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Air Fryer Honey Mustard Salmon Recipe
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.
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Prep Time 5 minutes
Cook Time 12 minutes
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).