Air Fryer Honey Mustard Salmon

Air Fryer Honey Mustard Salmon - quick and flavorful healthy seafood dinner. 

Not sure what is wrong with me, but I am JUST now getting on the air fryer train! Maybe it’s because fried foods never did it for me, (hello sweet tooth) but now I am a changed woman. 

Veggies, desserts, meats, I put EVERYTHING in my air fryer now! 

And since air frying salmon has been the recent craze, I knew that was the first recipe I needed to post because it is quite literally the best cooking method for salmon. 

No need to worry about drying out your salmon or undercooking it, air frying is the foolproof method. Every time. And the best part - it only takes 8 minutes! 

So here is a great air fryer salmon recipe that requires 5 ingredients to make a sweet and tangy sauce and that tastes absolutely amazing! 

Pair it with some air fryer veggies like zucchini and asparagus, garden salad, starchy carbs like mashed or roasted potatoes, quinoa, or anything your heart desires for a well-balanced and delicious dinner. 

More salmon recipes? Check out these on the blog: Healthy Salmon Patties with Lemon Dill Potato Salad, Pecan Crusted Spiced Salmon, Everything Bagel & Lox Socca Pizza, Fresh and Easy Ceviche: 2-Ways

If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a photo to #fromtherootsblog on Instagram. We love seeing what you come up with!

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Air Fryer Honey Mustard Salmon - quick and flavorful healthy seafood dinner. 

PREP TIME 5 MIN | COOK TIME 8 MIN | MAKES 2 Servings

Ingredients

• 2 salmon filets (4-8 oz each)

• 2 Tbsp dijon mustard

• 1 Tbsp honey

• 1 Tbsp whole grain mustard

• 1-2 clove garlic, minced

• ¼ tsp smoked paprika

• Salt and pepper to taste

Garnish: fresh chopped parsley, lemon wedge

Directions

1. In a small bowl, combine sauce ingredients (dijon and whole grain mustard, honey, garlic, paprika, and salt and pepper). 

2. Marinate the salmon in ⅔ of the sauce for at least 30 minutes in the fridge. 

3. Preheat the air fryer to 400 degrees F and place the salmon filets in the air fryer. Air fry for 7-8 minutes, depending on the salmon’s thickness. 

4. When ready to eat, drizzle the remaining sauce over the cooked salmon and garnish with chopped parsley and juice from a lemon wedge. Enjoy! 

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Healthy Salmon Patties with Lemon Dill Potato Salad

Healthy Salmon Patties with Lemon Dill Potato Salad - A healthier, less oily, and processed take on salmon patties! Patties are gluten/dairy-free and paleo and the potato salad is dairy-free - a 30-minute quick dinner meal or meal prep recipe! 

Growing up as a kid, salmon patties were my jam! I loved them so much, my mother would make salmon patties, mashed potatoes, and peas as my birthday dinner meal. There just wasn’t anything that could top that meal, haha! 

So in honor of my childhood favorite food, I present to you healthier, less oily, and processed salmon patties! These patties are gluten and dairy-free, paleo, and use clean ingredients that can be made in less than 30 minutes. 
To turn this into meal prep or a full dinner recipe, I have added a simple lemon dill potato salad (dairy-free) and grilled asparagus. Just simply divide all ingredients into 3-4 servings and it’s great to store in the fridge for up to 3-5 days.

To make this a quick and easy meal prep, I use canned wild salmon, specifically Wild Planet. You can also use leftover salmon if you have it as well. The ingredients are pretty simple and most likely, you will have everything in your pantry or fridge. 

If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a photo to #fromtherootsblog on Instagram. We love seeing what you come up with! 

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Healthy Salmon Patties with Lemon Dill Potato Salad - A healthier, less oily, and processed take on salmon patties! Patties are gluten/dairy-free and paleo and the potato salad is dairy-free - a 30-minute quick dinner meal or meal prep recipe! 

