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Air-Fryer Orange-Mustard Glazed Salmon
Photography by Daniel J. van Ackere. Styling by Elle Simone.

Air-Fryer Orange-Mustard Glazed Salmon

Headshot of Afton Cyrus
By Afton Cyrus
4.5(145)
37Comments
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Time

30 minutes (10 minutes cook time)

Yield

Serves 2

Ingredients

Ingredient check list

Why This Recipe Works

We were happy to find the air fryer produced foolproof results; the direct heat from above caramelized the glaze's sugars, while the circulated air cooked the fish from all sides. We liked the idea of an orange glaze, but on their own orange juice and zest didn't pack enough punch. Adding orange marmalade was just the ticket to boost the flavor, and it helped the glaze cling to the salmon. Some whole-grain mustard gave the glaze more acidity and pops of mild heat to balance its sweetness and cut the richness of the fish. We brushed the mixture on the fillets before cooking and after 10 minutes were met with crisp-glazed fish boasting beautiful browned edges and a velvety pink interior.

Before You Begin

If using wild salmon, cook it until it registers 120 degrees.

Instructions

  1. Make foil sling for air-fryer basket by folding 1 long sheet of aluminum foil so it is 4 inches wide. Lay sheet of foil widthwise across basket, pressing foil into and up sides of basket. Fold excess foil as needed so that edges of foil are flush with top of basket. Lightly spray foil and basket with vegetable oil spray.
  2. Combine marmalade, orange zest and juice, and mustard in bowl. Pat salmon dry with paper towels and season with salt and pepper. Brush tops and sides of fillets evenly with glaze. Arrange fillets skin side down on sling in prepared basket, spaced evenly apart. Place basket in air fryer and set temperature to 400 degrees. Cook salmon until center is still translucent when checked with tip of paring knife and registers 125 degrees (for medium-rare), 10 to 14 minutes, using sling to rotate fillets halfway through cooking.
  3. Using sling, carefully remove salmon from air fryer. Slide fish spatula along underside of fillets and transfer to individual serving plates, leaving skin behind. Serve.

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