Air fryer salmon with miso glaze
Salmon cooks in an air fryer in 9-10 minutes at 200°C: 7 minutes skin side down, then 2-3 more with a miso and honey glaze. It is done at 52-55°C in the center, when the flesh flakes. Preheat the basket for 3 minutes, or the salmon steams instead of browning.
Instructions
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Portion and dry the salmon
Move the fillet from the freezer to the fridge 24 hours ahead, in its packaging, on a plate. It portions most cleanly while still semi-frozen: cut 4 pieces of 150 g, as even in thickness as possible, so they are ready at the same time. Before cooking, pat them very dry with paper towel and brush lightly with oil, no salt.
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Mix the miso glaze
In a small bowl, stir together the miso, honey, soy sauce, sesame oil and ginger until you have a glossy paste that spreads easily with a spoon. Do not salt the salmon, the miso and soy bring enough salt.
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Preheat the air fryer ⏱ 3 min
Set the air fryer to 200°C and run it empty for 3 minutes. In a cold basket the salmon releases water and steams instead of browning.
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Cook 7 minutes skin side down ⏱ 7 min
Lay the portions skin side down on perforated baking paper or directly on the oiled rack, a finger apart. Cook 7 minutes at 200°C without turning. Meanwhile, steam the edamame for 2-3 minutes, straight from frozen.
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Glaze and 2-3 minutes more ⏱ 2 min 30 sec
Pull out the basket and spread the glaze generously over the top and sides. Give the salmon 2-3 more minutes, until the glaze bubbles and browns at the edges. It is done when the center reaches 52-55°C and the flesh flakes under light pressure. For fully cooked salmon, take it to 63°C.
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Serve
Let the salmon rest a minute in the basket, then lift it with a wide spatula. The skin usually stays stuck to the paper and the flesh comes away cleanly. Set it on the rice, sprinkle with the Sesame Mix and spring onion, and serve with the edamame on the side.
Good to know
An air fryer does not fry, it blows hot air, so the salmon has to be patted dry and laid in a single layer, with space between the portions. A honey glaze burns quickly, which is why it goes on only at the end, just like the salmon teriyaki. The skin underneath stays soft. If you want it crisp, go for pan-seared salmon with crispy skin. A Trim D fillet weighs 1.4-1.8 kg and is not refrozen after thawing, so cook the rest the same day or the next: oven-baked salmon with vegetables, salmon pasta in white sauce or, raw, salmon tartare. For skinless, the Trim E fillet works the same way. The same method suits Barramundi fillet, and for prawns there is air fryer prawns with garlic Sriracha butter. Use the rest of the miso for a 10-minute miso soup.
Frequently asked questions
How long and at what temperature do you cook salmon in an air fryer?
At 200°C, a 150 g portion 3 cm thick needs 9-10 minutes, without turning. Thin tail pieces are ready sooner, 4 cm pieces need 1-2 minutes more. A thermometer is the surest guide: 52-55°C in the center for juicy salmon, 63°C for fully cooked.
Can I put frozen salmon straight into the air fryer?
We do not recommend it. The fillet comes whole, 1.4-1.8 kg, so it has to be portioned anyway, and its product sheet calls for 24 hours of thawing in the fridge. From frozen, the edges dry out before the center warms through, and the glaze does not stick to an icy surface.
Do you need to flip salmon in the air fryer?
No. Skin side down, the hot air cooks the top while the skin protects the flesh from the hot rack. If you flip it, the glaze sticks to the basket and the piece breaks.
How do I make simple air fryer salmon without miso?
Brush the portions with oil, salt, pepper and lemon zest and cook them 9-10 minutes at 200°C, skin side down. At the table, squeeze lemon over or serve with melted butter and dill.
Does this work with other fish in the air fryer?
Yes. Barramundi fillet, 170-230 g and practically boneless, also cooks at 200°C, skin side down, in 8-10 minutes. Being white fish, take it out at 63°C in the center, as its product sheet says, and the miso glaze suits it just as well.
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Air fryer salmon with miso glaze
Air fryer salmon with miso glaze
Salmon cooks in an air fryer in 9-10 minutes at 200°C: 7 minutes skin side down, then 2-3 more with a miso and honey glaze. It is done at 52-55°C in the center, when the flesh flakes. Preheat the basket for 3 minutes, or the salmon steams instead of browning.
Notes
An air fryer does not fry, it blows hot air, so the salmon has to be patted dry and laid in a single layer, with space between the portions. A honey glaze burns quickly, which is why it goes on only at the end, just like the salmon teriyaki. The skin underneath stays soft. If you want it crisp, go for pan-seared salmon with crispy skin. A Trim D fillet weighs 1.4-1.8 kg and is not refrozen after thawing, so cook the rest the same day or the next: oven-baked salmon with vegetables, salmon pasta in white sauce or, raw, salmon tartare. For skinless, the Trim E fillet works the same way. The same method suits Barramundi fillet, and for prawns there is air fryer prawns with garlic Sriracha butter. Use the rest of the miso for a 10-minute miso soup.
