This homemade Hummus recipe is authentic, delicious, and better than anything you can buy! It’s made with chickpeas (garbanzo beans), garlic, lime, tahini, and spices. You won’t believe how easy it is to make!

Looking for more homemade dips? Try Pico de Gallo, Mango Chutney, or Pimento Cheese Dip!

Ingredients Needed:

• Chickpeas (garbanzo beans): One 15 oz. can or ¾ cup dried chickpeas.
• Garlic: one clove, minced.
• Salt
• Cumin
• Sumac: a tangy spice that’s essential for authentic hummus. Find it in the spice aisle, an international market, or online.
• Tahini: Leftover tahini can be stored in a cool, dry pantry for several weeks, or in the refrigerator for several months. Use it to make tahini chicken bowls, roasted cauliflower or tahini chocolate chip cookies.
• Fresh Lime juice

How to make Hummus:

Mix: In a food processor, add beans, tahini, garlic, salt, sumac, cumin, and juice from half of a lime and blend well. Add small amounts of reserved bean liquid (or water), if it’s too thick. Taste and add additional salt, if needed.

Enjoy: Add mixture to a bowl then use a small spoon to make a swirl on top of the hummus. Drizzle a little extra virgin olive oil on top then sprinkle sumac around the edges. Squeeze additional ½ lime on top.

Make Ahead and Freezing Instructions:

To Make Ahead: Homemade Hummus will keep in the fridge in a covered container then place in the refrigerator for up to 1 week.

To Freeze: Place hummus in a freezer safe container then freeze for up to 3 months. Thaw in the refrigerator overnight and enjoy.

Recipe Variations:

• No Tahini: To make hummus without tahini, you can simply leave it out.
• Add Flavor: To add a flavor twist, try about 1-2 teaspoons of harissa, za’atar, paprika, extra cumin, or sumac.
• Vegetable Hummus: Blend roasted vegetables in blender then stir into hummus.
• Sun Dried Tomato Hummus: Add ¾ cup of sun-dried tomatoes, rinsed then chopped.
• Roasted Red Pepper Hummus: add ¾ cup canned roasted peppers, finely chopped.

So many ways to enjoy Hummus:

• Dip vegetables, pita bread, breadsticks, naan, etc.
• Spread on sandwiches, wraps, burgers, avocado toast, or bagels.
• Topping for lamb gyros, chicken gyros or beef gyros.
• Garnish for chicken shawarma bowls or buddha bowls.
• Mix into pasta or mashed potatoes.

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Hummus

This homemade Hummus recipe is authentic, delicious, and better than anything you can buy! It's made with chickpeas (garbanzo beans), garlic, lime, tahini, and spices. You won't believe how easy it is to make!

Course Appetizer, side course

Cuisine Indian, Mediterranean

Prep Time 10 minutes minutes

Total Time 10 minutes minutes

Servings 6

Calories 94kcal

Author Lauren Allen

Equipment

• Food Processor

Ingredients

• 1 15 oz can chickpeas (garbanzo beans)* , reserve liquid from can
• 6 Tablespoons tahini*
• 1 clove garlic , minced
• 1/2 teaspoon kosher salt
• 1/2 teaspoon sumac , plus more for garnish
• 1/2 teaspoon ground cumin
• 1 lime

US Customary – Metric

Instructions

• Prep Chickpeas: Drain the canned beans, reserving the liquid from the can. (See notes for using dry chickpeas*). If time permits, peel the outer skin away each individual chickpea. This will result in very soft and smooth hummus.
• In a food processor add beans, tahini, garlic, salt, sumac, cumin, and juice from half of a lime. Blend well, adding small amounts of reserved bean liquid (or water), until you reach a smooth, creamy texture. Taste and add additional salt, if needed.
• Garnish: Add mixture to a bowl and use a small spoon to make a swirl on top of the hummus . Drizzle a little extra virgin olive oil on top and sprinkle sumac around the edges. Squeeze additional ½ lime on top.
• Enjoy with pita bread, pita chips, fresh veggies, on sandwiches, with gyros or chicken shawarma bowls.
• Store leftover hummus in a covered container in the refrigerator for up to 1 week.

