Description
Crispy katsu-style air fryer salmon bites: salmon cubes dredged in flour, egg, and panko, air-fried golden, and served with katsu sauce. No deep-frying.
Ingredients
Units
Scale
- 16 oz Norwegian salmon, skin removed and cut into cubes
- Sea salt and pepper, to taste
- 1/4 cup all purpose flour
- 1 Egg, beaten
- 1 cup panko
- Vegetable oil, for spraying or brushing
- Katsu sauce, to taste, for serving
Equipment
Instructions
- Prep the salmon. Remove the skin with a chef knife and slice 16 ounces of salmon into bite-sized cubes. Pat dry and season all over with sea salt and pepper.
- Bread it. Set up three bowls with flour, beaten egg, and panko. Roll each cube in flour, then egg, then panko, pressing so the crumbs stick.
- Oil and arrange. Preheat the air fryer to 350F. Arrange the bites in a single layer with space between them and spray or brush oil over each.
- Air fry. Cook for 10 minutes, flip and add a little more oil, then cook 10 minutes more until golden and crisp.
- Serve. Serve hot with katsu sauce for dipping.
Notes
- Pat the salmon dry before breading so the coating sticks and crisps instead of steaming.
- Keep the bites in a single layer with space around each so they crisp evenly; cook in batches if needed.
- Spray oil on both sides, since panko needs a little fat to brown in the air fryer.
- Reheat leftovers in the air fryer at 350F for 3 to 4 minutes; the microwave makes the crust rubbery.
- The same breading works on other firm fish or shrimp if you are out of salmon.
- Prep Time: 15
- Cook Time: 20
- Category: Appetizer
- Method: Air Fryer
- Cuisine: Japanese
Nutrition
- Serving Size: about 6 bites
- Calories: 240 kcal
- Sugar: 2g
- Sodium: 320mg
- Fat: 11g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 1g
- Protein: 24g
- Cholesterol: 75mg