Air fryer salmon with soy sauce
Air fryer salmon with soy sauce is proof that dinner can be fast and flavourful without much effort. In under 15 minutes, you will have juicy, flaky fillets, thanks to a sweet-and-savoury marinade of soy sauce, brown sugar, lemon, garlic, and sesame. So easy, it almost feels like cheating.
Ingredients
|
4
Salmon fillets (about 450 g)
|
|
|---|---|
|
½ tsp
Flaked sea salt
|
Soy marinade
|
50 ml
Soy sauce
|
|
|---|---|
|
1½ tbsp
Brown sugar
|
|
|
1
Garlic clove, pressed
|
|
|
1 tbsp
Sesame seeds
|
|
|
1 tbsp
Lemon juice
|
Instructions
Recipe tips
It’s often the small details that make the biggest impact in the kitchen, so we’re sharing the tips we rely on when cooking and creating recipes
Select wild-caught salmon for a deeper flavour and firmer texture. Look for fillets that are shiny, moist, and smell fresh, as these are signs of good quality. Choose fillets with the same thickness so they cook at the same speed in the air fryer. A vibrant colour without any brown spots also usually means they are fresh.
Preheat your air fryer to 180 °C for 3–5 minutes before cooking. This makes sure the salmon cooks evenly, turns flaky, and develops slightly crisp edges within the expected 8–10 minutes.
Arrange the salmon fillets in a single layer without overlapping. This allows the hot air to circulate properly, so the marinade caramelises all over and the salmon cooks through with a tender, juicy finish. If your air fryer basket is rather small, cook the fillets in batches to avoid overcrowding.
Use a thermometer to check that the thickest part of the fillet reaches 63 °C. For a juicier texture, you might take it out earlier, at 52–57 °C, and let it rest. The salmon is done when it looks opaque and light pink in the centre with a caramelised surface. It should also be firm but flaky when pressed. Take it out of the air fryer right away and let it rest for 2–5 minutes so the juices can redistribute.
FAQ: Questions about air fryer salmon with soy sauce
It is the little details that make the difference. That is why we have answered the most common questions to help you get perfectly cooked and flavourful air fryer salmon with soy sauce.
Can I use frozen fillets to make air fryer salmon with soy sauce?
Yes, you can use frozen fillets to make air fryer salmon with soy sauce. Place the frozen fillets on baking paper in the air fryer without thawing them. Cook for 6–8 minutes at 180 °C to start the thawing process. After this, apply the marinade made of soy sauce, brown sugar, garlic, sesame seeds, and lemon juice. Return the fillets to the air fryer and continue to cook for another 6–10 minutes until the salmon is cooked through and flakes easily. Make sure the internal temperature reaches at least 63 °C.
How thick should my salmon fillet be?
Your salmon fillet should be around 2–3 cm thick. Thicker fillets over 3 cm often need 2–4 extra minutes, while thinner ones under 2 cm can be ready in 6 minutes. Make sure the salmon flakes easily with a fork and reaches an internal temperature of 60–63 °C. If it is still undercooked, keep cooking it in 1–2 minute bursts. This way, your soy-marinated salmon stays moist and delicious.
How long should I marinate the salmon in the soy sauce mixture?
Marinate the salmon in the soy sauce mixture for as long as you prefer, depending on how strong a flavour you want. In this recipe, the fillets go straight into the air fryer and are coated with the marinade, but you can also refrigerate them for 30 minutes to 1 hour for a deeper taste. Just avoid marinating for more than an hour, as salmon is delicate, and acidic ingredients like lemon juice can make it mushy.
How should I store leftover air fryer salmon with soy sauce?
Store leftover air fryer salmon with soy sauce in an airtight container after it has cooled to room temperature. You can keep it in the fridge for 3–4 days. Alternatively, you can freeze it in a container or bag suitable for the freezer for up to 4 months. Remember to label the container with the date to keep track of how long it has been stored. When you are ready to eat the frozen salmon, thaw it overnight in the fridge before reheating. Just note that reheating may change the texture of the salmon slightly.
