Easy Air Fryer Salmon with Honey-Plum Glaze
It's way too hot in northern Virginia to turn on the oven, so I'm using my air fryer for breakfasts, lunches, and dinners. Yes, all three! Artie the Air Fryer is earning his keep and then some. Artie's latest marvel is Salmon with Honey-Plum Glaze. The salmon is gently spiced with coriander and cooks in minutes to moist tenderness in the air fryer. A simple glaze of honey, lemon juice and sliced plums goes on top of the salmon and provides a nice, sweet, fruity contrast to the rich salmon. This is a recipe that takes minutes to prepare and cooks in 10-15 minutes, depending on the thickness of your salmon and how well cooked you like your fish (I like mine completely cooked, thank you very much!). The salmon is great with rice or a lemony orzo, or you can serve it on top of salad greens for a light, bright summer meal.
Air Fryer Salmon with Honey-Plum Glaze -- Serves 2
12-16 ounce salmon filet
1/2 teaspoon of coriander
1/8 teaspoon of salt
1/4 teaspoon of lemon pepper seasoning (or just use pepper)
1/4 teaspoon of onion powder
1-2 tablespoons of honey
1 tablespoon of lemon juice
1-2 sliced purple or red plums (depending on the size--if they're small, use two)
Line the basket of your air fryer with aluminum foil and spritz it with non-stick cooking spray. Pat the salmon dry and place it on the foil. Sprinkle on the coriander, salt, lemon pepper, and onion powder and spritz the seasoned salmon with oil or non-stick cooking spray. Place the salmon in the basket in the air fryer and set the temperature for 360. Cook the salmon for 10-12 minutes or until it's almost done. While the salmon is cooking, mix in a small bowl the honey, lemon juice, and sliced plum. When the salmon is almost done, remove the basket from the air fryer and top the fish (artfully or not, you choose!) with the plum topping mixture. Return the basket to the air fryer for another three to five minutes or until the salmon is done and the plums are hot, softened, and oozing their juices. Let the salmon sit a couple of minutes before serving it with any of the juices that have accumulated on the foil.