Place the salmon in a shallow bowl or a large zip-top bag. Pour the sauce over the salmon.
1 lb salmon
Marinate for at least 15 minutes, or as long as one hour, turning periodically to cover all of the salmon.
Preheat the air fryer to 330°F (165°C) for 3 minutes. Spray the inside of the air fryer basket with cooking spray if you are not using a liner.
Remove the fish from the marinade (reserving the marinade) and place it in the basket, skin side down. If you are using individual fillets make sure they have some air around them and are not touching.
Season the salmon with salt and pepper, to taste. Cook for 6 minutes and then check doneness. The salmon will be opaque and flakey when done. Depending on the thickness of the fillets and your model of air fryer it may take 6-10 minutes.
½ teaspoon kosher salt, ¼ teaspoon black pepper
While the salmon is cooking, pour the reserved marinade into a small saucepan and simmer over medium heat for about 2 minutes, until it thickens. Spoon the sauce over the salmon and top with sesame seeds, chopped cilantro, or sliced onions before serving.
sesame seeds, chopped cilantro, or sliced green onions
Notes
How to know when your salmon is done: Cook salmon to 125°F (52°C) for medium doneness and 145°F (63°C) for well-done salmon.Other Ways to Cook Salmon:
Oven: Preheat your oven to 400°F (200°C). Line a baking sheet with aluminum foil or parchment paper and set the salmon on top of it. Salt and pepper, to taste. Bake for 12-15 minutes, then broil on high for 3-5 minutes, or until the edges of the salmon char slightly.
Stovetop: Heat about a tablespoon of olive oil in a large skillet over medium-high heat. Cook the salmon for 4-5 minutes per side.
Grill: Heat your grill to 500°F (260°C) and oil the grates. Place the salmon skin-side down on the grates and close the lid. Cook for 6-7 minutes, then open the lid and turn the salmon over. Cook for an additional 2-3 minutes, or until done.
Storage: Refrigerate leftovers in an airtight container for up to 3 days.