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Air Fryer Maple-Glazed Salmon with Pineapple Salsa

By Paula Deen


Featured in:

Paula Deen's Air Fryer Cookbook

Difficulty: Easy

Prep time: 80 minutes

Cook time: 5 minutes

Servings: 2


Maple-Glazed Salmon

  • 2 (6-ounce) salmon fillets, skin on
  • 1 tablespoon maple syrup
  • 1 tablespoon teriyaki sauce
  • 1 tablespoon pineapple juice
  • 1 teaspoon minced fresh ginger
  • 1 clove garlic, mashed
  • oil, for spraying

Pineapple Salsa

  • 1 medium ripe tomato, chopped into small cubes
  • ¼ cup chopped red bell pepper
  • 2 pickled jalapeño slices, deseeded and finely chopped
  • ½ cup pineapple chunks, fresh or canned
  • 1 teaspoon salt
  • 1 tablespoon sugar


Maple-Glazed Salmon

Score salmon fillet skin and place fillets in a ziplock plastic bag. In a nonreactive bowl or measuring cup, combine maple syrup, teriyaki sauce, pineapple juice, ginger, and garlic. Pour marinade over fillets and refrigerate for at least 1 hour (preferable overnight).

Place fillets skin-side-up in air fryer basket lined with parchment paper and spray with oil. Set temperature to 400 degrees, and air fry for 5 minutes, or to desired doneness. Serve with Pineapple Salsa on the side.

Pineapple Salsa

In a small nonreactive saucepan, combine tomato, bell pepper, jalapeño, pineapple, salt, and sugar. Simmer over low heat for 5 minutes. Let cool. Refrigerate until ready to serve.