Air Fryer Salmon
Made it? Rate this recipeSalmon fillets brushed with a honey garlic soy glaze and air fried until the edges caramelize and the center is just cooked. Finished with sesame seeds, sliced scallions and lemon.
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Step-by-Step Instructions
Make the glaze
In a small bowl, whisk together the honey, soy sauce, garlic, lemon juice, sesame oil and red pepper flakes. Set aside about 2 tablespoons of the glaze in a separate dish for brushing on at the end, before it touches raw fish.
Chef's Tips
- ›Grating the garlic on a microplane spreads its flavor evenly through the glaze.
- ›Keeping a clean portion aside means you never brush raw-fish glaze onto cooked salmon.
Prepare the salmon
Pat the fillets dry with paper towels. Rub them lightly with the oil and season with salt and pepper. Brush the tops and sides generously with the main portion of the glaze.
Chef's Tips
- ›Choose fillets of similar thickness so they finish at the same time.
- ›If the fillets have skin, leave it on; it protects the underside and peels away easily after cooking.
Line and preheat the air fryer
Preheat the air fryer to 400°F (200°C) for 3 minutes. Place a perforated air fryer parchment liner in the basket, or lightly oil the basket. Honey glaze drips and caramelizes, so a liner makes cleanup much easier.
Chef's Tips
- ›Only put parchment in the basket once the food is on top of it; a loose liner can blow into the heating element.
- ›Perforated liners let air circulate underneath the fish.
Air fry the salmon
Arrange the fillets in a single layer, skin side down, with space between them. Air fry for 7 to 9 minutes. In the last 2 minutes, brush the tops with the reserved glaze. The salmon is done when it flakes easily with a fork and an instant-read thermometer in the thickest part reads 145°F (63°C).
Chef's Tips
- ›If your basket fits only two fillets without touching, cook in two batches; the second batch may cook a minute faster in the hot machine.
- ›Thinner fillets (under 3/4 inch) may be done in 6 minutes, so check early.
Garnish and serve
Lift the fillets onto plates with a thin spatula. Sprinkle with sesame seeds and sliced scallions, and serve with lemon wedges on the side.
Chef's Tips
- ›Rest the salmon for 1 to 2 minutes; the glaze sets slightly as it cools.
- ›A final squeeze of lemon balances the sweetness of the honey.
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About This Recipe
What is this dish?
Air fryer salmon with honey garlic glaze is a quick weeknight fish dish. The fillets are brushed with a mix of honey, soy sauce, garlic and lemon, then air fried at high heat so the glaze caramelizes at the edges while the center stays moist.
Why you'll love it
It takes under 20 minutes from fridge to plate, needs only a handful of ingredients, and the air fryer browns the glaze in a way that baking at a lower oven temperature does not.
When to serve
Serve on busy weeknights with rice and a green vegetable, or make it for a simple dinner for two. Leftovers are good flaked over a rice bowl or salad the next day.
Quick tips
Reserve some clean glaze, line the basket, cook in a single layer, and pull the salmon at 145°F (63°C).
Ingredient Highlights
Salmon fillets
Center-cut fillets around 1 inch thick cook most evenly. Salmon's natural fat keeps it moist in the air fryer, and fillets of matching size finish at the same time.
Honey
Honey gives the glaze its body and caramelizes in the hot circulating air. Because it browns quickly, it is applied in two stages.
Soy sauce
Soy sauce adds salt and savory depth that balance the honey. Tamari is a gluten-free alternative with a similar flavor.
Substitution Options
Maple syrup can replace honey. Tamari or coconut aminos can replace soy sauce (coconut aminos is sweeter and less salty, so add a pinch of salt). Lime juice works in place of lemon. Arctic char or steelhead trout fillets of similar thickness cook in the same time. Leave out the red pepper flakes for a milder glaze.
Chef's Tips
Techniques that separate good from great
Thicken the reserved glaze
Simmer the reserved portion of glaze in a small saucepan for 1 to 2 minutes until it turns syrupy, then brush or spoon it over the cooked fillets. You get a glossier finish without risking burned honey in the air fryer.
Score the skin side
If you are cooking skin-on fillets and want the skin crisp, pat it extra dry and make two or three shallow cuts through the skin. This stops the fillet from curling and helps the skin render.
Nutrition Facts
Per serving · Estimated values
* Estimated per serving based on a 2,000 calorie diet.
Equipment Needed
- Air fryer
- Perforated air fryer parchment liner (optional)
- Pastry brush
- Small mixing bowl
- Instant-read thermometer
- Thin spatula
Kitchen tools for this recipe
The equipment this recipe is cooked with.
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Quick Tips
- Do not overcrowd the basket; fillets need space so the glaze can caramelize instead of steaming.
- Honey burns quickly at high heat. Brush the final layer of glaze on only in the last 2 minutes.
- Cook to 145°F (63°C) in the thickest part. The flesh should be opaque and flake easily with a fork.
- Air fryers vary in power. The first time, check the salmon at 6 minutes.
Recipe Variations
Different ways to make this dish your own
Spicy Sriracha Glaze
Add 1 to 2 teaspoons of sriracha or chili garlic sauce to the glaze and finish with extra scallions and lime instead of lemon.
Lemon Dill Salmon
Skip the glaze. Brush the fillets with olive oil, season with salt, pepper, garlic powder and lemon zest, and finish with fresh dill and lemon juice.
Miso Glazed Salmon
Whisk 2 tablespoons white miso with 1 tablespoon honey, 1 tablespoon rice vinegar and 1 teaspoon sesame oil. Brush on and cook the same way.
What to Serve With
Perfect pairings to complete the meal
Rice Bowl
Serve over steamed jasmine rice with cucumber slices, shredded carrot and a drizzle of the reduced glaze.
With Green Vegetables
Pair with steamed broccoli, sautéed green beans or bok choy. Air fry the vegetables first and keep them warm while the salmon cooks.
Over Noodles
Flake the salmon over cooked soba or rice noodles tossed with a little soy sauce, sesame oil and scallions.
Storage & Reheating
Keep it fresh and plan ahead
Refrigerator
Store leftover salmon in an airtight container for up to 3 days.
Freezer
Cooked salmon can be frozen for up to 2 months, though the texture becomes slightly drier. Thaw in the fridge overnight.
Make-Ahead
Make the glaze up to 3 days ahead and keep it covered in the fridge. Glaze the fish just before cooking; long marinating in soy sauce can make the surface texture soft.
Reheating
Reheat gently in the air fryer at 300°F (150°C) for 3 to 5 minutes, or eat cold flaked over salad. High heat dries out cooked salmon quickly.
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