Growing up in my family’s restaurant kitchen in Sichuan, I learned early on that wasting food was the ultimate sin. While customers clamored for the pristine fillets, the kitchen staff knew the real treasure lay elsewhere. My father, a chef with decades of experience, would often save the fish frames—the bones with plenty of meat still clinging to them—to make staff meals that were arguably tastier than what was being served in the dining room.
This recipe for Air Fryer Salmon Bones (Kao Sanwenyu Gu) is a tribute to that “nose-to-tail” philosophy. It transforms what many consider “scraps” into a golden, crispy, savory delight. In China, we call this a xiajiucai (下酒菜)—a dish specifically designed to be eaten with alcohol. The rich omega-3 fatty acids, the caramelized soy glaze, and the crunch of the bone make it addictive.
If you have tried my Crispy Baked Salmon or the comforting Braised Salmon Head Casserole, you know how flavorful these parts of the fish can be. This version is even faster, using the air fryer to render the fat perfectly without adding a single drop of extra oil.
Why This Recipe Works
- Zero Oil Added: Salmon bones are naturally rich in healthy fats. As they cook, they release their own oil, frying themselves in the process.
- Textural Contrast: The high convection heat of the air fryer crisps the exterior meat and thinner bones (which become edible crackers), while keeping the thicker meat pockets tender.
- Efficiency: Unlike oven roasting which can take longer to preheat, the air fryer gets this done in about 20 minutes with minimal cleanup.
What Are Salmon Bones (Frames)?
When fishmongers fillet a salmon, they slice off the two sides, leaving the central spine and ribs. This structure is the “frame” or “bone.” However, a good frame still holds a significant amount of meat between the ribs and along the spine.
In Western supermarkets, these are often sold very cheaply or discarded. In Asian markets, they are prized for stocks and roasting. This recipe is a modern, convenient adaptation of traditional charcoal-grilled fish bones, utilizing the air fryer for consistent heat control.
About the Author & Recipe Development
I am Lin, a culinary professional trained in traditional Sichuan cooking. Over my 10 years in professional kitchens, I’ve broken down hundreds of fish. I developed this recipe after testing various temperatures in my home kitchen. I found that 350°F (175°C) to 360°F (180°C) is the sweet spot; any higher and the soy sauce marinade burns before the fat renders; any lower and the fish steams rather than crisps. This method has been cross-tested in both basket-style and oven-style air fryers to ensure replicability.
Key Ingredients
- Salmon Bones (Frames): Look for frames that still have a good amount of pink meat on them. You can also use salmon collars for this recipe.
- Light Soy Sauce: This provides the salty, savory base (Umami). I recommend Light Soy Sauce brands like Pearl River Bridge or Lee Kum Kee.
- Shaoxing Wine: Essential for neutralizing any “fishy” odors and adding depth. If you cannot find it, dry sherry is a passable substitute. Read more about Shaoxing Wine.
- Salt & Black Pepper: Simple seasoning to enhance the natural flavors. Salt helps draw out surface moisture for crispiness.
Ingredients
- Salmon Bones: 12 oz (350g), rinsed and cut into 2-3 inch segments
- Marinade:
- 2 tbsp Light Soy Sauce
- 1 tbsp Shaoxing Wine
- ½ tsp Salt
- Black Pepper, freshly ground (to taste)
- Finishing:
- Lemon wedges (fresh juice cuts through the richness)
Recipe Notes Before You Start
Equipment: You will need an air fryer. I also recommend shaping a small “bowl” or tray out of aluminum foil. This captures the rendered fish oil, making cleanup instant, though using a perforated parchment liner allows for more airflow if you prefer drier meat.
Prep Work: Use kitchen shears (scissors) to cut the salmon bones. They are much safer and easier to control than a knife when cutting through the spine.
How to Make Air Fryer Salmon Bones
Step 1: Prepare the Fish Thoroughly wash the salmon bones under cold water to remove any blood. Pat them extremely dry with paper towels. Water is the enemy of crispiness. Cut the bones into segments that fit comfortably in your air fryer basket.
Step 2: Marinate Place the salmon segments in a foil tray (or a bowl). Add 2 tablespoons of Light Soy Sauce, 1 tablespoon of Shaoxing Wine, 1/2 teaspoon of Salt, and a generous grinding of black pepper. Toss well to coat. Let this sit for 15 minutes. This allows the salt to penetrate the meat and creates a brine effect.
