Miso Salmon Air Fryer Hack: Crispy Perfection Every Time
If you’re looking for an exciting and easy-to-make salmon dish, this miso salmon air fryer recipe is a “Must-Try.”
The combination of savory miso paste, soy sauce, and a touch of sweetness creates a taste that complements the salmon flavor. Plus, the air fryer takes out the guesswork of cooking salmon perfectly.
Using an air fryer saves time and gives the salmon a crispy crust while keeping the inside tender. The marination is simple and only requires a few condiments.
Just mix the ingredients, coat the salmon, and let it sit for a bit before air-frying.
I feel like time is always short, so easy and quick recipes like these help me save time while still eating healthy.
Key Takeaways for Miso Salmon Air Fryer recipe
- Miso salmon in an air fryer is easy and quick to make.
- The miso salmon recipe features an umami-flavored marinade that adds deep flavor and pairs well with various sides.
- Air frying ensures perfectly cooked salmon with a crispy exterior.
- The air fryer used in this recipe was the Ninja Foodi Air Fryer.
Miso Salmon Air Fryer Core Ingredients
The star ingredients include salmon fillets, red miso paste, and specific oils and seasonings like toasted sesame oil.
Salmon Fillets
What are fresh, quality salmon fillets? Regarding freshness, you should look for bright flesh and pay attention to the smell.
Steer clear of salmon that has a smelly, fishy, sour smell.
Wild-caught salmon often have a better flavor and are higher in nutrients than farmed salmon.
It’s recommended to select fillets that are uniform in size. This helps ensure even cooking.
For the best results, I often leave the skin on. It adds a crispy texture and also helps keep the fish moist.
Red Miso Paste
Red miso paste is the star of the marinade. It’s a fermented soybean paste that brings a deep umami flavor to the dish.
I prefer red miso for its rich, robust taste.
There are different types of miso paste, including white and yellow miso paste. The differences in taste between these types of miso pastes are attributed to their fermentation period.
White miso has the shortest fermentation period, which results in a mild and sweet umami flavor. It is light beige or yellow.
Yellow miso has a longer fermentation period and has a balanced salty-sweet umami flavor. It is light brown to yellow in color.
Red miso has the longest fermentation period, so its taste is salty and umami. It is dark brown to reddish-brown.
Oils and Seasonings for Flavor Enhancement
Sesame oil enhances the nutty flavor and helps achieve a Japanese taste.
Seasonings like soy sauce round out the marinade.
Soy sauce adds saltiness and an extra layer of umami.
I also add a small amount of honey for a hint of sweetness. This balances the salty and savory elements well.
How to Cook Miso Salmon in Air Fryer
Here are a few steps to make miso salmon in an air fryer.
Preparing the Salmon
First, prepare your salmon. For the best outcome, choose fresh, skin-on fillets.
Rinse the salmon under cold water and pat it dry with paper towels.
Next, cut the salmon into smaller fillets, if necessary, to fit into the air fryer basket. Aim for pieces that are about the same size to ensure even cooking.
Place the salmon fillets on a plate or a flat surface and set them aside while you prepare the marinade.
Mixing the Miso Marinade
To make the marinade, combine red miso paste, soy sauce, balsamic vinegar, honey (or maple syrup), and sesame oil in a small bowl. If you prefer a little heat, add some chopped fresh chili.
Stir the mixture until it’s smooth and well combined. The paste should be smooth without clumps. Once mixed, dip the salmon fillets into the marinade, ensuring each piece is submerged.
Marinate salmon fillets for at least 30 minutes. This allows the flavors to soak into the fish.
Cooking Salmon in Air Fryer
Preheat the air fryer to 356°F (180°C).
Spray the basket with a little oil to prevent sticking.
Place the marinated salmon fillets in the basket, skin side down. Make sure there’s space between the pieces so the air can circulate properly.
Cook the salmon for about 5-8 minutes. If the fillets are thicker, you might need 10 to 12 minutes. Check for doneness by ensuring the fish flakes easily with a fork.
The internal temperature should reach 145°F (63°C). My Ninja Foodi air fryer has an internal temperature probe that lets me know the internal temperature of the salmon while it’s cooking. If your air fryer has no internal temperature probe, remove the salmon fillet and use a cooking probe to test the internal temperature.
