Air Fryer Honey Mustard Salmon Recipe

Air Fryer Honey Mustard Salmon Recipe | Sweet, Tangy & Crispy

I just made this air fryer honey mustard salmon recipe last night, and I couldn’t wait to tell you how simple and delicious it turned out. When I bit into that flaky, glazed fish, I knew this would be a recipe I’ll repeat over and over. It’s one of those meals that feels fancy but doesn’t take forever. 

If you’re craving something sweet-tangy, healthy, and quick to put on your dinner table, this is it. You can also enjoy something equally flavorful like the Chicken Caesar Wrap Recipe for a lighter meal option. Let me walk you through how I do it — you’ll love it too.

Ingredients

Here’s what you’ll need (this makes about 2 servings):

• 2 salmon filets (6–8 oz each) — fresh is best; skin-on or skinless works.
• 1 tbsp Dijon mustard or stone-ground mustard — gives tang and texture.
• 1 tbsp honey — balances the mustard with sweetness.
• ½ tsp garlic powder — adds subtle savory depth.
• ¼ tsp smoked paprika (or regular paprika) — a touch of smokiness.
• salt and black pepper — to season; use coarse or kosher salt for better control.
• Lemon slices, fresh dill or parsley (for garnish) — brightens flavor and presentation.

Note: several servings (this ingredient list is for about 2 servings, scale up as needed)

Pro Tips / Why things matter:

• Use fresh salmon rather than frozen if possible — it helps avoid excess moisture and gives better texture.
• A good mustard (Dijon, coarse-ground, or country Dijon) ensures the glaze clings well and flavors penetrate.
• Honey (not a syrup or imitation) gives that sticky, caramelized glaze.
• Smoked paprika adds subtle smokiness but won’t overpower.
• Always pat the salmon dry before glazing — any surface moisture will dilute your glaze or make the skin soggy.

Variations

You can tweak this recipe in a few fun ways:

• Dairy-free / Keto option: omit any butter additions (if you add butter in a variant) and stick with mustard + honey.
• Sugar-free: replace honey with a sugar-free syrup like monk fruit or allulose (test small amounts).
• Spicy twist: mix in a pinch of cayenne or chili flakes into the glaze for a kick.
• Herb enhancement: stir in chopped fresh herbs like thyme, tarragon, or chives into the mustard glaze.
• Citrus boost: add a few drops of orange juice into the glaze before brushing for extra brightness.

For another flavor-packed meal that’s just as satisfying, you might love the Alice Springs Chicken Recipe — it’s creamy, tangy, and a perfect match for weeknight dinners.

Cooking Time

Here’s what to expect:

• Prep Time: 5 minutes
• Cooking Time: 10–12 minutes
• Total Time: ~17 minutes

Equipment You Need

• Air fryer — for crisping and cooking the salmon quickly
• Small bowl — to mix the mustard + honey glaze
• Brush (or spoon) — to apply the glaze evenly
• Instant-read thermometer (optional but helpful) — to check doneness
• Tongs or spatula — to handle the salmon gently

How to Make an Air Fryer Honey Mustard Salmon Recipe?

Preheat the Air Fryer

I set mine to 380 °F (about 193 °C) and let it run for 5 minutes. Preheating helps you get that immediate sear and prevents sticking.

Mix the Glaze

In a small bowl, I stir together the mustard, honey, garlic powder, and smoked paprika until smooth and uniform. This glaze is the flavor heart of the dish.

Prepare the Salmon

I gently pat the salmon filets dry, season them with salt and pepper, then brush the glaze generously over the top and sides. I save a little glaze aside for drizzling after cooking.

Cook in the Air Fryer

I place the filets in the basket (skin side down if skin-on) in a single layer, then air fry at 380 °F for about 10–12 minutes. The salmon is done when it flakes easily and reaches an internal temperature of 145 °F (63 °C).

Serve and Garnish

Once cooked, I transfer them to a plate and immediately drizzle the reserved glaze over, then top with fresh dill or parsley and lemon slices. Serve right away for the best texture.

