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Air Fryer Gochujang Salmon

Salmon fillets lacquered in a sweet-savoury gochujang glaze and air fried in under 10 minutes. Glazing in two stages keeps the finish glossy instead of scorched.
Print Recipe
Prep Time 10 minutes
Cook Time 9 minutes
Total Time 19 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Korean
Calories: 340
Ingredients Equipment Method Notes

Ingredients
  

For the salmon
  • 4 fillets salmon about 6 oz each, skin-on
  • kosher salt and black pepper
For the gochujang glaze
  • 3 tbsp gochujang
  • 1 tbsp soy sauce or tamari
  • 1 tbsp honey or maple syrup
  • 1 tsp toasted sesame oil
  • 1 tsp rice vinegar
  • 1 clove garlic minced
  • 1 tsp fresh ginger grated
To serve
  • toasted sesame seeds
  • sliced scallions

Equipment

  • Air fryer
  • Small bowl
  • Whisk
  • Meat thermometer
  • Paper towels

Method
 

  1. Preheat the air fryer to 400°F (200°C) for 3 to 5 minutes.
  2. Pat the fillets completely dry and season lightly with salt and pepper. A dry surface is what lets the glaze caramelise instead of steam.
  3. Whisk the gochujang, soy sauce, honey, sesame oil, rice vinegar, garlic, and ginger until smooth.
  4. Brush half the glaze over the fillets and reserve the rest.
  5. Arrange the fillets skin-side down in a single layer with space between them. Cook 7 to 9 minutes, until the flesh flakes and the thickest part reads 125 to 130°F for a medium centre.
  6. Brush with the reserved glaze during the final minute of cooking.
  7. Rest 2 minutes, then top with sesame seeds and scallions. Serve immediately.

Notes

Heat level: 3 tbsp gochujang lands at a clear medium. Drop to 2 tbsp for spice-averse guests and stir the extra into the reserved glaze after tasting.
Doneness: 125 to 130°F gives a silky medium centre; 140°F is fully firm. Salmon climbs 3 to 5 degrees off the heat, so pull it early.
Two-stage glazing: the sugar in gochujang and honey scorches over a full cook. Half before, half after keeps it glossy rather than bitter.
Make ahead: the glaze holds 3 days refrigerated. Sauce the fillets up to a day ahead and air fry straight from the fridge, adding about 1 minute.
Storage: airtight, up to 3 days. Reheat in the air fryer at 350°F for 3 to 4 minutes.