Crispy Sticky Salmon

Ingredients

Salmon

• 1 lb salmon fillet, skin removed
• 1/2 tsp garlic powder
• 1/4 tsp ground ginger
• kosher salt
• black pepper

Marinade/Sauce

• 1/4 cup coconut aminos (or gluten-free tamari or low-sodium soy sauce)
• 1 tbsp honey (or maple syrup)
• 1 tsp sesame oil
• 1-2 tsp sriracha (or preferred hot sauce, adjust to taste)
• 1 tsp rice wine vinegar (or apple cider vinegar)

To Serve

• sticky rice
• avocado
• cucumber
• edamame

Instructions

1. Preheat air fryer to 390°F or oven to 415°F.
2. Remove skin from 1 lb salmon fillet and cut into 1-inch cubes. Season with ½ tsp garlic powder, ¼ tsp ground ginger, kosher salt, and black pepper to taste.
3. In a bowl, whisk together ¼ cup coconut aminos (or tamari/soy sauce), 1 tbsp honey (or maple syrup), 1 tsp sesame oil, 1-2 tsp sriracha (adjust for spice level or omit), and 1 tsp rice wine vinegar (or ½ tsp apple cider vinegar) to make the marinade/sauce.
4. Toss the salmon cubes in half of the marinade to coat, reserving the rest for serving.
5. Arrange salmon in a single layer in the air fryer basket or on a parchment-lined baking sheet. Cook in air fryer for 6-8 minutes or in oven for 10-12 minutes, flipping halfway through, until crispy and golden.
6. Serve salmon over cooked jasmine or cauliflower rice, drizzled with remaining sauce.

Notes

For gluten-free, use tamari instead of soy sauce. If sensitive to spice, start with 1 tsp sriracha and adjust. Leftovers can be stored in an airtight container in the fridge for up to 2 days and reheated in the oven to maintain crispiness.