Air Fryer Salmon Lettuce Cups
These air fryer salmon lettuce cups are packed full of flavor, high protein, and take minimal effort to marinate and cook when ready to eat!
Equipment
Ingredients
For the salmon
- 1/4 cup soy sauce
- 2 tbsp honey
- 1 inch knob fresh ginger grated
- 1 garlic clove grated
- 1 tsp toasted sesame oil
- 1 tbsp rice vinegar
- 1.5 pounds salmon filets skin removed and cut into bite-sized cuber (1/2-1")
For serving
- Lettuce cups butter lettuce, bibb, or romaine
- Shredded cabbage I like getting pre-shredded from the store
- Sesame seeds
- Fresh cilantro
- Sliced green onion
- Chili crisp mayo optional
Instructions
- In a medium bowl, whisk together the soy sauce, honey, grated ginger, grated garlic, toasted sesame oil, and rice wine vinegar until fully combined.
- Add the cubed salmon to the bowl and gently toss until all pieces are evenly coated. Cover and refrigerate for at least 4 hours, or up to overnight for maximum flavor. This step is key to infusing the salmon with bold, umami-rich taste. However if you are short on time, marinating for 30 min-1 hour will still give you flavorful salmon.
- When you’re ready to cook, remove the salmon from the refrigerator and let it sit at room temperature for about 20 minutes.
- Spread the salmon pieces in a single layer in your air fryer basket or pan. Air fry at 375°F for 8–10 minutes, shaking halfway through, until the salmon is cooked to your desired doneness and lightly caramelized on the edges.
- Spoon a few salmon bites into each lettuce cup. Top with shredded cabbage, sesame seeds, fresh cilantro, and chili crisp mayo. Serve immediately and enjoy!
Nutrition
Calories: 293kcal | Carbohydrates: 10g | Protein: 35g | Fat: 12g | Saturated Fat: 2g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 4g | Cholesterol: 94mg | Sodium: 886mg | Potassium: 875mg | Fiber: 0.2g | Sugar: 9g | Vitamin A: 68IU | Vitamin C: 0.3mg | Calcium: 26mg | Iron: 2mg