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Maple Glazed Air Fryer Salmon

Maple, Dijon and soy form a balanced sweet-savory glaze.
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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 pure maple syrup
  • 1 teaspoon Dijon mustard
  • 1 teaspoon reduced-sodium soy sauce
  • 1 teaspoon olive oil

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. Mix the maple syrup, Dijon and soy sauce. Brush the salmon with oil and place skin-side down in the basket.
  3. Cook for 5 minutes, then brush with the maple mixture. Cook for another 4–7 minutes, until the center reaches 145°F. Check the glaze frequently and reduce to 350°F if it browns too quickly.
  4. Serve with the glaze that remains on the fish; discard any leftover glaze touched by the 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.