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A pink plate with air fryer miso-glazed salmon
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5 / 3 votes

Air Fryer Miso-Glazed Salmon

Baking is one of the more foolproof ways to prepare salmon—it always comes out beautifully tender. Here, it’s topped with a savory-sweet miso glaze that bakes on during the last few minutes of cooking. For a light and nutritious dinner, serve this with quinoa or rice and a salad or slaw alongside.
Prep Time10 minutes
Cook Time18 minutes
Total Time28 minutes
Course: Mains
Cuisine: Asian
Servings: 2 servings
Calories: 401

Equipment

  • Air fryer
  • Instant-read thermometer

Ingredients

For the salmon

  • Two (8-ounce) skin-on salmon fillets (1 1/2 to 2 inches or 38 to 50 mm thick in the middle)
  • Olive oil, for spraying
  • 1/4 teaspoon kosher salt
  • Pinch freshly ground black pepper
  • Lemon wedges, for serving

For the miso glaze

  • 1 tablespoon white miso
  • 2 tablespoons light brown sugar
  • 1 teaspoon unseasoned rice vinegar
  • 2 cloves garlic, crushed or grated on a Microplane
  • 1/4 teaspoon ground ginger or 1 teaspoon minced ginger root (from a 1/2-inch piece)
  • Pinch cayenne pepper
US - Metric

Instructions

Cook the salmon

  • Preheat the air fryer oven on BAKE at 350°F (176°C) and set the cooking time for 18 minutes. Line the cooking pan with aluminum foil.
  • Place the salmon fillets skin side down on the lined cooking pan. Spray the fish lightly with oil and sprinkle with the salt and pepper. Bake the salmon in the preheated oven.

Make the miso glaze

  • Meanwhile, in a small bowl, stir together the miso, brown sugar, vinegar, garlic, ginger, and cayenne.
  • When the “turn food” message comes on, wearing heat-resistant mitts, remove the cooking pan from the oven. Use a small spatula or spoon to spread the miso glaze over the fish. Return the salmon to the oven.

    ☞ TESTER TIP: If your salmon is thinner than 1 1/2 inches (38 mm), spread the miso glaze over the fillets after 5 minutes of cooking, then begin checking them for doneness after 12 minutes of total cook time.

  • When the cooking program ends, use an instant-read thermometer to check the internal temperature of the salmon. It should be at least 145°F (63°C) in the thickest part of the fillet. If it is not yet up to temperature, cook for a few more minutes.
  • Divvy the salmon among serving plates. Serve with lemon wedges.

Nutrition

Serving: 1portion | Calories: 401kcal | Carbohydrates: 19g | Protein: 47g | Fat: 15g | Saturated Fat: 2g | Monounsaturated Fat: 5g | Cholesterol: 125mg | Sodium: 712mg | Fiber: 2g | Sugar: 13g