Ingredients:

  • 1 lb salmon fillet, skin removed (450 g) — sashimi-grade or fresh center-cut fillet recommended
  • 1 tablespoon olive oil (15 mL) or avocado oil (for rubbing)
  • 1 1/2 teaspoons smoked paprika (3.5 g)
  • 3/4 teaspoon kosher salt (or 1/2 teaspoon table salt) (4–5 g)
  • 1/2 teaspoon freshly ground black pepper (1.5 g)
  • 1/2 teaspoon garlic powder (1.5 g)
  • 1/4 teaspoon onion powder (0.75 g)
  • 1/4-1/2 teaspoon cayenne pepper (0.5–1 g), depending on heat preference
  • 1/2 teaspoon dried thyme or oregano (0.5–1 g)
  • Optional Lemon Garlic Aioli:
  • 1/2 cup mayonnaise (120 g)
  • 1 small garlic clove, grated or minced (1 g)
  • 1 tablespoon lemon juice, freshly squeezed (15 mL)
  • 1 teaspoon Dijon mustard (5 g)
  • Salt and pepper to taste
  • Garnish: Lemon wedges, chopped parsley, or chives

Instructions:

  1. Prep the salmon: Trim any membranes, remove skin if still on, and cut the fillet into 1-inch (2.5 cm) cubes. Pat dry thoroughly with paper towels to remove surface moisture.
  2. Make the blackened rub: Combine smoked paprika, salt, black pepper, garlic powder, onion powder, cayenne, and dried thyme (or oregano) in a small bowl. Adjust cayenne to your preferred heat level.
  3. Season the salmon: Lightly toss the salmon cubes with olive oil to coat. Sprinkle the blackened rub evenly and toss gently so each bite is coated. Let sit 2–3 minutes to help the rub adhere.
  4. Preheat the air fryer: Preheat to 400°F (200°C) for about 3 minutes if your model recommends preheating. Lightly spray or brush the air-fryer basket or tray with oil to prevent sticking.
  5. Arrange and cook: Place salmon cubes in a single shallow layer in the basket with space between pieces (do not overcrowd). Air fry at 400°F (200°C) for 6 minutes total. At about 3 minutes, open and gently shake or flip the bites for even browning. Cook until exterior is crisp and darkened from the rub.
  6. Doneness checks & rest: Check internal temperature with an instant-read thermometer: 125–130°F (52–54°C) for medium-rare, 135°F (57°C) for medium, 145°F (63°C) for fully cooked (USDA). Remove bites and rest 1–2 minutes; carryover will raise temperature slightly.
  7. Make the aioli (optional, while the salmon cooks): Whisk together mayonnaise, grated garlic, lemon juice, Dijon mustard, and salt and pepper to taste. Chill until serving.
  8. Serve: Arrange salmon bites on a platter or bowl, garnish with lemon wedges and chopped herbs, and serve immediately with the lemon garlic aioli or your preferred sauce. If you have more salmon than fits, cook in a second batch to avoid overcrowding.