Ingredients
- 1 salmon fillet per person
- 1 tbsp gochujang (Korean fermented chili paste)
- 1 tbsp soy sauce
- 1 tsp sesame oil (optional)
- Optional Garnish: sesame seeds and chopped spring onions to garnish
Method
- Preheat your air fryer to 180°C (350°F) for 2–3 minutes.
- Mix the gochujang, soy sauce, and sesame oil (optional) together in a small bowl.
- Pat dry the salmon fillet with paper towel. Place it skin-side down on a small piece of baking paper or foil (you need this to avoid a messy air fryer)
- Brush the glaze generously over the salmon.
- Air fry for 7–9 minutes, depending on thickness, until cooked through and slightly caramelised at the edges.
- Garnish with sesame seeds and spring onions if using. Serve immediately!
Pairings
- Grains: microwave brown rice, lentil pouch, or mixed grain pouch
- Veggies: steamed or air-fried green beans, spring greens, or a crunchy salad
- Slaw: This goes great with a creamy cabbage slaw
- Alternate Flavour Bombs: swap gochujang for miso paste for a milder version
Tips
- 🐟 Batch it: Make 2–3 salmon fillets at once and eat cold the next day in a salad or grain bowl.
- 🍚 Microwave your sides: Pair it with a ready-to-go rice pouch and frozen veg — no stove multitasking needed.
- 🧹 Use baking paper: Put a piece under the salmon in the air fryer for easier cleanup and less scrubbing.
- 🧠 Pre-mix the glaze: Mix a small jar of the glaze and keep it in the fridge for fast meals later in the week. The glaze can be used as a dipping sauce, on chicken wings, and keeps well in a jar for up to a month.
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