Ingredients:

  • 2 tbsp white miso paste
  • 1 tbsp low-sodium soy sauce
  • 1 tbsp honey
  • 1 tbsp rice vinegar
  • 1 tsp fresh ginger, grated
  • 1 clove garlic, minced
  • 1 tsp toasted sesame oil
  • 4 salmon fillets (6 oz each)
  • Avocado oil spray

Instructions:

  1. In a small bowl, whisk together 2 tbsp white miso paste, 1 tbsp low-sodium soy sauce, 1 tbsp honey, 1 tbsp rice vinegar, 1 tsp grated fresh ginger, 1 minced garlic clove, and 1 tsp toasted sesame oil until the mixture is smooth.
  2. Pat the 4 salmon fillets completely dry with paper towels.
  3. Coat each fillet generously with the miso glaze, massaging the paste into the flesh.
  4. Let the fish marinate at room temperature for 20 minutes.
  5. Preheat the air fryer to 400°F (200°C).
  6. Lightly spray the air fryer basket or parchment paper with avocado oil spray.
  7. Place the fillets skin-side down in the basket, ensuring they are not touching to allow air circulation; cook in batches if they don't fit in one layer.
  8. Air fry for 8 to 10 minutes until a chestnut brown, slightly charred crust forms on top.
  9. Use an instant-read thermometer to ensure the thickest part of the salmon reaches 145°F (63°C) for well-done.
  10. Remove the fillets from the air fryer and let them rest for 2 minutes before serving.