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.