Should I use skin-on or skinless salmon fillets?
You should use skin-on salmon fillets when preparing them in an air fryer. The skin serves as a natural non-stick layer that keeps the salmon from sticking to the air fryer basket or baking paper. It also helps to keep the salmon moist and prevents it from drying out during cooking. Plus, the skin becomes crispy in the air fryer, which makes it look and taste better. When cooking, place the fillets skin side down to let the marinade soak into the flesh without overcooking. If you prefer, you can remove the skin easily after cooking.
Nutritional values
Nutritional value, per
1178 Kcal
| Fibre | - | 1.2 gram fibers |
| Protein | 35.6 | 103.2 gram |
| Fat | 55.3 | 73.7 gram |
| Carbohydrates | 9.1 | 26.4 gram |
Recommended information
Serving suggestion
Tender and flaky air fryer salmon with soy sauce
Join us in making air fryer salmon with soy sauce. It feels almost too easy for how good it tastes. In just under 15 minutes, you get crisp and golden fillets that are buttery and juicy all the way through. With a tender, flaky centre and beautifully seared edges from the air fryer, it has to be one of the easiest salmon recipes out there, and it is virtually foolproof.
Each fillet slips apart gently when pressed with a fork, revealing perfectly cooked layers of fish. The best part, though, has to be the stunning, caramelised glaze, all thanks to the soy sauce marinade that brings both flavour and shine.
If you cannot wait to try your air fryer, we have more recipes for you. Check out air fryer roast pork, air fryer Hasselback potatoesair-fried duck legs, and air fryer falafel.
Juicy and flavourful marinade with lemon, garlic, and sesame seeds
While you can use any marinade you like, this one is our go-to for air fryer salmon. It offers a sweet-meets-savoury balance that works perfectly with salmon. Soy sauce brings rich umami depth, while brown sugar smooths it out and helps create that sweet, caramelised glaze.
A squeeze of lemon brightens everything and firms up the surface just enough to balance the buttery texture of the fish. Garlic adds a warm, savoury note that seeps into the top layer, while sesame seeds give a light, nutty crunch that contrasts beautifully with the tender, flaky middle. They give the salmon a glossy, juicy finish that is downright delicious.
Savour with a crisp green salad and other tasty sides
Air fryer salmon with soy sauce is delicious on its own, but we still have a few ideas for complementary sides you can serve alongside the fish. Try a Green Goddess salad, packed with summertime herbs and a creamy dressing that adds a burst of garden-fresh flavour. Another option is a fruity summer salad with strawberries, which offers a sweet and juicy counterpoint to the salty soy glaze. If asparagus is in season, a green asparagus salad adds crunch and freshness that pairs beautifully with the buttery salmon.
If you prefer heartier accompaniments, steamed jasmine rice is great for soaking up any remaining marinade, so nothing goes to waste. Roasted vegetables like carrots, courgettes, or peppers also pair well with the air-fried salmon. And if you want a bit of bite, crispy Brussels sprouts give a nutty, slightly bitter contrast that works like a charm.
Ideas for experimenting with the marinade
As mentioned before, you can use any marinade you want. So here are a few ideas that might spark your curiosity. If you like a bit of heat, add some fresh ginger or a pinch of chilli flakes. Now, if you prefer it sweeter, use honey or maple syrup instead of brown sugar. You can even switch lemon juice to lime or orange juice for a different kind of zing. And for a nutty kick, try toasted sesame oil in the mix, or sprinkle extra seeds on top for crunch.
Go for a teriyaki-style glaze by adding mirin and a splash of rice vinegar for that classic Japanese balance of sweet and tangy. Or try a Mediterranean spin by swapping the soy sauce for olive oil, lemon zest, and oregano, then finishing with a crumble of white cheese. If you are craving bold flavours, a spicy Thai-style marinade with chilli, ginger, and a dash of fish sauce packs a real punch. You can also go for a classic mix with dill, mustard, and honey that works beautifully with the natural richness of salmon.
