocados to ensure a creamy salad texture.
- The sriracha mayo can be adjusted for spice; add more or less sriracha based on your heat preference.
- Cook rice ahead of time or use leftover rice to save preparation time.
