Sagely is a tool to help you avoid allergens, not a guarantee, and it can miss them. You decide what goes in your food, so always check the ingredients and packaging yourself.
Ingredients
For the salmon
- 4 salmon fillets, skin-on, 150g each (about 2 cm thick)
- 1 tsp sea salt
- ½ tsp freshly ground black pepper
- 1 tsp neutral oil (optional, helps crisping)
Honey-soy glaze
- 3 tbsp soy sauce
- 2 tbsp honey
- 1 tbsp rice vinegar
- 1 clove garlic, minced
- ½ tsp grated fresh ginger
- ½ tsp sesame oil
- 1 tsp cornflour mixed with 1 tbsp water (slurry)
To serve
- 1 spring onion, thinly sliced
- 3 g sesame seeds (white or black)
- Lime wedges
Method
Prepare the glaze
In a small bowl, whisk together soy sauce, honey, rice vinegar, minced garlic, ginger, and sesame oil.
Heat the mixture in a small saucepan over medium heat until just simmering, about 2 minutes.
Stir in the cornflour slurry and cook, stirring constantly, for 1 minute until the glaze thickens and becomes glossy.
Remove from heat and set aside to cool slightly.
Cook the salmon
Pat the salmon fillets dry with paper towel; this is crucial for crispy skin.
Season both sides with sea salt and black pepper.
Lightly brush the skin side with oil if desired (helps crisping).
Preheat the air fryer to 190°C for 2 minutes.
Place salmon fillets skin-side down in the air fryer basket in a single layer; they can touch but should not overlap.
Cook at 190°C for 8–10 minutes, depending on thickness: 8 minutes for 1.5 cm fillets, 10 minutes for 2–2.5 cm fillets. The salmon is done when the flesh flakes easily with a fork and reaches 62–63°C at the thickest point.
Glaze and serve
Remove the air fryer basket and brush the top of each fillet generously with the honey-soy glaze.
Return to the air fryer at 190°C for 1 minute to set the glaze.
Transfer to a serving plate and drizzle with any remaining glaze.
Scatter with sliced spring onion and sesame seeds.
Serve immediately with lime wedges and steamed Asian greens or jasmine rice.