Video

Notes

To use Dry Chickpeas: Add ¾ cup of dry chickpeas to a bowl and cover with plenty of water. Soak overnight. Drain water, add them to a pot and cover with 2 inches fresh water. Bring to a boil, reduce heat and simmer 1-2 hours (depending on how dry/old the beans are), until tender. Reserve bean broth for thinning the hummus. (If using dried chickpeas for this recipe I would suggest doubling the recipe, to make it worth the time).  You could also cook dried chickpeas in the instant pot (no soaking required). 

No Tahini: simply leave it out.

Flavors Variations: add 1-2 teaspoons of any of the following: harissa paste, za’atar, paprika, extra cumin or sumac.

• Vegetable Hummus: blend roasted vegetables until smooth and stir into hummus.
• Sun-Dried Tomato Hummus: add ¾ cup of sun-dried tomatoes, rinsed and chopped.
• Roasted Red Pepper Hummus: add ¾ cup canned roasted peppers, finely chopped.

Make Ahead Instructions: Hummus can be made up to 1 week in advance, stored in the fridge.

Freezing Instructions: Place hummus in a freezer safe container and freeze for up to 3 months.  Thaw in the refrigerator overnight and enjoy.

Nutrition

Calories: 94kcal | Carbohydrates: 5g | Protein: 3g | Fat: 8g | Saturated Fat: 1g | Sodium: 200mg | Potassium: 80mg | Fiber: 1g | Sugar: 1g | Vitamin A: 10IU | Vitamin C: 4mg | Calcium: 25mg | Iron: 1mg

Recipe from Moyad, our family friend who lives in Jordan.

I originally shared this recipe May 2020. Updated July 2022 and April 2024.

These easy Air Fryer Meatballs are perfectly crisp on the outside, juicy on the inside, and only take a few minutes to make. Whip together a big batch and keep them in the freezer for a quick weeknight meal.

Want to try more air fryer recipes? Try my Air Fryer Chicken Wings, Air Fryer Sweet Potato Fries, or Air Fryer Chicken Nuggets.

Why I love this recipe:

Best way to cook meatballs: they cook quickly and have the perfect texture.

Meal Prep: The meatballs are freezer friendly and can reheat from frozen in the air fryer. Great for meal prep lunch buddah bowls, or to quickly throw together Swedish Meatballs or Green Curry Meatballs.

How to cook Raw Meatballs in Air Fryer:

Mix Ingredients: Add all meatball ingredients EXCEPT the meat. Stir and rest for 10 minutes so the crackers can soak up the liquid. Add the meat and mix just until combined (don’t over mix).

Form Meatballs: Scoop meat mixture into 15 meatballs, about the size of golf balls, then gently sprinkle them all around with flour.

Air Fry: Preheat air fryer if needed then spray basket with cooking spray and add meatballs in one layer leaving a little space between each. Air fry for 9-11 minutes or until cooked through. Rest for 5 minutes before serving.

Serve or Store leftover homemade air fryer meatballs in the fridge for up to 5 days.

Serve Air Fryer Meatballs with:

• Swedish Meatballs
• Meatball Subs
• Spaghetti sauce and pasta.
• Pink Sauce Pasta
• Mashed Potatoes
• Roasted Veggies

Make Ahead and Freezing Instructions:

To Make Ahead: These homemade air fryer meatballs can be made and shaped one day ahead of time (depending on the freshness of the meat). Keep in an airtight container in the fridge then cook when you’re ready.

To Freeze: for uncooked meatballs, “flash freeze” on a cookie sheet first to prevent them from sticking together. Both cooked and uncooked meatballs freeze well in an airtight container for up to 3 months. Reheat in the air fryer.

