Air Fryer Gochujang Salmon Recipe
This is a fast recipe for when you want something that tastes complex but takes less than 20 minutes to execute. The high, circulating heat of the air fryer is perfect for salmon; it creates a caramelized, almost-charred glaze on top while keeping the inside from drying out.
Ingredients
- 4 (6-oz) skin-on salmon fillets
- 3 tbsp gochujang
- 2 tbsp low-sodium soy sauce
- 1 tbsp maple syrup
- 1 tbsp rice vinegar
- 1 tbsp garlic-ginger paste
- 1 tsp toasted sesame oil
- 1 tsp fish sauce
- Toasted sesame seeds, for garnish
- Sliced scallions, for garnish
Make the Glaze
In a small bowl, whisk together the gochujang, low-sodium soy sauce, maple syrup, rice vinegar, garlic-ginger paste, toasted sesame oil, and fish sauce until the mixture is completely smooth. Reserve about a third of the glaze in a separate bowl for serving later.
Prep and Glaze the Salmon
Pat the salmon fillets, especially the skin, completely dry with paper towels. A dry surface is what allows the skin to get properly crispy in the air fryer.
Place the salmon fillets skin-side down on a plate or tray. Brush the top and sides of each fillet with the larger portion of the gochujang glaze. You want an even coating, but not so thick that it will burn before the fish is cooked.
Air Fry Until Caramelized
Preheat your air fryer to 400F.
Place the glazed salmon fillets skin-side down in the air fryer basket. Make sure they aren’t crowded; work in batches if necessary.
Cook for ~7-10 minutes. The exact time will depend on the thickness of your fillets. The salmon is done when the glaze is bubbly and caramelized at the edges, and the internal temperature reaches 130F-135F for medium. Be careful not to overcook it.
Garnish and Serve
Carefully remove the salmon from the air fryer. Drizzle with the reserved glaze and sprinkle generously with toasted sesame seeds and sliced scallions. Serve immediately.
Air Fryer Gochujang Salmon
Ingredients
- 4 skin-on salmon fillets 6-oz
- 3 tbsp gochujang
- 2 tbsp low-sodium soy sauce
- 1 tbsp maple syrup
- 1 tbsp rice vinegar
- 1 tbsp garlic-ginger paste
- 1 tsp toasted sesame oil
- 1 tsp fish sauce
- Toasted sesame seeds for garnish
- Sliced scallions for garnish
Method
- Whisk together gochujang, soy sauce, maple syrup, rice vinegar, garlic-ginger paste, sesame oil, and fish sauce. Reserve 1/3 of glaze for serving.
- Pat salmon fillets completely dry with paper towels.
- Brush salmon tops and sides with glaze, keeping skin dry.
- Preheat air fryer to 400F.
- Place salmon skin-side down in air fryer basket, avoiding overcrowding.
- Air fry 7-10 minutes until glaze is caramelized and internal temp reaches 130-135F.
- Transfer to plates, drizzle with reserved glaze.
- Top with sesame seeds and scallions. Serve immediately.
