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Air fryer honey glazed salmon with a flaky tender salmon fillet, glossy honey glaze, fresh rosemary, parsley, and lemon wedges, served as a flavorful and healthy seafood dinner.
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Air Fryer Honey Glazed Salmon Recipe - Fast, Flavorful, and Foolproof

Prep Time10 minutes
Cook Time10 minutes
Total Time20 minutes
Servings: 4 servings

Ingredients

  • Salmon fillets (4 pieces, 5–6 ounces each; skin-on or skinless)
  • Honey (3 tablespoons)
  • Soy sauce or tamari (2 tablespoons; use low-sodium if preferred)
  • Fresh lemon juice (1 tablespoon; or use lime)
  • Dijon mustard (1 teaspoon; optional but recommended)
  • Garlic (1–2 cloves, minced; or 1/2 teaspoon garlic powder)
  • Ginger (1/2 teaspoon grated; or 1/4 teaspoon ground ginger)
  • Olive oil or avocado oil (1 teaspoon for the glaze, plus a little for the basket)
  • Red pepper flakes (pinch for heat; optional)
  • Salt and black pepper (to taste)
  • Sesame seeds (for garnish; optional)
  • Green onions (sliced, for garnish; optional)

Instructions

  • Preheat the air fryer: Set it to 400°F (200°C) for 3–5 minutes. A hot basket helps the glaze caramelize and the salmon sear lightly on top.
  • Make the glaze: In a small bowl, whisk together honey, soy sauce, lemon juice, Dijon, garlic, ginger, red pepper flakes, and 1 teaspoon oil. Taste and adjust—add more honey for sweetness, more lemon for brightness, or a splash of soy for saltiness.
  • Prep the salmon: Pat fillets dry with paper towels. This helps the glaze stick and prevents steaming. Lightly season both sides with salt and pepper. Go easy on the salt since the soy adds some.
  • Coat with glaze: Spoon or brush half the glaze over the tops and sides of the salmon. Let the fillets sit for 5 minutes while the air fryer finishes heating. Reserve the remaining glaze for basting and serving.
  • Oil the basket: Lightly brush or spray the air fryer basket with oil to reduce sticking. If using skin-on fillets, place them skin-side down.
  • Air fry: Arrange the salmon in a single layer with a little space between pieces. Cook at 400°F (200°C) for 6–8 minutes for medium doneness, depending on thickness. Thicker fillets (1.25–1.5 inches) may need 9–10 minutes.
  • Baste mid-cook: At the 4–5 minute mark, open the basket and brush on some of the remaining glaze. This builds a shiny, flavorful crust without burning.
  • Check doneness: The salmon should flake easily with a fork and be just opaque in the center. For precision, aim for an internal temp of 125–130°F for medium or 135°F for medium-well. It will rise a couple of degrees as it rests.
  • Rest and finish: Let the salmon rest 2–3 minutes. Drizzle with any leftover glaze (that hasn’t touched raw fish). Sprinkle sesame seeds and green onions if you like.
  • Serve: Pair with steamed rice, quinoa, roasted broccoli, sautéed green beans, or a crisp salad. A lemon wedge on the side brightens everything.