Air Fryer Salmon Recipe
Tender, flaky air fried salmon with crispy skin and covered in caramelized Asian-style glaze.
Servings 2 servings
- 1 lb salmon fillets (skin-on, about 1 1/4" thick)
- Salt (to taste)
- White or black pepper (to taste)
- Olive oil (for brushing)
- Fresh herbs and lemon wedges for garnish
For the salmon glaze
- 1/2 Tbsp dark soy sauce (see notes)
- 1 Tbsp low sodium soy sauce
- 1/2 Tbsp oyster sauce
- 1/2 Tbsp Shaoxing rice wine (or sherry)
- 1 tsp cornstarch
- 1/2 tsp sesame oil
- 1 tsp honey (or white sugar)
- 1/2 tsp kosher salt (or sea salt)
Place all of the ingredients for the glaze in a small bowl and mix well.
Pat salmon fillets dry with paper towels. Season with salt and pepper to taste. Lightly brush the skin side with olive oil.
Brush salmon with the glaze, except the skin side.
Lightly brush the air fryer rack with a little bit of oil. Place salmon fillets on top, skin side down, and leaving some space between pieces.
Cook at 400F, without pre-heating, for 10-12 minutes, without flipping, or until the salmon is nicely browned and registers 145F internal temperature in the thickest part.
Once the fish is done, remove from the air fryer and serve hot garnished with fresh herbs and drizzled with lemon juice, as an appetizer or as a main dish with your favorite side dish. If serving as an appetizer, slice into smaller bite-size pieces before serving.
Thinner salmon pieces will required less cooking. For example, 3/8" thick pieces will require 4-5 minutes of cooking, 1/2" thick pieces - 5-6 minutes, and 3/4" to 1" pieces will take about 7-9 minutes. Conversely, much thicker pieces, 1 1/2" and above, will take longer to cook, 14-16 or more minutes.
Dark soy sauce is darker and has more body than regular soy sauce. It also adds rich color and bold flavor.
Calories: 376kcal | Carbohydrates: 9g | Protein: 45g | Fat: 15g | Saturated Fat: 2g | Cholesterol: 124mg | Sodium: 1152mg | Potassium: 1111mg | Sugar: 6g | Vitamin A: 90IU | Calcium: 27mg | Iron: 2mg