This recipe gives you glazed and slightly charred salmon without turning on your broiler or oven. The highlight of this dish is a sweet and slightly sour glazy sauce which doubles as a marinade. Quickly stir together then pour over small pieces of salmon. Cutting the salmon into smaller pieces means they’ll cook quickly at high heat, which allows the marinade to bake on the fish like a barbecue sauce. Serve with steamed rice, vegetables and extra sauce on the side.
| Level: | Easy |
| Total: | 50 min |
| Active: | 20 min |
| Yield: | 4 servings |
Ingredients
- 6 tablespoons hoisin sauce
- 2 tablespoons ketchup
- 2 tablespoons rice vinegar
- 2 tablespoons honey
- 4 teaspoons soy sauce
- 2 teaspoons sriracha
- 1 teaspoon grated fresh ginger
- 1 1/4 pounds skinless salmon filet
- Cooked rice and steamed vegetables, for serving
Instructions
- Stir together the hoisin sauce, ketchup, rice vinegar, honey, soy sauce, sriracha and ginger in a bowl; set aside 1/3 cup of the marinade to use as a sauce for serving.
- Cut the salmon into 8 pieces, about 2 inches long and 1 inch wide. Put the salmon in a shallow dish, pour the remaining marinade on top and marinate 30 minutes.
- Remove the salmon from the marinade, letting the excess drip off (do not discard the marinade). Arrange in a 6-quart air fryer and air-fry at 400 degrees F until the glaze darkens and the fish is mostly cooked through, about 5 minutes. Brush with the marinade and continue air-frying until the glaze caramelizes and the fish is cooked through, about 2 more minutes. Serve with rice, vegetables and the reserved sauce.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 401 |
| Total Fat | 20 g |
| Saturated Fat | 4 g |
| Carbohydrates | 23 g |
| Dietary Fiber | 1 g |
| Sugar | 17 g |
| Protein | 31 g |
| Cholesterol | 79 mg |
| Sodium | 910 mg |
Reviews
Great and easy dinner idea! I added a bit more ginger than the recipe called for, but I think that made it even better. Will make again!
I am making this recipe today and I think it will be great. I have quite a bit of the marinade left and it is very tasty. I bet it would be good on chicken or for dipping french fries. I just wonder if you have any idea how long it would safely last in the fridge?
Made recipe for my husband & I & it was one of the best salmon recipes I’ve made since I love hoisen sauce. I added a little chopped garlic to the marinade also and maridnated about 45 minutes. It was moist and flavors were not over powering. It is company worthy for my friends who love salmon and will definately make again. I think I might try using other fish such as cod or haddock also.
Do you think it is a good idea to use leftover marinade after raw salmon has been in it?
I made this recipe for the first time tonight. It was easy to prepare and although quite flavorful, I may let it marinate a little longer next time to intensify the flavor. We give it two thumbs up and will definitely make again.