Understanding Maple Dijon Salmon
Maple Dijon Salmon combines the gentle sweetness of maple with the punch of Dijon mustard, creating a tasty glaze that caramelizes in the air fryer’s high heat. The salmon’s natural richness pairs beautifully with that tangy-sweet coating, giving it a glossy, flavorful finish with crisp edges.
Equipment
- Air Fryer
Ingredients
Ingredients
- 4 fillets Salmon skin-on if you like
- 30 ml Maple syrup about 2 tablespoons
- 30 ml Dijon mustard about 2 tablespoons
- 5 ml Olive oil about 1 teaspoon
- 1 clove Garlic minced or 1/2 teaspoon garlic powder
- Salt to taste
- Pepper to taste
- Lemon wedges optional for serving
Instructions
- Whisk together the maple syrup and Dijon mustard with a pinch of salt until smooth to make the glaze.
- Pat the salmon dry with a paper towel, then brush a light coat of glaze over all sides. Let it sit for about 10–15 minutes to help the flavors stick.
- Preheat the air fryer to 200°C. Arrange the salmon fillets in a single layer, skin-side down if using skin-on, and cook for 7–9 minutes, depending on thickness, until the internal temperature reaches about 52–55°C.
- Remove the salmon and let it rest for 3–4 minutes; brush with more glaze if desired and serve.
Notes
Tip: Avoid overcooking the salmon to keep it moist. Consider a light layer of glaze to seal in the juices.