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.
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.