Go Back
Stroller Envy

Honey Mustard Air Fryer Salmon

A late-added honey-mustard glaze keeps the coating glossy without scorching.
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 tablespoon honey
  • 1 teaspoon Dijon mustard
  • 1 teaspoon whole-grain mustard
  • 1 teaspoon olive oil
  • 1/4 teaspoon kosher salt

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. Stir together the honey and both mustards. Brush the salmon with oil, sprinkle with salt and place skin-side down in the basket.
  3. Cook for 5 minutes. Brush the honey-mustard mixture over the tops, then cook for another 4–7 minutes, until the thickest part reaches 145°F. If the glaze darkens quickly, reduce the heat to 350°F.
  4. Serve immediately with the glaze on the fish; discard any mixture contacted by the fish brush.

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.