Honey Garlic Glazed Salmon
Honey Garlic Salmon combines salmon fillets, honey, soy sauce, and fresh ginger; air fry at 400°F for 12 minutes until caramelized with a sticky glaze.
Saved in this browser. View saved recipes
Method
- 1
Mix honey, soy sauce, garlic, sesame oil, rice vinegar, and ginger until combined.
- 2
Pat salmon dry, season with salt and pepper. Brush generously with half the glaze.
- 3
Air fry skin-side down at 400°F for 8-10 minutes until caramelized on top.
- 4
Brush with remaining glaze in the last 2 minutes of cooking.
- 5
Garnish with sesame seeds and green onions. Serve over steamed rice.
Pro tip. Reserve half the glaze for the final brush — adding it all upfront means it burns before the salmon cooks through. Pull at 140°F internal for medium.
Why the air fryer wins here
- Ready in 12 minutes. The same dish takes about 18 in a conventional oven, plus preheating.
- Fast-moving hot air browns the outside before the inside dries out, so you get color without babysitting.
- Cleanup is a basket, not a sheet pan and a splattered stovetop.
Storing and reheating
Refrigerate perishable leftovers within 2 hours, or within 1 hour above 90°F. Reheat leftovers to 165°F (74°C) throughout, measured with a food thermometer. USDA leftover safety guidance.
Keep leftovers in the fridge for up to 3 days. To bring them back, air fry at 300°F for 3-4 minutes. Low and slow. High heat turns leftover salmon chalky. Full reheat guide for salmon.
Get the air fryer cheat sheet
A one-page chart of everyday cooking times and temperatures. Print it, stick it on the fridge.
Confirm your email to get the free PDF. Unsubscribe anytime. Privacy policy.
