Serves 4
20 min
Korean-Style Air Fryer Salmon
Recipe GLPR40e928de3462b4
Tender air-fried salmon fillets glazed with a savory gochujang sauce made from gochujang, soy sauce, brown sugar, garlic, ginger, and sesame oil. The fillets develop dark caramelized edges while staying moist inside, delivering bold Korean flavors in just 20 minutes. Finished with optional green onion and sesame seed garnish.
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Ingredients
2 tablespoons gochujang
¼ cup soy sauce
1 tablespoon light brown sugar, packed
1 teaspoon garlic paste
1 teaspoon ginger paste
1 teaspoon sesame oil
4 (4-ounce) salmon fillets
sliced green onions for garnish (optional)
sesame seeds for garnish (optional)
Directions
Set your air fryer to 400°F and allow it to preheat for 2–3 minutes.
While the air fryer heats, combine the gochujang, soy sauce, brown sugar, garlic paste, ginger paste, and sesame oil in a medium bowl. Whisk until fully blended and smooth.
Pat each salmon fillet dry with paper towels to remove excess surface moisture.
Coat both sides of each fillet evenly with the prepared sauce, using most of the mixture.
Arrange the salmon fillets in the air fryer basket in a single layer, leaving space between them. If your basket is small, work in batches to avoid crowding.
Air fry at 400°F for 10 minutes. The salmon is done when it reaches an internal temperature of 145°F as measured at the thickest part with an instant-read thermometer. The flesh should flake apart easily with a fork and the edges should be deep brown and caramelized.
Transfer the cooked salmon to a serving platter. If desired, top with sliced green onions and sesame seeds. Serve immediately while warm.
