Air fryer honey‑mustard salmon fillets
Succulent salmon fillets with a glossy honey‑mustard glaze, ready in under 30 minutes using an air fryer.
Quick, flaky and impossibly glossy — this air fryer honey‑mustard salmon is the sort of midweek dinner that makes you feel like you’ve made an effort. It’s fast, forgiving and keeps the fish tender while giving the top a sticky, caramelised glaze.
Perfect for nights when you want something healthy on the table in under 30 minutes. Serve with a crisp salad, new potatoes or steamed greens for a meal that looks restaurant‑grade with minimal faff.
Ingredients
- 4 salmon fillets — about 160g each, skin on or off as preferred
- 15 ml olive oil
- 15 ml Dijon mustard
- 15 ml honey
- 1 lemon — zest and juice; reserve a wedge for serving
- 1 garlic clove — finely grated or crushed
- 5 ml smoked paprika
- 5 ml sea salt
- 5 ml black pepper — freshly ground
- 10 g fresh dill — roughly chopped, for garnish
Equipment
- air fryer
- instant-read thermometer
Instructions
Pat the salmon fillets dry with kitchen paper and season both sides lightly with half the sea salt and a little black pepper.
In a small bowl whisk together olive oil, Dijon mustard, honey, the zest and juice of the lemon, grated garlic and smoked paprika until smooth.
Brush the glaze evenly over the top of each fillet (reserve any leftover glaze). Leave the glazed fillets to rest at room temperature for 15 minutes to let the flavours marry.
Preheat the air fryer to 200°C for 3 minutes.
Arrange the fillets in a single layer in the air fryer basket skin‑side down if present. Air fry at 200°C for 8 minutes. Check the thickest fillet — it should flake easily and register about 63°C internal temperature for fully cooked fish; if needed return for 1–2 minutes more.
Transfer fillets to a plate and rest for 2 minutes. Garnish with chopped fresh dill and a lemon wedge; spoon any leftover glaze over the fish before serving.
Tips
- If your fillets are thicker than 2.5cm, add 1–2 minutes cooking time and check with a thermometer.
- For crisp skin, make sure the skin side is very dry and place skin‑side down in the air fryer; do not overcrowd the basket.
- Make the glaze ahead and keep chilled for up to 24 hours; bring to room temperature before using so the oil mixes smoothly.
- Leftover cooked salmon keeps refrigerated for 48 hours; reheat briefly in the air fryer at 160°C for 3–4 minutes or flake cold into a salad.
- If you prefer a sharper flavour, swap half the honey for a spoonful of cider vinegar — but reduce any extra resting time to avoid ‘curing’ the fish.
Substitutions
honey → maple syrup, same quantity
Stays closeDijon mustard → wholegrain mustard, same quantity
Stays closefresh dill → fresh parsley, same quantity
Noticeably differentolive oil → rapeseed oil, same quantity
Stays close
Nutrition
Per serving · estimated
- 376
- Calories
- 32 g
- Protein
- 6 g
- Carbs
- 24 g
- Fat
- 0 g
- Fibre
- 6 g
- Sugar
- 600 mg
- Sodium
FAQ
Can I cook frozen salmon in the air fryer?
You can, but cook from thawed for best glaze adhesion. For frozen fillets, air fry at 200°C for 10–12 minutes then check; you may need 4–6 extra minutes depending on thickness.
How do I know when salmon is done?
Use an instant‑read thermometer — the FSA recommends 63°C for fully cooked fish. For a moister result, remove at 58–60°C as carryover will bring it up a couple of degrees while resting.
Can I use this glaze on other fish?
Yes — it works well on trout, cod steaks or hoki. Adjust cooking times for thickness and fragility of the fish.
Is air frying healthier than pan‑frying?
Air frying uses much less oil, so it’s generally lower in fat while still delivering good caramelisation and crisp edges.
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