Air Fryer Honey Garlic Salmon Recipe

I stumbled on a pantry trick that turns ordinary salmon into Honey Garlic Salmon with a glossy, caramelized glaze that begs a closer look.

I keep saying this about my latest obsession Honey Garlic Salmon Air Fryer is shockingly simple but somehow tastes like something you’d pay extra for. A glossy kiss of honey and bright garlic turn a plain fillet into something that makes you stop mid bite and think huh, how did that happen.

I actually messed up the timing the first time and it still tasted amazing, so you know there’s wiggle room. There’s a tiny trick to coaxing a crisp edge while keeping the middle tender, and once you try it you’ll want to tweak it every time.

Ingredients

• Salmon: Rich in protein and omega-3s, heart healthy, flaky texture when cooked.
• Honey: Adds natural sweetness, boosts browning, simple carbs, use sparingly though.
• Garlic: Garlicky punch, adds savory depth, has immune friendly compounds, small raw bite.
• Soy sauce: Brings umami and saltiness, low sodium option cuts sodium, deep savory note.
• Rice vinegar or lemon juice: Bright acidity balances sweet honey, keeps fish tasting fresh.
• Sesame oil and seeds: Toasted seeds add nutty aroma and crunchy garnish, use little.

Ingredient Quantities

• 4 salmon fillets, about 6 oz each (about 680 g total)
• 3 tablespoons honey
• 2 tablespoons low sodium soy sauce
• 1 tablespoon rice vinegar or lemon juice
• 1 tablespoon olive oil
• 3 garlic cloves minced
• 1 teaspoon cornstarch
• 1 tablespoon water
• 1/2 teaspoon sesame oil optional
• 1/2 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper
• 1 tablespoon toasted sesame seeds for garnish
• 1 green onion thinly sliced for garnish

How to Make this

1. In a bowl whisk together 3 tbsp honey, 2 tbsp soy sauce, 1 tbsp rice vinegar or lemon juice, 1 tbsp olive oil, 3 minced garlic cloves, 1/2 tsp kosher salt, 1/4 tsp black pepper and 1/2 tsp sesame oil if using. Reserve about 2 tbsp of that mixture for the glaze, then pour the rest over the 4 salmon fillets in a shallow dish or zip bag. Marinate in the fridge 15 to 30 minutes — not much longer or the acid can start to “cook” the fish.

2. While the fish marinates, preheat your air fryer to 400 F (200 C) for 3 to 5 minutes.

3. Make the cornstarch slurry by stirring 1 tsp cornstarch into 1 tbsp water until smooth.

4. Put the reserved 2 tbsp marinade into a small saucepan, stir in the cornstarch slurry, and heat over medium. Stir constantly until it comes to a gentle simmer and thickens into a glossy glaze, about 1 to 2 minutes. Remove from heat and set aside.

5. Remove salmon from the marinade and gently pat the top side (not the skin) with a paper towel to remove excess liquid so the honey wont burn. Leave a light coating of marinade so it still has flavor.

6. Place fillets skin-side down in the air fryer basket in a single layer, not touching. If your basket sticks, use a little oil or a perforated parchment liner made for air fryers.

7. Air fry at 400 F for about 6 minutes. Times vary by thickness, so for thicker fillets add 1 or 2 minutes. You’re aiming for an internal temp around 125 to 130 F for medium doneness.

8. After the initial cook time, brush the tops with the thickened honey garlic glaze and air fry 1 to 3 more minutes until the glaze is sticky and the salmon is cooked to your liking. Keep an eye so the honey doesnt scorch.

9. Let the salmon rest 1 to 2 minutes, then spoon any leftover glaze over the fillets, sprinkle with 1 tbsp toasted sesame seeds and the sliced green onion, and serve.

Equipment Needed

1. Medium mixing bowl (for the marinade)
2. Whisk
3. Measuring spoons and a 1-tablespoon measure
4. Small saucepan (to thicken the glaze)
5. Pastry or silicone brush
6. Paper towels (to pat the salmon dry)
7. Sharp knife and cutting board
8. Air fryer with basket or tray
9. Tongs or a thin spatula for lifting the fillets

You got everything you need, dont forget to preheat the air fryer for best results.

FAQ

Air Fryer Honey Garlic Salmon Recipe Substitutions and Variations

• Honey: swap with pure maple syrup or agave nectar, use 1:1. Maple gives a richer, woodsy note, agave is milder and less likely to crystallize.
• Low sodium soy sauce: use tamari or coconut aminos 1:1 for gluten free, or regular soy sauce if thats all you have but use a little less salt.
• Rice vinegar or lemon juice: replace with apple cider vinegar or white wine vinegar 1:1, they’ll keep the bright acidity though the flavors vary slightly.
• Cornstarch: use arrowroot powder or tapioca starch 1:1 for a glossy glaze, or stir 1 teaspoon all purpose flour into the water as a last resort.

Pro Tips

1) Dont marinate longer than 30 minutes, the vinegar or lemon will start to “cook” the fish. Also take the fillets out of the fridge for 10 to 15 minutes before cooking so they go in closer to room temp and cook more evenly.

2) Never brush on reserved marinade raw. Bring that reserved sauce to a good simmer with the cornstarch slurry so it thickens and bubbles, that kills any bacteria and gives a glossy sticky glaze. If it gets too thick add a splash of water, if too thin simmer a little longer.

3) To avoid burnt honey pat the top of each fillet gently but not completely dry so a light coating remains. Wait until the last minute or two of cooking to brush on the glaze, and keep a close eye because honey scalds fast.

4) Preheat your air fryer, give each fillet plenty of space and place skin side down so the hot air circulates. Use an instant read thermometer and pull the fish at about 125 to 130 F for medium, let it rest 1 to 2 minutes because carryover heat will finish it.