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Glazed air fryer salmon fillet served with white rice and steamed broccoli on a ceramic plate, topped with sesame seeds and chopped green onions on a bright marble surface.
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Air Fryer Honey Sriracha Salmon - Fast, Flavorful, and Foolproof

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

Ingredients

  • Salmon fillets (4 fillets, 5–6 ounces each; skin-on or skinless)
  • Honey (3 tablespoons)
  • Sriracha (1.5 to 2 tablespoons, adjust to taste)
  • Soy sauce or tamari (2 tablespoons)
  • Rice vinegar or lime juice (1 tablespoon)
  • Garlic (2 cloves, minced) or 1 teaspoon garlic paste
  • Ginger (1 teaspoon grated) or 1/2 teaspoon ground ginger
  • Sesame oil (1 teaspoon)
  • Salt and black pepper
  • Neutral oil (for the air fryer basket, like avocado or canola)
  • Optional garnishes: sesame seeds, sliced green onions, lime wedges, cilantro

Instructions

  • Prep the salmon: Pat the salmon dry with paper towels. Season lightly with salt and pepper on both sides. This helps the glaze stick and keeps flavors balanced.
  • Mix the glaze: In a small bowl, whisk together honey, Sriracha, soy sauce, rice vinegar, garlic, ginger, and sesame oil. Taste and adjust heat or sweetness by adding more Sriracha or honey as needed.
  • Preheat the air fryer: Set it to 390°F (200°C) for 3–4 minutes. Lightly brush or spray the basket with oil to prevent sticking.
  • Coat the salmon: Brush about half of the glaze over the tops and sides of the fillets. Reserve the rest for brushing during and after cooking.
  • Arrange in the basket: Place fillets in a single layer, skin-side down if using skin-on. Leave a little space so air can circulate.
  • Air fry: Cook for 6 minutes. Open the basket, brush on more glaze, and continue cooking for another 2–5 minutes, depending on thickness. Aim for an internal temp of 125–130°F for medium, or cook to your preferred doneness.
  • Finish and rest: When the tops look glossy and caramelized, remove the salmon. Brush with the remaining glaze for extra shine. Let rest for 2 minutes to keep juices in.
  • Serve: Sprinkle sesame seeds and green onions. Add lime wedges for brightness. Serve over rice, with steamed veggies, or on top of a crunchy slaw.