Volcano Salmon

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Experience the mouthwatering taste of wild and sustainable Alaska sockeye salmon with our Volcano Salmon dish! Crafted in under 30 minutes using an air fryer, this recipe boasts a delightful sweet and spicy glaze.

Picture this: a burst of flavors erupting from every bite of our Volcano Salmon. The volcano sauce, a blend of sweet, tangy, and spicy elements, transforms dinner into a culinary adventure. Even if you’re not a salmon enthusiast, this dish might just change your mind!

Let’s gather our ingredients:

Volcano Salmon

Prep Time 10 minutes
Cook Time 20 minutes
Course Main Course
Servings 4


For the Volcano Sauce:

  • 1/2 cup of light brown sugar
  • 1/3 cup of buffalo sauce
  • 1 tablespoon of sriracha
  • 1 tablespoon of rice vinegar
  • 1 tablespoon of finely minced garlic
  • 1 tablespoon of honey
  • 1 to 2 tablespoons of unsalted butter
  • 1/2 to 1 teaspoon of red pepper flakes to taste
  • 1 tablespoon of chopped parsley

For the Salmon:

  • 4 to 6 salmon fillets long and thin
  • 2 tablespoons of olive oil
  • 1 teaspoon of salt to taste
  • 1 teaspoon of onion powder
  • 1 1/2 teaspoons of chili powder
  • 1/2 teaspoon of black pepper
  • Green onions for garnish
  • Sesame seeds for garnish


  • In a pot or saucepan over medium heat, combine buffalo sauce, brown sugar, rice vinegar, sriracha, minced garlic, and honey. Simmer until thickened into a glaze. Once thick, add butter, red pepper flakes, and parsley. Mix well, then remove from heat and transfer to a large bowl. Set aside.
  • Pat dry the salmon fillets with a paper towel.
  • Drizzle olive oil over the salmon fillets and sprinkle with salt, onion powder, chili powder, and black pepper to marinate.
  • Place the salmon fillets in the air fryer at 400°F and cook for 8 to 10 minutes until crispy outside and flaky inside.
  • Remove salmon from the air fryer and generously brush each fillet with the volcano sauce.
  • Garnish with sesame seeds and green onions before serving.


If your air fryer tends to stick, spray it with oil before adding the fillets or use a piece of parchment paper.

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