Air Fryer Salmon

Method

1. 1Pat the salmon fillets completely dry — this is the single most important step for crisp skin and a glaze that sticks rather than slides off. Season lightly with black pepper.
2. 2Whisk the glaze: honey, soy sauce, sriracha, minced garlic, and sesame oil. It should be pourable but thick enough to coat the back of a spoon. Set aside about a third for finishing.
3. 3Most air fryers don't need preheating, but if yours runs cold, run it at 200°C for 2 minutes. Line the basket with a small piece of parchment or lightly oil it so the skin doesn't stick.
4. 4Place the salmon skin-side down and brush the tops and sides generously with two-thirds of the glaze, reserving the rest.
5. 5Air-fry at 200°C for 7 to 9 minutes, depending on thickness. Salmon is done when it flakes easily and reaches 50°C for a just-set centre or 60°C for fully cooked — start checking at 7 minutes, since air fryers cook fast.
6. 6Brush with the reserved glaze in the last minute of cooking so it caramelises without burning. Adding all the sugary glaze at the start would scorch it.
7. 7Rest for a minute, then finish with a squeeze of lemon, a scatter of sesame seeds, and sliced spring onion. Serve with the lemon wedges.