air fryer pomegranate glazed salmon

Salmon

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.

Ingredients

2 tablespoons pomegranate molasses
1 1/2 teaspoons sweet chili sauce
1 1/2 teaspoons low-sodium soy sauce
1 clove garlic, grated
2 teaspoons honey
juice of 1 lime
kosher salt and freshly ground black pepper
four 8-ounce center-cut skinless salmon fillets
1/2 cup pomegranate arils
1/4 cup fresh cilantro leaves, finely chopped
1 tablespoon olive oil
1 serrano pepper, seeded and finely chopped

Directions

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.