Honey Mustard Salmon in Air Fryer
Salmon fillets glazed with honey and Dijon mustard, cooked quickly in the air fryer for a juicy texture and caramelized exterior.
Steps
- 01
In a small bowl, mix honey, Dijon mustard, and olive oil until well combined.
- 02
Generously brush both sides of the salmon fillets with the mixture.
- 03
Place the salmon fillets in the air fryer basket. Cook at 180°C (350°F) for 12-15 minutes, until the salmon is cooked through and flakes easily with a fork.
Recipe story
Honey mustard salmon is a modern twist on ancient glazing techniques found in Japanese (teriyaki) and European cuisines. In France, Dijon mustard has been used since the Middle Ages to enhance fish flavor, while honey was added to balance acidity. This recipe combines these influences into a quick, healthy dish adapted for the air fryer.
Ingredient Secrets
Discover the culinary secrets and flavor history of key ingredients in this dish.
Black pepper
Known as 'black gold' in antiquity, pepper was so valuable that it served as currency and tribute. In the Middle Ages, Venetian merchants controlled the pepper trade, and individual peppercorns were often counted. Legend has it that when Alaric, king of the Visigoths, demanded tribute from Rome, he included 3,000 pounds of pepper.
Sea salt
Sea salt, extracted from ocean waters by evaporation, was one of the most precious goods of antiquity, used both as food and as currency. In ancient Rome, soldiers were paid with salt, which is the origin of the word 'salary'. Salt roads connected entire civilizations, and in the Middle Ages, salt was so valuable it was called 'white gold'.
Honey
Honey is one of the oldest sweet foods, used since the Stone Age. In ancient Egypt, it was offered to the gods and used in embalming. In ancient Greece, it was considered the food of the gods, and in Rome, it was used as medicine and preservative. During the Middle Ages, honey was the main sweetener in Europe before sugar.
Olive oil
Originating in the Mediterranean basin, olive oil was already produced in ancient Crete 5,000 years ago. In ancient Greece, it was considered a gift from Athena and used in lamps, cosmetics, and religious ceremonies. The Romans spread it throughout the empire, and in the Middle Ages, monasteries preserved the tradition of its production.
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