Do you love salmon? But struggle with making it at home? If so, then you’re going to love this recipe for air fryer honey mustard salmon. It’s quick and easy to make, but it tastes like a gourmet meal from your favorite restaurant. You can even serve it with rice or veggies on the side!
Benefits of Making Salmon in the Air Fryer
There are many benefits of making salmon in the air fryer. To name a few:
- It takes less time than other cooking methods – if you’re short on time or just don’t feel like standing over a hot stove, then the air fryer is perfect for you!
- It’s healthy – if you’re trying to eat more seafood, then this salmon recipe is perfect for you!
- It tastes great – and after all, who doesn’t love the taste of honey mustard?
Ingredients You Need to Make This Recipe
Salmon – if you have fresh-caught available, that’s great! If not, frozen is your next best option as it will be frozen fresh and taste much better than anything you’ll find in a supermarket seafood counter.
Olive oil – when air-frying you’ll need a lot less oil. In this case we’ll use just enough to help the salmon brown up and for the seasoning to stick (plus extra flavor!)
Seasoning – I prefer a simple herb and garlic seasoning blend with this recipe.
For the sauce you’ll mix mayo, yellow mustard, stone ground mustard, BBQ sauce, honey and lime juice. I prefer raw honey and fresh lime juice, but I rarely have fresh limes on hand. I always keep a bottle of lime juice to make recipes like this quick and easy.
How to make Air Fryer Honey Mustard Salmon
We’ll need to start by cooking the salmon first and adding the sauce a bit later so that it doesn’t burn.
You’ll want to brush the salmon with the oil and sprinkle with seasoning.
Place it in the air fryer basket, skin side down, and cook for about 8 minutes at 350 degrees.
While that’s cooking, you’ll want to whisk the sauce ingredients together. Add a generous amount to each filet after the 8 minutes and then continue cooking for about 1-2 minutes for the sauce to become a bit like a glaze.
Remove skin if desired to serve.
FAQ’s about Air Fryer Salmon
What kind of salmon should I buy?
Did you know there are actually several types of salmon? The best kind for this recipe is either wild king or sockeye salmon. My favorite is sockeye salmon that I purchase frozen from Butcher Box. Each piece in the bag is sealed, allowing me to grab just as many pieces as I need.
How do you know when the salmon is done?
The FDA recommended internal temperature for salmon is 145 degrees F, measured by a meat thermometer. Many people prefer their salmon a little less done, this will be a matter of personal preference and comfort level.
Should I remove the skin of the salmon?
While not required, most people prefer to remove the skin from the salmon before eating. While you can remove the skin before cooking with a sharp knife, I prefer to cook it with the skin on. It then peels off easily once cooked.
How do you make the salmon glazed?
By adding the honey mustard sauce only for the last 1-2 minutes of cooking time, we create a nice glaze on the salmon that is not just a cold sauce, but is also not burnt or runny.
What spices should I use for the salmon?
I like to use a simple herb and garlic seasoning that contains a little salt for this salmon to give it a bit of extra flavor as it cooks. You could use a simple salt and pepper if you prefer or if you want to add some spice, then some cajun seasoning would be good!
Leftovers can be stored in the fridge for up to 3 days. Gently reheat to avoid making the salmon tough. I also love eating it cold on a salad.
Air Fryer Honey Mustard Salmon
- Pat salmon dry and brush with olive oil
- Sprinkle evenly with seasoning
- Place salmon skin side down in air fryer basket
- Cook salmon for 8 minutes at 350 degrees
- While salmon is cooking, whisk together remaining ingredients to make honey mustard sauce
- Brush on salmon after 8 minutes of cooking
- Return to air fryer and cook until salmon is cooked through (about 1-2 minutes)
- Remove and let rest, remove skin if desired
- Serve with additional honey mustard sauce if desired
- sockeye salmon is my favorite, but use any variety of salmon you prefer
- if you don’t have herb and garlic seasoning, you can simply season with salt and pepper. Cajun seasoning would be delicious if you want to add some spice.
- it’s easiest to remove skin after salmon has cooked, it will simply pull off
- leftovers can be stored in fridge up to 3 days
- honey mustard sauce can be made in advance and stored in fridge up to 3 days