Go Back
Stroller Envy

Air Fryer Sweet Chili Salmon

A sweet chili glaze balanced with lime and fresh herbs.
Print Recipe Pin Recipe
Prep Time 5 minutes
Cook Time 12 minutes
Total Time 17 minutes
Servings: 2 servings
Ingredients Method Notes

Ingredients
  

  • 2 salmon fillets 6 oz each, about 1 inch thick, thawed; pin bones removed
  • 1 teaspoon olive oil
  • 2 tablespoons sweet chili sauce
  • 1 teaspoon lime juice
  • 1 scallion thinly sliced
  • 1 tablespoon fresh cilantro chopped
  • 1/2 teaspoon sesame seeds

Method
 

  1. Preheat the air fryer to 380°F for about 3 minutes, or follow its preheating instructions. Pat the thawed salmon dry with paper towels.
  2. Brush the salmon with oil and place skin-side down in the basket.
  3. Cook for 5 minutes. Brush each fillet with 1 tablespoon sweet chili sauce and cook for another 4–7 minutes, until the center reaches 145°F. Reduce to 350°F if the glaze darkens too quickly.
  4. Drizzle with lime juice and finish with scallion, cilantro and sesame seeds.

Notes

Equipment: air fryer with room for two fillets, instant-read thermometer.
Serving size: one 6-ounce salmon fillet with half the toppings.
Times assume two 6-ounce fillets in one layer with space between them. If they do not fit, cook in batches and allow extra time. Thickness and air-fryer models affect cooking time; use a thermometer.
Refrigerate leftovers within 2 hours and use within 3–4 days. Reheat to 165°F.
This method starts with thawed salmon. Thaw frozen fillets in the refrigerator before beginning.