Air Fryer Salmon
These air fryer salmon fillets are coated in a quick maple, soy and garlic marinade, then cooked until tender. They make a straightforward weeknight main, and the simple method also works with a dry rub or other marinade.
Ingredients
- 4salmon fillets
- 45 ml (3 Tbsp)maple syrup
- 20 ml (4 tsp)soy sauce
- 5 ml (1 tsp)minced garlic
- 0.6 ml (1/8 tsp)ground black pepper
Instructions
- 1
Mix the marinade
Stir together the maple syrup, soy sauce, garlic and black pepper. Put the salmon fillets in a zip-lock bag and pour in the marinade. Marinate for 10–30 minutes. Alternatively, season the salmon with salt and pepper or use a dry seasoning.
- 2
Arrange the salmon
Lay the salmon fillets in a single layer in the air fryer basket. Discard the marinade.
- 3
Air fry the fillets
Cook at 177°C for 8–10 minutes for medium-rare, or 10–12 minutes for well done, adjusting for the thickness of the fillets. For medium-rare, aim for an internal temperature of 49–52°C; for well done, aim for 60°C.
What is air fryer salmon?
Air fryer salmon is a simple American-style fish main cooked in a compact convection appliance. The hot circulating air cooks the fillets quickly, while a short marinade adds a sweet, savoury and garlicky coating.
Maple and soy make this version distinctive without requiring a long preparation. The same cooking approach can also be used with a different marinade or a dry seasoning.
Nutrition and macros by portion
The nutrition label shows one serving as written: 222 calories, 25g protein, 10g carbs, 7g fat.
| Portion | Adjustment | kcal | Protein | Carbs | Fat |
|---|---|---|---|---|---|
| Lighter | Serve with extra vegetables | 155 kcal | 18g | 7g | 5g |
| This serving | As written | 222 kcal | 25g | 10g | 7g |
| Hungry | Add rice or potatoes | 333 kcal | 38g | 15g | 11g |
The salmon provides most of the protein and some of the fat, while the maple syrup supplies most of the carbohydrates; the soy sauce adds flavour and sodium. Serve it with vegetables and a modest portion of rice or potatoes to make a balanced plate.
Why this marinade works
Maple syrup: it brings sweetness and helps the surface develop colour as the salmon cooks. Soy sauce contributes savoury depth, while garlic and black pepper round out the flavour.
Marinating the fish
Short soak: 10–30 minutes is enough for the flavours to coat the salmon. If you are short on time, season the fillets with salt and pepper or use a dry seasoning instead.
Before cooking: arrange the fillets in one layer and discard the used marinade. A single layer gives the hot air room to circulate around the fish.
Getting the doneness right
Fillet thickness: the cooking time varies with how thick each piece is, so treat the stated timings as a guide. Start checking at the shorter end of the range.
Temperature: use the centre of the thickest part as your guide. The recipe gives 49–52°C for medium-rare and 60°C for well done.
How to serve it
Fresh sides: serve the salmon with vegetables or a crisp salad for a lighter plate. Rice, potatoes or another grain make a heartier accompaniment.
Sauce: the salmon is flavoured by its marinade, so it can be served as it is. Add a fresh, tangy side if you want to offset the maple's sweetness.
Timing and preparation
Quick cooking: the recipe takes 20 minutes in total, including a short marinating window. Have your sides ready before the fillets go into the air fryer, since the fish cooks quickly.
Recipe notes & tips
- Choose fillets of similar thickness so they cook at a similar rate.
- Keep the salmon in a single layer in the air fryer basket.
- Begin checking the fish at the shorter cooking time, especially if the fillets are thin.
- Check the temperature at the thickest part of a fillet.
- Discard the marinade after removing the salmon.
Variations
- Dry seasoning: skip the marinade and season the fillets with salt, pepper or a favourite dry rub.
- Citrus finish: add a squeeze of lemon at the table for a bright contrast to the maple.
- Herb finish: scatter chopped fresh herbs over the cooked salmon before serving.
- Spicy marinade: add chilli flakes to the maple, soy, garlic and pepper mixture.
- Different marinade: use another marinade you enjoy, keeping the same cooking method and checking doneness.
Common mistakes to avoid
- Crowding the basket: the fillets need space for air to circulate, so cook them in batches if needed.
- Overcooking thin fillets: start checking at 8 minutes and adjust to their thickness.
- Guessing doneness: use the internal temperature targets rather than relying only on colour.
- Keeping used marinade: discard it after taking out the raw salmon.
- Leaving the fish in too long: remove it when it reaches the doneness you want, as carry-over heat can continue cooking it.
How to store
Refrigerate leftover salmon in a covered container within 2 hours and use within 3 days. Reheat gently in the air fryer or microwave until hot, taking care not to dry it out.
Frequently asked questions
Can I skip marinating the salmon?
Yes. The recipe suggests seasoning the fillets with salt and pepper or using a dry seasoning instead.
How long should I cook the fillets?
Cook at 177°C for 8–10 minutes for medium-rare or 10–12 minutes for well done. Thickness affects timing, so check the centre of the thickest part.
What temperature should the salmon reach?
The recipe gives 49–52°C for medium-rare and 60°C for well done.
Can I use a different marinade?
Yes. The cooking method is designed to work with another marinade or with a dry rub.
Do I cook the salmon in the marinade?
No. Place the fillets in the basket and discard the used marinade before cooking.
Cook it from the original
This recipe comes from platedcravings.com. Their page has the author’s own photos, notes and tips — the best place to cook it from.
Open the recipe on platedcravings.com