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Air Fryer Meatballs

These easy Air Fryer Meatballs are perfectly crisp on the outside, tender on the inside, and only take a few minutes to make.

Course Main Course

Cuisine Italian

Prep Time 15 minutes minutes

Cook Time 10 minutes minutes

Total Time 25 minutes minutes

Servings 5

Calories 242kcal

Author Lauren Allen

Cost 4

Equipment

• Air fryer

Ingredients

• 1/2 cup crushed saltine crackers
• 1/4 cup low-sodium beef broth
• 2 Tablespoons dried parsley flakes
• 1 large egg , lightly beaten
• 2 teaspoons dried oregano leaves
• 1/2 teaspoon garlic powder
• 1/2 teaspoon salt
• 1 teaspoon freshly ground black pepper
• 1 teaspoon dried basil
• 1/4 teaspoon crushed red pepper flakes
• 1 pound lean ground beef or ground turkey
• 3/4 cup all-purpose flour , for dredging

US Customary – Metric

Instructions

• Mix Meatball Ingredients: In a large bowl combine all ingredients except for the meat. Stir and rest for 10 minutes so the crackers can soak up the liquid. Add the meat and mix just until combined (don’t over mix).
• Form 15 meatballs about the size of golf balls, and gently sprinkle them all around with flour. Preheat air fryer to 400.
• Air Fry: Spray the basket with cooking spray, add meatballs in one layer leaving a little space between each. Air fry for 9-11 minutes or until cooked through. Rest for 5 minutes before serving.
• Store leftover meatballs in the fridge for up to 5 days.

Video

Notes

Serving Size: 3 meatballs

Make Ahead Instructions: raw meatballs can be made one day ahead of time (depending on the freshness of the meat), stored in an airtight container in the fridge.

Freezing Instructions: for uncooked meatballs, “flash freeze” on a cookie sheet first to prevent them from sticking together. Both cooked and uncooked meatballs freeze well in an airtight container for up to 3 months. Thaw overnight in the fridge, then cook or reheat in the air fryer.

Nutrition

Calories: 242kcal | Carbohydrates: 21g | Protein: 24g | Fat: 6g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.3g | Cholesterol: 89mg | Sodium: 399mg | Potassium: 428mg | Fiber: 1g | Sugar: 0.3g | Vitamin A: 110IU | Vitamin C: 1mg | Calcium: 46mg | Iron: 4mg

I originally shared this recipe January 2022. Updated March 2024.

This delicious and easy Deviled Eggs recipe is a total classic, made with simple ingredients including pickle relish, mayonnaise, mustard, salt, and pepper.

I always have a platter of these for Easter and Thanksgiving, but I would happily eat them anytime and they’re one of my favorite appetizers from a restaurant!

Why I love this recipe:

Nostalgia: my Grandma would specifically bring these for me to our family parties growing up because she knew how much I loved them.

Make Ahead: they’re easy to make ahead of time so they’re ready to serve guests.

Tons of Variations: you can take our classic recipe and adapt them to highlight different flavors. See my notes below, for ideas.

Start with Hard Boiled Eggs:

• Stovetop Method: My favorite way to boil eggs is to cover eggs in a pot of cold water and heat them till boiling. Then add 1 teaspoon of baking soda to the water (this is the best trick for helping the eggs to peel really easily), cover them, and take them off the heat. Let them sit for 12 minutes in the hot water. That’s it!
• Instant Pot Method: To make hard boiled eggs in the instant pot, add one cup of water to the Instant Pot. Add the wire rack insert then lay your eggs on top of it.  Cook the eggs on high pressure for 5 minutes, with a 5 minute natural release. Remove the eggs and place them in an ice water bath for 5 minutes.
• Oven Method: Preheat oven to 325 degrees F. Place each egg in the cup of a standard muffin tin then bake for 30 minutes. Remove the eggs and place them in an ice water bath for 10 minutes.

