Go Back

Soy-Glazed Air Fryer Salmon

This dish features salmon fillets coated in a sticky soy-based glaze, cooked quickly in the air fryer until caramelized and crispy on the outside. The high heat creates a smoky aroma with a glossy, crackly surface that pulls away in strings, revealing tender, moist flesh beneath.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 8 minutes
Total Time 18 minutes
Servings: 2
Course: Main Course
Cuisine: Asian
Calories: 250
Ingredients Equipment Method

Ingredients
  

  • 2 fillets salmon fillets preferably skin-on
  • 3 tablespoons soy sauce
  • 1 tablespoon honey or brown sugar for a sticky glaze
  • 2 cloves garlic minced
  • 1 teaspoon fresh ginger grated
  • 1 tablespoon rice vinegar
  • 1 teaspoon sesame oil optional

Equipment

  • Air fryer
  • Foil-lined tray

Method
 

  1. Pat the salmon fillets dry with paper towels to remove excess moisture, ensuring the glaze adheres well and crisps up nicely.
  2. Mix soy sauce, honey, minced garlic, grated ginger, rice vinegar, and a splash of sesame oil in a small bowl to create a flavorful glaze. Whisk until the honey dissolves and the ingredients are well combined.
  3. Using a brush or spoon, generously slather the glaze over the top and sides of each salmon fillet, making sure they’re evenly coated. Let them sit for about 5 minutes to absorb some of the flavors and thicken the glaze slightly.
  4. Line your air fryer basket with foil for easier cleanup and place the glazed salmon fillets skin-side down inside the basket, leaving space between them for even cooking.
  5. Set the air fryer to 400°F (200°C) and cook the salmon for about 8 minutes. During cooking, listen for the sizzle and crackle as the glaze caramelizes and forms a shiny, crispy surface.
  6. Carefully open the air fryer and check that the salmon’s surface is golden brown and caramelized, with a sticky glaze that pulls away in strings. Use a fork to gently test if the flesh is tender and opaque.
  7. Gently transfer the salmon to a serving plate, allowing the glaze to cool slightly and set for a minute. The final dish should have a glossy, crackly exterior and moist, flaky flesh inside.