Air Fryer Gochujang Salmon with Cucumber Salad

This easy air fryer salmon recipe delivers tender, perfectly cooked fish coated in a sweet, savory, and spicy gochujang glaze. Paired with a refreshing cucumber salad, it is a well-balanced meal that’s quick to make and packed with flavor. Add this to your weekly rotation; this air fryer gochujang salmon will definitely be a hit.

Ingredients

Salmon Ingredients:

• 2 salmon fillets
• 1.5 tbsp gochujang (Korean red chili paste)
• 3 garlic cloves, minced
• 1 tbsp soy sauce
• ½ tbsp honey
• 2 tsp rice vinegar
• 1 tsp sesame oil
• Sesame seeds (for garnish)

Cucumber ingredient

• 1 large cucumber, thinly sliced
• ½ tsp salt
• 2 garlic cloves, minced
• 1 tsp gochugaru (Korean chili flakes)
• ½ tbsp soy sauce
• 1 tsp sugar
• 1 tbsp rice vinegar
• 1 green onion, chopped

Click on the images below for the direct link to the ingredients I used:

Instructions

In a bowl, mix gochujang, garlic, soy sauce, honey, rice vinegar, and sesame oil. Add the salmon fillets and coat them evenly. Cover and refrigerate for at least 15 minutes.

Place sliced cucumber in a bowl with salt. Let sit for 15 minutes to draw out moisture. Rinse briefly and pat dry with a paper towel.

Add garlic, gochugaru, soy sauce, sugar, and rice vinegar. Toss to combine. Finish with chopped green onions and mix again.

Preheat air fryer to 375°F (190°C). Cook marinated salmon for 8–10 minutes, or until internal temperature reaches 145°F (63°C).

Serve salmon over a bed of rice, add a side of cucumber salad, and sprinkle sesame seeds on top.

Enjoy!

Cooking Tips

• Pat the salmon dry before adding the marinade so it sticks better: use a meat thermometer since 145°F is the ideal internal temperature for salmon.
• Don’t skip salting the cucumbers: the salt draws out excess moisture and keeps the cucumber salad crisp, not soggy.
• You can save some marinade to drizzle over the cooked salmon, but do not reuse any marinade that came into contact with raw fish.

Storage Tips

Store the leftovers in an airtight container for up to three days. You can reheat in the air fryer for 3-4 minutes in short increments to avoid the salmon from drying out.

The cucumbers last up to 2 days in the fridge in an airtight container. Drain excess liquid to maintain the cucumber’s crunch.

If you enjoyed this air fryer gochujang salmon recipe, you might also like my air fryer teriyaki salmon bites recipe.

Ingredient Substitutes

Soy sauce: you can use tamari or coconut aminos.

Honey: you can use sugar, maple syrup, or agave.

Rice vinegar: use apple cider vinegar or white vinegar