How to make Deviled Eggs:

Peel and Slice Eggs: Once your eggs are cooked, remove the shells. Use a knife to slice them in half, lengthwise.

Make the filling. Use a small spoon to gently remove the egg yolk from each egg then add it to a mixing bowl. Add mayonnaise (I like to use plain greek yogurt and mayonnaise), relish, mustard, then salt and pepper. Mix everything together until it’s relatively smooth. Add a little more relish, mustard, mayo or yogurt, to your liking. Add some more salt or pepper, until it tastes just right.

Fill Egg White: Add a generous spoonful of the mixture back into the egg halves then refrigerate. I like to sprinkle these homemade deviled eggs with paprika right before serving.

Deviled Egg Variations:

• Avocado Deviled Eggs: Add 1 or 2 large avocados and mash with egg yolk mixture.
• Bacon: Add cooked and diced.
• Chives: Finely dice them and mix them in egg mixture.
• Herbs:  Add a little fresh or dried dill or basil to the egg mixture.
• Spicy: Season with cayenne, cajun spices, or hot sauce.

Recipes to use Leftover Hard Boiled Eggs:

• Egg Salad Sandwich
• Empanadads
• Potato Salad
• Chicken Casserole
• Cobb Salad

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Deviled Eggs

This Classic Deviled Eggs recipe is always a winner, made with simple ingredients including pickle relish, mayonnaise, mustard, salt, and pepper.

Course Appetizer, Side Dish

Cuisine American

Prep Time 15 minutes minutes

Cook Time 10 minutes minutes

Total Time 25 minutes minutes

Servings 12

Calories 89kcal

Author Lauren Allen

Cost 2

Ingredients

• 12 large eggs
• 1/3 cup mayonnaise , or use half mayo and half plain Greek yogurt
• 2 Tablespoons pickle relish , or diced dill pickle
• 1 1/2 teaspoons dijon mustard , or yellow mustard
• salt and freshly ground black pepper , to taste
• paprika for garnish

US Customary – Metric

Instructions

• Hard Boil Eggs:

  Stovetop Method: Add eggs to a saucepan and cover eggs with cold water. Heat until water comes to a boil. Stir in 1 teaspoon of baking soda (trick for helping the eggs to peel easily), apply lid to cover, and remove from heat. Rest with the lid on for 12 minutes. Remove eggs to an ice water bath to cool.

  Instant Pot Method: Add 1 cup of water to Instant Pot. Add wire rack and place eggs on top. Cook on high pressure for 5 minutes, with a 5 minute natural release. Remove eggs to an ice water bath for 5 minutes.

  Oven Method: Preheat oven to 325 degrees F. Place each egg in the cup of a standard muffin tin and bake for 30 minutes. Remove eggs to an ice water bath to cool.
• Peel and cut eggs: Slice peeled eggs in half, lengthwise. Carefully remove the yellow yolks and place yolks in bowl.
• Filling: To the bowl with the egg yolks add mayonnaise, pickle relish, and mustard. Mash with a fork until smooth. Add salt and pepper, to taste. Add more mayo, mustard, or seasonings to taste, if needed.
• Assemble: Add a big spoonful of filling back into each egg white. Use a spoon, or a pastry bag to pipe the filling in. garnish with paprika or chives, just before serving.
• Store in the fridge for 2-3 days (depending on the freshness of eggs).

Video

Notes

Leftovers: mash leftover deviled eggs and make Egg Salad Sandwiches.

Variations:

• Avocado Deviled Eggs: Add 1 or 2 large avocados and mash with egg yolk mixture.
• Bacon: Add cooked and diced.
• Chives: Finely dice them and mix them in egg mixture.
• Herbs:  Add a little dried dill or basil to the egg mixture.
• Spicy: Add cayenne, cajun spices, or hot sauce.

