Air fryer honey garlic salmon gives you glossy, caramelized fillets with tender, flaky centers in under ten minutes of cooking. A short soak in a sweet and salty marinade does the flavoring, and the air fryer does the rest with almost no cleanup.
The sauce is just honey, soy sauce and garlic, so the recipe is easy to remember and easy to repeat. If you enjoy salmon from the air fryer, our miso air fryer salmon bites are a good next step.
Table of Contents
Why This Works
Salmon is naturally rich, so it handles a bold sauce well. The soy sauce seasons the fish while the honey browns on the surface, giving you that sticky, lightly caramelized edge. The air fryer circulates hot air around the fillet, which cooks it fast and keeps the inside moist.
The key detail is keeping the sauce for serving separate from the sauce that touches raw fish. That way every drop that goes on your plate is safe to eat.
Ingredients
- 2 salmon fillets (5 to 8 oz each), skin on or off
- 2 tablespoons honey
- 1 1/2 tablespoons low sodium soy sauce
- 1/4 teaspoon garlic powder (or 1 teaspoon fresh garlic, minced)
- Cooking spray, for the basket
- Black or white sesame seeds, for garnish
- Sliced green onions, for garnish
How to Make Air Fryer Honey Garlic Salmon
1. Mix the sauce. Whisk the honey, soy sauce and garlic together in a small bowl until smooth.
2. Split it. Pour half of the sauce into a clean bowl and set it aside for brushing and drizzling later. This portion never touches raw fish.
3. Marinate. Place the salmon in the remaining sauce, turn to coat, cover and refrigerate for 30 minutes. Discard the used marinade afterward.
4. Preheat. Heat the air fryer to 400°F and lightly spray the basket with cooking spray.
5. Air fry. Place the fillets in a single layer, skin side down if they have skin, and cook for about 7 to 8 minutes. Thicker fillets can take up to 10 minutes.
6. Glaze. For the last minute or two, brush the fillets with some of the reserved sauce so the honey caramelizes without scorching.
7. Check and serve. The salmon is done when the thickest part reaches 145°F and flakes easily with a fork. Drizzle with the rest of the reserved sauce and top with sesame seeds and green onions.
How to Serve
Serve the salmon over steamed rice with a green vegetable like broccoli or green beans. It also works on top of a salad or in a rice bowl with cucumber and avocado, and it sits nicely next to other quick air fryer mains like our air fryer thin sliced chicken breast. For a crunchy side from the same appliance, try our air fryer breaded broccoli.
How to Store and Reheat
Refrigerate leftover salmon in an airtight container within two hours of cooking, which is the timing the Texas A&M AgriLife food safety brochure gives for leftovers. Plan to eat it within 2 days.
Reheat in the air fryer for a few minutes until warm, or enjoy it cold, flaked over a salad. Short, gentle reheating keeps the fish from drying out.
Tips and Variations
- Pat the fish dry. Dry fillets brown better and hold the glaze.
- Leave space. Keep fillets about an inch apart so air can move around them.
- Go by temperature. Cooking time depends on thickness, so an instant-read thermometer is the most reliable guide.
- Add heat. A pinch of red pepper flakes or a little grated ginger fits the sauce nicely.
- Add citrus. A squeeze of lime or lemon after cooking brightens the sweetness.
- Cook from frozen. It is possible, but add a few extra minutes and check the temperature.
If you want something light to eat alongside, the lemony lemon orzo with peas pairs well, and so does any crisp salad.
FAQ
Do I need to marinate the salmon for 30 minutes?
It helps the flavor soak in, but even 15 minutes works if you are short on time. Do not marinate much longer than an hour, because the soy sauce can make the surface salty.
What temperature should salmon reach?
Aim for 145°F in the thickest part. The flesh should look opaque and flake easily with a fork.
Should I flip the salmon?
No. Cooking skin side down and leaving the fillet alone gives you even cooking and keeps it from breaking apart.
Why did my honey glaze burn?
Honey browns quickly in high heat. Brush it on near the end of cooking instead of at the start, and watch the fillets closely.
Can I use fresh garlic instead of garlic powder?
Yes. Use about 1 teaspoon of finely minced fresh garlic and stir it well into the sauce so it does not clump on the fish.
Air Fryer Honey Garlic Salmon
Ingredients
Main Ingredients
- 2 salmon fillets 5 to 8 oz each
- 2 tbsp honey
- 1 ½ tbsp low sodium soy sauce
- ¼ tsp garlic powder or 1 teaspoon minced fresh garlic
- cooking spray for the basket
- sesame seeds for garnish
- green onions sliced, for garnish
Instructions
Cooking
- Whisk the honey, soy sauce and garlic together in a small bowl.
- Pour half of the sauce into a clean bowl and set it aside. This portion never touches raw fish.
- Place the salmon in the remaining sauce, turn to coat, cover and refrigerate for 30 minutes. Discard the used marinade.
- Heat the air fryer to 400 degrees F and lightly spray the basket.
- Place the fillets in a single layer, skin side down, and cook for about 7 to 8 minutes. Thicker fillets can take up to 10 minutes.
- For the last minute or two, brush the fillets with some of the reserved sauce.
- The salmon is done when the thickest part reaches 145 degrees F and flakes easily. Drizzle with the remaining reserved sauce and top with sesame seeds and green onions.
