If you love salmon recipes that feel a little special but are still easy enough to make at home, these Crispy Salmon Squares are about to become a new favourite. Built on a nori and rice paper base, topped with a seasoned salmon mixture, and finished with a creamy sriracha topping, this recipe delivers big flavour with a light, crisp texture that’s incredibly satisfying.
The contrast is what makes these salmon squares shine. The rice paper crisps up beautifully in the air fryer, the salmon stays juicy and tender, and the creamy topping adds just the right amount of heat. They’re perfect as an appetiser, a party snack, or a fun salmon dinner idea when you want something a little different from the usual fillet.
Scroll down or tap “Jump to Recipe” to get straight to the printable recipe card, or keep reading to learn why this method works so well and how to get perfect results every time.
One of the things I love most about this recipe is how a handful of familiar ingredients come together to create something that feels restaurant-worthy. Each element has a purpose, and nothing is overcomplicated.
If salmon is your thing, make sure to also check out other quick salmon snacks on the site.
This recipe looks impressive, but once you understand the flow, it comes together quickly. The key is working in batches and treating each nori sheet as its own unit.
Start by finely mincing the salmon with a sharp knife. This gives you much better texture than using a food processor. Combine the salmon with garlic granules, ginger powder, cornflour, soy sauce, chopped chives, and olive oil. Mix until everything is evenly distributed. The mixture should be cohesive but still light.
Lay one sheet of nori on a flat surface. Set up a shallow plate with water nearby. Using scissors, cut four rice paper sheets in half. From the remaining half sheet, cut it in half again to create two quarter pieces. Reserve four rice paper halves and one quarter piece for the second nori sheet.
Working one piece at a time, briefly dip a rice paper half into the water and place it directly onto the nori. Do not wait for it to soften fully. Continue overlapping the rice paper halves until the outer area of the nori is covered.
The rice paper will soften naturally as it sits on the nori. Dip one quarter piece and place it in the centre to fill a gap and fully cover the sheet.
Lightly brush the rice paper with olive oil,
then carefully flip the sheet so the rice paper sits underneath and the nori faces up.
Spread half of the salmon mixture evenly over the surface. Take your time here to ensure an even layer. Using a sharp knife, cut the sheet into 16 equal squares. This size makes them perfect for finger food and ensures even cooking.
Mix the cream cheese, yoghurt, and sriracha until smooth, adjusting the heat to taste. Transfer the mixture to a piping bag and pipe it over each salmon square, covering the surface. Finish with a sprinkle of sesame seeds.
Transfer the squares to the air fryer basket in a single layer and cook at 180 C / 350 F for 10 to 12 minutes, until golden and cooked through.
While the first batch is cooking, assemble the second nori sheet using the reserved ingredients. This keeps the process efficient and avoids waiting around.
Scroll down to the printable recipe card with exact measurements.
Once cooked, transfer the crispy salmon squares to a serving platter and finish with chopped chives. Serve them warm with extra spicy topping, soy sauce, or your favourite Asian-style dipping sauce.
They’re ideal for sharing, perfect for entertaining, and make a great addition to a larger spread alongside other small plates.
Scroll down to the printable recipe card with exact measurements.
This recipe ticks so many boxes. It’s high in protein, gluten-free when made with gluten-free soy sauce, and cooked with minimal oil. The texture contrast between the crisp rice paper and the soft salmon is incredibly satisfying, and the flavour combination is bold without being heavy.
What really sets these salmon squares apart is the technique. Using rice paper and nori creates structure and crunch without deep frying, making them lighter than traditional fried snacks while still feeling indulgent. For more rice paper recipe ideas make sure to check our Air-Fried Rice Paper Parcels and Chicken Spring Rolls.
Crispy Salmon Squares work beautifully as an appetiser, party food, or a light main when paired with a salad. They’re great for entertaining because they cook in batches and can be assembled quickly.
If you love salmon recipes as much as I do, be sure to explore more salmon inspiration on the site, including Beetroot Salmon Roll, Salmon Puff Pastry Cups, High-Protein Salmon Courgette Wrap (No Bread!), and other easy salmon snacks.
Want to see exactly how these crispy salmon squares come together? Watch our quick video tutorial on Instagram and don’t miss out on our other salmon recipes and snack ideas:
Happy cooking,
Izabella
These crispy salmon squares are made on a nori and rice paper base, topped with a seasoned salmon mixture and air fried until golden and crunchy. The rice paper creates a light, crisp texture while keeping the salmon juicy inside. A creamy sriracha topping adds just the right amount of heat and richness. This recipe is naturally high in protein and gluten-free when using gluten-free soy sauce. Perfect as an appetiser, party snack, or light meal, they come together quickly and cook efficiently in batches. Serve warm with extra sauce, soy sauce, or your favourite Asian-style dip.
Servings: 4 ServingCalories:243.3kcalTotal Fat:14.85gCholesterol:46.85mgSodium:504.33mgPotassium:310.63mgTotal Carbohydrate:12.42gDietary Fiber: 0.41gSugars: 1.3gProtein:14.49gVitamin A: 83.41IUVitamin C: 10.35mgCalcium: 38.25mgIron: 0.67mgVitamin D: 6.88IUVitamin E: 2.67IUVitamin K: 8.54mcgVitamin B6: 0.44mgVitamin B12: 2.08mcgPhosphorus: 185.67mgMagnesium: 25.52mgZinc: 0.45mg
