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Air Fryer Maple Walnut Salmon Recipe

Air Fryer Maple Walnut Salmon

Tender salmon fillets are coated in a maple-Dijon glaze, topped with finely chopped walnuts, and air-fried until flaky and golden. This easy recipe makes four servings in about 25 to 27 minutes.
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Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings: 4 servings
Ingredients Method Notes

Ingredients
  

Salmon and Glaze
  • 4 fillets Salmon fillets, 5–6 ounces each
  • 1/4 cup Pure maple syrup
  • 1 tablespoon Dijon mustard
  • 1 tablespoon Low-sodium soy sauce
  • 1 clove Garlic, finely minced
  • 1/2 teaspoon Kosher salt
  • 1/4 teaspoon Black pepper
Walnut Topping
  • 1/2 cup Walnuts, finely chopped
  • 1 tablespoon Panko breadcrumbs, optional
For the Basket
  • 1 teaspoon Cooking spray or olive oil

Method
 

Step-by-Step
  1. Pat the salmon dry with paper towels and remove any pin bones. Whisk the maple syrup, Dijon mustard, soy sauce, garlic, kosher salt, and black pepper in a small bowl, then reserve about 2 tablespoons of the glaze for serving.
  2. Brush the remaining glaze over the tops of the salmon fillets. Stir the chopped walnuts with the panko breadcrumbs, if using, and gently press the mixture onto the glazed surfaces.
  3. Preheat the air fryer to 400°F (200°C) for 3 to 5 minutes. Lightly coat the basket with cooking spray or 1 teaspoon olive oil, then place the salmon in a single layer, skin-side down if the skin is attached.
  4. Air-fry the salmon for 8 to 12 minutes, depending on the thickness of the fillets. Very thick pieces may need up to 14 minutes, while thinner fillets can finish in 7 to 9 minutes.
  5. Check the thickest part with an instant-read thermometer; the salmon is ready at 145°F (63°C) and should flake easily. Rest for 2 to 3 minutes, then drizzle with the reserved maple glaze before serving.

Notes

Chop the walnuts finely so they cling to the glaze. Maple syrup and walnuts brown quickly, so loosely cover the salmon with foil or reduce the air fryer temperature to 375°F (190°C) if the topping darkens before the fish is cooked. Store leftovers refrigerated and reheat gently to help prevent the salmon from drying out.