Air Fryer Miso Glazed Salmon
Why this recipe works
- Deep savoury flavour: White miso, soy sauce and mirin create a glaze with saltiness, sweetness and umami in one simple mixture.
- Fast cooking: A short marinate is enough to season the salmon, while the air fryer cooks the fillets quickly and evenly.
- Glossy, balanced glaze: Sugar helps the miso glaze caramelise, while soy and miso keep the sweetness firmly savoury.
Get the most out of this recipe
Ingredient notes
- Use white miso for a gentler glaze: White miso has a mellow, slightly sweet character that suits salmon and keeps the glaze from tasting too salty.
- Choose evenly sized fillets: Fillets of similar thickness cook more predictably, which helps keep the centre moist while the surface caramelises.
- Darker miso will taste stronger: Red or brown miso can be used, but it gives a deeper, saltier result and may need gentler seasoning elsewhere.
Timing notes
- Keep the marinate short: The glaze is concentrated, so a brief marinate seasons the fish without overwhelming its flavour or softening the texture too much.
- Best served straight away: Serve the salmon soon after air-frying, while the glaze is glossy and the fish is still juicy.
- Cook the rice first: Starting the rice before the salmon keeps the final cooking stage quick and prevents the fish from waiting around.
Texture tips
- Aim for moist, flaky salmon: Remove the salmon when it flakes into large pieces and still looks moist in the centre; cook it fully opaque for vulnerable diners.
- Let excess marinade drip off: Too much glaze can pool and darken quickly, so allow the excess to fall back into the bowl before air-frying.
- Control browning: If the miso glaze darkens before the salmon is cooked through, reduce the air fryer temperature slightly for the final minutes.
Make-ahead tips
- Make the glaze in advance: The miso glaze can be whisked ahead and refrigerated, then used to coat the salmon shortly before cooking.
- Store rice and salmon apart: Cool both quickly, then refrigerate in separate airtight containers so the rice does not absorb moisture from the fish.
- Reheat gently: Reheat the salmon in the air fryer at 180°C (355°F) until piping hot, and warm the rice separately with a little water.
Equipment you'll need
Ingredients
Instructions
- Rinse the rice in cold water until the water runs mostly clear, then cook it in a rice cooker or saucepan according to your usual method. Keep it covered and warm while you finish the salmon.
- In a bowl, whisk together the white miso, mirin, soy sauce and caster sugar until smooth. Add the salmon and turn to coat well, then leave to marinate for 10 minutes.
- Preheat the air fryer to 200°C (390°F). Lift the salmon from the marinade and let the excess drip back into the bowl.
- Air-fry the salmon for 8 to 10 minutes, depending on thickness, until lightly caramelised and just cooked through; it should flake easily but still look moist in the centre. If the top is browning too quickly, lower the temperature slightly for the final minutes.
- Slice the cucumber. Serve the salmon with the sushi rice and cucumber, then finish with roasted sesame seeds.
Recipe notes
Tips
- For the glossiest finish, brush a thin layer of the leftover marinade over the salmon halfway through cooking, then continue air-frying until caramelised and just cooked.
- Aim for just-cooked salmon: when pressed gently, it should flake into large pieces but still be juicy.
- If serving anyone who is pregnant, elderly, immunocompromised, or very young, cook the salmon until it is fully opaque and flakes easily throughout.
Substitutions
- Replace caster sugar with honey for a slightly richer sweetness; whisk well so it dissolves into the miso glaze.
- Replace roasted sesame seeds with white sesame seeds for a milder finish.
Storage
- Refrigerate up to 2 days
- Cool the salmon and rice quickly, then refrigerate in separate airtight containers. Reheat the salmon in the air fryer at 180°C (355°F) for 3 to 5 minutes until piping hot, and reheat the rice with a splash of water in a covered saucepan until hot.
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Recipe overview
- Servings: 2 servings
- Total time: 40min (15min active)
- Difficulty: Easy
- Cuisine: Japanese
-
Allergens:
Fish Sesame Soybeans
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