Perfect for busy weeknights, this simple and healthy dinner is ready in 20 minutes and bursting with fresh citrus flavor. Air fryer and stove top directions included.
Place the orange juice in a medium bowl. Add the honey, soy sauce, garlic powder and parsley and whisk until incorporated. Set aside.
Add oil to an 8” pie pan, then place the salmon fillets in the pan. Pour sauce over the fillets.
Place the pan in the air fryer basket and cook for 8-10 minutes until cooked through (see Notes).
Combine the cornstarch and water in a small bowl.
Remove the cooked salmon from the pan and whisk the cornstarch slurry into the juices. The cornstarch mixture will thicken the juices into a sauce consistency.
Notes
If you don’t have a juicer, use a small whisk to extract the juice by pushing it into the orange halves and turning.
Substitute 1/2 - 2/3 cup of orange juice if you don't have fresh oranges.
Use similarly sized filets to ensure even cooking.
Make sure the 8” pie pan will fit in your air fryer basket. Use a smaller pan if needed.
Don’t overcook the salmon. It is done when it reaches 145 degrees F, is opaque and flakes easily with a fork. Use a meat thermometer to check the temperature.
Refrigerate leftovers in an airtight container for up to 3 days.
Reheat in the air fryer at 350 degrees F for 3-5 minutes.