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Air Fryer Salmon with Maple Soy Glaze Recipe
Ben Carraoli

Air Fryer Salmon with Maple Soy Glaze Recipe

I recently tried making this air fryer salmon with a maple soy glaze, and honestly, I was surprised by how flavorful it turned out. The combination of sweet maple and salty soy created a perfect balance that coated the salmon beautifully.
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Total Time 15 minutes
Servings: 2
Calories: 320
Ingredients Method Notes

Ingredients
  

  • 2 salmon fillets about 6 oz each
  • 2 tablespoons maple syrup
  • 1 tablespoon soy sauce
  • 1 teaspoon Dijon mustard
  • 1 teaspoon olive oil
  • 1 garlic clove minced
  • ½ teaspoon black pepper
  • Optional: pinch of salt
  • Optional garnish: chopped green onions or sesame seeds

Method
 

  1. In a small bowl, I mix maple syrup, soy sauce, Dijon mustard, olive oil, garlic, and black pepper. I stir until everything is well combined and smooth. This glaze is what gives the salmon its signature sweet and savory flavor.
  2. I preheat my air fryer to 400°F (200°C) for a few minutes. This helps the salmon cook evenly and develop a slightly crisp edge. Starting with a hot air fryer makes a noticeable difference in texture.
  3. I place the salmon fillets on a plate and lightly season if needed. Then, I brush the maple soy glaze generously over the top. I make sure each piece is fully coated for maximum flavor.
  4. I place the salmon fillets in the air fryer basket, skin-side down. Then I cook them for about 7–10 minutes, depending on thickness. The salmon should flake easily with a fork when done.
  5. Once cooked, I like to brush a little more glaze on top for extra flavor. Then I garnish with green onions or sesame seeds. It’s ready to serve immediately while warm and juicy.

Notes

  • I always use fresh salmon instead of frozen for better texture and taste
  • Don’t overcook the salmon—check it at 7 minutes to avoid dryness
  • I like marinating the salmon for 10–15 minutes for deeper flavor
  • Adding fresh ginger gives it a more vibrant and aromatic twist
  • I sometimes double the glaze because it’s just that good.