Air Fryer Honey Garlic Salmon
Perfectly cooked salmon fillets with a sweet and savory honey garlic glaze prepared in the air fryer. This quick, healthy dinner features crispy skin and tender, flaky fish paired with steamed vegetables and rice.
Ingredients
- 4 salmon fillets (6 oz each), skin-on
- 1/4 cup honey
- 3 tbsp low-sodium soy sauce (or tamari for gluten-free)
- 4 garlic cloves, minced
- 1 tsp fresh ginger, grated
- 1 tbsp fresh lemon juice
- 1 tsp sesame oil
- 1 tbsp olive oil
- 1/2 tsp salt
- 1/2 tsp black pepper
- 1/4 tsp red pepper flakes
- 1 tsp cornstarch
- 1 tbsp water
- 1 tsp sesame seeds, for garnish
- 2 green onions, sliced
- 2 cups cooked jasmine rice, for serving
- 2 cups steamed broccoli, for serving
Instructions
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1
Preheat your air fryer to 390°F (200°C) for 5 minutes.
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2
Pat 4 skin-on salmon fillets (6 oz each) dry with paper towels. Season both sides with 1/2 tsp salt and 1/2 tsp black pepper.
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3
In a small bowl, combine 1/4 cup honey, 3 tbsp low-sodium soy sauce (or tamari for gluten-free), 4 minced garlic cloves, 1 tsp grated fresh ginger, 1 tbsp fresh lemon juice, 1 tsp sesame oil, and 1/4 tsp red pepper flakes.
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4
Place salmon skin-side down in the air fryer basket, making sure they don't overlap. Lightly brush with 1 tbsp olive oil.
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5
Air fry for 7-8 minutes for medium doneness, or until the internal temperature reaches 125°F (52°C) for medium or 145°F (63°C) for well done. Cook time will vary depending on the thickness of your fillets.
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6
While the salmon is cooking, pour the honey-garlic mixture into a small saucepan. In a separate small bowl, mix 1 tsp cornstarch with 1 tbsp water to create a slurry.
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7
Bring the sauce to a simmer over medium heat, then stir in the cornstarch slurry. Cook for 1-2 minutes, stirring constantly, until the sauce has thickened. Remove from heat.
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8
When the salmon is done, carefully remove it from the air fryer.
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9
Brush the thickened glaze over the hot salmon fillets.
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10
Sprinkle with 1 tsp for garnish sesame seeds and 2 sliced green onions.
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11
Serve immediately with 2 cups for serving cooked jasmine rice and 2 cups for serving steamed broccoli.