About This Recipe
Crispy, juicy salmon bites meet velvety lemon-garlic butter and a cool avocado–cucumber crunch. This air fryer dinner is bright, satisfying, and on the table in just 20 minutes—perfect for busy weeknights and macro-friendly keto cooking.
Ingredients
- Salmon fillets (skinless, cut into 1-inch cubes)
- Unsalted butter
- Garlic (minced)
- Lemon (zest and juice)
- Avocado (diced)
- Cucumber (chopped)
- Seasonings: smoked paprika, garlic powder, salt, black pepper
- Optional: fresh dill or parsley, red pepper flakes, sesame seeds
Instructions
- Preheat air fryer to 400°F (200°C) for 3 minutes.
- Pat salmon dry and cut into 1-inch cubes. Toss with smoked paprika, garlic powder, salt, and black pepper (add 1 tsp avocado oil if your salmon is very lean).
- Arrange salmon in a single layer in the air fryer basket. Cook 6–8 minutes, shaking halfway, until edges are crisp and center is just opaque (125–130°F).
- While salmon cooks, melt butter in a small skillet over low heat. Add minced garlic and cook 30 seconds until fragrant. Stir in lemon zest and 1–2 tbsp lemon juice; remove from heat.
- In a bowl, combine diced avocado and chopped cucumber with a pinch of salt, a squeeze of lemon, and chopped dill or parsley (optional). Toss gently.
- Transfer hot salmon bites to a bowl and pour over the lemon-garlic butter; toss to coat.
- Serve salmon over the avocado-cucumber mixture. Finish with extra lemon, red pepper flakes, or sesame seeds if desired.
Keto Focus
High-fat, low-carb profile using salmon, butter, and avocado; vegetables replace any starch; no added sugars or grains. Each serving is about 5g net carbs, powered by omega-3–rich salmon and satisfying fats for steady energy and satiety.
Nutrition Facts (per serving)
- Calories: 660
- Protein: 36g
- Fat: 52g
- Total Carbs: 12g
- Fiber: 7g
- Net Carbs: 5g
Tips & Variations
- Don’t overcook: Pull salmon at 125–130°F; it will carryover-cook as it rests.
- Basket basics: Air fry in a single layer for maximum crisp edges; work in batches if needed.
- Dairy-free option: Swap butter for avocado oil or olive oil and finish with extra lemon zest.
- Spicy twist: Add a pinch of cayenne or chipotle powder, or finish with red pepper flakes.
- Sesame-ginger vibe: Add 1 tsp toasted sesame oil and a splash of tamari to the warm butter sauce (use coconut aminos for soy-free).
Serving Ideas
- Spoon over cauliflower rice or zucchini noodles to soak up the sauce.
- Tuck into lettuce cups with fresh herbs and a squeeze of lemon.
- Top a simple arugula salad dressed with olive oil and lemon juice.
Storage & Meal Prep
- Refrigerate salmon in an airtight container up to 3 days; store the avocado-cucumber mix separately for best texture.
- Reheat salmon in the air fryer at 350°F (175°C) for 3–4 minutes or in a skillet over medium heat.
- Add fresh avocado just before serving to prevent browning.