If you have an air fryer and you haven’t tried making salmon in it yet, you’re missing out. It cooks the fish evenly and gives it a nice finish that’s hard to get any other way.
This honey garlic version is my go-to. The sweet and savory glaze pairs so well with salmon, and it only takes a handful of pantry ingredients to put together.
You’ll marinate the fillets for about 15 to 20 minutes, then air fry them for under 10 minutes. That’s it. Dinner is ready before you even have time to get bored.
The result is tender, flaky salmon with a caramelized honey garlic coating that has just the right amount of sweetness. Not too much, not too little.
It works great as a main dish with steamed rice, roasted vegetables, or a fresh salad on the side. Simple, delicious, and easy to clean up.
Why You’ll Love This Recipe
The Glaze Is Absolutely Irresistible – The honey garlic glaze caramelizes beautifully in the air fryer and creates a sticky sweet-savory coating you will love.
Perfectly Crispy Skin Every Time – The air fryer gets the salmon skin golden and crispy while keeping the inside tender and flaky.
The Flavor Combo Is Next Level – Honey and soy sauce with garlic and a hint of smoked paprika give this salmon a deep rich flavor that tastes like takeout.
Ingredients
- 4 (6 oz each) Skin-On Salmon Fillets
- 3 tbsp Honey
- 2 tbsp Soy Sauce
- 1 tbsp Olive Oil
- 4 cloves Garlic, finely minced
- 1 tbsp Fresh Lemon Juice
- 1 tsp Dijon Mustard
- 1/2 tsp Smoked Paprika
- 1/4 tsp Black Pepper
- 1/4 tsp Salt
- 1 tbsp Fresh Parsley, chopped, for garnish
How To Make
Step 1
In a small bowl, whisk together the honey, soy sauce, olive oil, minced garlic, lemon juice, dijon mustard, smoked paprika, and black pepper until fully combined into a smooth glaze.
Step 2
Pat the salmon fillets completely dry with paper towels and season lightly with salt on all sides. Place them in a shallow dish or zip-top bag and pour about two-thirds of the honey garlic glaze over the top, turning to coat. Reserve the remaining glaze for later. Let the salmon marinate for 15 to 20 minutes at room temperature.
Step 3
Preheat the air fryer to 380 degrees F for 3 minutes. Lightly spray the basket or tray with cooking spray to prevent sticking.
Step 4
Place the salmon fillets skin-side down in the air fryer basket, leaving space between each fillet. Discard the used marinade.
Step 5
Air fry for 7 to 9 minutes, depending on thickness. At the 5-minute mark, brush the tops of the fillets with the reserved fresh glaze. The salmon is done when it flakes easily with a fork and reaches an internal temperature of 145 degrees F.
Step 6
Remove the salmon from the air fryer and let it rest for 2 minutes. Garnish with fresh parsley and serve with steamed rice, roasted vegetables, or a simple salad.
Tips
Pat the Salmon Really Dry
Before you season or marinate the salmon, take a few paper towels and press down firmly on all sides of each fillet. You want to remove as much surface moisture as possible.
If the salmon is still wet when it goes into the air fryer, the glaze won’t stick properly and the outside won’t get that nice caramelized finish. Dry salmon also means less steaming and more of that slightly crispy edge you want.
Don’t rush this step. Use fresh paper towels if the first ones get soaked through.
Don’t Skip Reserving the Glaze
The recipe says to use two-thirds of the glaze for marinating and save the rest. This matters a lot. The glaze that sat with the raw salmon has to be thrown away, so if you used all of it, you’d have nothing to brush on at the end.
That reserved glaze is what gives the salmon its glossy, sticky finish. When you brush it on at the 5-minute mark, the sugars in the honey caramelize in the remaining cook time and create a beautiful coating.
Keep that reserved portion in a separate small bowl so there’s zero chance it touches raw fish.
Leave Space Between the Fillets
It can be tempting to squeeze all four fillets close together, but air fryers work by circulating hot air around the food. If the fillets are touching or too close, the air can’t flow properly and you’ll get uneven cooking.
Leave at least an inch of space between each piece. If your air fryer basket is on the smaller side, cook in two batches instead of crowding them all in. Two perfect batches are way better than four fillets that cooked unevenly.
Related Recipes
- Air Fryer Honey Garlic Glazed Salmon Bites
- Air Fryer Teriyaki Salmon
- Air Fryer Cajun Honey Butter Salmon
- Air Fryer Everything Bagel Salmon
- Air Fryer Honey Garlic Chicken Thighs
Frequently Asked Questions
Can I use frozen salmon fillets for this recipe?
You can, but you really should thaw them first for the best results. Frozen fillets won’t absorb the marinade properly, and they tend to cook unevenly in the air fryer – dry on the outside, underdone in the center.
The easiest way to thaw them is to move them from the freezer to the fridge the night before. If you’re short on time, place them in a sealed bag and submerge them in cold water for about 30 minutes until fully thawed, then pat them very dry before marinating.
Air Fryer Honey Garlic Salmon
- 4 (6 oz each) Skin-On Salmon Fillets
- 3 tbsp Honey
- 2 tbsp Soy Sauce
- 1 tbsp Olive Oil
- 4 cloves Garlic, finely minced
- 1 tbsp Fresh Lemon Juice
- 1 tsp Dijon Mustard
- 1/2 tsp Smoked Paprika
- 1/4 tsp Black Pepper
- 1/4 tsp Salt
- 1 tbsp Fresh Parsley, chopped, for garnish
- In a small bowl, whisk together the honey, soy sauce, olive oil, minced garlic, lemon juice, dijon mustard, smoked paprika, and black pepper until fully combined into a smooth glaze.
- Pat the salmon fillets completely dry with paper towels and season lightly with salt on all sides. Place them in a shallow dish or zip-top bag and pour about two-thirds of the honey garlic glaze over the top, turning to coat. Reserve the remaining glaze for later. Let the salmon marinate for 15 to 20 minutes at room temperature.
- Preheat the air fryer to 380 degrees F for 3 minutes. Lightly spray the basket or tray with cooking spray to prevent sticking.
- Place the salmon fillets skin-side down in the air fryer basket, leaving space between each fillet. Discard the used marinade.
- Air fry for 7 to 9 minutes, depending on thickness. At the 5-minute mark, brush the tops of the fillets with the reserved fresh glaze. The salmon is done when it flakes easily with a fork and reaches an internal temperature of 145 degrees F.
- Remove the salmon from the air fryer and let it rest for 2 minutes. Garnish with fresh parsley and serve with steamed rice, roasted vegetables, or a simple salad.