Volcano Salmon
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.
