Miso Glazed Salmon
Miso Glazed Salmon is made with salmon fillets, white miso paste, mirin, and brown sugar; air fry at 390°F for 12 minutes until deeply caramelized and silky.
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Method
- 1
Mix miso, mirin, brown sugar, soy sauce, and sesame oil until smooth.
- 2
Pat salmon dry. Spread glaze generously over top and sides.
- 3
Air fry skin-side down at 390°F for 8-10 minutes until deeply caramelized.
- 4
Rest 2 minutes. Serve with steamed rice and pickled cucumber.
Pro tip. Take salmon out of the fridge 10 minutes before cooking for even results. Done at 145°F internal.
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.
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