Volcano Salmon
The best way to describe this Volcano Salmon recipe is that it's exploding with flavor! The volcano sauce is sweet, tangy, and a bit spicy and it is just the most impressive 30 minute dinner you can make. I can guarantee that if you do not like salmon, this might just make you love it!
Servings servings
Ingredients
VOLCANO SAUCE
- 1/2 cup light brown sugar
- 1/3 cup buffalo sauce
- 1 tablespoon sriracha
- 1 tablespoon rice vinegar
- 1 tablespoon finely minced garlic
- 1 tablespoon honey
- 1 to 2 tablespoons unsalted butter
- 1/2 to 1 teaspoon red pepper flakes to taste
- 1 tablespoon chopped parsley
SALMON
- 4 to 6 salmon filets, long and thin
- 2 tablespoons olive oil
- 1 teaspoon salt, to taste
- 1 teaspoon onion powder
- 1 1/2 teaspoon chili powder
- 1/2 teaspoon black pepper
- green onions, to garnish
- sesame seeds, to garnish
Instructions
- Over medium heat, add buffalo sauce, brown sugar, rice vinegar, sriracha, minced garlic, and honey to a pot or saucepan. Bring to a simmer to thicken into a glaze. Once it is thick, add the butter, red pepper flakes, and parsley. Mix to combine and then take off the heat and transfer to a large bowl. Set aside.
- Pat dry the salmon filets with a paper towel.
- Marinade the salmon filets with a drizzle of olive oil and a sprinkle of salt, onion powder, chili powder, and black pepper.
- Add the salmon filets to the air fryer at 400°F and cook for 8 to 10 minutes or until crispy on the outside and flakey on the inside.
- Take the salmon out of the air fryer and brush a generous amount of the volcano sauce on each filet.
- Garnish with sesame seeds and green onions to enjoy!
Notes
- If your air fryer tends to stick, make sure to spray with oil before adding the filets in or add a piece of parchment paper.
Did You Make This Recipe?
If you make this recipe, leave a comment below and let me know how it turns out. I love hearing from you!