Air Fryer Recipe
Dijon Mustard Glazed Salmon
A tasty, fuss-free Dijon mustard glazed salmon that’s just right for the air fryer.
Ingredients
- 4 salmon fillets, skin removed
- 2 tablespoons Dijon mustard
- 1 tablespoon honey
- 1 tablespoon olive oil
- 1 tablespoon lemon juice
- Salt and pepper, to taste
- 1 tablespoon fresh dill, chopped (optional)
Method
- Preheat your air fryer to 200°C (390°F).
- In a small bowl, whisk the Dijon mustard, honey, olive oil and lemon juice together until smooth. Season with salt and pepper.
- Brush each salmon fillet generously with the mustard glaze, making sure all sides are coated.
- Arrange the salmon fillets in a single layer in the air fryer basket. Depending on the size of your air fryer, you may need to cook them in batches.
- Air fry the salmon for 8-10 minutes, or until the fillets are cooked to your liking.
- Take the salmon out of the air fryer and leave it to rest for a minute before serving.
- Garnish with fresh dill, if you like.
Why this works in an air fryer
The air fryer’s fast convection sets the honey-mustard glaze before the salmon overcooks, while olive oil helps conduct heat across the uneven surface. Lemon juice thins the Dijon so it brushes on evenly; too much moisture would steam the fish instead of giving a lightly tacky, savoury-sweet coating.
Equipment notes
Timing assumes a 5-6 litre basket with four average 120-150g fillets spaced at least 1cm apart. In a compact single-drawer, cook in batches rather than stacking; in a dual-zone model, split the fillets between drawers and start checking at 7 minutes because the smaller chambers can brown the glaze faster.
Common pitfalls
- Glaze sliding off in pale streaks after 2-3 minutes? The salmon surface was too wet; pat the fillets dry thoroughly before brushing, then apply a thinner first coat.
- Dark speckling or burnt honey smell before the centre is cooked? Drop to 180°C and add 2-3 minutes; sugary glaze is scorching before heat reaches the middle.
- Fillets flaking apart when lifted from the basket? They have gone past medium; next time check at 7 minutes and remove when the thickest part is just opaque and separates with gentle pressure.
- Wet, patchy underside after cooking? The basket is overcrowded or lined with solid foil; leave gaps around each fillet and use perforated parchment only if sticking is a problem.
Variations & substitutions
- Use wholegrain mustard instead of smooth Dijon for more texture; the seeds can darken quickly, so check the glaze a minute earlier.
- Swap honey for maple syrup for a deeper sweetness; it browns readily, so reduce the temperature to 190°C if your air fryer runs hot.
- Add a pinch of smoked paprika or cayenne to the glaze; spices toast on the surface and give more colour without changing the cooking time.
- Use skin-on fillets if preferred; place them skin-side down and add 1-2 minutes, as the skin insulates the underside slightly in an air fryer.
Storage & reheating
Keep cooked salmon chilled in an airtight container for up to 2 days, then reheat in the air fryer at 160°C for 3-4 minutes until just warmed through to avoid drying it out.
Nutrition
Calories: 250
