Air-Fried Miso Salmon with Wasabi Aioli

Name: Air-Fried Miso Salmon with Wasabi Aioli
Prep time: 20 min
Cook time: 8 min
Total time: 28 min
Yield: 2 servings
Cuisine: Asian
Ingredients: 1/2 cup (4 fl. oz./125 ml) mayonnaise; 1 to 1 1/2 Tbs. wasabi paste, plus more as desired; 1 tsp. fresh lemon juice; 1/2 tsp. tamari or low-sodium soy sauce; Kosher salt; 1/2 cup (4 oz./125 g) white miso paste; 1/2 cup (2 1/2 oz./75 g) honey; 3 Tbs. mirin; 3 Tbs. sake; 1 tsp. tamari or low-sodium soy sauce; 2 skin-on salmon fillets, each 6 to 8 oz. (185 to 250 g) and 1 to 1 1/2 inches (2.5 to 4 cm) thick; Avocado oil spray; Toasted sesame seeds; Chopped green onions or fresh cilantro; Thinly sliced radishes; Watercress or other leafy greens

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For this Asian-inspired dish, we marinate salmon fillets in a mixture of white miso, mirin, sake and tamari; honey lends undertones of sweetness. Then the fish is air-fried until deliciously caramelized. We serve it with a creamy wasabi aioli to add a pungent kick. Use more or less wasabi depending on your desired level of heat. Our garlic-ginger green beans are the perfect accompaniment, and they can be cooked at the same time in the Philips dual air fryer. The recipe calls for two salmon fillets, but you can easily double the ingredients to serve four people.

Prep Time 20 minutes

Cook Time 8 minutes

Servings 2

Ingredients

For the wasabi aioli:

1/2 cup (4 fl. oz./125 ml) mayonnaise
1 to 1 1/2 Tbs. wasabi paste, plus more as desired
1 tsp. fresh lemon juice
1/2 tsp. tamari or low-sodium soy sauce
Kosher salt

For the miso salmon:

1/2 cup (4 oz./125 g) white miso paste
1/2 cup (2 1/2 oz./75 g) honey
3 Tbs. mirin
3 Tbs. sake
1 tsp. tamari or low-sodium soy sauce
2 skin-on salmon fillets, each 6 to 8 oz. (185 to 250 g) and 1 to 1 1/2 inches (2.5 to 4 cm) thick
Avocado oil spray

For the garnishes:

Toasted sesame seeds
Chopped green onions or fresh cilantro
Thinly sliced radishes
Watercress or other leafy greens

Directions

To prepare the wasabi aioli, in a small bowl, whisk together the mayonnaise, wasabi paste, lemon juice, tamari and a pinch of salt. Taste and adjust the amount of wasabi according to your preference for heat. Cover and refrigerate for up to 3 days.

To prepare the salmon, in a small bowl, whisk together the miso, honey, mirin, sake and tamari. Reserve 1/4 cup (2 fl. oz./60 ml) of the marinade and set aside. Place the salmon in a shallow baking dish or a resealable plastic bag and pour the remaining marinade over the top. Cover the dish or seal the bag. Refrigerate for at least 20 minutes or up to 1 hour, turning the salmon over halfway through.

Preheat an air fryer to 375°F (190°C) according to the manufacturer’s instructions. Lightly spray the fry basket with avocado oil spray.

Remove the salmon from the marinade and gently shake off the excess marinade. Place the salmon, skin side down, in the fry basket and insert into the air fryer. Cook, generously brushing the fillets with the reserved marinade halfway through cooking, until the fish is cooked through and easily flakes with a fork, 6 to 8 minutes. To achieve more caramelized skin, increase the temperature to 400°F (200°C) for the last 2 minutes of cooking.

Transfer the salmon to a platter and drizzle with the wasabi aioli or serve on the side as a dipping sauce. Garnish the fish with sesame seeds, green onions, radishes and watercress and serve immediately. Serves 2.

Williams Sonoma Test Kitchen