Air Fryer Soy Honey Salmon with Crispy Rice Cakes
Salmon fillets glazed with soy sauce and honey, air-fried until golden at the edges, served over pan-crisped rice cakes. A high-protein dinner for one that comes together in under 20 minutes.
- Total
- 19 min
- Prep 5 · Cook 14
- Serves
- 1
- Difficulty
- Easy
You'll practice: Basting · Seasoning in layers
- Sweet & savory
- Quick
- Air fryer
Instructions
-
If your rice is leftover and cold, skip ahead. Otherwise, spread 150 g cooked rice on a plate and let it dry at room temperature while you prepare the salmon.
~2 min
Drying the rice removes surface moisture so the cakes crisp instead of steaming.
-
Pat the salmon fillet dry with paper towel and season both sides with 0.25 tsp salt and 0.125 tsp black pepper.
~1 min
Patting the salmon dry helps the glaze adhere and prevents steaming in the air fryer.
Seasoning in layers Season the salmon before glazing, then lightly salt the rice cakes. Taste and adjust before cooking.
-
Mince the garlic clove. In a small bowl, stir together 1.5 tbsp soy sauce, 1 tsp honey, 2 tbsp water, and the minced garlic until the honey dissolves.
~2 min
Seasoning in layers Season the salmon before glazing, then lightly salt the rice cakes. Taste and adjust before cooking.
-
Line the air fryer basket with aluminium foil. Place the salmon in the basket and brush generously with half the soy honey glaze. Air fry at 200°C for 7 minutes.
~7 min
Brushing half the glaze first lets it set without burning, while the second coat adds shine later.
Brushing the glaze in two stages keeps the honey from burning: the first layer sets into the fish, the second goes on late for a glossy finish.
Basting Brush glaze in thin, even layers; avoid pooling, which can burn. Apply the second coat late to prevent scorching.
-
While step 4 cooks
While the salmon cooks, shape the rice into two flat cakes about 2 cm thick. Brush both sides with 1 tsp oil and season lightly with salt.
~2 min
Compressing the rice into flat cakes increases surface contact for even crisping.
Cold leftover rice holds its shape best for the cakes. If your rice is freshly cooked, spread it on a plate and let it steam off for a few minutes before shaping.
Seasoning in layers Season the salmon before glazing, then lightly salt the rice cakes. Taste and adjust before cooking.
-
Open the air fryer, brush the salmon with the remaining glaze, and add the rice cakes beside it. Air fry at 200°C for 5 minutes, until the salmon flakes easily and reaches 63°C at the thickest point and the rice cakes are golden and crisp at the edges.
~5 min
The second glaze goes on late so the honey doesn't burn during the final 5 minutes.
Basting Brush glaze in thin, even layers; avoid pooling, which can burn. Apply the second coat late to prevent scorching.