Szechuan Alaska Salmon Bites and Garlicky Green Beans


Yield: 4


  • 11/2 pounds wild Alaska salmon fillet, skin removed
  • 2 tsp Szechuan Spice Mix
  • Kosher salt and freshly ground black pepper
  • 1/4 cup low sodium soy sauce, divided
  • 3 tbsp orange marmalade, divided
  • 1 tbsp toasted sesame oil
  • 2 tsp rice vinegar
  • 1 pound trimmed green beans
  • 2 large garlic cloves, minced
  • 1 tbsp avocado oil
  • 2 tsp toasted sesame seeds

Szechuan Spice Mix

  • 3 tbsp Szechuan peppercorns
  • 11/2 tsp five-spice powder
  • 1 tsp garlic powder
  • 1 tsp ground ginger
  • 1/2 tsp kosher salt


  1. Toast the peppercorns, stirring often, in a dry skillet over medium-low heat until fragrant, about 2 minutes. Cool 5 minutes. Add peppercorns to a spice grinder with remining ingredients and pulse until finely ground. Store in an airtight container up to 2 months.
  2. Preheat an air fryer to 400°F.

    Cut salmon into 1-inch chunks. Place in a large bowl. Sprinkle salmon with Szechuan Spice Mix, 1/2 teaspoon each salt and pepper tossing well to coat evenly. Add 1 tablespoon soy sauce, 1 tablespoon each of marmalade and sesame oil, and toss again until well combined. Marinate, if desired, for up to 30 minutes. Place salmon chunks on a lightly greased air fryer basket in a single layer. Air fry flipping halfway, until golden brown, about 6 to 8 minutes. (Air fry in batches if needed for smaller air fryers.)

  3. Heat remaining soy sauce, marmalade, and rice vinegar in a small saucepan over medium heat until slightly thickened, about 2-3 minutes. Remove salmon bites and toss gently with soy marmalade sauce. Cover to keep warm.

  4. While salmon is cooking toss green beans with garlic and avocado oil. Season with salt and pepper to taste.

    Add green beans to the air fryer and cook at 400°F until tender and lightly golden, about 6 minutes.

  5. Divide green beans onto 4 serving dishes. Top with salmon and sprinkle with toasted sesame seeds. Serve with rice as an option.