Ingredients:

  • 1 lb skinless salmon fillet
  • 1 tbsp avocado oil
  • 2 tbsp white miso paste
  • 1 tbsp honey
  • 1 tbsp low-sodium soy sauce
  • 1 tbsp rice vinegar
  • 1 tsp toasted sesame oil
  • 1 tsp fresh ginger, grated
  • 1/2 tsp sriracha

Instructions:

  1. In a medium bowl, whisk together 2 tbsp white miso paste, 1 tbsp honey, 1 tbsp low-sodium soy sauce, 1 tbsp rice vinegar, 1 tsp toasted sesame oil, 1 tsp grated fresh ginger, and 1/2 tsp sriracha until smooth.
  2. Cut 1 lb skinless salmon fillet into 1-inch cubes and add them to the glaze; toss gently to ensure every piece is fully coated.
  3. Let the salmon marinate at room temperature for 15 minutes.
  4. For Oven: Line a baking tray with parchment paper and set the broiler to high. Arrange salmon cubes in a single layer so they are not touching. Broil for 4–6 minutes until the tops are charred and deep golden brown.
  5. For Air Fryer: Preheat the air fryer to 400°F (200°C). Brush the basket with 1 tbsp avocado oil. Place cubes in a single layer, cooking in batches if they do not fit, for 7–9 minutes, shaking halfway through.
  6. Cook until the salmon reaches a safe internal temperature of 145°F (63°C).
  7. Remove from heat immediately and garnish with toasted sesame seeds and sliced scallions.