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Air Fryer Salmon Bites with Garlic Cream Sauce

These Air Fryer Salmon Bites are crispy on the outside, tender on the inside, and enveloped in a rich garlic cream sauce—perfect for weeknight dinners.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Appetizer, Dinner
Cuisine: American, Seafood
Calories: 375
Ingredients Method Notes

Ingredients
  

For the Air Fryer Salmon Bites
  • 1 lb salmon fillet Skinless and cut into bite-sized pieces
  • 1 tablespoon olive oil Adds richness
  • 1 teaspoon garlic powder Essential for flavor
  • 1 teaspoon paprika Adds smokiness
  • Salt and pepper to taste Enhances natural flavors
  • Fresh parsley Chopped for garnish
For the Garlic Cream Sauce
  • 1 tablespoon butter Base for creamy sauce
  • 2 cloves garlic Minced for flavor
  • 1/2 cup heavy cream Makes the sauce rich and creamy
  • 1/4 cup grated Parmesan cheese Adds savory depth
  • Salt and pepper to taste For seasoning
  • Optional squeeze of lemon juice Adds brightness

Method
 

Preparation
  1. Preheat your air fryer to 400°F (200°C).
  2. In a mixing bowl, combine salmon pieces with olive oil, garlic powder, paprika, salt, and pepper. Toss to coat evenly.
Cooking
  1. Place seasoned salmon bites in the air fryer basket in a single layer. Cook for about 8-10 minutes, shaking the basket halfway through.
  2. While the salmon is cooking, melt butter in a saucepan over medium heat. Add minced garlic and sauté for about 1-2 minutes until fragrant.
  3. Lower the heat and pour in heavy cream, stirring continuously. Add Parmesan cheese, salt, and pepper, whisk until smooth.
  4. Once the salmon bites are done, carefully remove them from the air fryer and place them on a serving plate.
  5. Drizzle the garlic cream sauce over the salmon bites and garnish with chopped fresh parsley.
Serving
  1. Serve immediately, best over a bed of creamy mashed potatoes, rice, or vibrant salad.

Notes

For healthier alternatives, consider using coconut milk instead of heavy cream or nutritional yeast in place of Parmesan.