Air Fryer Salmon

Berke and I like to eat fish once or twice a week, and salmon in the air fryer is one of our go-to dishes. The fillets we buy come in a two-pack — I cook them both, we split one for dinner, and save the other for leftovers. I love the air fryer for salmon because it perfectly crisps the outside while leaving the inside juicy.

This marinade is inspired by the salmon I used to have at my best friend’s house (thanks Erika and Marcie!). She was the first to show me the magic of soy sauce, brown sugar and salmon.

Every time I make this, it’s a little different. Sometimes it’s just soy sauce, brown sugar, and garlic; other times I’ll add lemon slices, sriracha, or whatever happens to be in my fridge. I’ll list all the ingredients below, but please don’t feel like you need to buy hoisin sauce if you won’t use it again.

Cooking time depends on the thickness of your salmon. Personally, I love salmon that’s juicy in the center — and nothing is worse than overcooked salmon. The USDA recommends 145°F (63°C), but I find that way too high. My air fryer has a built-in temperature probe, and when I set it to 135°F the salmon was still a bit firmer than I like. Next time, I’ll try 130°F and report back!

If your air fryer doesn’t have a probe, no worries. Start with 12 minutes at 400°F (200°C), then check the thickest part of the fillet with a food thermometer. Add a minute or two if you need it, but pull it as soon as it’s just cooked through.

Optional glaze: Sometimes I reduce the leftover marinade to make a glaze for the salmon. This isn’t necessary, but why waste that yummy sauce? Pour the leftover marinade into a skillet and bring it to a boil over medium-high heat. Then lower the heat and cook until it thickens enough to glide a spatula through. Serve over white or brown rice with broccoli, bok choy, or whatever veggies you’re in the mood for!

Air Fryer Salmon

Recipe by CarlyCourse: MainCuisine: AmericanDifficulty: Easy

Prep time

35

minutes

Cooking time

10

minutes

Prep time includes letting the salmon marinade for 30 minutes in the fridge.

Ingredients

• 2 salmon fillets

• ¼ cup soy sauce

• 2 tbsp brown sugar

• 2 cloves garlic, minced or grated

• Optional:

• ½ small lemon, squeezed

• 1 tbsp hoisin sauce

• ½ tbsp dijon mustard

• ½ tbsp rice vinegar

Directions

• Make the marinade: In a medium bowl, combine soy sauce, brown sugar, and minced garlic. Add any optional ingredients (lemon slices, sriracha, hoisin) and stir to combine.
• Marinate the salmon: Place salmon fillets in the bowl (skin side up). Keep in the fridge 30 minutes before cooking. Fish can’t handle long marinades because the acid will start to break down the flesh.
• Preheat air fryer: Preheat air fryer to 200°C (400°F) for 2 minutes.
• Cook the salmon: Place salmon fillets skin side down in the air fryer basket. Cook at 200°C (400°F), high fan for ~12 minutes, depending on thickness. Check with a thermometer if you can: aim for 130–135°F for juicy salmon. If its not done at the 12 minute mark, cook for one or two minutes more.
• Optional glaze: Pour leftover marinade into a small skillet. Bring it to a boil over medium-high heat.
  Lower heat to medium and reduce until thickened enough to coat a spatula.
  Drizzle over salmon and serve with rice, broccoli, bok choy, or your favorite sides.