Step 3: Air Fry Preheat your air fryer to 360°F (180°C). Place the foil tray with the salmon into the basket. Cook for 20 minutes.
Step 4: The Flip At the 10-minute mark, open the basket. You will hear the salmon sizzling in its own rendered fat. Flip the pieces over to ensure even browning. If they look pale, you can increase the heat slightly, but watch closely to prevent burning the soy sauce.
Step 5: Finish and Serve The salmon is done when the meat is dark golden brown and the thinner rib bones are crispy. Squeeze fresh lemon juice over the top immediately before eating. The acid balances the rich fish oils perfectly.
Common Mistakes When Making Salmon Bones
- Overcrowding: If you stack the bones too high, they will steam instead of roast. Cook in batches if necessary.
- Skipping the Drying Step: If the bones are wet when you add the soy sauce, the marinade will be diluted and the fish won’t brown.
- Adding Oil: Do not add oil. Salmon frames are very fatty. Adding oil will make the dish greasy and heavy.
- Burning the Soy Sauce: Soy sauce has a high sugar content (especially if using a brand with added molasses). If you see it darkening too fast, lower the temperature to 320°F (160°C).
Food Safety and Preparation
When working with raw seafood, hygiene is paramount.
- Internal Temperature: According to the FDA, seafood should be cooked to an internal temperature of 145°F (63°C). Because we are crisping this fish, we will go well past this temperature, ensuring safety.
- Freshness: Use salmon bones the day you buy them or freeze them immediately. Fish bones degrade faster than fillets.
- Bones Warning: While the high heat makes the thin rib bones crispy and edible (like crackers), the thick central spine is usually too hard to eat. Please chew carefully.
Serving Suggestions
This dish is rich and salty, so it needs refreshing sides.
- Pairing: It pairs beautifully with a cold beer or crisp white wine.
- Sides: Serve with a refreshing Smashed Cucumber Salad to cleanse the palate.
- Starch: For a full meal, serve alongside steamed rice or even Salt and Pepper Squid for a seafood platter.
Authoritative References
For more information on the nutritional benefits of salmon and food safety, please refer to:
- FDA: Selecting and Serving Fresh and Frozen Seafood Safely
- Washington State Dept of Health: Healthy Fish Guide
FAQ & Troubleshooting
Q: Can I use the oven if I don’t have an air fryer? A: Yes. Preheat your oven to 400°F (200°C)—ovens need higher heat than air fryers to achieve the same crispiness. Roast for 20-25 minutes.
Q: Is the skin edible? A: Absolutely. It will become like a chip. It is similar to the texture we achieve in my Air Fryer Crispy Pork Belly recipe.
Q: Can I make this spicy? A: Yes! Add chili flakes or a pinch of Homemade Sichuan Peppercorn Powder for a numbing kick.
Nutrition Disclaimer: Nutrition information is calculated using an ingredient database and should be considered an estimate. Garnishes and optional ingredients are not included. Salmon frames vary significantly in fat content depending on how closely the fishmonger cut the fillet.
Air Fryer Salmon Bones (Kao Sanwenyu Gu)
Equipment
- Air Fryer
- Aluminum Foil
Ingredients
Main
- 350 g salmon bones (frames) rinsed, dried, and cut into segments
Marinade
- 2 tbsp light soy sauce low sodium preferred
- 1 tbsp Shaoxing wine or dry sherry
- 0.5 tsp salt
- 0.25 tsp black pepper freshly ground, to taste
Serving
- 1 wedge lemon for juice
Instructions
- Prep the Fish: Thoroughly wash the salmon bones and pat them completely dry with paper towels. Cut them into segments that fit your air fryer.
- Marinate: Place the salmon in a foil tray or bowl. Add the soy sauce, Shaoxing wine, salt, and black pepper. Toss to coat evenly. Let sit for 15 minutes.
- Air Fry: Preheat air fryer to 360°F (180°C). Place the foil tray with the salmon into the basket. Cook for 20 minutes total.
- Flip: At the 10-minute mark, check the salmon. Flip the pieces over to ensure even browning and crisping.
- Serve: Remove when golden brown and crispy. Squeeze fresh lemon juice over the top before serving to cut through the richness.
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