Crispy Air Fryer Salmon with Honey-Soy Glaze
Skin blistered dry-hot in a basket, then brushed with a glaze that would burn if it went in any earlier.
- Serves
- 4
- Prep
- 10 min
- Cook
- 10 min
- Written
Method
-
Pat the salmon dry, rub with the oil, and season both sides with salt and pepper.
-
Whisk together the soy sauce, honey, rice vinegar, garlic, and ginger in a small saucepan.
-
Simmer over medium heat until it coats the back of a spoon, 3 to 4 minutes, then set half aside for the table.
-
Arrange the fillets skin-side down in the air fryer basket, without touching.
-
Cook at 400°F until the skin is crisp and the fish is opaque at the edges, 7 to 8 minutes.
-
Brush the tops with the glaze remaining in the pan and cook 1 minute more, just until it sets into a lacquer.
-
Brush with the reserved glaze and scatter with scallions and sesame seeds before serving.
Notes
The glaze goes on at the very end because honey scorches fast in that much dry heat — brush it on any earlier and you get char instead of lacquer. Keeping half back unglazed solves the problem twice: the fish gets a real coat of sauce without ever sitting under a burner.
No air fryer, no problem: broil skin-side up on a rack 4 inches from the element for the same 7 to 8 minutes, glazing in the last minute exactly as above.