I’ve been on a mission to cook more fish at home, but weeknight dinners can get hectic. Between work and getting everyone fed, I need recipes that don’t take forever or heat up my whole kitchen. That’s where my air fryer comes in—it cooks salmon perfectly in under 15 minutes, and there’s barely any cleanup.
This pomegranate glazed salmon has become my go-to when I want something that feels fancy but isn’t complicated. The pomegranate molasses gives it this sweet-tangy flavor that my kids actually eat (which is saying something). And the glaze? It caramelizes in the air fryer and makes the salmon look like you spent way more effort than you actually did.
Want a protein-packed dinner that’s ready before you can finish setting the table? This is it. The salmon comes out tender on the inside with slightly crispy edges, and that sticky pomegranate glaze ties everything together.
Why You’ll Love This Air Fryer Pomegranate Glazed Salmon
- Quick weeknight dinner – Ready in just 20-30 minutes, this salmon is perfect for busy evenings when you want something special without spending hours in the kitchen.
- Air fryer convenience – The air fryer gives you perfectly cooked salmon with minimal cleanup and no need to heat up your whole oven.
- Sweet and tangy flavor – The pomegranate molasses and honey create a glossy glaze that’s both fruity and rich, making plain salmon taste restaurant-worthy.
- Healthy and protein-packed – Salmon is loaded with omega-3s and protein, making this a nutritious choice that doesn’t sacrifice flavor.
- Impressive presentation – The jewel-like pomegranate seeds and fresh herbs make this dish look fancy enough for guests, even though it’s super easy to make.
What Kind of Salmon Should I Use?
You can choose farm-raised or wild salmon for this recipe, and both will work great in the air fryer. If you’re buying fresh salmon, look for pieces that are firm to the touch with a nice color and no strong fishy smell. Frozen salmon works just fine too – just make sure to thaw it completely in the fridge overnight before cutting it into cubes. When you’re cubing your salmon, aim for roughly 1 to 1.5-inch pieces so they cook evenly, and don’t worry too much if the skin is still on since you can easily remove it before or after cooking.
Options for Substitutions
This recipe is pretty forgiving when it comes to swaps, so here are some options if you need them:
- Salmon: If salmon isn’t your thing or you want to try something different, firm white fish like halibut, cod, or even shrimp work great with this glaze. Just adjust the cooking time – shrimp will cook faster than salmon.
- Pomegranate molasses: This is the star ingredient that gives the dish its signature tang, so I wouldn’t skip it. But if you’re in a bind, you can make a quick substitute by simmering 1 cup of pomegranate juice with 2 tablespoons of sugar and 1 tablespoon of lemon juice until it reduces to about 1/4 cup.
- Honey: Maple syrup or agave nectar work just as well if you don’t have honey on hand. They’ll give you that same sweetness to balance the tangy molasses.
- Red pepper flakes: Leave these out if you’re not into spice, or add a bit more if you like things hot. You could also use a pinch of cayenne pepper instead.
- Fresh pomegranate seeds: These add a nice pop of freshness and texture, but they’re optional. You could use dried cranberries or skip the garnish altogether without affecting the main dish.
Watch Out for These Mistakes While Cooking
The biggest mistake when air frying salmon is overcooking it, which happens fast since the cubes are small – start checking at 5 minutes and pull them out as soon as they reach 145°F, as they’ll continue cooking from residual heat.
Overcrowding the air fryer basket will cause your salmon to steam instead of getting that nice caramelized exterior, so cook in batches if needed and leave space between the cubes for air to circulate.
To prevent the glaze from burning, don’t use all of it before cooking – save some for drizzling after, and if your air fryer runs hot, consider lowering the temperature to 360°F and adding a minute or two to the cooking time.
One more tip: pat your salmon cubes completely dry with paper towels before tossing them in the glaze, as any excess moisture will prevent the glaze from sticking properly and create steam in the air fryer.
What to Serve With Air Fryer Pomegranate Glazed Salmon?
This sweet and tangy salmon pairs really well with fluffy couscous or jasmine rice, which helps balance out the rich pomegranate glaze. I love serving it alongside roasted vegetables like Brussels sprouts, asparagus, or sweet potatoes that can cook in the air fryer while the salmon rests. A simple cucumber and tomato salad with lemon dressing also works great to add some freshness to the plate. If you want to make it more filling, try it over a bed of quinoa or with warm pita bread and a dollop of tzatziki sauce on the side.
Storage Instructions
Store: Keep your leftover salmon in an airtight container in the fridge for up to 3 days. The glaze might thicken up a bit in the cold, but that’s totally normal. I like to save any extra pomegranate glaze separately so I can drizzle a little fresh on top when I’m ready to eat.
Freeze: While you can freeze cooked salmon for up to 2 months, I’ll be honest – the texture won’t be quite as good after thawing. If you do freeze it, make sure it’s cooled completely first and store it in a freezer-safe container with the glaze on the side.
