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I make air fryer salmon tastier and richer by adding 1 simple ingredient

Reach Daily Express April 12, 2026 12:39 AM

Salmon is a popular choice for a quick midweek dinner. It is packed with flavour and cooks in minutes, but it can also dry out easily if you get it wrong. Many home cooks have turned to the air fryer because it delivers tender, flaky fish with very little effort.

The powerful heat helps seal in moisture while lightly crisping the outside. But one simple ingredient can take air fryer salmon to another level, making it taste even richer and slightly caramelised on top.

The recipe in question comes from Erin Clarke, who shared it on her food blog Well Plated by Erin. It currently holds 4.85 stars out of 423 reviews.

Erin's secret ingredient is brown sugar. In her version, salmon fillets are brushed with a glaze made from brown sugar or honey, Dijon mustard, olive oil, soy sauce, garlic powder and optional ginger.

The brown sugar adds sweetness and helps the top caramelise as it cooks.

One reviewer said: "Absolutely loved this recipe! Comes together in less than 15 minutes. Sauce is made of simple ingredients you already have on hand. Taste is 10/10. Definitely adding to my dinner rotation!"

Another added: "This salmon recipe is so quick, easy and delicious! We absolutely loved it. This was the first time I used sugar on salmon, but not the last. I did add a pinch of ginger as well. I'm sure I'll make this recipe again soon."

A third wrote: "This recipe comes together very easily and is delicious! The salmon was super moist and flaky, and the glaze was the right amount of sweet and savoury."

Someone else commented: "Delicious! Easy! I've never cooked salmon before, and this was a hit! Any time I have eaten salmon in a restaurant, it's always dry. This was not dry at all!"

Erin explained that the air fryer's convection heat helps cook salmon quickly and evenly. That speed helps lock in moisture while creating a lightly crisp exterior.

She recommends keeping the skin on so the fillet holds together more easily. It is not necessary to wrap the salmon in foil, and there is no need to flip it during cooking.

Salmon is considered cooked at 62C on an instant-read thermometer, although it can be removed a few degrees early and allowed to rest as the temperature will continue to rise.

Ingredients:

2 salmon fillets (about 6 ounces each)
Pinch of kosher salt
Pinch of ground black pepper
1 tablespoon brown sugar or honey
1 tablespoon Dijon mustard
1/2 tablespoon extra virgin olive oil
1/2 tablespoon low sodium soy sauce
1/4 teaspoon garlic powder
Pinch of ground ginger (optional)

Method:

Pat the salmon dry with paper towels and lightly season both sides with salt and pepper.

Line the air fryer basket with aluminium foil for easy clean-up and preheat to 204C according to the manufacturer's instructions.

In a small bowl, mix together the brown sugar, Dijon mustard, olive oil, soy sauce, garlic powder and ginger if using. Spoon the mixture over the top of the salmon.

Place the fillets in the basket so they are not touching.

Cook at 204C for 6 to 11 minutes, depending on thickness. Fillets around 1 inch thick will need about 8 to 9 minutes.

The salmon is done when it reaches 62C on an instant-read thermometer. Remove slightly early and allow to rest before serving.

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