Step 1

Make a foil sling for the air fryer basket, about 4 inches tall and a few inches longer than the width of the basket. Lay foil widthwise across basket, pressing it into and up the sides. Lightly spray foil and basket with cooking spray.

Step 2

Pat salmon dry with paper towels. Season with salt and pepper.

Step 3

In a small bowl, mix together honey and Dijon, until well combined. Reserve 1 tablespoon of glaze. Drizzle remaining glaze evenly over salmon fillets, tops and sides.

Step 4

Arrange fillets skin side down on sling in the basket, with space between them. (The number of fillets you can fit in your air fryer at one time depends on the size of the fillets and the size of your air fryer.)

Step 5

Cook at 350°F/175°C for 8-10 minutes, until salmon flakes easily and registers at 145˚F/62.8˚C (thinner salmon will be ready sooner, thicker salmon will take more time).

Step 6

Using sling, carefully lift salmon from air fryer. Loosen the skin with a fish spatula or utensil, then transfer fillets to plate, leaving skin behind.

Step 7

Drizzle reserved sauce over fillets. Garnish with fresh parsley, if desired. Serve warm.