📝 About This Recipe
This recipe transforms standard salmon fillets into a gourmet masterpiece using the magic of rapid air circulation for a perfectly flaky interior and a caramelized, golden exterior. Inspired by Pacific Northwest flavors, the dish balances the richness of the fish with a zesty lemon-herb rub and a sticky honey-garlic glaze. It is the ultimate weeknight luxury: sophisticated enough for a dinner party but fast enough for a busy Tuesday.
🥗 Ingredients
Main Ingredients
- 4 pieces Salmon Fillets (6 oz each, skin-on, patted dry and at room temperature)
- 1 tablespoon Extra Virgin Olive Oil (high quality)
Dry Rub
- 1 teaspoon Smoked Paprika
- 1 teaspoon Garlic Powder
- 1/2 teaspoon Onion Powder
- 1/2 teaspoon Dried Oregano
- 1 teaspoon Kosher Salt
- 1/2 teaspoon Black Pepper (freshly cracked)
- 1 tablespoon Lemon Zest (from one large lemon)
Honey Garlic Glaze
- 2 tablespoons Honey (clover or wildflower)
- 1 tablespoon Soy Sauce (low sodium preferred)
- 1 teaspoon Lemon Juice (freshly squeezed)
- 1 clove Fresh Garlic (minced very fine)
For Garnish
- 1 tablespoon Fresh Parsley (finely chopped)
- 4 pieces Lemon Wedges (for serving)
👨🍳 Instructions
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1
Remove the salmon fillets from the refrigerator 15-20 minutes before cooking to take the chill off; this ensures even cooking throughout the fish.
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2
Pat the salmon fillets extremely dry on all sides using paper towels. Moisture is the enemy of a crispy exterior, so don't skip this step.
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3
In a small bowl, whisk together the smoked paprika, garlic powder, onion powder, dried oregano, kosher salt, black pepper, and fresh lemon zest.
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4
Lightly brush the flesh side of each salmon fillet with olive oil, then generously apply the dry rub, pressing it gently into the meat so it adheres.
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5
In another small microwave-safe bowl, whisk together the honey, soy sauce, lemon juice, and minced garlic. Heat for 15 seconds to liquefy the honey, then set aside.
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6
Preheat your air fryer to 400°F (200°C) for 5 minutes. A hot basket prevents sticking and starts the searing process immediately.
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7
Lightly grease the air fryer basket with a high-smoke-point oil spray (like avocado oil) or use a perforated parchment liner.
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8
Place the salmon fillets in the basket, skin-side down, making sure they are not touching to allow for maximum air circulation.
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9
Air fry at 400°F for 7 minutes. The spices will begin to toast and the fat will start to render.
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10
Open the air fryer and carefully brush the top of each fillet with the honey-garlic glaze. Use about half of the glaze at this stage.
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11
Continue cooking for another 3-5 minutes. The salmon is done when it reaches an internal temperature of 135°F-140°F for medium-well, or when it flakes easily with a fork.
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12
Carefully remove the fillets from the basket and let them rest on a warm plate for 2-3 minutes to allow the juices to redistribute.
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13
Drizzle the remaining glaze over the rested fillets and garnish with fresh parsley and a squeeze of lemon before serving.
💡 Chef's Tips
Always use skin-on salmon; the skin acts as a heat shield and keeps the fish moist during the intense air-fryer heat. Avoid using aerosol sprays with soy lecithin on your air fryer basket as they can damage the non-stick coating over time; use a pump spray instead. If your fillets are of varying thickness, place the thicker ones toward the edges of the basket where the heat is often most intense. Don't overcook! Salmon continues to cook for a minute after being removed; pull it out just before it looks 100% opaque. For a spicy kick, add 1/2 teaspoon of red chili flakes to the honey-garlic glaze.
🍽️ Serving Suggestions
Serve alongside a bed of lemon-infused jasmine rice or fluffy quinoa. Pair with air-fried asparagus spears or garlicky broccolini for a low-carb feast. A crisp, chilled Glass of Sauvignon Blanc or a light Pinot Noir complements the richness of the salmon. Drizzle a little extra Greek yogurt-dill sauce on the side for a cooling contrast to the warm glaze. Serve over a vibrant spring mix salad with a light vinaigrette for a refreshing lunch.