Recipe

Effortless Air Fryer Salmon

Crisp-edged salmon with a sticky maple soy glaze, toasted sesame flavor, and a little garlic heat. Weeknight fast, company worthy, and very hard to stop picking at.

By Matt Campbell

•

4.8

A real photograph of glazed salmon fillets in an air fryer basket with caramelized edges, sprinkled with sesame seeds and sliced scallions, with lemon wedges on the side

Jump to Recipe

If salmon night usually means you are babysitting a skillet, flipping, splattering, and whispering "please do not overcook" at the fillet, meet your new plan. This nutty and sweet air fryer salmon hits that magic zone where the edges get crisp, the inside stays juicy, and the glaze goes glossy and sticky like it actually tried.

The flavor is simple but loud in the best way: maple for sweetness, soy for salty depth, sesame for that toasted, nutty vibe, plus garlic and a pinch of chili to keep it interesting. It is the kind of dinner that makes you feel like you did something, even though the air fryer did most of it.

A real photograph of a salmon fillet being brushed with maple soy glaze on a cutting board with a small bowl of sauce and a pastry brush

Why It Works

Fast and forgiving: The air fryer cooks salmon quickly and evenly, and a light glaze helps keep the surface from drying out while it browns.
Crisp edges, juicy center: High heat plus a little oil and sugar gives you that caramelized finish without pan drama.
Big flavor from pantry staples: Maple, soy sauce, sesame oil, garlic, and rice vinegar build a sauce that tastes like more than five minutes of effort.
Flexible with what you have: Works with individual fillets or one larger piece, and you can swap honey for maple or tamari for soy.

Pairs Well With

Steamed jasmine rice with lime zest
Air fryer green beans with garlic and sesame
Cucumber salad with rice vinegar and a pinch of sugar
Roasted sweet potatoes with chili crisp

Storage Tips

Refrigerate: Store leftover salmon in an airtight container for up to 3 days.

Reheat (best method): Air fry at 350°F for 3 to 5 minutes until just warmed through. If it is already very glazed, line the basket with parchment to avoid a sticky situation.

Cold leftover move: Flake it over rice or greens, add sliced cucumbers, and drizzle with a little mayo mixed with sriracha and lemon.

Freezing: You can freeze cooked salmon for up to 2 months, but the glaze texture is best fresh. Thaw overnight in the fridge and reheat gently.

Common Questions

Do I need to preheat the air fryer?

It helps with browning. If your model preheats quickly, give it 2 to 3 minutes. If you forget, it is not a dealbreaker, just add a minute or two of cook time.

What temperature should salmon be cooked to?

For food safety, the FDA recommends 145°F in the thickest part. For a slightly softer, juicier center, many home cooks pull it around 125 to 135°F and let carryover heat finish the job, but that is below FDA guidance. If you are pregnant, immunocompromised, or serving someone who is, stick with 145°F.

Can I use frozen salmon?

Yes, but results are best if you thaw first and pat dry so the glaze sticks and the surface browns. If cooking from frozen, expect less caramelization and add about 4 to 6 minutes depending on thickness.

My glaze is burning. What did I do wrong?

Most often it is too much sugar on a very hot unit. Reduce maple slightly, cook at 380°F instead of 400°F, and glaze in two phases: a light brush before cooking, then another brush in the last 1 to 2 minutes.

Can I make this without sesame?

Totally. Swap sesame oil for olive oil, and use chopped toasted almonds or cashews on top if you still want that nutty crunch.

Do I need to flip the salmon?

Usually, no. If your air fryer has hot spots, rotate the basket or shift the pieces around halfway through so everything browns evenly.

Matt Campbell

I have always had a huge passion for the culinary arts, people, working as a team, and so on. I wanted to pursue my love for cooking initially at Virginia Commonwealth University with a culinary arts degree; however, I instead decided to apply myself and acquire more practical skills. My end goal is to eventually open my own restaurant or similar establishment.

Kitchen Essentials

Air fryer
Small bowl for mixing the glaze
Whisk or fork
Measuring spoons
Tongs or a fish spatula
Instant-read thermometer (optional but very helpful)

This is the salmon I make when I want dinner to feel a little fancy but my energy says, be serious. I started messing with a maple soy combo after one too many takeout teriyaki cravings, and the air fryer turned it into a repeatable win: crisp edges, sticky glaze, and that toasted sesame smell that makes the kitchen feel like something good is happening. I always tell myself I will save a portion for lunch, and then I keep “taste testing” the crispy corners. Every time.

Effortless Air Fryer Salmon

(4.8 Reviews)

Prep Time 8 minutes

Cook Time 10 minutes

Total Time 18 minutes

Servings 4

Ingredients

4 salmon fillets (about 5 to 6 ounces each, skin on or off)
1 tablespoon neutral oil (avocado, canola, or grapeseed)
1/2 teaspoon kosher salt
1/4 teaspoon black pepper

Nutty and sweet glaze

3 tablespoons pure maple syrup
2 tablespoons low-sodium soy sauce (or tamari)
1 tablespoon rice vinegar
2 teaspoons toasted sesame oil
2 cloves garlic, finely grated or minced
1 teaspoon grated fresh ginger (optional but great)
1/4 teaspoon red pepper flakes (optional)

For finishing (optional but recommended)

1 tablespoon sesame seeds (toasted if you have them)
2 scallions, thinly sliced
Lemon wedges

Tip: If your salmon has skin, cook it skin-side down. It acts like a built-in barrier that helps keep the fish juicy. Most people glaze only the flesh side, and that is what this recipe assumes.

Allergen note: This recipe contains soy and sesame.

Instructions

Dry the salmon. Pat the fillets dry with paper towels. This is how you get better browning and a glaze that actually clings.
Mix the glaze. In a small bowl, whisk maple syrup, soy sauce, rice vinegar, toasted sesame oil, garlic, ginger (if using), and red pepper flakes. Whisk until it looks glossy and mostly combined (the sesame oil will want to float, so give it a good mix).
Reserve a clean portion. Pour about 2 tablespoons of the glaze into a separate small bowl for finishing. This keeps things food-safe since the rest will touch raw fish.
Season. Rub salmon lightly with neutral oil, then season with salt and pepper.
Preheat. Preheat the air fryer to 400°F for 2 to 3 minutes, if your model allows. Lightly oil the basket if it tends to stick. If you use perforated parchment, add it only once the salmon is in the basket so it does not fly up into the element.
First glaze. Brush a thin layer of the larger bowl of glaze over the top and sides of each fillet (flesh side only if skin-on).
Air fry. Place salmon in the basket in a single layer with space around each piece. Cook at 400°F for 8 to 10 minutes for typical 1-inch thick fillets. No flipping needed, but if your air fryer has hot spots, rotate the basket or shift the pieces around halfway through.
Final glaze and finish. In the last 1 to 2 minutes, brush on the reserved clean glaze and let it turn glossy and caramelized. Salmon is done when it reaches your preferred internal temp, ideally 125 to 145°F in the thickest part. For food safety, 145°F is the FDA recommendation.
Top and serve. Sprinkle with sesame seeds and scallions. Squeeze lemon over the top right before eating for that bright, wake-everything-up moment.

A real photograph of plated air fryer salmon on a white plate with steamed rice and cucumber salad, garnished with sesame seeds and scallions

Quick timing guide

3/4-inch thick fillets: 7 to 9 minutes total
1-inch thick fillets: 9 to 11 minutes total
Thicker than 1 inch: 11 to 13 minutes total, check early with a thermometer

Nutrition information is estimated.

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