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Air Fryer Miso Salmon

Nine minutes from fridge to plate, lacquered with miso and maple, and the machine handles it without heating the kitchen. A weeknight fish dinner that is genuinely fast.

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10 min active 20 min total serves 4 pescatarian kids eat it

Ingredients

  • 4 fillets Salmon fillet
  • 2 tbsp White miso paste
  • 1 tbsp Pure maple syrup
  • 1 tbsp Mirin
  • 1 tsp Rice vinegar (unseasoned)
  • 1 tsp Fresh ginger, grated
  • 3 Scallions (green onions), sliced
  • 1 tbsp Sesame seeds
  • 1 ½ cups Short-grain sushi rice
  • 4 Baby bok choy, halved

🌱 Fork in the road — for the vegetarian

The same glaze on tofu or eggplant

Thick tofu slabs, 15 minutes at 390°F; or eggplant halves, 18 minutes. The glaze is the recipe and it works on all three.

Method

  1. Whisk the miso, maple, mirin, rice vinegar and ginger into a thick glaze.
  2. Pat the salmon dry and spread the glaze over the tops only — the underside would burn against the basket.
  3. Air fry at 390°F for 8-10 minutes depending on thickness. It is done at 125°F internal; it will carry to 130°F resting.
  4. Steam or sear the bok choy while the salmon cooks, and cook the rice.
  5. Sesame seeds and scallions over the top. The glaze should be caramelized at the edges and still glossy in the middle.

Notes

✨ The restaurant touch
Glaze on top only. Sugar on the basket side scorches before the fish is done.
🧒 For the kids
Sweet, glossy fish. Serve it flaked over rice with the glaze spooned around.
🥡 Leftovers
Cold miso salmon flaked into rice with cucumber is a genuinely good lunch. Keeps 2 days.

Per serving

687Calories
43gProtein
3gFiber
6gSaturated fat
486mgSodium
997mgPotassium

Computed from USDA FoodData Central values. A planning tool, not medical advice.