• Remove the skin from the salmon and slice it into 2 inch cubes.
• Preheat the air fryer to 375° F. Toss the salmon bites in 1 tbsp of olive oil and fresh cracked pepper. Spritz the air fryer basket with olive oil and place the salmon cubes in the basket in a single layer. Cook for 6-8 minutes*, until they begin to brown on the edges and have reached an internal temperature of 120° F.
• While the fish is cooking, melt the butter in a small saucepan over medium heat. When the butter has melted, add the miso paste, rice wine vinegar, maple syrup, mirin, and grated ginger. Stir until fully combined, bring to a light boil, and remove the pan from the heat immediately.
• When the salmon is ready, use a silicone pastry brush to gently brush the glaze over the top and sides of the salmon bites. Continue cooking for 2-3 more minutes, or until the glaze caramelizes. Finish with sliced green onions and/or sesame seeds.

Oven Instructions

• Preheat the oven to 425° F and line a baking sheet with foil lightly sprayed with olive oil. Bake for 20-25 minutes, depending on the thickness of your fish. The internal temperature should be 135° F when the fish is cooked through.
• Remove the fish from the oven and preheat the broiler to high. Brush the miso glaze over the fish (top and sides) and place it back in the oven on the top rack. *If your rack is too close to the broiler, move it down a bit, you don't want the fish to touch it!* Cook the fish for 1-2 minutes under the broiler, until it begins to caramelize. Keep a close eye on it because it happens quickly! Finish with sliced green onions and/or sesame seeds.