Effortless, tender, and bursting with a sweet-tangy glaze, this Crispy air fryer salmon brings perfectly caramelized, flaky fish to your table in under 15 minutes with almost zero cleanup.
Why You’ll Love Crispy air fryer salmon
• Ready in minutes—perfect for busy weeknights
• Minimal hands-on time and mess
• Sweet-savory glaze that caramelizes beautifully
• Foolproof results thanks to the circulating hot air
Ingredients
- 2 salmon fillets about 6 ounces each
- Pinch kosher salt
- Pinch ground black pepper
- 1 tablespoon brown sugar or honey
- 1 tablespoon Dijon mustard
- ½ tablespoon extra virgin olive oil
- ½ tablespoon low sodium soy sauce
- ¼ teaspoon garlic powder
- Pinch ground ginger optional
Directions
1. Preheat your air fryer to 400°F (200°C) for at least 3 minutes. A fully preheated basket ensures even cooking and crisp edges.
2. Meanwhile, pat both salmon fillets dry on all sides with paper towels—dry skin and flesh help the glaze stick and crisp.
3. Season each fillet lightly on both sides with a pinch of kosher salt and a pinch of ground black pepper.
4. In a small bowl, whisk together 1 tablespoon brown sugar (or honey), 1 tablespoon Dijon mustard, ½ tablespoon extra virgin olive oil, ½ tablespoon low sodium soy sauce, ¼ teaspoon garlic powder, and a pinch of ground ginger if using. Whisk until smooth and well combined.
5. Using a silicone brush or the back of a spoon, coat the top (flesh side) of each salmon fillet evenly with the marinade, making sure every inch is covered in that sweet-savory mixture.
6. Lightly spray the air fryer basket with cooking spray or brush with a little oil to prevent sticking. Place the fillets skin-side down in the basket, leaving at least ½ inch of space between them for proper air circulation.
7. Slide the basket into the preheated air fryer and cook at 400°F for 7 minutes. For fillets thicker than 1 inch, increase the time to 8–9 minutes; for thinner pieces, check at 6 minutes.
8. (Optional) At the halfway point—around 3–4 minutes in—carefully pull out the basket and brush any remaining marinade over the tops of the fillets to build an extra glossy glaze. Return the basket and finish cooking.
9. When the salmon flakes easily with a fork and an instant-read thermometer inserted into the thickest part reads 125°F–130°F for medium-rare or 135°F for medium, remove the basket.
10. Transfer the fillets to a plate and let rest for 2–3 minutes before serving. This brief rest lets the juices redistribute for peak tenderness.
Pro Tips and Variations
• Use an instant-read thermometer to nail your preferred doneness every time.
• Marinate the salmon for 10–15 minutes before cooking for a deeper flavor punch.
• Swap in maple syrup or agave for honey for a different sweet note.
• Stir in a pinch of smoked paprika, cayenne, or chili flakes for smoky heat.
• For extra crisp skin, air fry skin-side up for the final 1–2 minutes at 405°F.
Serving Suggestions
• Serve over steamed rice or fluffy quinoa to soak up the glaze.
• Pair with air-fried or roasted vegetables like asparagus, broccoli, or Brussels sprouts.
• Offer lemon wedges on the side for a bright citrus finish.
• Dollop with a spoonful of tzatziki or dill yogurt sauce for creamy contrast.
Storage/Reheating
Store any leftover salmon in an airtight container in the refrigerator for up to 3 days. To reheat, preheat the air fryer to 350°F, place the fillets skin-side down in the basket, and warm for 3–4 minutes until heated through. You can also reheat gently in a 325°F oven covered with foil for 10–12 minutes.
Notes
• Brown sugar and honey are interchangeable—use whichever you have on hand.
• Adjust cooking time based on fillet thickness; thinner pieces may cook in as little as 6 minutes.
• Ground ginger adds a bright, warming note but can be omitted if you prefer.
• For frozen salmon, thaw completely and pat dry before seasoning and cooking.
FAQs
Can I cook frozen salmon directly in the air fryer?
It’s best to fully thaw and pat dry to ensure even cooking and proper glaze adhesion. If you must cook from frozen, increase time to 12–15 minutes and check doneness carefully.
Do I need to flip the salmon halfway through?
No flipping required—the circulating air crisps the top and cooks the fillets evenly skin-side down.
What is the ideal internal temperature for salmon?
125°F–130°F yields a moist, medium-rare center; 135°F–140°F gives a firmer, medium finish.
Can I use this glaze on other fish or proteins?
Absolutely—try it on cod, chicken tenders, pork chops, or even tofu for a quick flavor boost.
Conclusion
With just nine simple ingredients and your Crispy air fryer salmon, you can achieve succulent, restaurant-worthy salmon in less time than it takes to order takeout. The irresistible sweet-tangy glaze caramelizes beautifully, delivering a golden crust and tender, flaky fish every time. Give this recipe a try tonight—you’ll wonder how you ever lived without it.
