Air Fryer Recipe
Tandoori Salmon Bites
An easy and flavorful tandoori salmon bites recipe, perfect for air frying and bringing a taste of India to your kitchen.
Ingredients
- 500g skinless salmon fillets, cut into bite-sized pieces
- 2 tablespoons natural yoghurt
- 2 tablespoons lemon juice
- 2 tablespoons tandoori masala
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1/2 teaspoon chilli powder
- 1 tablespoon vegetable oil
- Salt to taste
- Fresh coriander leaves for garnish
Method
- In a large bowl, combine yoghurt, lemon juice, tandoori masala, cumin, coriander, chilli powder, and salt to form a smooth marinade.
- Add the salmon pieces to the marinade, ensuring each piece is well-coated. Cover and refrigerate for at least 30 minutes.
- Preheat your air fryer to 180°C (350°F).
- Lightly brush the air fryer basket with vegetable oil.
- Arrange the marinated salmon pieces in the basket, ensuring they are spaced out to allow even cooking.
- Cook the salmon bites for 8-10 minutes, turning halfway through, until fully cooked and slightly charred on the edges.
- Garnish with fresh coriander leaves and serve with mint chutney or yoghurt dip.
Why this works in an air fryer
Small salmon pieces cook fast in the air fryer’s forced convection, while yoghurt and lemon help the tandoori spices cling and brown at the edges. A little oil improves heat transfer and reduces sticking; spacing is important so steam escapes rather than softening the marinade.
Equipment notes
Assumes a 4–5 litre basket holding the salmon in one loose layer; in a single-drawer air fryer cook in batches if crowded, while dual-zone models usually need the bites spread towards the outer hot-air path and may take 1–2 minutes longer per drawer.
Common pitfalls
- Wet, pale coating after 8 minutes? The marinade is too thickly pooled or the basket is overcrowded; scrape off excess before cooking and leave gaps between pieces.
- Dry, chalky centres? The pieces are too small or have gone past about 63°C internal temperature; cut 3–4cm chunks and start checking at 7 minutes.
- Spice coating catching black before the salmon cooks? The tandoori masala contains sugar or the pieces are too close to the element; drop to 170°C and cook a little longer.
- Bites tearing when turned? They have stuck before the surface set; oil the basket lightly, wait until halfway through before turning, and use a thin silicone spatula rather than tongs.
Variations & substitutions
- Use Greek yoghurt for a thicker coating; it clings better but needs excess shaken off to avoid a pasty surface.
- Swap salmon for boneless chicken thigh pieces; cook at the same temperature but allow roughly 12–15 minutes, checking they are cooked through.
- Use cod or haddock chunks for a leaner version; handle gently and check from 6 minutes as they flake sooner than salmon.
- Add 1 teaspoon garlic-ginger paste to the marinade; it adds moisture and aromatics, so avoid over-marinating beyond a few hours or the surface can soften.
Storage & reheating
Keep refrigerated for up to 2 days and reheat in the air fryer at 160°C for 3–4 minutes, just until hot to avoid drying the salmon.
Nutrition
Calories: 250
