Air Fryer Soy Garlic Salmon
Every year around this time, my inbox fills up. Pescatarian recipes, fish dinners, and meatless meals; the Lenten season brings out a whole community of people who are cooking fish more intentionally, and I'm here for it. Now, personally, I was raised Catholic, so that meant that fasting and Fish Fridays were non-negotiable in my
- Prep time
- 30 min
- Cook time
- 15 min
- Yield
- 2 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1 lb Salmon Fillet
- 2 tbsp Soy Sauce
- 3 tbsp Honey
- 1 tbsp Minced Garlic
- 1/2 tbsp Mirin
- 1/2 tbsp Rice Vinegar
- 1 tbsp Oil
- 1 tbsp Oil
- Rice
- Baby Bok Choy
- Sesame Seeds
- Green Onion
Instructions
- 1
Make the Marinade:
- 2
Whisk together the soy sauce, honey, minced garlic, mirin, rice vinegar, and oil in a small bowl until glossy and fully combined. Place your salmon filet in a shallow dish or zip-lock bag, pour the marinade over it, and let it sit at room temperature for at least 30 minutes or in the refrigerator for up to 2 hours
- 3
Air Fry the Salmon:
- 4
Preheat your air fryer to 400F for 3 minutes and lightly oil the basket. Place the salmon skin-side down and cook for 10 to 12 minutes, until the glaze is caramelized and the fish flakes easily with a fork. For a 1-inch filet, 11 minutes is the sweet spot. Spoon any remaining marinade over the salmon halfway through for an extra glossy finish
- 5
Cook Your Accompaniments:
- 6
Start your rice ahead of time according to package directions. While the salmon cooks, blanch the baby bok choy in salted boiling water for 1 minute, then drain and rinse with cold water to stop the cooking process
- 7
Serve:
- 8
Serve the salmon over rice with the bok choy on the side. Top with sesame seeds and chopped green onion. Enjoy!