Ingredients
Nutrition per serving
- Calories
- 420
- Protein
- 35 g
- Carbs
- 10 g
- Fat
- 26 g
- Saturated fat
- 6 g
- Fiber
- 0 g
- Sugar
- 9 g
- Sodium
- 540 mg
Estimated from USDA data for 1 of 4 servings. Doesn't include salt to taste or anything listed “to serve”.
Method
Preheat the air fryer to 400°F for 2 to 3 minutes. Pat the salmon dry with paper towels.
Stir the olive oil, honey, garlic, lemon juice, smoked paprika, salt and pepper together, then brush most of it over the tops and sides of the fillets.
Lay the salmon skin side down in a single layer with a little space between each fillet; don’t crowd the basket. Air fry at 400°F for 7 to 9 minutes, no need to flip, brushing on the rest of the glaze halfway through. It’s done when the top is browned at the edges and the thickest part flakes easily with a fork or reads 145°F.
Rest for 1 minute, then scatter with parsley and serve with lemon wedges.
Tips
- Air fryers vary: oven-style models and smaller baskets may need 2 to 3 minutes more. Check early the first time. Thinner fillets (3/4 inch) may be done in 6 minutes.
- Swap the glaze for lemon-dill: 2 tbsp melted butter, 1 tsp dried dill, lemon zest and salt.
- Leftovers keep 3 days in the fridge. Reheat in the air fryer at 300°F for 3 to 4 minutes so it doesn’t dry out.
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Gear that helps
- Air fryer Crisps without a pot of oil.
- Oil sprayer A light, even mist of oil for crisp air fryer food.
- Air fryer liners Parchment liners mean no scrubbing the basket.
- Instant-read thermometer Takes the guesswork out of doneness.
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