Go Back

Air Fryer Salmon with Mayo (Japanese-Style)

Salmon fillets brushed with a mayo-miso glaze that shields the flesh while the surface caramelises to a lacquered top. Two thin coats beat one thick one.
Print Recipe
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Japanese
Calories: 380
Ingredients Equipment Method Notes

Ingredients
  

  • 4 fillets salmon 6 oz each, skin-on
  • 1/4 cup mayonnaise
  • 1 tbsp miso paste or 1 tsp soy sauce
  • 1 tsp fresh ginger grated
  • 1 garlic clove minced
  • 1 tsp sesame oil
  • 1 tsp rice vinegar or lemon juice
  • kosher salt and black pepper
  • sesame seeds and sliced green onion to garnish

Equipment

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

Method
 

  1. Pat the fillets dry and season lightly with salt and pepper.
  2. Whisk the mayonnaise, miso, ginger, garlic, sesame oil, and vinegar until smooth.
  3. Brush a thin layer over each fillet and rest 5 minutes.
  4. Preheat the air fryer to 400°F (205°C). Cook the fillets skin-side down 8 to 10 minutes, until the centre reads 125 to 130°F for medium.
  5. Rest 2 minutes, brush with a little more glaze, and garnish with sesame and green onion.

Notes

Two-coat glaze: one before cooking to help the surface brown, one in the last 2 to 3 minutes for the lacquered sheen.
Mayo as a shield: it keeps the flesh juicy while the top caramelises.
Miso vs soy: miso gives deeper umami; soy works in a pinch.
Hot air fryer: drop to 375°F (190°C) and add a minute or two.