Air fryer salmon fillets

Air fryer salmon fillets
  • Serves icon Serves 4
  • Time icon Hands-on time 25 min

Salmon takes just six minutes in the air fryer, so all it needs is a quick marinade which will thicken to a sticky glaze as it cooks. Sweet with honey, fragrant with ginger and seasoned with umami-rich soy and oyster sauce, it’s a knockout that’s ready in a flash.

New to air frying? Check out our collection of air fryer recipes.

Nutrition: per serving

Calories
335kcals
Fat
21g (3.8g saturated)
Protein
26.6g
Carbohydrates
9.6g (8.5g sugars)
Fibre
0.7g
Salt
1.8g
Calories
335kcals
Fat
21g (3.8g saturated)
Protein
26.6g
Carbohydrates
9.6g (8.5g sugars)
Fibre
0.7g
Salt
1.8g

Ingredients

  • 4  skinless salmon fillets (approx. 500g in total)
  • 2 tbsp runny honey
  • 2 tbsp light soy sauce
  • 1 tbsp oyster sauce
  • 1 tbsp sriracha, plus extra to drizzle (optional)
  • 1 tsp sesame oil
  • 1 garlic clove, finely grated
  • Knob of ginger, finely grated
  • 2 spring onions, finely sliced
  • Cooked rice and lime wedges to serve
  • Sesame seeds to garnish

Method

  1. Cut the salmon into bite-size pieces and put in a bowl. Mix together the honey, soy sauce, oyster sauce, sriracha, sesame oil, garlic and ginger, then pour this over the salmon, reserving 1 tbsp to finish. Stir to coat, then set aside for 15 minutes to marinate.
  2. Heat the air fryer to 200°C. Put the salmon in the basket in a single layer, then cook for 6 minutes. If you like, you can brush any leftover marinade from the bowl onto the salmon after 4 minutes, then cook the salmon for 2 minutes more for extra flavour.
  3. Serve the salmon bites on a bed of rice sprinkled with spring onions, sesame seeds and the remaining 1 tbsp marinade.

delicious. tips

  1. Air fryers always work best when the food is in a single, even layer with a bit of space between each piece. You can scale this recipe up and down easily, but work in batches if your air fryer isn’t big enough. We used a 4.2 litre air fryer, which was big enough to cook all the salmon in a single batch.

Recipe By

Tom Shingler

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