Original Post: https://www.evolvingtable.com/air-fryer-salmon/
Air Fryer Salmon Recipe
This Air Fryer Salmon gets a sweet and savory honey mustard glaze that caramelizes into crispy, golden edges while the center stays tender and flaky. It cooks in under 10 minutes in the basket, and your kitchen stays cool the whole time.
Servings: 2 servings
Ingredients
- 10-12 ounces salmon
- 2 teaspoons soy sauce or Tamari or Tamari
- 1 tablespoon oil avocado or olive
- 1 tablespoon honey
- 1 tablespoon Dijon mustard or yellow mustard
- 1 clove garlic finely minced
- ¼ teaspoon paprika
- ¼ teaspoon salt to taste
Instructions
- Cut salmon into two equal-sized filets. You can either leave the skin on or remove it, if you’d prefer.10-12 ounces salmon
- Whisk the remaining ingredients in a large bowl until smooth and well combined. Add salmon filets and let marinate in the refrigerator for 20-30 minutes.2 teaspoons soy sauce or Tamari, 1 tablespoon oil, 1 tablespoon honey, 1 tablespoon Dijon mustard, 1 clove garlic, ¼ teaspoon paprika, ¼ teaspoon salt
- Preheat a 6-quart air fryer to 400 degrees for at least 3 minutes. Once heated, spray the basket with non-stick cooking spray and place the salmon filets, skin side-down, onto the grate. Cook salmon for 7-9 minutes, depending on thickness. The salmon should flake easily with a fork in the thickest portion.
- Serve immediately with a sprinkle of fresh parsley and enjoy!
Video
Notes
- Salmon: Choose fillets that are similar in thickness so they finish cooking at the same time.
- Pat Dry: Remove excess moisture from the salmon before adding the sauce so the glaze sticks better.
- Sauce: Whisk the Dijon, honey, soy sauce, and garlic together well before brushing it over the salmon.
- Don't Overcrowd: Leave space between the fillets so hot air can circulate and the edges caramelize.
- Skin-Side Down: Place skin-on salmon with the skin facing down. There's no need to flip it while cooking.
- Watch the Glaze: Honey can brown quickly, so check the salmon toward the end of cooking to prevent the sauce from burning.
- Don't Overcook: Salmon is best when it's moist and flakes easily with a fork. Check thicker fillets for doneness before adding extra cooking time.
- Extra Sauce: Reserve some of the sauce before it touches the raw salmon to brush on after cooking or serve alongside.
Nutrition
Calories: 301kcal | Carbohydrates: 8g | Protein: 29g | Fat: 17g | Saturated Fat: 2g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 78mg | Sodium: 659mg | Potassium: 740mg | Fiber: 1g | Sugar: 6g | Vitamin A: 365IU | Vitamin C: 1mg | Calcium: 27mg | Iron: 2mg
