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Tangy Soy Ginger Air Fryer Salmon

A brief soy-ginger marinade flavors salmon without a long wait.
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Prep Time 5 minutes
Cook Time 12 minutes
Marinating 15 minutes
Total Time 32 minutes
Servings: 2 servings
Ingredients Method Notes

Ingredients
  

  • 2 salmon fillets 6 oz each, about 1 inch thick, thawed; pin bones removed
  • 1 tablespoon reduced-sodium soy sauce
  • 1 teaspoon fresh ginger finely grated
  • 1 teaspoon rice vinegar
  • 1 teaspoon honey
  • 1 teaspoon olive oil

Method
 

  1. Pat the thawed salmon dry. Mix the marinade before preheating; start preheating the air fryer to 380°F near the end of the marinating time.
  2. Mix soy sauce, ginger, vinegar, honey and oil in a shallow dish. Add the salmon, turn to coat and refrigerate for 15 minutes. Start preheating the air fryer near the end of marinating.
  3. Lift out the salmon, let excess marinade drip off, and discard the marinade. Place skin-side down in the basket.
  4. Cook for 9–12 minutes, until the thickest part reaches 145°F. Check after 8 minutes and lower the heat if the surface darkens too quickly.

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.