Korean Salmon Bites with Peanut Spinach Salad
Tender air-fried salmon cubes glazed in a savory-sweet Korean marinade, served alongside a vibrant peanut-dressed spinach salad. This restaurant-quali...
4 servings
Korean-Fusion Cuisine
🟡Intermediate★★★☆☆
Jun 17, 2025
29 views
Ingredients
🥩
1.5 pounds
salmon fillet
skin removed, cut into 1.5-inch cubes
🌾
1 tablespoon
rice vinegar
🥛
3 tablespoons
natural peanut butter
smooth, no sugar added
🥬
3 cloves
garlic
minced
🍎
2 tablespoons
lime juice
freshly squeezed
🥬
5 ounces
baby spinach
washed and dried
💧
3 tablespoons
soy sauce
low sodium preferred
📦
2 stalks
scallions
thinly sliced
📦
2 tablespoons
mirin
📦
2 ounces
roasted peanuts
coarsely chopped
📦
2 tablespoons
brown sugar
📦
1 tablespoon
honey
🥬
1 tablespoon
fresh ginger
finely grated
🥬
1 tablespoon
cornstarch
🥬
1/4 teaspoon
red pepper flakes
🫒
1 tablespoon
sesame oil
📦
1 tablespoon
gochujang
📦
1 tablespoon
sesame seeds
toasted
Categories:🥩protein🥬vegetable🍎fruit🌾grain🥛dairy🌶️spice🫒oil💧liquid📦other
Instructions
Step 1
Pat the salmon fillet completely dry with paper towels and cut into uniform 1.5-inch cubes, ensuring clean cuts to maintain structural integrity during cooking. Place cubes in a shallow dish.
Step 2
Whisk together soy sauce, mirin, rice vinegar, brown sugar, sesame oil, fresh ginger, garlic, and gochujang in a bowl until the brown sugar completely dissolves. This creates the foundational Korean flavor profile with balanced sweet, salty, and spicy elements.
Step 3
Pour the marinade over the salmon cubes and gently toss to coat evenly. Cover and refrigerate for 15-20 minutes, allowing the fish to absorb the flavors without over-marinating, which can break down the protein structure.
Step 4
Meanwhile, prepare the peanut dressing by whisking together natural peanut butter, lime juice, honey, and red pepper flakes in a small bowl. Add 1-2 tablespoons of warm water gradually to achieve a smooth, pourable consistency that coats the back of a spoon.
Step 5
Preheat your air fryer to 400°F for 3 minutes. Remove salmon from marinade, reserving the liquid, and lightly dust each cube with cornstarch, which creates a beautiful caramelized exterior.
Step 6
Arrange salmon cubes in the air fryer basket in a single layer, ensuring space between pieces for proper air circulation. Cook for 8-10 minutes, gently turning once halfway through, until the exterior is golden and caramelized while maintaining a tender, flaky interior.
Step 7
While salmon cooks, strain the reserved marinade into a small saucepan and bring to a rolling boil for 2 minutes to create a glossy glaze, whisking constantly to prevent burning.
Step 8
In a large bowl, combine baby spinach and chopped roasted peanuts. Drizzle with the peanut dressing and toss gently with clean hands to ensure even coating without bruising the delicate spinach leaves.
Step 9
Transfer the glazed salmon bites to a serving platter and brush with the reduced marinade for an elegant lacquered finish. Arrange the peanut spinach salad alongside and garnish with toasted sesame seeds and scallions for textural contrast and visual appeal.
✨Chef's Tips
- ★Choose center-cut salmon fillet for uniform thickness and consistent cooking. The fish should spring back when gently pressed and have a bright, coral color without any fishy odor.
- ★Don't over-marinate the salmon beyond 20 minutes, as the acid in the marinade will begin to 'cook' the fish, resulting in a mushy texture when air-fried.
- ★The cornstarch coating is crucial for achieving restaurant-quality caramelization. Pat the salmon dry after marinating and dust lightly - excess starch will create a gummy coating.
- ★Test your air fryer's hot spots by cooking a small piece first. Some models cook faster on one side, so rotate the basket if needed for even browning.
- ★The peanut dressing should be the consistency of heavy cream. If it becomes too thick, whisk in warm water one teaspoon at a time rather than cold water, which can cause the peanut butter to seize.
koreansalmonair fryerpeanut saladspinachhealthydinnerseafoodasian fusion