How to Make Air Fryer Honey-Glazed Salmon
How to Make Air Fryer Honey-Glazed Salmon - I can promise it's easier than you think! We love this super quick air fryer recipe. The salmon is topped with honey to add extra sweetness and flavor and the entire recipe only requires 4 ingredients.
Servings: 2 servings
Chef Alli
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Ingredients
- 1 lb. boneless salmon fillet, with or without skin
- 1 Tbs. kosher salt
- 2 Tbs. dark brown sugar
- warm honey to drizzle over the cooked salmon
Instructions
- In a small bowl, combine the salt with the brown sugar. Using your fingers rub this mixture over the flesh of the salmon. Cover the salmon with plastic wrap and refrigerate for 1 hour.
- Rinse the brown sugar mixture from the salmon fillet; pat dry. Spray the rack of the air fryer with nonstick spray, then place the salmon onto the rack. (If your salmon fillet is a skin-on fillet, place the skin-side down.) Brush the top of the salmon with a bit of oil.
- Air fry the salmon at 350 degrees F. for 10-12 minutes on the center rack; test the salmon with a fork at the center of the fillet, When the fork is inserted into the thickest part of the salmon and twisted, the salmon should give easily and flake apart in that area. If this doesn't happen, continue to cook the salmon for a few minutes longer until it is fork-tender.
- Remove the salmon from the air fryer, placing the rack on your stove top or a hot pad. Use a spatula to lift and place the salmon onto a serving plate and drizzle with honey, as desired. **If you are cooking a salmon fillet that is skin-on, use a thin spatula to lift the fillet up and off the skin, leaving it behind on the air fryer rack. Serve at once, drizzled with warm honey.
Notes
There are 3 things to look for when purchasing fresh salmon: appearance, texture, smell. Look for salmon that is bright and saturated in color. The fillets should be firm to the touch and shouldn’t smell “fishy” but rather like the ocean, or “briny”.
Salmon is fully cooked when it turns from bright in color to more opaque. More importantly, salmon is done when it is fork-tender. By inserting a fork into the thickest part of the fillet, then gently twisting, you can tell if the salmon is done. If the flesh easily gives when you twist the fork, the salmon is fully cooked.
I think salmon can be cooked in nearly any style of air fryer, though I cannot guarantee that. We have the TOA-60 Cuisinart Air Fryer that has a rack that slides in an out. This flat rack allows foods to be spread out so they can cook more quickly.
The brown sugar and salt mixture that is applied to the salmon before cooking it is actually what’s called a dry brine – it adds flavor as well as helping to keep the salmon nice and moist. The salmon absorbs the sweet/salty flavors quite quickly and this is why the salt/brown sugar mixture should be washed away after just 1 hour.
Fresh salmon can easily be frozen and stored in the freezer for up to 6 months. Wrap it tightly in heavy-duty aluminum foil, then place the fillets into a gallon freezer bag. Thaw in the refrigerator until ready to use.
Nutrition
Calories: 368kcalCarbohydrates: 12gProtein: 45gFat: 14gSaturated Fat: 2gCholesterol: 125mgSodium: 3591mgPotassium: 1111mgSugar: 12gVitamin A: 91IUCalcium: 37mgIron: 2mg
Nutritional Disclaimer
Chef Alli is not a dietitian or nutritionist, and any nutritional information shared is an estimate.
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