Introduction
Scotland knows a thing or two about salmon. Cold rivers. Cold seas. Generations of fishermen. And somewhere along the way, somebody realised whisky and mustard were never supposed to stay separate from good fish. This recipe combines rich salmon with a smoky whisky-mustard glaze that caramelises beautifully in the air fryer. The result is flaky fish, crisp edges, and enough flavour to make you wonder why more people aren't cooking salmon this way. Simple ingredients. Big Scottish energy.
You’ll Need
4 salmon fillets
1 tbsp wholegrain mustard
1 tsp Dijon mustard
1 tbsp whisky
1 tsp honey
1 tbsp olive oil
1 clove garlic, finely grated
1 tsp sea salt
½ tsp black pepper
To Finish
Fresh parsley, chopped
Lemon wedges
Optional but Dangerous
Buttered new potatoes
Tenderstem broccoli
Crusty bread
Extra wholegrain mustard
Method
Preheat your air fryer to 200°C.
In a bowl, mix together the wholegrain mustard, Dijon mustard, whisky, honey, olive oil, garlic, salt, and black pepper.
Coat the salmon fillets thoroughly in the glaze.
Allow to marinate for 10–15 minutes if you've got time.
Lightly spray the air fryer basket with oil.
Place the salmon fillets skin-side down into the basket.
Air fry at 200°C for 8–10 minutes until the salmon is cooked through and the glaze begins caramelising around the edges.
During the final minute, brush over any remaining glaze.
Allow the salmon to rest for 1 minute before serving.
Finish with fresh parsley and lemon wedges.
Serve immediately with potatoes, greens, or crusty bread if using.