Asian Salmon
Salmon fillets brushed with a soy, brown sugar, cornstarch, and Sriracha glaze, then air-fried until they flake easily.
⏱️ Prep: 10 min🍳 Cook: 10 min
Ingredients
| 2 tablespoons | 30 ml | soy sauce |
| 1 tablespoon | 15 ml | brown sugar |
| 2 teaspoons | 10 ml | cornstarch |
| 1 teaspoon | 5 ml | Sriracha hot sauce |
| — | cooking spray | |
| 4 (6 ounce) fillets | salmon fillets |
Instructions
Ready in 20 min · Prep 10 min · Cook 10 min.
- Whisk soy sauce, brown sugar, cornstarch, and Sriracha together in a bowl until smooth.
- Rinse and dry salmon fillets with a clean towel. Spray the CrispLid fryer basket with cooking spray.
- Place salmon fillets skin-side down in the CrispLid fryer basket. Brush fillets generously with the soy sauce mixture using a pastry brush.
- Set the CrispLid trivet in the inner steel pot of the pressure cooker and set the fryer basket on top of the trivet.
- Set the CrispLid on top of the inner steel pot and plug in. Set to 375°F (190°C) and cook for 5 minutes. Brush the salmon with more soy sauce mixture and continue cooking until the fish flakes easily with a fork, 5 to 7 minutes. Lift the lid using the handle and set it on the silicone mat.
Mealthy Tips: Substitute tamari (wheat-free soy sauce) for the soy sauce if you want a gluten-free version. Maple syrup or honey can be used in place of the brown sugar.