Simple Air Fryer Gochujang Salmon Recipe

Ingredients

• 4 (6-ounce) skin-on salmon fillets
• 2.5 tablespoons gochujang
• 2 teaspoons low-sodium soy sauce
• 1 tablespoon maple syrup
• 1.5 teaspoons toasted sesame oil
• 1 teaspoon grated ginger
• 3 cloves garlic, minced
• 1 teaspoon rice vinegar
• 1 teaspoon toasted sesame seeds, for garnish
• Sliced scallions, for garnish

Mix the Glaze and Prep the Salmon

In a small bowl, whisk together the gochujang, low-sodium soy sauce, maple syrup, toasted sesame oil, grated ginger, minced garlic, and rice vinegar until the glaze is completely smooth.

Pat the salmon fillets completely dry with a paper towel. A dry surface helps the glaze adhere and the skin to crisp up.

Brush a thin, even layer of the glaze over the top and sides of each salmon fillet. Reserve the remaining glaze for serving.

Air Fry Until Caramelized

Preheat your air fryer to 400F.

Place the salmon fillets skin-side down in the air fryer basket, making sure to leave space between them for air to circulate.

Air fry for ~7-9 minutes. The salmon is done when it flakes easily and the internal temperature reaches 130-135F for medium. The glaze on top should be bubbly and have some dark, caramelized spots at the edges.

Garnish and Serve Immediately

Carefully remove the salmon from the air fryer. Drizzle a little of the reserved glaze over the top of each fillet, then sprinkle with toasted sesame seeds and sliced scallions.

Serve immediately. This is best with steamed rice to soak up any extra glaze.

Simple Air Fryer Gochujang Salmon

This is the fastest way to get a restaurant-quality salmon dinner on the table. The air fryer is the perfect tool for this job; its intense, circulating heat cooks the salmon quickly, keeping it moist inside while perfectly caramelizing the sweet and spicy gochujang glaze on the outside. The key is a thin layer of glaze – too much and it will burn before the fish is cooked.

Prep Time10 minutes mins

Active Time9 minutes mins

Total Time19 minutes mins

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Ingredients

• 4 6-ounce skin-on salmon fillets
• 2.5 tablespoons gochujang
• 2 teaspoons low-sodium soy sauce
• 1 tablespoon maple syrup
• 1.5 teaspoons toasted sesame oil
• 1 teaspoon grated ginger
• 3 cloves garlic minced
• 1 teaspoon rice vinegar
• 1 teaspoon toasted sesame seeds for garnish
• Sliced scallions for garnish

Instructions

• Whisk together the gochujang, soy sauce, maple syrup, sesame oil, ginger, garlic, and rice vinegar in a small bowl until smooth.
• Pat the salmon fillets dry with the paper towels.
• Brush a thin layer of the glaze over the top and sides of each fillet, reserving the remaining glaze.
• Preheat the air fryer to 400F.
• Place the salmon fillets skin-side down in the air fryer basket, leaving space between them.
• Air fry for 7-9 minutes until the salmon flakes easily and reaches 130-135F internal temperature.
• Remove the salmon from the air fryer.
• Drizzle with the reserved glaze.
• Top with the sesame seeds and scallions.
• Serve immediately with steamed rice.

Notes

Use only a thin layer of glaze during cooking to prevent burning.

The intense heat will caramelize the glaze while keeping the salmon moist inside.