Air Fryer Pomegranate-Glazed Salmon
Pomegranate lends its sweet-tart essence and ruby hue to this impressive weeknight dinner or special-occasion main dish in two ways: First, pomegranate molasses is the base of a fruity glaze for the salmon fillets, resulting in perfectly caramelized exteriors. While the fish cooks, we toss together a bold and colorful relish of pomegranate arils, cilantro and spicy serrano chiles to cut through the richness of the salmon. And since it's ready in just about 20 minutes, you'll have plenty of time for your guests or family.
Prep Time
0h 0m
Cook Time
0h 20m
Ingredients
12
Yield
4 servings
Calories
-
Method
Step-by-step instructions
Whisk the pomegranate molasses, sweet chili sauce, soy sauce, garlic, 1 teaspoon of the honey, half of the lime juice, 1/4 teaspoon salt and a few grinds of pepper in a medium bowl until combined. Brush the glaze on top of the salmon fillets and season each with 1/4 teaspoon salt and a few grinds of pepper.
Arrange the fillets in the basket of a 6-quart air fryer, making sure they are not touching. Cook at 400 degrees F until the tops are dark golden brown in spots and caramelized all over and the salmon easily flakes with a fork when gently pressed, 6 minutes for medium rare and 7 minutes for medium (see Cook's Note).
Meanwhile, combine the pomegranate arils, cilantro, olive oil, serrano, remaining 1 teaspoon honey, remaining lime juice, 1/4 teaspoon salt and a few grinds of pepper until well combined.
Transfer the salmon to a serving platter and spoon the pomegranate relish over top.
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