Honey soy salmon in the air fryer

• 600 g Salmon (4 fillets of about 150 g, skin on or off)
  Swaps (2)
• 2 tablespoons Soy sauce (or tamari to make it gluten-free)
  Swaps (1)
• 1 teaspoon Olive oil
• 2 cloves Garlic (grated)
• 1 teaspoon Sesame seeds (toasted)
  Swaps (1)
• 1 pinch Black pepper
• 1 tablespoon Lemon Juice
  Swaps (1)
• 1 u Spring Onions (thinly sliced)
• 2 tablespoons Honey
  Swaps (2)

Instructions

1. 1

   Take the salmon out of the fridge 15 minutes before cooking. Meanwhile, mix the honey, soy sauce, garlic, lemon juice and pepper in a bowl until the honey dissolves, then pour half the glaze into another bowl: it's for the end and must not touch the raw fish.

   15 min

2. 2

   Pat the fillets dry with kitchen paper, brush them with the oil and then with the first half of the glaze. Don't leave them to marinate for more than 15-20 minutes: the salt in the soy starts to cure the surface.

   2 min

3. 3

   Preheat the air fryer to 200 °C for 3 minutes with the basket empty. Cut a sheet of perforated baking paper to fit the basket (or grease the bottom well): honey sticks and burns.

   3 min

4. 4

   Put the paper in the basket and the fillets on top straight away, skin side down and spaced apart, so the paper can't lift. Cook for 7 minutes at 200 °C; there's no need to turn them.

   7 min

5. 5

   Open the basket, brush the fillets with the reserved glaze using a clean brush and cook for another 2-3 minutes, until the surface is glossy with a few caramelised spots. Push a thermometer into the centre of the thickest fillet: 52 °C if you like it juicy, up to 60 °C if you prefer it fully cooked.

   3 min

6. 6

   Let the salmon rest for 2 minutes and serve with the sesame seeds and spring onion scattered over. It goes well with white rice and broccoli or stir-fried green beans.

   2 min