Servings: 2 servings
Calories: 249kcal
Equipment
Ingredients
- 2 salmon fillets about 170 g each
- 1 pinch salt
- 1 pinch ground black pepper
Glaze
- 1 tablespoon honey
- 1 tablespoon mustard
- 0.5 tablespoon olive oil
- 0.5 tablespoon soy sauce
- 0.25 teaspoon garlic powder
- 1 pinch ground ginger
Procédé
- Pat the salmon dry with paper towels.2 salmon fillets
- Lightly season both sides with salt and pepper.1 pinch salt, 1 pinch ground black pepper
- Line the air fryer basket with aluminum foil for easy cleanup.
- Preheat the air fryer to 200°C.
- In a small bowl or measuring cup, whisk together the glaze ingredients.1 tablespoon honey, 1 tablespoon mustard, 0.5 tablespoon olive oil, 0.5 tablespoon soy sauce, 0.25 teaspoon garlic powder, 1 pinch ground ginger
- Spoon the glaze over the tops of the salmon fillets.
- Remove the air fryer basket and set it on a heatproof surface.
- Place the fillets in the basket, making sure they don't touch.
- Air-fry the salmon for 6 to 11 minutes, depending on the thickness of the fillets.
- Remove the salmon when it reaches 63°C in the center (or slightly before), then let it rest to finish cooking.
Notes
Leave the skin on: To keep the salmon intact, I recommend air-frying it skin-on. You can remove the skin after cooking, though I find it's best left on. I usually serve the salmon with the skin, and everyone can remove it themselves (the cooked fish will flake easily with a fork).
Do not wrap the fish: There's no need to wrap the salmon in foil; it will prevent the exterior from crisping.
Do not flip the salmon: There's no need to turn it.
Nutrition
Calories: 249kcal | Féculents: 1g | Protein: 34g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 4g | Cholesterol: 94mg | Sodium: 288mg | Potassium: 849mg | Fiber: 0.2g | Sugar: 0.4g | Vitamin A: 71IU | Vitamin C: 0.01mg | Calcium: 24mg | Iron: 2mg
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