Description
Golden-crusted, fall-off-the-bone tender salmon with a sweet-salty glaze, ready in 6 minutes of cooking. This Japanese-American fusion recipe uses an air fryer for a restaurant-quality results.
Ingredients
4 salmon fillets (about 4 to 6 oz each, skin-on or skinless)
2 tbsp gluten-free soy sauce
1 tbsp honey
1 tbsp rice vinegar
1 tsp grated fresh ginger
1 tsp toasted sesame oil
1 tsp cornstarch + 1 tbsp water (slurry)
1 tbsp sesame seeds, for topping
Additional honey for finishing glaze (optional)
Instructions
In a small bowl, whisk together soy sauce, honey, rice vinegar, ginger, and sesame oil. Whisk in cornstarch slurry until smooth
Place salmon fillets in a dish and pour half the sauce over them. Flip to coat and let marinate for 5-10 minutes
Preheat air fryer to 375°F (190°C). Pat salmon dry with paper towels
Place salmon in air fryer basket and cook for 4 minutes
Brush both sides with remaining sauce, continue cooking 2 minutes
Brush with more sauce and cook 2-3 more minutes until golden and caramelized
Sprinkle with sesame seeds and drizzle with optional honey glaze
Notes
For best results, use very gentle pressure to pat salmon dry
The rice vinegar and honey replace alcohol-containing mirin for a halal version
Store leftovers in an airtight container for up to 2 days
Leftovers are excellent chilled the next day for bento boxes
Nutrition
- Serving Size: 1 salmon fillet
- Calories: 320
- Sugar: 8g
- Sodium: 5000mg
- Fat: 20g
- Saturated Fat: 3g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 30g
- Cholesterol: 80mg