Getting this salmon ready means patting the fillets dry and slathering them with a sticky, soy-based glaze that drips down your fingers. The mess of the marinade often drips onto the tray, so I line mine with foil to save cleanup later. Cooking in the air fryer is quick—just a few minutes at high heat, … Read more

Firing up the air fryer means dealing with the plop of honey and soy that drips as you brush it on the salmon. You gotta keep an eye on it so it doesn’t pool or burn on the edges. The sound of that sticky glaze bubbling and crackling as it cooks is oddly satisfying. Getting … Read more

Setting up the air fryer is straightforward, but watching that salmon sizzle as the skin crisps is the real show. I keep an eye on the timer so the lemon doesn’t burn and turn bitter. Prepping the fish involves a quick pat dry, a smear of oil, and a squeeze of lemon—nothing fancy, but it … Read more

Getting that garlic onto the salmon and into the air fryer is a bit of a mess, but worth it. I mash the garlic with a touch of oil, then smear it all over the fish, making sure to get under the skin if I can. Once in the fryer, I listen for that initial … Read more