Air fryer maple Dijon salmon with roasted broccoli is the kind of weeknight dinner that feels intentional without taking over your evening. The salmon turns flaky with a lightly sticky glaze, and the broccoli roasts up browned at the edges in the same appliance.
Why This Air Fryer Recipe Works
The air fryer’s circulating heat caramelizes the maple Dijon glaze quickly, so the salmon gets great color without a long bake time. Broccoli cooks hot and fast too, which means you can build a full plate without turning on the oven.
This method also keeps cleanup simple. You’ll mix one quick sauce, roast the broccoli, and finish the salmon right after.
- Glaze thickens and clings in high heat
- Broccoli browns at the edges while staying tender-crisp
- Staggered timing lets both components finish close together
Ingredients You’ll Need
Choose center-cut salmon fillets for even cooking. For the broccoli, florets that are similar in size roast more evenly.
- Salmon fillets (about 6 oz each), skin on or off
- Broccoli florets
- Olive oil
- Kosher salt and black pepper
- Dijon mustard
- Pure maple syrup
- Soy sauce (or tamari)
- Garlic, grated or finely minced
- Lemon (optional, for serving)
If your salmon has the skin on, you can cook it skin-side down. The glaze goes on top so it stays glossy and doesn’t burn against the basket.
How to Make Air Fryer Maple Dijon Salmon with Roasted Broccoli in the Air Fryer
Work in this order: roast the broccoli first, then cook the salmon while the broccoli rests. If your air fryer runs small, cook in batches so everything has room for airflow.
- Preheat the air fryer to 400°F for 3 minutes.
- Toss broccoli florets with olive oil, salt, and pepper.
- Air fry broccoli for 8–10 minutes, shaking halfway, until browned at the edges and tender-crisp. Transfer to a plate.
- In a small bowl, whisk Dijon mustard, maple syrup, soy sauce, and garlic.
- Pat salmon dry and season lightly with salt and pepper.
- Brush a thin layer of glaze over the top of each fillet (save some for after cooking).
- Place salmon in the air fryer basket, leaving space between fillets.
- Air fry until the salmon flakes easily and reaches your preferred doneness.
- Brush with the remaining glaze and serve with the roasted broccoli (add lemon if you like).
If you want the broccoli extra hot at serving time, pop it back into the air fryer for 1–2 minutes while the salmon rests.
Air Fryer Time and Temperature
Use these as a starting point and adjust for thickness. Most air fryers cook salmon quickly, and thin tail pieces can finish a few minutes earlier than thick center cuts.
- Broccoli: 400°F for 8–10 minutes, shake at 5 minutes
- Salmon (1-inch thick): 390°F for 7–10 minutes
- Salmon (1 1/2-inch thick): 390°F for 10–12 minutes
For best texture, avoid overcooking. Pull the salmon when it flakes with gentle pressure and the center looks moist.
Tips for the Best Results
Dry salmon browns better and keeps the glaze from sliding off. A quick pat with paper towels makes a noticeable difference.
- Cut broccoli into similar-size florets so smaller pieces don’t burn.
- Don’t overcrowd the basket; airflow is what roasts the broccoli.
- Brush glaze on in a thin layer before cooking, then add more at the end for shine.
- If your glaze seems thick, add 1 teaspoon water and whisk.
- Line the basket with perforated parchment (optional) for easier cleanup, but keep it weighted with food.
If your broccoli is browning too fast, drop the temp to 380°F and add 1–2 minutes. If it’s steaming, you likely need more space or a longer cook time.
Variations and Substitutions
This recipe is flexible as long as you keep the general sweet-tangy balance of the glaze.
- Swap broccoli for broccolini, asparagus, or green beans (adjust cook time as needed).
- Use whole-grain mustard for more texture.
- Add 1/2 teaspoon smoked paprika or chili flakes to the glaze for a gentle kick.
- Replace soy sauce with coconut aminos for a slightly sweeter, milder flavor.
- Make it citrusy: add 1 teaspoon lemon zest to the glaze and serve with wedges.
What to Serve With It
Since you already have salmon and veggies, a simple starch rounds it out. Keep it weeknight-friendly and let the glaze be the bold flavor on the plate.
- Steamed rice or jasmine rice
- Quinoa or couscous
- Roasted baby potatoes (air fryer or oven)
- Simple side salad with lemon vinaigrette
For more air fryer sides that fit this meal, see Air Fryer Recipes.
Storage and Reheating
Store salmon and broccoli in airtight containers in the refrigerator for up to 3 days. If possible, keep them separate so the broccoli stays less soggy.
To reheat, warm in the air fryer at 350°F for 3–5 minutes, checking early to avoid drying out the salmon. Broccoli can take an extra minute to re-crisp.
More meal prep and leftover ideas are here: Air Fryer Reheating Guide.
FAQ
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Can I cook salmon and broccoli at the same time in the air fryer?
It’s possible if your basket is large and you can keep airflow around everything. In most standard baskets, the salmon needs less time than the broccoli, so the easiest approach is to cook broccoli first and then salmon. -
Do I need to flip the salmon in the air fryer?
No flipping is needed. Cook it in a single layer and let the circulating heat do the work; flipping can smear the glaze and break the fillet. -
How do I keep the maple Dijon glaze from burning?
Apply a thin layer before cooking and save the rest for brushing on at the end. If your air fryer runs hot, reduce the temp to 380°F and extend cook time by 1–2 minutes. -
What’s the best way to know when air fryer salmon is done?
Look for easy flaking with gentle pressure and a moist center. Thickness matters more than weight, so start checking a couple minutes early if your fillets are thin. -
Can I use frozen salmon fillets?
Yes, but thawing first gives better texture and more even glazing. If cooking from frozen, plan on a longer cook time and add the glaze partway through so it doesn’t slide off into the basket.
