Recipe Index

Ingredients

• VOLCANO SAUCE:
• 1/2 cup light brown sugar
• 1/3 cup buffalo sauce
• 1 tablespoon sriracha
• 1 tablespoon rice vinegar
• 1 tablespoon finely minced garlic
• 1 tablespoon honey
• 1 to 2 tablespoons unsalted butter
• 1/2 to 1 teaspoon red pepper flakes to taste
• 1 tablespoon chopped parsley
• SALMON:
• 4 to 6 salmon filets, long and thin
• 2 tablespoons olive oil
• 1 teaspoon salt, to taste
• 1 teaspoon onion powder
• 1 1/2 teaspoon chili powder
• 1/2 teaspoon black pepper
• green onions, to garnish
• sesame seeds, to garnish

Method

1. Simmer the buffalo sauce, brown sugar, rice vinegar, sriracha, garlic and honey in a pot over medium heat until the mixture thickens into a glaze, then stir in the butter, red pepper flakes and parsley, take it off the heat, and pour it into a large bowl.
2. Pat the salmon filets dry with a paper towel and rub them with the olive oil, salt, onion powder, chili powder and black pepper.
3. Air fry the salmon at 400°F for 8 to 10 minutes, until the outside is crisp and the inside flakes.
4. Brush a generous amount of the glaze over each filet, scatter sesame seeds and green onions over the top, and serve the salmon straight away.

Prep: 10 min · Cook: 20 min · Total: 30 min

Nutrition (per serving, where published)

Estimated from USDA FoodData Central ingredient data