What you’ll need
- Air fryer
- Shallow dish for marinating
- Small mixing bowl
- Whisk
- Pastry brush for the honey
- Measuring teaspoon
- Measuring tablespoon
Before you start
Ingredients
For 2 servings. Tick off ingredients as you go.
- 2 salmon fillets
- 1 tablespoon coconut aminos labelled gluten-free and soy-free (or gluten-free soy sauce; this alternative contains soy)
- 1½ teaspoons sesame oil (olive oil works too)
- ¼ teaspoon kosher salt
- ⅛ teaspoon pepper
- 1 tablespoon honey
- 1 teaspoon sesame seeds
- Chilli flakes (optional, for finishing)
How to make it
Allow about 5 minutes to prepare, 10 minutes to marinate and 10 minutes to air fry. About 25 minutes in total.
Mix the marinade
Place the salmon fillets in a shallow dish. In a small mixing bowl, whisk together the coconut aminos (or gluten-free soy sauce), oil, salt and pepper.
Marinate the salmon
Pour the marinade over the fillets and gently rub it over the fish. Place in the fridge and leave to marinate for 10 minutes.
Start cooking
Preheat the air fryer to 205°C. Take the fillets out of the fridge and carefully place them in the air-fryer basket, skin side down. Cook for 8 minutes.
Add the honey glaze
After 8 minutes, brush the 1 tablespoon of honey over the fillets. Sprinkle with the 1 teaspoon of sesame seeds and, if you like, chilli flakes.
Finish cooking
Cook for a further 2 minutes at 205°C. Cooking times vary with fillet size and appliance, so check the fish is thoroughly cooked.