Nutrition

Calories: 89kcal | Carbohydrates: 2g | Protein: 6g | Fat: 6g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Trans Fat: 0.02g | Cholesterol: 187mg | Sodium: 157mg | Potassium: 74mg | Fiber: 0.1g | Sugar: 0.4g | Vitamin A: 279IU | Vitamin C: 0.03mg | Calcium: 29mg | Iron: 1mg

I originally shared this recipe March 2013. Updated April 2021 and March 2024.

We love this easy Beer Bread recipe because it can be prepped in 5 minutes and results in tender, buttery and absolutely bread.

Looking for more bread recipes? Try my Zucchini Bread, Chocolate Banana Bread, Lemon Blueberry Bread, or Applesauce Bread!

This recipe is courtesy of our dear family friends (thanks Burke and Elaine!) who have made it countless times over the years, and who I credit for introducing me to my first slice of it when I was at their home many years ago. It has such a delicious and unique taste and texture that I love, and I had to ask for the recipe!

Why I love this bread:

• Nostalgia: our dear family friends would make this beer bread when I was a kid and would share it with us (thanks Burke and Elaine!). The original recipe came from a woman from our home town, Park City, who was famous for the Beer Bread served at her restaurant “Sue’s” (it even mentions the beer bread in her obituary). What a treasured recipe!
• Quick – Only 5 ingredients, no kneading or rising–just mix everything together and pour in the pan. The alcohol is used in place of the yeast to help the loaf rise, and evaporates while cooking.
• Unique – The crust for Beer Bread bakes a little thicker than sandwich bread and the inside is a little more dense, but still really soft, with a hint of sweetness. It’s delicious!

How to make Beer Bread:

Preheat oven to 350°F. Grease a 9×5 inch loaf pan generously with butter.

Mix flour, sugar and salt in a bowl and whisk well. Add remaining ingredients and mix, just until combined.

Bake: Pour into prepared loaf pan. I like to use a 8.5 x 4.5 loaf pan because it bakes taller, but a standard 9×5 loaf will also work great! Bake for 50-60 minutes or until a toothpick inserted in the center comes out clean (or a thermometer tests around 190 degrees).

Enjoy: Remove to a wire rack and cool for 30 minutes before slicing.

Storage and Freezing Instructions:

To Store: Store this easy beer bread at room temperature for 2-3 days in a bread bag.

To Freeze: Wrap baked beer bread in plastic wrap and aluminum foil and freeze for up to 2 months.

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Beer Bread

This EASY Beer Bread recipe is tender, buttery and absolutely delicious, and is ready to bake in 5 just minutes!

Course bread

Cuisine American

Prep Time 5 minutes minutes

Cook Time 1 hour hour

Total Time 1 hour hour 5 minutes minutes

Servings 8

Calories 443kcal

Author Lauren Allen

Cost 5

Equipment

• Loaf Pan

Ingredients

• 4 cups self-rising flour*
• ¾ cup granulated sugar*
• ½ teaspoon salt
• 12 oz Beer* , at room temperature
• 2 eggs , lightly beaten
• butter , for greasing pan

US Customary – Metric

Instructions

• Preheat oven to 350°F. Grease a 9×5 inch loaf pan generously with butter.
• Mix Batter: Place flour, sugar and salt in a bowl and whisk well. Add remaining ingredients and mix, just until combined.
• Bake: Pour into prepared loaf pan. Bake for 50-60 minutes or until a toothpick inserted in the center comes out clean (or a thermometer test around 190 degrees).
• Cool: Remove to a wire rack and cool for 30 minutes before slicing.

Video

Notes

Flour: To substitute all-purpose flour, use 4 cups of all-purpose flour plus 2 teaspoons baking soda and 1 teaspoon salt.

Sugar: if using an IPA, or sweeter flavored beer, you can use a few Tablespoons less sugar.

Beer: we recommend Coors Light, but any lager beer will work, or use your favorite IPA beer or flavored beer. Non-alcoholic beer will also work.

