Ingredients
Scale
- 2 salmon fillets (6 ounces each)
- 3 tablespoons pure maple syrup
- 1 tablespoon soy sauce (or tamari for gluten-free)
- 1 teaspoon Dijon mustard
- 1/2 teaspoon garlic powder
- 1/4 teaspoon smoked paprika
- Salt and black pepper to taste
- Fresh parsley or lemon wedges for garnish
Instructions
- Start by patting your salmon fillets completely dry with a paper towel. Removing surface moisture is the secret to getting a good sear in the air fryer. In a small bowl, whisk together the maple syrup, soy sauce, Dijon mustard, garlic powder, and smoked paprika until the glaze is smooth. Season the salmon fillets lightly with salt and pepper, then brush a generous layer of the glaze over the top and sides of each piece. Let them marinate for about 5 minutes while you preheat your air fryer to 400°F (200°C).
- Lightly grease the air fryer basket with a high-smoke-point oil spray like avocado oil. Place the glazed salmon fillets in the basket, skin-side down, ensuring they do not touch each other. This allows the hot air to circulate freely. Cook the salmon at 400°F for 8 to 10 minutes, depending on the thickness of your fillets. Halfway through the cooking time, you can brush on an extra layer of the maple glaze to build up that sticky, delicious crust.
- Carefully remove the salmon from the air fryer using a wide spatula. The fish should flake easily with a fork and have an internal temperature of 145°F (63°C). Place the fillets on a plate and drizzle any remaining glaze from the bowl (boil it briefly first if it touched raw fish) or fresh maple syrup over the top. Garnish with chopped fresh parsley and serve alongside a lemon wedge for a bright, acidic finish.
- Cook Time: 20 minutes