Recipe courtesy of
Steve Jackson
for
Food Network Kitchen
From:
Food Network Magazine
Recipe courtesy of
Steve Jackson
for
Food Network Kitchen
Watch how to make this recipe.
From:
Food Network Magazine
Air-Fryer Hoisin-Glazed Salmon
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- Level: Easy
- Total: 50 min
- Active: 20 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 401
- Total Fat
- 20 g
- Saturated Fat
- 4 g
- Carbohydrates
- 23 g
- Dietary Fiber
- 1 g
- Sugar
- 17 g
- Protein
- 31 g
- Cholesterol
- 79 mg
- Sodium
- 910 mg
This recipe gives you glazed and slightly charred salmon without turning on your broiler or oven. The highlight of this dish is a sweet and slightly sour glazy sauce which doubles as a marinade. Quickly stir together then pour over small pieces of salmon. Cutting the salmon into smaller pieces means they’ll cook quickly at high heat, which allows the marinade to bake on the fish like a barbecue sauce. Serve with steamed rice, vegetables and extra sauce on the side.
- Level: Easy
- Total: 50 min
- Active: 20 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 401
- Total Fat
- 20 g
- Saturated Fat
- 4 g
- Carbohydrates
- 23 g
- Dietary Fiber
- 1 g
- Sugar
- 17 g
- Protein
- 31 g
- Cholesterol
- 79 mg
- Sodium
- 910 mg
Ingredients
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Directions
- Stir together the hoisin sauce, ketchup, rice vinegar, honey, soy sauce, sriracha and ginger in a bowl; set aside 1/3 cup of the marinade to use as a sauce for serving.
- Cut the salmon into 8 pieces, about 2 inches long and 1 inch wide. Put the salmon in a shallow dish, pour the remaining marinade on top and marinate 30 minutes.
- Remove the salmon from the marinade, letting the excess drip off (do not discard the marinade). Arrange in a 6-quart air fryer and air-fry at 400 degrees F until the glaze darkens and the fish is mostly cooked through, about 5 minutes. Brush with the marinade and continue air-frying until the glaze caramelizes and the fish is cooked through, about 2 more minutes. Serve with rice, vegetables and the reserved sauce.
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