Description
Discover how to make crispy and flavorful Air Fryer Greek Salmon Bites with this easy recipe. Perfect for a delicious and healthy meal option!
Ingredients
- 4 6 oz (170 g) Fresh or frozen salmon fillets
- 2 cups (480 ml) panko breadcrumbs
- 2 tsp (10 g) Dried oregano
- 1 tsp (5 g) Dried basil
- 1 tsp (5 g) Garlic powder
- 1 tsp (5 g) Onion powder
- Kosher salt and pepper to taste
- 2 large Eggs
- 1 cup (120 g) All-purpose flour
- Tzatziki, hummus, garlic sauce, for serving
Instructions
- Take off the skin and slice the salmon into pieces that are about an inch big.
- Arrange three shallow dishes on your countertop to create a dredging setup. In the first dish, combine panko breadcrumbs, garlic powder, onion powder, oregano, basil, salt, and pepper. Mix well. In the second dish, crack two eggs and beat them thoroughly. In the third dish, place the all-purpose flour.
- Coat each salmon piece by first rolling it in flour, then dipping it in the beaten eggs, and finally covering it with the breadcrumb mixture. Gently shake off any extra coating and place the piece on a separate plate. Continue this method until all salmon pieces are prepared.
- Cover the base of the air fryer basket with parchment paper. Place the prepared salmon bites inside the basket, working in batches if necessary. Set the air fryer to 390 degrees. Lightly spray the tops of the salmon bites with a non-stick spray and cook for roughly 8 minutes. Turn them over halfway through and check their temperature around the 6-minute point to prevent overcooking. The ideal temperature for cooked salmon is 165 degrees.
- After cooking, when they reach a golden brown hue, remove them and arrange on a serving dish. Present them with hummus, tzatziki, or garlic sauce as accompaniments.
Notes
- Consider using whole wheat panko breadcrumbs for added fiber and nutrients.
- Experiment with different seasonings like smoked paprika or lemon pepper for varied flavors.
- Add a pinch of cayenne pepper or chili powder for a spicy twist in the breadcrumb mixture.