Air Fryer BBQ Salmon [+Video]

Impress your friends and family with this easy and flavorful BBQ salmon recipe in the air fryer. With just a few simple ingredients, you can create a delicious and healthy dish that everyone will love.

When you cook salmon fillets in the air fryer, the edges getting all crispy and delicious while center stays flaky and moist. It’s so fabulous! It only takes 3 quick (less than 15 minutes!) and easy steps to make this no hassle salmon recipe!

Ingredients for Air Fryer BBQ Salmon

You will only need 5 ingredients to make these air fryer salmon fillets and there is practically no measuring needed! This is the perfect recipe for a busy weeknight when you still want to eat something healthy. Here is what you will need:

• Salmon Fillets
• BBQ Rub or Honey Hog BBQ Rub
• Butter
• BBQ Sauce
• Honey

The details for all the ingredients can be found in the recipe card at the end of this post.

How to Make BBQ Salmon in the Air Fryer

1. Prep: Preheat the air fryer and rub the fillets with the BBQ rub and butter (or olive oil).
2. Cook: Place the salmon filets in the air fryer skin side down and cook for 7-9 minutes. Time may vary based on the size of the fillets and the size of your air fryer.
3. Serve: Brush some barbecue sauce and honey on top and serve!

These instructions can also be found in the recipe card down below. The recipe can also be saved or printed from there.

Watch How to Make Airfryer Salmon

Do You Season Both Sides?

Only the flesh side of the salmon fillet needs to be seasoned since we cook the salmon with the skin on but we won’t eat the skin. And don’t hold back on the seasoning! I love my salmon with lots of flavor!

Do You Remove Salmon Skin Before Cooking?

I always cook salmon with the skin on. It’s almost like a little protective barrier in the air fryer to keep the salmon from getting dried out. Once it is cooked, it is super easy to remove the skin and serve it.

Read more

Weekly Menu Plan – Jan. 22 to Jan. 28

We are here to simplify your week with a full menu plan! 7 easy, family friendly recipes that will satisfy all the hungry mouths at the table! Here is your weekly menu plan for this last week of January…

Monday: Instant Pot Ground Beef Burrito Bowl

Let’s ease into the week with an easy ground beef recipe so you can have dinner on the table in less than 30 minutes!

---

Tuesday: Crispy Pancetta Ravioli

It looks and sounds super fancy but couldn’t be easier!

---

Wednesday: Chicken Chile Verde

Make a double batch of rice for this meal and save half for Friday night!

---

Thursday: Cornmeal Mush

This might seem odd for a dinner meal, but it is one of our favorites! It’s so comforting, and you can add a side of bacon or sliced fruit to make it more of a meal.

---

Friday: Sweet and Sour Meatballs

Use the leftover rice from Wednesday night and make this easy meatball recipe! Asian flavors are always a hit for our family!

---

Saturday: Chicken Tortilla Soup

There is honestly not a better chicken tortilla soup out there! You have to try this delicious soup recipe!

---

Sunday: Browned Butter Pork and Butternut Squash Lasagna

This is a lasagna like you have never had before!

READ: Weekly Menu Plan – Jan. 22 to Jan. 28

Wonderfully simple to make, and with an incredibly bold vanilla flavor, Philadelphia Style Ice Cream is hands down, the best simple vanilla ice cream I have ever made.

Served on its own or with a drizzle of caramel sauce or hot fudge, this is an ice cream worthy of any occasion.

Try scooping the ice cream over a warm brownie or stir brownie chunks or crumbled cookies into the churned ice cream before tucking it in the freezer. However you make and serve this ice cream, it’s certain to be a win with everyone.

Philadelphia Style Ice Cream

Did you know that Philadelphia style ice cream is simply ice cream made with no eggs? I have tried some impressively rich ice creams (made with eggs) over the years.

However, we are not used to ice creams that rich, so they are not frequently made in my home. Besides, I’ll be honest, I like to make things simpler and not more complicated in the kitchen wherever possible.

I’ve made this recipe both cooked and uncooked. If you are really in a rush, you can simply stir everything together cold and pour it into the machine. But, simmering just long enough to dissolve the sugar and then cooling it again truly makes it even better. So, that is how I usually make it.

Stir, Simmer, Stir, Chill and Freeze; less than 10 minutes of actual prep time. If I put the mixture together in the morning, and then freeze it in the afternoon, we are easily having Philadelphia ice cream for dessert the same evening.

Read more

The Best Buttermilk Syrup Recipe

Top your favorite sweet breakfast recipe with liquid gold, aka buttermilk syrup, the best syrup on earth!

It is the best topping for pancakes, waffles, french toast and just about anything else you can imagine. It’s thick, sweet, buttery and totally divine. It tastes like you are pouring buttery caramel all over your breakfast. Think Kneaders or Magleby’s syrup for all my Utah readers.

This is one of those recipes that I grew up with and I don’t know why, but it took me years to remember it and bring it back with my family. It’s absolutely the best syrup around and trust me, you have to try it yourself to understand. It’s not at all buttermilk-y in taste, but creamy, light, sweet, and oh so amazing. It tastes like a caramel sauce but lighter. I can barely stand to not lick my plate when breakfast is over just to get ever last bit. Ok, I do…I lick my plate clean and I am not ashamed!

Ingredients Needed for Buttermilk Syrup

All you need is 6 ingredients to make this homemade buttermilk syrup and most of them are pantry staples. Here is what you will need…

• Butter: unsalted is preferred and it creates the base for the syrup
• White Sugar: just regular granulated sugar
• Buttermilk: makes the syrup extra creamy
• Vanilla: adds flavor
• Corn Syrup: enhances the caramel flavor
• Baking Soda: The secret ingredient that may seem odd but trust me! It can’t be skipped!

The measurement for each ingredient can be found in the recipe card at the end of this post.

How to Make Buttermilk Syrup

Making this buttermilk syrup recipe at home takes less than 10 minutes and can totally be done simultaneously while you are cooking pancakes or waffles. Here are the basic steps…

1. Melt: Get the butter melting in a large saucepan on the stove top over medium heat. Add the sugar, buttermilk, vanilla and corn syrup and stir everything to combine.
2. Boil: Allow the mixture to come to a rolling bowl and then remove the pan from the heat and add the baking soda stirring it in to combine.
   • NOTE: The syrup will foam up quite a bit (see picture below to see the amount of foam, this is totally normal) so make sure your pot is big with plenty of room. I will sometimes hold my pan over the sink when I add the baking soda just in case it foams over. We don’t want a sugary mess all over the stove top! There’s nothing worse!
3. Simmer: Place the pan back over the heat and whisk for about 30 seconds to allow everything to incorporate. Then it is ready to serve!

The complete instructions can be found in the recipe card at the end of the post.

Tips and Variations<

Buttermilk Syrup is creamy, rich with brown sugar, buttermilk, and butter, and somewhat reminiscent of caramel. However, it isn’t nearly as sweet as a traditional caramel sauce and it’s pure breakfast heaven when poured over a stack of hot pancakes.

Homemade Syrup

While my cousin Hannah was visiting me in Phoenix several years ago, we tried out some new restaurants. One of the meals we enjoyed most involved waffles with buttermilk syrup.

I have a weakness for great homemade syrup and sauces, as evidenced by the popularity of my grandmother’s Waffle Sauce and this Brown Sugar Syrup. However, I’d never tasted a buttermilk syrup before that day.

As soon as we were home, I told Hannah we needed to figure out how to make Buttermilk Syrup. As you know, I’m a breakfast all day long kind of person and I will happily eat waffles, pancakes, and pretty much every other breakfast we make at any time of the day.

Read more