Cooking salmon in my air fryer has completely changed the way I think about weeknight dinners. The combination of the air fryer’s speed and the succulent, tender results makes this recipe a lifesaver on busy nights. But what truly elevates it is the pomegranate glaze, a sweet-tart coating that balances the richness of the fish. The first time I tried it, the aroma alone had me drooling, and the glossy finish made the salmon look almost too good to eat.
What I love most about this recipe is how it brings a gourmet touch without requiring hours in the kitchen. The air fryer ensures a perfectly cooked salmon every time, with a crispy exterior and juicy interior. Pair it with a fresh salad or roasted vegetables, and you have a meal that’s as impressive as it is effortless. This recipe is proof that healthy, flavorful dinners can be simple, fun, and beautifully plated.
What You Need To Make This Recipe
Salmon Fillets: The star of the dish, fresh salmon fillets bring rich flavor and tender, flaky texture. Opt for wild-caught if possible for a more robust taste and nutritional benefits. Make sure they are evenly sized for consistent cooking in the air fryer.
Pomegranate Molasses: This thick, tangy syrup is the key to the glaze. Its deep, sweet-tart flavor pairs perfectly with the richness of salmon, giving every bite a burst of unique taste. Pomegranate molasses also caramelizes slightly in the air fryer, creating a beautiful glossy finish.
Olive Oil: A good quality olive oil helps keep the salmon moist while also enhancing the flavor of the glaze. Its subtle fruity notes complement the pomegranate, and it ensures the fish doesn’t stick to the air fryer basket.
Garlic: Fresh garlic adds an aromatic punch to the glaze, balancing the sweetness of the pomegranate. Mince it finely to infuse the flavor evenly without overwhelming the fish.
Honey: Honey contributes natural sweetness and helps create a sticky, caramelized glaze. It blends perfectly with the pomegranate molasses, giving the salmon a rich, glossy finish.
Lemon Juice: A squeeze of fresh lemon juice brightens the dish and cuts through the richness of the salmon and the glaze. It also adds a subtle tang that balances the sweetness beautifully.
Salt & Pepper: Simple seasonings are crucial. Salt enhances all the flavors in the glaze, while freshly cracked black pepper adds a hint of warmth and depth.
Ingredients List
- 4 salmon fillets (6 oz each)
- 3 tablespoons pomegranate molasses
- 1 tablespoon olive oil
- 2 cloves garlic, minced
- 1 tablespoon honey
- 1 tablespoon fresh lemon juice
- Salt, to taste
- Black pepper, to taste
How to Make Air Fryer Pomegranate-Glazed Salmon
Prepare the Glaze
In a small bowl, combine the pomegranate molasses, honey, olive oil, garlic, lemon juice, salt, and pepper. Whisk until smooth and well incorporated. This glaze will coat the salmon, adding flavor and a gorgeous sheen.
Preheat the Air Fryer
Set your air fryer to 400°F (200°C) and allow it to preheat for 3–5 minutes. Preheating ensures the salmon cooks evenly and develops a slightly crisp exterior.
Coat the Salmon
Brush the salmon fillets generously with the prepared glaze on all sides. Make sure each fillet is evenly coated so every bite is packed with flavor.
Cook the Salmon
Place the salmon fillets in the air fryer basket, skin-side down. Cook for 8–10 minutes, depending on the thickness of your fillets, until the salmon is opaque and flakes easily with a fork.
Serve
Remove the salmon from the air fryer and drizzle with any remaining glaze. Serve immediately with your favorite sides, such as roasted vegetables, quinoa, or a light salad.
Tips for Making this Recipe
- Choose even fillets: Salmon fillets should be similar in size for uniform cooking.
- Don’t overcrowd the air fryer: Leave space between fillets to ensure they cook evenly.
- Glaze after cooking if desired: For an extra caramelized finish, brush some glaze during the last 2 minutes of cooking.
- Adjust sweetness: Add more honey or pomegranate molasses to taste, depending on your preference.
- Use fresh lemon juice: It makes a noticeable difference in balancing the glaze.
FAQs
Can I use frozen salmon for this recipe?
Yes, but make sure it’s fully thawed and patted dry to ensure proper cooking and glaze adherence.
How long does the salmon keep?
Cooked salmon can be stored in an airtight container in the refrigerator for up to 2 days.
Can I make this glaze ahead of time?
Absolutely! Prepare the glaze a day in advance and store it in the fridge. Bring it to room temperature before using.
Is this recipe suitable for skin-on salmon?
Yes, cooking with the skin on helps keep the salmon moist and adds extra flavor.
Can I bake this in the oven instead of using an air fryer?
Yes, bake at 400°F (200°C) for 12–15 minutes, or until cooked through, brushing with glaze halfway through.