Serve the miso salmon immediately with your favorite sides. I often serve with stir-fried bok choy and jasmine rice.
Preparing salmon fillets before marinating
There are many ways that salmon fillet can be bought. The three common ways are:
- A large piece of salmon fillet, usually from the fish market, is ideal when you have a big family or additional guests to feed.
- Salmon fillets from the supermarkets that are cut to size enough for one serving.
- Frozen salmon fillets.
Fresh salmon fillets
Whether you have purchased a large piece of fresh salmon or smaller salmon pieces, these are the steps to prepare them before marinating them:
Checking the salmon for bones
I usually buy boneless salmon fillets or ask for deboning when purchasing a whole fillet from the fish market. But, sometimes, I still find a few pin bones in the flesh, so it’s a good idea to always check for bones.
Here’s a step-by-step guide to checking for and removing bones from salmon fillets.
- Lay Flat: If the skin is still attached, place the fillet on a clean, flat surface like a cutting board, skin-side down.
- Feel for Bones: Gently run your fingers over the surface of the fillet, moving from the head end to the tail end. You should be able to feel the tips of the pin bones protruding slightly from the flesh.
- Visual Inspection: Sometimes, the tips of the bones appear as small, white dots along the centerline of the fillet.
- Grip the Bone: Using tweezers or fishbone pliers, firmly grasp the tip of the bone. Ensure you have a good grip to avoid breaking the bone.
- Pull the Bone Out: Pull the bone out in the direction it is pointing, usually at a slight angle towards the head of the fish. Pulling in the direction of the bone’s natural alignment helps prevent tearing the flesh.
- Check for More Bones: Continue to feel along the fillet and repeat the process until all bones are removed. Salmon fillets typically have a line of pin bones running down the center, so pay extra attention to this area.
Rinse and dry the salmon fillet
Give the salmon fillets a rinse under cold water. Then pat them dry with paper towels
Cut salmon into smaller fillets
Cut the salmon into even portions. I usually cut them into widths of 2 inches (5 centimeters). This ensures even cooking.
Frozen salmon fillets
- Thawing the salmon– Two methods can be used:
- Refrigerator Method- Place the frozen fillets in the refrigerator for 12-24 hours until fully thawed.
- Quick Thaw Method- Place the fillets in a sealed plastic bag and submerge them in cold water. Change the water every 30 minutes until thawed, usually within an hour.
- Pat dry- Once thawed, remove the salmon fillets from their packaging and pat them dry with paper towels.
Air Fryer Tips
Air-frying my salmon is the best way to get tender, soft flesh and a slight crisp to the skin.
Here are a few air-frying tips that I use to get my salmon just right:
For Crispy Skin
- Dry the salmon skin for crispy skin. After marinating, I pat the salmon skin dry with a paper towel.
- Preheating the air fryer to 356°F(180°C) ensures the skin will sear quickly.
- Place the salmon skin-side up in the air fryer basket and spray some cooking oil on the salmon skin. This will enhance the crispiness of the skin.
Cooking Time and Temperature
The secret to getting perfect salmon is cooking it in the air fryer at the correct temperature. I usually set the temperature to 356°F (180°C) in my Ninja Foodi Air Fryer.
Cooking time should be about 5-8 minutes for fillets about an inch thick. For thicker fillets, you may need to increase the time to 10-12 minutes.
To be safe from parasites, salmon should have an internal temperature of 145°F (63°C). This may require your salmon to be cooked for a few extra minutes.
Prevent Salmon from Sticking to Air Fryer Basket
To prevent sticking, spray the basket with cooking oil or line it with parchment paper.
Ensure the parchment doesn’t cover too many holes in the air fryer basket. Alternatively, you can use perforated parchment paper.
Single Layer in Air Fryer Basket
Always place the salmon in a single layer in the air fryer basket. Overlapping pieces can lead to uneven cooking.
I’ve found that cooking in batches is better than overcrowding the basket. Each piece gets enough air circulation for even cooking and the best texture.
Serving Suggestions and Presentation Tips
Let’s pair your miso salmon with side dishes for a complete meal.
In my miso salmon air fryer recipe, I have opted to pair it with soba noodles, but here are a few other yummy alternatives.
Complementary sides for air-fried Miso Salmon
- Steamed or sauteed vegetables: bok choy, brussels sprouts, asparagus, and broccoli are great options.
