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Air Fryer Honey Garlic Salmon

Air fryer honey garlic salmon gets a glossy, thick honey-soy glaze and cooks skin-side down at 400°F. A quick rest and reserved glaze finish these tender salmon fillets.
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Prep Time 10 minutes
Cook Time 10 minutes
Resting 2 minutes
Total Time 22 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Asian
Calories: 470
Ingredients Equipment Method Notes

Ingredients
  

Glaze
  • 1 tbsp butter unsalted
  • 0.25 cup honey
  • 2 tbsp soy sauce low-sodium
  • 2 cloves garlic minced
  • 1 tsp cornstarch
  • 1 tbsp water
Salmon
  • 4 salmon 6-ounce, skin-on fillets
  • 1 tsp olive oil
  • 0.25 tsp salt kosher
  • 0.125 tsp black pepper

Equipment

  • 1 1-quart saucepan
  • 1 6-quart air fryer

Method
 

Make the glaze
  1. Melt the butter in a 1-quart saucepan over medium heat.
  2. Stir in the honey, soy sauce, and garlic, then bring to a simmer.
  3. Stir the cornstarch and water together in a small bowl.
  4. Whisk the mixture into the saucepan and simmer for 30 seconds, stirring, until glossy and thickened.
  5. Transfer 2 tablespoons of glaze to a clean bowl for serving.
Prepare and air-fry the salmon
  1. Preheat a 6-quart air fryer to 400°F.
  2. Pat the salmon dry.
  3. Brush the fillets with the olive oil.
  4. Season the fillets with the salt and pepper.
  5. Arrange the fillets skin-side down in the basket in a single layer.
  6. Air-fry for 7 minutes.
  7. Brush the tops with the remaining glaze, then cook for 1 minute.
  8. Check the thickest part of a fillet with an instant-read thermometer and continue cooking in 1-minute increments until it reaches 145°F.
  9. Rest the salmon for 2 minutes.
  10. Serve with the reserved glaze.

Notes

For the best texture, check the thickest part with an instant-read thermometer and remove the salmon when it reaches 145°F. Refrigerate leftovers for up to 3 days; freezing is suitable. For a gluten-free swap, use gluten-free tamari in place of the soy sauce.