Go Back

Crispy Honey Mustard Salmon in Air Fryer

This dish features skin-on salmon fillets cooked in an air fryer until perfectly crispy on the outside and tender inside. Coated with a glossy honey mustard glaze, it offers a delightful contrast of textures and flavors, with a golden, flaky finish that’s as beautiful as it is delicious. The quick cooking method highlights the salmon’s natural richness complemented by a bright, tangy sauce.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 2
Course: Main Course
Cuisine: American
Calories: 320
Ingredients Equipment Method

Ingredients
  

  • 2 fillets salmon fillets skin-on, preferably wild
  • 2 tbsp honey real honey for glossy glaze
  • 1 tbsp Dijon mustard bright and sharp, balances sweetness
  • 1 tsp olive oil helps the sauce stick and prevents sticking in the air fryer
  • 1/2 tsp garlic powder adds depth of flavor
  • 1 tbsp lemon juice brightens the glaze and enhances flavor
  • to taste salt & pepper for seasoning

Equipment

  • Air fryer
  • Small mixing bowl
  • Basting brush

Method
 

  1. Preheat your air fryer to 400°F (200°C) to ensure it’s hot and ready for the salmon.
  2. In a small bowl, whisk together honey, Dijon mustard, olive oil, garlic powder, lemon juice, and a pinch of salt and pepper until smooth and glossy.
  3. Pat the salmon fillets dry with paper towels, then season generously with salt and pepper on both sides.
  4. Use a basting brush to coat the top of each fillet with the honey mustard glaze, covering evenly for a sticky, golden coating.
  5. Place the coated salmon fillets skin-side down in the preheated air fryer basket, making sure they aren’t touching to allow air circulation.
  6. Cook for about 8-10 minutes, flipping the fillets halfway through to ensure even cooking and crisping of the skin.
  7. Watch as the skin crackles and turns golden brown, and the flesh becomes opaque and flaky when done.
  8. Remove the salmon from the air fryer, let it rest for a minute to settle the juices, then serve hot, garnished if desired.