This combination gives us perfectly cooked salmon every time: the Thermomix® blends a honey glaze in two minutes, then the air fryer delivers a golden crust with a juicy centre.
Salmon with the Thermomix® and Air Fryer
Ingredients 0 / 10 ✓
- 4 piece salmon fillets approx. 150 g each, skin on or off
- 2 tbsp honey
- 3 tbsp soy sauce light
- 2 piece garlic cloves
- 1 piece fresh ginger approx. 2 cm
- 1 tbsp sesame oil
- 1 tsp rice vinegar
- ½ tsp black pepper
- 1 tsp sesame seeds for sprinkling, optional
- fresh coriander or spring onions to serve
Instructions 0 / 4
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1
Glaze in the Thermomix®.
Add the garlic cloves and ginger to the mixing bowl and chop for 5 sec / speed 5. Add the honey, soy sauce, sesame oil, rice vinegar and pepper and blend for 15 sec / speed 5 until you have a smooth glaze.
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2
Marinate the salmon.
Place the salmon fillets in a shallow dish, brush the glaze evenly over them and leave to marinate for 15 minutes.
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3
Cook in the air fryer.
Brush the basket with a little oil or line it with baking paper. Place the marinated fillets in the basket, skin side down. Cook at 180°C: 10 minutes for fillets up to 2 cm thick, 12 minutes for thicker pieces. If you like, pause after 6 minutes, brush on the remaining glaze and continue cooking.
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4
Rest and serve.
Leave the salmon to rest for 2 minutes after cooking. Before serving, sprinkle with sesame seeds and spring onions. The salmon is ready when it flakes easily with a fork but the centre still looks slightly translucent.
How to get perfect salmon in the air fryer
The secret is the order of steps: we make the marinade from honey, soy sauce, garlic and ginger in the Thermomix®, brush it generously over the fillets and leave them to soak for 15 minutes. Then the air fryer takes over at 180°C. After 10 minutes for thin fillets (approx. 2 cm) and 12 minutes for thicker pieces (approx. 3 cm), the salmon is lightly caramelised on the outside and still slightly translucent and juicy inside. If you like a more intense crust, brush on more glaze halfway through.
Our tips
- Skin on or off? We recommend fillets with the skin on: the skin protects the flesh from drying out. It lifts away easily once cooked and becomes crispy in the air fryer.
- Check the doneness: Salmon is ready when it flakes easily with a fork but the centre still looks slightly translucent. If you prefer it cooked all the way through, add 2 more minutes. Translucent in the centre means juicy, not raw.
- Soy sauce and salt content: We use light soy sauce, which is less intense. If you want to reduce sodium, use a low-sodium soy sauce and skip any additional salt entirely.
Find out more about this combination, cooking times and further recipes in our Thermomix® and air fryer guide.
Looking for the cooking time for a different dish? Our comprehensive air fryer cooking times table has temperatures and times for over 30 dishes at a glance.
