Air Fryer Salmon
Salmon fillets brushed with a honey garlic soy glaze and air fried for about 8 minutes, until the edges caramelize and the middle stays tender.
Ingredients
Ingredients for servings
Enter a number of at least ½, in steps of ½.
Original recipe serves 4. Ingredient amounts adjust automatically. Cooking times and pan size may need adjusting separately.
- 4 salmon fillets, 6 oz each, about 1 inch thick, skin on or off
- 1 tbsp olive oil
- 1/2 tsp kosher salt
- 1/4 tsp black pepper
- 2 green onions, sliced, for garnish
- 1 tsp sesame seeds, optional
Glaze
- 2 tbsp honey
- 1 tbsp soy sauce
- 1 tsp Dijon mustard
- 2 cloves garlic, grated
- 1 tsp lemon juice
Gear
- Air fryer
- Perforated parchment liners (optional)
- Basting brush
Some gear links may be affiliate links. Disclosure.
Steps
Step 1: Pat the salmon dry. Rub with the oil and season with salt and pepper.
Step 2: Whisk the honey, soy sauce, mustard, garlic and lemon juice.
Step 3: Line the air fryer basket with a perforated parchment liner or lightly oil it. Lay the salmon in skin-side down, not touching.
Step 4: Brush half the glaze over the salmon.
Step 5: Air fry at 390°F for 5 minutes. Brush on the remaining glaze. Cook 2 to 4 minutes more, until the fish flakes easily and reaches 145°F in the thickest part.
Step 6: Top with green onions and sesame seeds.
Swaps
- Glaze: Maple syrup instead of honey, or skip the glaze and use lemon pepper and dill.
- Spicy: Add 1 tsp sriracha to the glaze.
- Fish: Works with steelhead trout or arctic char; thin fillets need 2 to 3 minutes less.
Tips
- FDA guidance is 145°F for fish. Many people like salmon pulled a little earlier, around 125 to 130°F, for a silkier center.
- Skin-on fillets are easier to move and the skin protects the bottom from overcooking.
The story
HAM Cooking. Let’s fire it up.
Salmon is the fish for people who say they don’t like fish. It’s rich, it’s forgiving, and in an air fryer it’s done before you can finish setting the table. Literally eight minutes. That’s faster than finding the remote.
Salmon is high in fat compared to most fish, which keeps it moist under the intense, dry heat of an air fryer. The heat gives the edges a little crispness while the center stays tender. Honey and soy sauce caramelize quickly in the hot air, so the glaze turns sticky, shiny and a little charred at the edges, kind of like teriyaki.
The key is not putting all the glaze on at once. Sugar burns fast, so half goes on at the start and half for the last few minutes. And because fillets come in different thicknesses, check one with a thermometer or a fork. Overcooked salmon is dry and chalky. Cooked right, it flakes like butter.
HAM out.
Related recipes
AI illustrationAir fryerDinnerAir FryerAir Fryer Ritz Cracker Shrimp
Big shrimp coated in seasoned mayo and crushed Ritz crackers, air fried golden in 12 minutes, glazed with Bachan's Sweet Pineapple and served over pepper rice.
35 min · serves 2 · Seafood
AI illustrationAir fryerDinnerAir FryerAir Fryer Cornmeal Catfish
Catfish fillets soaked in hot-sauce buttermilk and coated in seasoned cornmeal, air fried crispy and served with lemon and tartar sauce.
40 min · serves 4 · Seafood
AI illustrationAir fryerDinnerAir FryerAir Fryer Pork Chops
Thick boneless pork chops with a brown sugar and paprika rub, air fried until juicy and caramelized in about 12 minutes.
25 min · serves 4 · Pork
Cooked this? Tell us how it went.
Loading reviews…