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Air fryer salmon nuggets wasabi mayo

Air Fryer Salmon Nuggets & Wasabi Mayo

Melt-in-your-mouth morsels of salmon brushed with a salty-sweet teriyaki glaze and drizzled with a pungent, spicy wasabi mayo — every bite of this dish sets off flavor fireworks in our heads. Zing! Kapow! It feels fancy, because it’s salmon, but this meal comes together in about 15 minutes in your air fryer. It’s perfect for nights when you’re feeling bougie but also want to stay in your pajamas.

Dinner

Air Fryer Salmon Nuggets & Wasabi Mayo

Serves: 4

For the teriyaki salmon:

1 ½ lb salmon, skin removed

¼ cup tamari

1 Tbsp avocado oil

1 Tbsp rice vinegar

2 Tbsp packed light brown sugar

1 ½ tsp honey

1 ½ tsp sambal oelek

1” piece ginger, peeled and grated

2 garlic cloves, grated

Kosher salt, to taste

Freshly ground Gelson’s black pepper, to taste

Spray oil

1 tsp cornstarch

2 tsp water

Cooked white rice, for serving

Thinly sliced green onions, for garnish

Sesame seeds, for garnish

For the wasabi mayonnaise:

½ cup mayonnaise

1 Tbsp freshly squeezed lemon juice

1 Tbsp wasabi paste

Kosher salt, to taste

Directions

Pat the salmon dry with paper towels and dice it into 1” pieces. Transfer the salmon to a medium bowl.
In a small saucepan, whisk together the tamari, avocado oil, rice vinegar, brown sugar, honey, sambal oelek, ginger, garlic, salt, and back pepper.
Pour ¼ of the sauce over the salmon and toss to coat. Cover and refrigerate the salmon for 15 minutes. Set the remaining sauce aside.
Meanwhile, make the wasabi mayonnaise: In a small bowl, whisk together the mayonnaise, lemon juice, and wasabi, and season with salt. Cover and refrigerate until ready to serve.
Preheat an air fryer to 400º. Spray the air fryer tray with oil and then arrange the salmon in a single layer on it. Fry for 6 minutes, flipping and spraying with oil halfway through.
Meanwhile, in a small bowl, whisk together the cornstarch and water. Bring the remaining teriyaki sauce to a simmer over medium heat and cook for 2 minutes. Add the cornstarch slurry and cook for 1 minute. Remove the pot from the heat.
To serve, brush the salmon nuggets with the warm teriyaki sauce and divide them among bowls of rice. Drizzle with the wasabi mayonnaise and garnish with the green onions and sesame seeds.
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

Recipe adapted from: The Modern Proper

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