|Nutrition Facts (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 25g||32%|
|Saturated Fat 4g||22%|
|Total Carbohydrate 14g||5%|
|Dietary Fiber 3g||10%|
|Total Sugars 10g|
|Vitamin C 14mg||70%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
A simple glaze made with honey, mustard, and garlic gives this salmon dish a burst of tangy, slightly sweet flavor. The air fryer makes it a breeze to cook in just 10 minutes, and we love how it uses less electricity and doesn't produce as much heat as a larger, conventional oven—especially helpful in the summer.
Cooked alongside the asparagus, the salmon will come out perfectly, but you may choose to cook each separately if you don't have room for both in your air fryer. Serve with a baked potato or rice for a satisfying meal that's fast and easy enough to prepare any night of the week. You can even bake potatoes in the air fryer or roast creamer potatoes and keep them warm while the salmon cooks.
10 ounces salmon fillets (2 fillets, about 4 to 6 ounces each)
1 tablespoon olive oil, divided
1 dash kosher salt (or to taste)
1 dash ground black pepper (or to taste)
1/2 teaspoon garlic powder
1 tablespoon honey
1 tablespoon Dijon mustard
1 teaspoon chopped fresh parsley, or thyme or cilantro
8 ounces asparagus spears, trimmed
Steps to Make It
Gather the ingredients and preheat the air fryer to 400 F.
Brush the salmon fillets all over with about half of the olive oil and sprinkle lightly with salt and pepper.
In a small bowl, combine the garlic powder, honey, and Dijon mustard; brush over the top of the fillets.
Place the fillets skin-side down in the air fryer and cook at 400 F for 6 minutes.
Toss the asparagus with the remaining oil and season with salt and pepper. Arrange the asparagus around the salmon. Continue cooking for another 4 to 5 minutes, or until the salmon is done and the asparagus is tender.
Transfer the salmon and asparagus to a platter or two plates and serve immediately.
If you like your asparagus very tender or if the spears are quite thick, cook the salmon for 5 minutes; add the asparagus and cook for 5 minutes longer, or until done. Alternatively, cook the salmon for about 10 minutes, or until done, remove, and keep it warm. Then add the asparagus to the air fryer basket and cook for about 3 to 6 minutes, or until tender.
How Can You Tell When the Salmon Is Done?
- An instant-read thermometer is an excellent way to avoid undercooking or overcooking the salmon. The FDA advises a minimum internal temperature of 145 F for fish.
- If you don't have a thermometer, press down on the salmon fillet with your finger or a fork. If the flesh easily separates and flakes, it is done.
- If you have a cake tester, it can double as a fish tester. Insert the cake tester into the thickest part of the salmon fillet, all the way to the skin, and leave it for 3 seconds. If it comes out warm, the salmon is finished cooking. If it's cool, continue cooking for another minute or two and test again.
Should You Leave the Skin on the Salmon?
- You should leave the skin on the salmon fillet. The skin serves as a barrier between the salmon flesh and the pan and reduces overcooking risk. The skin is also less prone to sticking to the air fryer basket.