Cheese Beer Bread: Stir in one cup of freshly grated cheddar cheese to the batter.

Storage Instructions: Store this easy beer bread at room temperature for 2-3 days in a bread bag.

Freezing Instructions: Wrap baked beer bread in plastic wrap and aluminum foil and freeze for up to 2 months.

Nutrition

Calories: 443kcal | Carbohydrates: 88g | Protein: 12g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 55mg | Sodium: 219mg | Potassium: 119mg | Fiber: 2g | Sugar: 25g | Vitamin A: 81IU | Calcium: 23mg | Iron: 1mg

I originally shared this recipe March 2020. Updated March 2024.

This homemade Tartar Sauce recipe is creamy, fresh, and elevates any seafood dish! It only takes 5 minutes to make, and tastes so much better than store-bought!

Looking for seafood recipes? Try my Fish and Chips, Easy Homemade Crab Cakes, Shrimp Alfredo, or Seared Scallops!

Why I love this recipe:

• Homemade – No preservatives, corn syrup, or anything funny in this Tartar Sauce. Just fresh, basic ingredients that taste better than any store-bought version.
• Fresh – The fresh diced pickles, lemon, and garlic make this homemade tartar sauce taste light and refreshing.
• Quick – Uses pantry ingredients and only 5 minutes to whip up the best Tartar Sauce recipe.

How to make Tartar Sauce:

Mix All Ingredients – Combine all ingredients in a bowl then season with salt and pepper.

Store leftover tartar sauce in the fridge for up to 2 weeks.

Use Tartar Sauce with:

• Fish and Chips
• Air fryer Salmon Bites
• Crab Cakes
• Chicken Nuggets
• Tuna Melt
• Potato Wedges
• Baked Salmon

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Tartar Sauce

This homemade Tartar Sauce recipe is creamy, fresh, and elevates any seafood dish! It only takes 5 minutes to make, and tastes so much better than store-bought!

Course condiment, sauce

Cuisine French

Prep Time 5 minutes minutes

Total Time 5 minutes minutes

Servings 6 people

Calories 30kcal

Author Lauren Allen

Cost 2

Ingredients

• 1/4 cup mayonnaise
• 1/4 cup plain Greek yogurt , or sour cream
• 1 Tablespoon capers , drained and coarsely chopped
• 1 Tablespoon finely chopped dill pickles
• ½ teaspoon dried dill weed
• ½ teaspoon dijon mustard
• 1/4 teaspoon Worcestershire sauce
• 1 garlic clove , minced
• 1/2 of a small lemon , juiced
• 1 teaspoon horseradish , optional, for a kick
• salt and pepper

US Customary – Metric

Instructions

• Mix all ingredients together in a bowl. Season with salt and pepper, to taste.
• Store in the fridge for up to 2 weeks.
• Serve with fish and chips, air fryer salmon bites, or crab cakes.

Nutrition

Calories: 30kcal | Carbohydrates: 2g | Protein: 1g | Fat: 2g | Saturated Fat: 0.3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 0.5g | Trans Fat: 0.01g | Cholesterol: 2mg | Sodium: 149mg | Potassium: 30mg | Fiber: 0.1g | Sugar: 1g | Vitamin A: 19IU | Vitamin C: 2mg | Calcium: 15mg | Iron: 0.1mg

I originally shared this recipe March 2022. Updated February 2024.

This easy Air Fryer Salmon Bites recipe is takes 15 minutes to make and the salmon is slightly crispy on the outside and moist and flaky on the inside. My favorite part is the amazing homemade remoulade sauce for dipping.

Looking for more air fryer recipes? Try Buffalo Chicken Meatballs, Salmon Bowls, Air Fryer French Toast, or Air Fryer Chicken Tenders!

