Step 1

Use a sharp flexible knife to remove the skin from the salmon filet. Slice the salmon into one inch cubes and set aside.

Step 2

If using store-bought Teriyaki Sauce, mix the olive oil, soy sauce, ground black pepper, honey, and garlic powder with the teriyaki sauce in a small bowl. If using my Honey Teriyaki Sauce, simply mix 1/2 cup of the sauce with the olive oil and half teaspoon black pepper. PRO TIP: Double the sauce to use as a dip or drizzle sauce.

Step 3

Use a brush to completely coat the salmon cubes with the teriyaki mixture.

Step 4

Preheat air fry to 400 F then arrange the salmon cubes in the basket, ensuring they do not touch.

Step 5

Air fry for 5-7 minutes until the salmon reaches your preferred doneness, flipping the salmon pieces halfway through the cook time. For rare salmon, the internal temperature should range between 110 °F to 125 °F. Medium rare will have an internal temperature 125 °F – 130 °F while 140 °F is well-done.

Step 6

Serve warm garnished with sesame seeds.