While your air fryer preheats to 400°F, combine the brown sugar, garlic powder, onion powder, smoked paprika, cayenne, dried thyme, cinnamon, and salt in a small bowl, whisking together to ensure even distribution. Pat the salmon cubes dry with paper towels—this is crucial for getting better browning and ensuring the seasoning adheres properly. Add the dried salmon to a larger bowl and sprinkle the spice mixture over the top, tossing gently but thoroughly to coat all sides evenly.

Lightly spray the air fryer basket with avocado oil, then arrange the seasoned salmon cubes in a single layer, spacing them out so heat circulates around each piece. Roast at 400°F for 7 minutes total, shaking the basket and flipping the pieces halfway through at the 3.5-minute mark to ensure even cooking on all sides. The salmon should be opaque and flake easily when done. I find that this method gives you a nice caramelized exterior while keeping the inside tender and moist.

While the salmon cooks, prepare your salsa by combining the diced mango, diced avocado, diced strawberries, minced jalapeño, and freshly squeezed lime juice in a medium bowl. Add the lime zest, chopped cilantro, and honey, then gently toss everything together with a light hand—you want the mixture to stay chunky rather than break down into a mush. Taste and adjust the lime juice or honey to balance the sweet, spicy, and acidic flavors. I like to add the avocado last and fold it in gently to prevent bruising.

Transfer the hot roasted salmon bites to a serving plate or individual plates. Spoon the fresh strawberry-mango-avocado salsa generously over the top, allowing some of the juices to pool around the salmon. Serve immediately while the salmon is still warm for the best contrast between the hot, smoky fish and the cool, bright salsa.