Additional Tips for Making This Recipe Better

Based on what I learned while making it:

• Always preheat the air fryer — I’ve found skipping this leads to uneven cooking.
• Don’t overcrowd the basket — leaving space ensures even airflow and a crisp glaze.
• Use an instant-read thermometer — I rely on it to avoid overcooking.
• Let the salmon rest for a minute after cooking — juices settle and flavor intensifies.
• If your glaze drips, brush the sides of the filet mid-cook (if your air fryer allows open access).

How to Serve Air Fryer Honey Mustard Salmon Recipe?

This dish is beautiful and versatile. I like to serve the salmon on a bed of steamed green veggies (asparagus, broccoli, or green beans), alongside a starch like quinoa, brown rice, or roasted potatoes.

Garnish with fresh lemon slices, a sprig of dill or parsley, and perhaps a light drizzle of extra honey-mustard glaze. For visual appeal, place the fish at a slight angle on the plate, with bright greens and a pop of yellow from lemon contrast.

Nutritional Information

Here’s an approximate breakdown per serving (with the basic glaze):

• Calories: ~ 233 kcal
• Protein: ~ 28 g
• Carbohydrates: ~ 8 g
• Fat: ~ 9 g

Make Ahead and Storage

Storage

Let the salmon cool slightly, then place in an airtight container. It will keep well in the refrigerator for up to 3 days.

Freezing

You can freeze cooked salmon (wrapped tightly) for up to 1 month. Thaw overnight in the fridge before reheating.

Reheating

I reheat in the air fryer at 350 °F for 3–5 minutes until warmed through (this helps preserve that glaze and texture). Avoid microwaving if possible to keep it from turning rubbery.

Why You’ll Love This Recipe?

Here are a few reasons why this one stays in my dinner rotation:

• Quick and fuss-free: Just a few ingredients and under 20 minutes from start to finish.
• Flavor-packed: The sweet-tangy mustard-honey glaze gives depth without complexity.
• Healthy: High in protein, lower in added fat, and you control your own glaze.
• Versatile: You can tweak it (spicy, citrusy, herbaceous) to suit your mood.
• Impressive but simple: Looks like a restaurant dish, but is totally home-cook friendly.

Ben Carraoli

Air Fryer Honey Mustard Salmon Recipe

I just made this air fryer honey mustard salmon last night, and I couldn’t wait to tell you how simple and delicious it turned out. When I bit into that flaky, glazed fish, I knew this would be a recipe I’ll repeat over and over. It’s one of those meals that feels fancy but doesn’t take forever.

Print Recipe Pin Recipe

Prep Time 5 minutes mins

Cook Time 12 minutes mins

Servings: 2

Ingredients Method Notes

Ingredients

  

• 2 salmon filets 6–8 oz each — fresh is best; skin-on or skinless works.
• 1 tbsp Dijon mustard or stone-ground mustard — gives tang and texture.
• 1 tbsp honey — balances the mustard with sweetness.
• ½ tsp garlic powder — adds subtle savory depth.
• ¼ tsp smoked paprika or regular paprika — a touch of smokiness.
• salt and black pepper — to season; use coarse or kosher salt for better control.
• Lemon slices fresh dill or parsley (for garnish) — brightens flavor and presentation.

Method

 

1. I set mine to 380 °F (about 193 °C) and let it run for 5 minutes. Preheating helps you get that immediate sear and prevents sticking.
2. In a small bowl, I stir together the mustard, honey, garlic powder, and smoked paprika until smooth and uniform. This glaze is the flavor heart of the dish.
3. I gently pat the salmon filets dry, season them with salt and pepper, then brush the glaze generously over the top and sides. I save a little glaze aside for drizzling after cooking.
4. I place the filets in the basket (skin side down if skin-on) in a single layer, then air fry at 380 °F for about 10–12 minutes. The salmon is done when it flakes easily and reaches an internal temperature of 145 °F (63 °C).
5. Once cooked, I transfer them to a plate and immediately drizzle the reserved glaze over, then top with fresh dill or parsley and lemon slices. Serve right away for the best texture.

Notes

• Always preheat the air fryer — I’ve found skipping this leads to uneven cooking.
• Don’t overcrowd the basket — leaving space ensures even airflow and a crisp glaze.
• Use an instant-read thermometer — I rely on it to avoid overcooking.
• Let the salmon rest for a minute after cooking — juices settle and flavor intensifies.
• If your glaze drips, brush the sides of the filet mid-cook (if your air fryer allows open access).