Why I love this recipe:

• Delicious – The air fryer is my favorite way to cook salmon, and these air fryer salmon bites make a fun appetizer or would be delicious served in a bowl, over sushi rice, with veggies on the side and remoulade sauce on top!
• The Sauce – We tested several types of sauces to serve with these, but this easy remoulade sauce was the clear winner, and pairs perfectly.
• Healthy – High in protein and a healthy choice for anyone! If you count macros or are just looking for some healthy meals, check out all of my macro recipes!

How to air fry Salmon Bites:

Prep Salmon: Remove skin from salmon, if necessary, then cut into uniform 1-inch cubes. Add salmon to a bowl then drizzle with olive oil. Season with salt, pepper, garlic powder, and smoked paprika, gently tossing to coat.

Cook: Spray air fryer basket with olive oil cooking spray then add salmon in a single layer, spreading apart. Air fry at 350 degrees F for about 6-7 minutes, tossing halfway through cooking, until they gently flake with a fork.

Enjoy: Gently remove to a bowl. Serve air fryer salmon recipe with remoulade on the side, for dipping.

More High Protein Recipes:

• Chicken Street Tacos
• Matzo Ball Soup
• Pastalaya
• Thai Chicken Lettuce Wraps
• Classic Homemade Chili
• Sheet Pan Chicken Fajitas
• Slow Cooker Chicken Tikka Masala
• Slow Cooker Ribs

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Air Fryer Salmon Bites

This Air Fryer Salmon Bites recipe is my favorite way to serve salmon in just 15 minutes, with the most delicious and simple remoulade sauce for dipping.

Course Main Course

Cuisine American

Prep Time 9 minutes minutes

Cook Time 6 minutes minutes

Total Time 15 minutes minutes

Servings 4

Calories 268kcal

Author Lauren Allen

Cost 15

Ingredients

• 1 lb salmon fillets
• 1 Tablespoons olive oil
• 1 teaspoon salt
• 1/2 teaspoon freshly ground black pepper
• ½ teaspoon garlic powder
• ¼ teaspoon smoked paprika

Remoulade:

• 1/2 cup mayonnaise
• 1 Tablespoon stone ground mustard
• 2 teaspoons milk
• ¼ teaspoon horseradish
• 1 teaspoon celery seed
• 1/2 teaspoon onion powder
• ¼ teaspoon dried parsley flakes
• ¼ teaspoon white vinegar
• ¼ teaspoon paprika
• 1/8 teaspoon cayenne pepper
• salt and pepper , to taste

US Customary – Metric

Instructions

• Preheat air fryer to 350 degrees F.
• Remoulade Sauce: Mix all ingredients in a bowl then refrigerate for at least 30 minutes.
• Prep Salmon: Remove skin from salmon, if necessary, and cut into uniform 1-inch cubes. Add to a bowl and drizzle with olive oil. Season with salt, pepper, garlic powder, and smoked paprika, gently tossing to coat.
• Air Fry: Spray air fryer basket with olive oil cooking spray and add salmon in a single layer, spread apart. Air fry at 350 degrees F for about 6-7 minutes, tossing halfway through cooking, until they gently flake with a fork.
• Serve with remoulade on the side, for dipping.

Video

Notes

Make Ahead Instructions: The Remoulade sauce can be made one week in advance, stored in the fridge. Combine salmon seasoning ingredients ahead of time, and cut the salmon into cubes several hours, or a day ahead, stored in the fridge.

Hot Honey Salmon Bites: Season salmon and cook in air fryer as instructed. Drizzle generously with hot honey after cooking. Also, try my Hot Honey Salmon Bowls.

Dipping Sauce: You could also serve the salmon bites with Tartar Sauce.

Nutrition

Calories: 268kcal | Carbohydrates: 4g | Protein: 23g | Fat: 17g | Saturated Fat: 3g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 7g | Trans Fat: 0.01g | Cholesterol: 67mg | Sodium: 908mg | Potassium: 599mg | Fiber: 0.5g | Sugar: 1g | Vitamin A: 223IU | Vitamin C: 0.3mg | Calcium: 33mg | Iron: 1mg