- Rice: Jasmine rice, fried rice, or cauliflower rice are great ways to add carbs to your meal.
- Salads: Refreshing and light salads like cucumber salad, seaweed salad, and mixed greens.
- Noodles: Adding soba noodles or stir-fried udon noodles are great alternatives to rice.
Garnishes and Final Touches
For garnishes, I love using green onions and sesame seeds. They add flavor and a pop of color. Thinly slice green onions on a diagonal for a stylish look.
Drizzle a bit more miso sauce over the salmon just before serving. This gives it that extra shine and makes it look appetizing. Or you can make a miso glaze from any remaining marinade by heating the marinade up in a pan and adding a thickener like cornstarch.
Add a lemon wedge on the side. Not only does it look fresh, but it lets your guests add a splash of citrus if they like.
Finally, a light sprinkle of salt or pepper can enhance the presentation and flavor. Just make sure not to overdo it. A little goes a long way.
Proper Storage and Reheating of Leftovers
Can leftover miso salmon be stored? Yes. However, it might be just a tad bit overdone because it was cooked to perfection initially, and will be cooked further while reheating.
That’s why I try to make the correct portions and finish all of it while it’s fresh. But if you do have leftovers, here are some guidelines on how to store and reheat them.
Storing Miso Salmon for Freshness
To keep miso salmon fresh, the first step is to let it cool to room temperature. Once it’s cool, place it in an airtight container and put it in the fridge.
It’s recommended to store cooked salmon for no more than three days.
Reheating Without Losing Flavor or Texture
My favorite way to reheat miso salmon is using an air fryer. Preheat the air fryer to 356°F (180°C). Place the salmon in the basket and heat for 3-4 minutes. Keep an eye on it to make sure it doesn’t dry out.
If you prefer the oven, preheat it to 275°F (135°C). Wrap the salmon in foil to lock in moisture, then bake for about 10-15 minutes.
Pan frying is also another way to reheat the salmon fillets. Put a small amount of olive oil in the pan and reheat the salmon fillets on low heat until heated.
Lastly, you can also use a microwave, the fastest method. However, the crispness of the salmon fillet will be compromised.
Miso Salmon Air Fryer Recipe
Equipment
- 1 Air Fryer (Ninja Foodi Air Fryer was used in this recipe)
Ingredients
For Marinade
- 1 teaspoon red miso paste white or yellow miso paste can be used instead
- 4 tablespoons soy sauce
- 4 tablespoons balsamic vinegar
- 1 teaspoon sesame oil
- 1 tablespoon honey maple syrup can be used instead
- 1 teaspoon chopped chili (optional)
For Salmon
- 4 salmon fillets (460g)
Instructions
Prepare the Marinade
- In a medium bowl, whisk together the miso paste, soy sauce, balsamic vinegar, sesame oil, and honey or maple syrup until smooth and well combined.Add the chopped chill.
Prepare and Marinate the Salmon
- Check the salmon for bones. Then rinse with cold water and pat dry with paper towels.
- Place the salmon fillets in a shallow dish and pour the marinade over the fillets, ensuring they are well coated.
- Let the salmon marinate for at least 30 minutes.
Prepare Air Fryer
- Preheat the air fryer to 356°F (180°C) for about 3 minutes.
- Spray the air fryer basket with cooking spray or line it with perforated parchment paper to prevent sticking.
Air Fry the Salmon
- Remove the salmon fillets from the marinade, allowing any excess to drip off. Place the fillets in the air fryer basket in asingle layer, skin-side up. Ensure there is space between each fillet for proper air circulation.
- Air fry the salmon at 356°F (180°C) for 5-8 minutes, depending on the thickness of the fillets. Check the internaltemperature for 145°F (63°C). You do not need to flip the fillets during cooking.
Pair and Serve
- Serve the air-fried miso salmon fillets withlemon wedges on the side for a fresh, zesty touch.
- Pair with soba noodles, cherry tomatoes, and avocado.
Try our crumbed salmon air fryer recipe
The Miso Salmon Air Fryer recipe offers a delightful Japanese twist to your salmon with the convenience of air frying.
If you’ve enjoyed this recipe, why not try our Crumbed Salmon Air Fryer Recipe using Italian flavors? It will be just as easy to prepare, and the Italian herbs make the salmon so aromatic.
