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You ever have those days where you just want to toss something together—super quick, barely any fuss—and it ends up being the best dang thing you’ve eaten all week? That’s what happened with these air fryer salmon bites. One of those “what can I do with this leftover salmon in the fridge” moments that turned into a family obsession (even my husband, a “fish skeptic,” now asks for these). Seriously, these are the kind of little bites you pop in your mouth, close your eyes, and just savor that warm crispy, juicy bliss. So if you ever find yourself craving a crunchy, flavorful, secretly-healthy snack—or you need an appetizer to wow your book club—trust me, this one’s a keeper.

Why You’ll Love This

Craveable texture—crispy outside, perfectly tender and juicy inside (like restaurant-style nuggets but way healthier)
Ready in about 15 minutes (yes, really!) for those busy nights
So much flavor without a ton of oil, thanks to the air fryer
Versatile—snack, appetizer, salad topping, or even a fun taco filling!
Picky-eater approved (even works on suspicious kids and grownups, promise)
Plays well with store pantry staples—no fancy ingredients required
Good-for-you seafood—packed with protein and omega-3s

Ingredient Notes (and a Few Substitutions)

Salmon: I usually go for skinless, boneless fillets from the grocery store; fresh is best but thawed-from-frozen works great too. Wild-caught if you want to feel real fancy, but honestly—whatever fits your budget.
Olive Oil: A little drizzle helps the seasoning stick and gets things golden. Avocado oil or even melted butter works if you feel spicy.
Spice Mixture: You can keep it classic (garlic powder, onion powder, a little smoked paprika, salt, pepper), or use a seafood blend, Cajun, lemon pepper, Old Bay—really, go wild. My favorite combo is garlic powder, smoked paprika, a pinch of cayenne, and a squeeze of fresh lemon. Who says you can’t play chef at home?
Panko Bread Crumbs (optional): For extra crunch! Not a must, but it gives them that bite. Gluten free? Use GF panko or even crushed Rice Chex. Skipping altogether? Still delish.
Lemon Wedges & Fresh Dill (for serving): Not required, but you’ll feel like you’re eating out somewhere with tablecloths.

Pro tip: If you’ve got leftover cooked salmon (baked, grilled, or even poached), just skip straight to seasoning and air fry for less time!

How to Make Air Fryer Salmon Bites

Chop the salmon: Cut your salmon into 1-inch cubes. Try to keep them close in size, so they cook evenly—nobody likes a dry bite hiding among the juicy ones!
Season and toss: Place salmon cubes in a bowl. Drizzle with olive oil, sprinkle your seasonings (be generous!), and toss gently to coat every piece. If you’re going the panko route, add it now, and mix so everything gets a light breadcrumb hug.
Preheat your air fryer: I know, not everyone does this, but it helps with extra crispiness. Set it to 400°F and let it heat up for 2-3 minutes. While you wait, maybe sneak a tiny taste—no judgment.
Arrange the salmon bites: Lay them *single layer* in the air fryer basket. Don’t overcrowd! You want the hot air to do its magic. You might need two batches, depending on your air fryer (small price to pay, I promise).
Air fry: Cook at 400°F for 7-9 minutes, shaking the basket halfway through. You’re looking for a crisp, golden crust, but still juicy inside. Salmon cooks fast, so don’t wander too far—overcooked salmon is a sad thing.
Serve: Plate them up with a squeeze of lemon, sprinkle of dill, maybe a little dipping sauce (tartar, sriracha mayo, or ranch for the ranch-lovers). Take a nibble and do a happy dance in your kitchen. You earned it!

Variations and Flavor Twists

Asian-Inspired: Toss with a little soy sauce, sesame oil, ginger, and a pinch of brown sugar—sprinkle with scallions and sesame seeds after cooking. (So good over rice bowls.)
Tex-Mex: Use taco seasoning and serve with creamy jalapeño dip or wrapped in tortillas with slaw for salmon tacos.
Lemon-Parmesan: Swap paprika for lemon zest and add grated parmesan to those panko crumbs. Dreamy.
Spicy Kick: Up the ante with extra cayenne, hot smoked paprika, or a squirt of sriracha in your oil.
Gluten-Free: Use GF breadcrumbs or skip them entirely—air frying still brings major crunch.

Storage & Reheating Tips

First, let’s be honest: These air fryer salmon bites almost never make it to leftover status in my house. But if your self-control is stronger than mine, here’s how to stash and enjoy them later:

Fridge: Cool completely, then pop in an airtight container for up to 2 days.
Freezer: For real meal-prep champs, freeze in a single layer first, then bag up for up to 2 months. Reheat straight from frozen in the air fryer (no thawing—score!).
How to reheat: Toss those salmon bites back in the air fryer at 350°F for 3-4 minutes (or until warmed through and crispy again). Microwaving works in a pinch…but you lose that magic crunch.

And a little warning: Anything with that crispy coating will soften a smidge overnight in the fridge. The air fryer brings that crunch right back, so don’t skip it!

Let’s Chat Salmon Bites!

I’ve made these salmon bites for quick lunches, game-day appetizers, last-minute dinner salads, and even shoved them into little lettuce cups for a “fancy” snack that feels like something you ordered out. It’s cozy, it’s comforting, but there’s a little “look at me, making seafood at home!” excitement every time.

Try ‘em for yourself, then come back and tell me what you thought (or what wild toppings you tried… because I truly LOVE hearing about your kitchen adventures). Drop your tweaks, tips, or even just say hi in the comments—I promise I read every one! And if you’ve got picky eaters at home? Just don’t tell them they’re healthy. Trust me.

Baked Potato Chicken and Broccoli Casserole

This Baked Potato Chicken and Broccoli Casserole is a comforting, cheesy dish loaded with tender potatoes, juicy chicken, and fresh broccoli. Perfect for a family dinner or meal prep!

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Prep Time 15

Cook Time 1 25

Total Time 1 40

Course Main Course

Cuisine American

Servings servings

Calories 450 kcal

Ingredients

4 large russet potatoes washed and scrubbed
2 cups cooked chicken diced or shredded
2 cups broccoli florets blanched
1 1/2 cups cheddar cheese shredded
1 cup sour cream
1/2 cup milk
2 tablespoons unsalted butter
2 tablespoons all-purpose flour
2 cloves garlic minced
Salt and pepper to taste
Chopped fresh chives or green onions optional, for garnish

Instructions

Preheat your oven to 375°F (190°C) and grease a 9×13-inch baking dish with butter or non-stick spray.
Place the washed and scrubbed potatoes directly on the oven rack and bake for 45-60 minutes, or until tender. Let them cool slightly.
In a saucepan over medium heat, melt the butter and cook the garlic for 1 minute. Stir in the flour and cook for another minute, stirring constantly.
Gradually whisk in the milk, stirring continuously until smooth and thickened. Remove from heat and stir in 1 cup of shredded cheddar cheese and sour cream. Season with salt and pepper to taste.
Slice the baked potatoes in half lengthwise and scoop out the flesh, leaving a thin layer in the skins. Place the potato shells in the prepared baking dish.
Dice the scooped-out potato flesh and combine it with the cooked chicken, blanched broccoli, and cheese sauce. Stir until well combined.
Spoon the chicken, broccoli, and cheese mixture into the potato shells, dividing evenly. Sprinkle the remaining shredded cheddar cheese on top.
Bake for 20-25 minutes, or until the cheese is melted and bubbly. The top should be golden brown.
Let the casserole cool slightly before serving. Garnish with fresh chives or green onions if desired. Enjoy warm!

Notes

For a crispy topping, add 1/2 cup of panko breadcrumbs mixed with melted butter before baking. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.