Air Fryer Sweet Chili Salmon

Name: Air Fryer Sweet Chili Salmon
Cook time: P0Y0M0DT0H20M0.000S
Total time: P0Y0M0DT0H20M0.000S
Yield: 4 servings
Ingredients: 4 skinless salmon fillets (about 1 1/2 pounds); 8 asparagus spears, trimmed; 1 teaspoon seasoned salt; 1/2 teaspoon freshly ground black pepper; 1 cup Thai sweet chili sauce (see Cook’s Note); 2 scallions, thinly sliced on the bias, for garnish; Cooked brown rice or quinoa, for serving

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Level: Easy

Total: 20 min
Active: 20 min

Yield: 4 servings

This recipe has been a staple in the Tila house for years. Sweet chili sauce is a quick way to perk up plain salmon and asparagus. The sauce is the perfect balance of sweet, salt, spicy and tangy, and it’s naturally gluten free, to boot. I prefer brands made in Thailand. To make this a complete meal, serve it with brown rice or quinoa.

Level: Easy

Total: 20 min
Active: 20 min

Yield: 4 servings

Ingredients

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4 skinless salmon fillets (about 1 1/2 pounds)

8 asparagus spears, trimmed

1 teaspoon seasoned salt

1/2 teaspoon freshly ground black pepper

1 cup Thai sweet chili sauce (see Cook’s Note)

2 scallions, thinly sliced on the bias, for garnish

Cooked brown rice or quinoa, for serving

Directions

Preheat your air fryer to 375 to 390 degrees F on the fan setting, if available.
Place your salmon and asparagus in a large bowl. Sprinkle with the seasoned salt and pepper and toss to coat well. Pour in 1/2 cup of the sweet chili sauce (reserve the rest for glazing) and stir to coat well.
Arrange the salmon and asparagus in the air fryer so that nothing touches.
Air fry the salmon and asparagus for 6 to 10 minutes, or until they’re browned on top and cooked through in the center.
Transfer the salmon and asparagus to a serving vessel and pour the reserved 1/2 cup sweet chili sauce over the top. Garnish with the scallions and serve with brown rice or quinoa.