The air fryer does a FABULOUS job cooking salmon! I wish I liked fish more than I do. I know it’s healthy. I know I need to eat it. I really don’t care for it most of the time. This is an exception. It’s a twist on an Atkins recipe that came about because I ran out of sugar-free maple syrup and had to make a substitution. If you have the full amount of maple syrup, you can use it instead of the combo of maple syrup and hazelnut.
Ingredients:
- Salmon filets
- Cracked black pepper
- 2 Tbsp. sugar-free maple syrup
- 2 Tbsp. sugar-free hazlenut syrup
- 2 Tbsp. Dijon mustard (Country Style is best)
- 4 tsp. reduced sodium soy sauce
Directions: Mix all the glaze ingredients together with a whisk or fork until well-blended. Brush it onto both sides of the salmon filets. 
Preheat your air fryer to 390 degrees. Put the salmon skin side down in your air fryer. Don’t flip it until it’s ready to be flipped — when it’s cooked about halfway and released from bottom. Remove it right before you really think it’s done so the carryover cooking process will finish it off.
Reserve some of the glaze to to put on after the cooking is done, just before serving. This picture is funny to me because it was actually taken when I used to cook my salmon on the grill. The picture evokes vivid memories of having to go in and out of the house repeatedly. It was usually hot as blazes out and miserable. I am sooooo happy that the air fryer can do the job instead!
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