Air Fryer Salmon with Maple Soy Glaze

Soy, a teaspoon of maple, a spoonful of sriracha and a garlic clove. That's four ingredients doing the job of a bottled teriyaki, with a lot less sugar and a bit of heat.

Dry fish, then glaze

It feels backwards to marinate something and then wipe it off, but it matters. Wet fillets steam in the air fryer and come out pale and soft on the outside. Patted dry, they get a little color, and the flavor's already soaked in from the half hour in the bag.

The glaze goes on at the end instead. Since maple and soy burn easily, adding them after the heat is off gets you all the flavor with none of the scorched edges.

Heads up

The marinade has been sitting with raw fish, so it has to come to a real simmer, not just get warm. One to two minutes of bubbling makes it safe and thickens it at the same time. Watch it closely; the sugar can scorch.

How long to marinate

Twenty to thirty minutes is enough. Soy is salty, and salmon left in it for hours goes firm and a little ham-like at the edges. If dinner gets delayed, take the fish out of the bag and hold it in the fridge.

If you'd rather have a thicker, sweeter sauce and the whole thing in a bowl, the Teriyaki Salmon Bowl goes that way. Any leftover glaze is good stirred into Shrimp Fried Rice, and the fridge and freezer guide covers how long cooked fish holds.