Air Fryer Salmon With Brown Sugar Glaze
This air fryer salmon features a caramelized brown sugar glaze with savory soy sauce and garlic, delivering restaurant-quality flavor in just 20 minutes with minimal effort.
⚡Air Fryer
Total
20 minServings
4This air fryer salmon features a caramelized brown sugar glaze with savory soy sauce and garlic, delivering restaurant-quality flavor in just 20 minutes with minimal effort.
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Preheat your air fryer to 400°F. If using frozen salmon, allow it to thaw in the refrigerator before cooking. We are cooking salmon from a fresh or fully thawed state in this recipe.
Gather marinade ingredients: soy sauce, brown sugar, pepper, and garlic powder.
Whisk together soy sauce, brown sugar, pepper, and garlic powder.
Spoon the marinade mixture over the salmon filets, gently rubbing it onto the salmon until it’s fully coated. A little extra on top is great! The brown sugar will melt during cooking and caramelize, giving your salmon a beautiful color and sweetness.
Spray your salmon and your air fryer crisper plate with your cooking oil of choice and position the salmon skin side down in your air fryer. Depending on the size of your air fryer, you may have to do this in batches. If you are dividing bigger salmon filets into smaller portions, it’s easiest to do so once it’s fully cooked unless you have a sharp knife that can get through the skin with ease when they are raw.
Air fry for 7-8 minutes to start. At the halfway mark, baste your salmon with more marinade and then continue cooking. The cook time for your salmon will vary depending on the thickness of each piece. For a thinner piece of salmon, plan on 7-8 minutes. For a thicker piece, air fry for 9-10 minutes. Fork test your salmon to make sure it’s done to your liking (flaky and delicious!) If it needs more time, you can put it back in for 1-2 minutes.
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently at 350°F for 5-7 minutes or enjoy cold.
air fryer
Salmon is done when it flakes easily with a fork and reaches 145°F internal temperature. The flesh should be opaque and moist, not translucent.
Yes, thaw the salmon first for even cooking. If cooking from frozen, add 5-7 minutes to the cooking time and check for doneness with a fork.
No, keep the skin on. It protects the flesh, prevents sticking, and helps retain moisture. The skin crisps slightly in the air fryer.
Yes, mix the brown sugar, soy sauce, garlic powder, and black pepper up to 1 day ahead. Store in an airtight container and apply just before cooking.
Roasted vegetables, rice, quinoa, or steamed broccoli complement the sweet glaze. A light salad also balances the richness.
