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Homemade Air Fryer Salmon with Maple Soy photo

Air Fryer Salmon with Maple Soy

Air-fried salmon fillets tossed in a simple maple-soy-sriracha marinade, finished with a reduced glaze.
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Prep Time 5 minutes
Cook Time 8 minutes
Total Time 33 minutes
Servings: 4 servings
Course: Main Course
Ingredients Equipment Method Notes

Ingredients
  

Ingredients
  • 3 tbsppure maple syrup
  • 3 tbspreduced sodium soy sauce or gluten-free soy sauce
  • 1 tbspsriracha hot sauce use less if you don't like heat
  • 1 clovegarlic smashed
  • 4 wild salmon fillets skinless (6 oz each)

Equipment

  • Air Fryer
  • Air Fryer Parchment

Method
 

Instructions
  1. In a small bowl, combine the maple syrup, soy sauce, sriracha, and smashed garlic; whisk to blend.
  2. Reserve a small portion of this mixture in a separate bowl and set it aside for the glaze.
  3. Pour the remaining mixture into a gallon-sized resealable bag, add the salmon fillets, seal the bag, gently press out excess air, and turn the bag to coat the fish.
  4. Marinate the salmon 15 to 20 minutes, turning once or twice. If you’re short on time, 5 minutes will still be enough.
  5. Preheat the air fryer to 400°F. Lightly spray the basket with oil or line it with air-fryer parchment to prevent sticking.
  6. Remove the salmon from the bag, discard the used marinade, and pat the fillets dry with paper towels.
  7. Arrange the salmon in a single layer in the air fryer basket (cook in batches if needed so pieces don’t touch). Air-fry at 400°F for 7 to 8 minutes, or longer depending on the thickness of the fillets.
  8. While the salmon cooks, pour the reserved (unused) marinade into a small saucepan, bring to a simmer over medium-low heat, and reduce until it thickens into a glaze, about 1 to 2 minutes—watch carefully so it doesn’t dry out.
  9. Transfer the cooked salmon to plates and spoon the warmed glaze over the fillets just before serving.
  10. If you don’t have an air fryer, cook the salmon in a skillet using an appropriate stovetop method instead.

Notes

Spray the basket with a propellant-free oil or use air fryer parchment to prevent the skin from sticking to the basket.
There’s no need to pre-heat to air fryer.
Don’t overcrowd the basket so you get decent air flow.
There is no need to flip the salmon, it will cook on both sides fine.
To know if salmon is ready, the fish will change from translucent (red or raw) to opaque (pink) as it cooks. Check for doneness after 6 to 8 minutes of cooking, by peeking into the thickest part with a sharp knife or fork. It should flake, but still has a little translucency in the center when it’s done.