Reheat: Warm up your salmon gently in the air fryer at 300°F for about 3-4 minutes, or in the microwave on medium power for 30-45 seconds. You don’t want to overcook it or it’ll get dry. Add a fresh drizzle of that pomegranate glaze and some new garnishes to make it look and taste great again.
| Preparation Time | 15-20 minutes |
| Cooking Time | 5-10 minutes |
| Total Time | 20-30 minutes |
| Level of Difficulty | Easy |
| Servings | 4 servings |
Estimated Nutrition
Estimated nutrition for the whole recipe (without optional ingredients):
- Calories: 950-1100
- Protein: 85-100 g
- Fat: 45-55 g
- Carbohydrates: 70-85 g
Ingredients
For the salmon and glaze:
- 1/4 cup pomegranate molasses (thick and tangy, not juice)
- 1 tsp garlic powder (or 3 cloves fresh garlic, minced)
- 1/2 tsp red pepper flakes (adjust to taste for heat level)
- salt to taste
- 1 tbsp olive oil (extra virgin for better flavor)
- 1 lb salmon filets (skin-on or skinless, about 4-6 oz each)
- 2 tbsp honey (adds sweetness and helps glaze caramelize)
- black pepper to taste (freshly ground preferred)
For the garnish:
- 2 tbsp pomegranate glaze (reserved from cooking)
- pomegranate seeds (fresh, for bright color and tartness)
- fresh parsley (finely chopped for garnish)
Step 1: Prepare the Pomegranate Glaze and Season the Salmon
- 1/4 cup pomegranate molasses
- 2 tbsp honey
- 1 tbsp olive oil
- 1 tsp garlic powder
- 1/2 tsp red pepper flakes
- salt to taste
- black pepper to taste
- 1 lb salmon filets
While your air fryer preheats to 375°F, whisk together the pomegranate molasses, honey, olive oil, garlic powder, red pepper flakes, salt, and black pepper in a small bowl until well combined.
This glaze is the star of the dish—the honey helps it caramelize and creates a beautiful sticky coating.
Reserve about 2 tablespoons of the glaze in a separate small bowl to drizzle over the finished salmon.
Pat your salmon filets dry with paper towels, then cut them into 1-inch cubes.
I prefer to leave the skin on if possible, as it adds flavor and helps the salmon hold together during cooking.
Step 2: Coat the Salmon with Glaze
- salmon cubes from Step 1
- pomegranate glaze from Step 1
Place the salmon cubes in a medium bowl and pour the larger portion of the glaze (keeping the 2 tablespoons reserved) over the salmon.
Gently toss to coat all sides evenly, making sure each piece is well covered.
This even coating is crucial for even cooking and flavor distribution throughout the salmon.
Step 3: Air Fry the Salmon Until Perfectly Cooked
- glazed salmon from Step 2
Arrange the glazed salmon cubes in a single layer in your air fryer basket, being careful not to overcrowd—give them a little space so hot air can circulate around each piece.
Air fry at 375°F for 5-6 minutes, checking the internal temperature with a food thermometer around the 5-minute mark.
The salmon is perfectly done when it reaches 145°F and flakes easily with a fork.
I like to open the basket and gently shake it halfway through cooking to ensure even browning on all sides.
Step 4: Finish and Garnish
- cooked salmon from Step 3
- 2 tbsp reserved pomegranate glaze from Step 1
- pomegranate seeds
- fresh parsley
Transfer the cooked salmon to a serving dish or individual plates.
Drizzle the reserved 2 tablespoons of pomegranate glaze over the warm salmon, then scatter fresh pomegranate seeds and finely chopped parsley across the top.
The pomegranate seeds add a burst of tartness and beautiful color, while the parsley brings freshness to balance the rich, sweet-savory glaze.
Quick Air Fryer Pomegranate Glazed Salmon
Ingredients
For the salmon and glaze:
- 1/4 cup pomegranate molasses (thick and tangy, not juice)
- 1 tsp garlic powder (or 3 cloves fresh garlic, minced)
- 1/2 tsp red pepper flakes (adjust to taste for heat level)
- salt to taste
- 1 tbsp olive oil (extra virgin for better flavor)
- 1 lb salmon filets (skin-on or skinless, about 4-6 oz each)
- 2 tbsp honey (adds sweetness and helps glaze caramelize)
- black pepper to taste (freshly ground preferred)
For the garnish:
- 2 tbsp pomegranate glaze (reserved from cooking)
- pomegranate seeds (fresh, for bright color and tartness)
- fresh parsley (finely chopped for garnish)
Instructions
- While your air fryer preheats to 375°F, whisk together the pomegranate molasses, honey, olive oil, garlic powder, red pepper flakes, salt, and black pepper in a small bowl until well combined. This glaze is the star of the dish—the honey helps it caramelize and creates a beautiful sticky coating. Reserve about 2 tablespoons of the glaze in a separate small bowl to drizzle over the finished salmon. Pat your salmon filets dry with paper towels, then cut them into 1-inch cubes. I prefer to leave the skin on if possible, as it adds flavor and helps the salmon hold together during cooking.
- Place the salmon cubes in a medium bowl and pour the larger portion of the glaze (keeping the 2 tablespoons reserved) over the salmon. Gently toss to coat all sides evenly, making sure each piece is well covered. This even coating is crucial for even cooking and flavor distribution throughout the salmon.
- Arrange the glazed salmon cubes in a single layer in your air fryer basket, being careful not to overcrowd—give them a little space so hot air can circulate around each piece. Air fry at 375°F for 5-6 minutes, checking the internal temperature with a food thermometer around the 5-minute mark. The salmon is perfectly done when it reaches 145°F and flakes easily with a fork. I like to open the basket and gently shake it halfway through cooking to ensure even browning on all sides.
- Transfer the cooked salmon to a serving dish or individual plates. Drizzle the reserved 2 tablespoons of pomegranate glaze over the warm salmon, then scatter fresh pomegranate seeds and finely chopped parsley across the top. The pomegranate seeds add a burst of tartness and beautiful color, while the parsley brings freshness to balance the rich, sweet-savory glaze.