Ingredients

For the Salmon Patties

• 2-(6 oz) cans wild pink salmon (drained)

• 1 egg (beaten)

• ½ red onion (finely diced)

• ½ red bell pepper (finely diced)

• 4 cloves garlic (minced)

• 1 Tbsp mayo

• 2 Tbsp fresh dill

• ½ lemon (juice)

• 1 Tbsp avocado oil + more for pan-frying

• 1 tsp dijon mustard

• 1 tsp smoked paprika

• ¼ tsp S&P

For the lemon dill potato salad

• 1 bag (24 oz) unpeeled golden or tri-color baby potatoes

• 2 Tbsp mayo

• 1 Tbsp dijon mustard

• 1 clove garlic (minced)

• 1 Tbsp fresh dill

• 1 tsp avocado oil

• ½ lemon (juice)

• S&P to taste

Side

• Asparagus (bunch)

Directions

To make the salmon patties:

1. Add one Tbsp avocado oil to a medium pan and saute the onion, garlic, and red pepper for 6-8 minutes, or until soft and translucent. Remove from heat and let cool.

2. To a large mixing bowl, add the cooled onion mixture along with salmon, egg, mayo, dill, lemon juice, mustard, and seasonings. Combine all ingredients with your hands until well mixed. 

3. Form the salmon mixture into small patties with your hands and place them to the side (make about 6 patties).

4.  Heat 1-2 Tbsp avocado oil in a large pan on medium heat and cook the salmon patties for 3-4 minutes on each side. Remove the salmon patties to a paper towel-lined plate. 

To make the potato salad:

1. Boil potatoes in salted water until soft, approx 10 minutes. 

2. Drain and let cool.

3. While the potatoes are boiling, combine the rest of the ingredients in a large bowl. 

4. Once the potatoes are done and are cooled, cut the potatoes into 2-4 pieces and mix into the bowl with the wet ingredients until all the potatoes are fully coated in the mixture. 

5. Serve with additional salt and pepper to taste along with fresh dill and lemon zest. Serve room temperature or refrigerate until ready to serve.

6. To turn this into a meal/meal prep, simply add grilled asparagus as the other side. Divide patties, potato salad, and asparagus into 3-4 servings, and enjoy!  

Notes

• I use the following brands for tuna - Wild Planet, mayonnaise - Primal Kitchen

• To make the salmon patties in the oven rather than pan-frying: line a baking sheet or spray avocado oil spray on a baking sheet and bake at 400 degrees for 10-15 minutes on each side.

• If you would like to make a dipping sauce, simply mix ½ cup mayonnaise, 1 Tbsp finely chopped fresh dill, juice, and zest of half lemon and S&P together until combined and serve!

Everything Bagel & Lox Socca Pizza

Everything Bagel and Lox Socca Pizza - Where socca bread meets bagel and lox! Gluten-free, dairy-free, and grain-free! 

Summertime = traveling so let me take you to southern France, the home of the socca bread. While strolling through the markets in France, you will find socca (healthier than pancakes) everywhere. Socca is made with 4 simple ingredients: chickpea flour, water, salt, and olive oil. As you can see, socca is free from gluten, dairy, and grain while being high in fiber and protein. 

Chickpea flour is simply grounded chickpeas and is minimally processed. You can purchase chickpea flour or make your own! If you are making your own chickpea flour, you can boost the nutritional value by using sprouted chickpeas! Like other beans and legumes, soaking and sprouting makes them easier to digest. 

Because it’s so easy to make, you can play around with the recipe. For example, you can keep the recipe plain for chili, soups, and stews. Add rosemary, oregano, and thyme for more italian recipes, or add honey for a sweet treat! 

For this recipe, I combined two of my favorite things into one dish - socca and lox and bagel. For the bagel part, I simply added red onions and everything but the bagel seasoning into the socca batter. I’m just going to tell you - this… on its own… is pure heaven! But of course if you want to take it up a notch, add smoked salmon with fun toppings like arugula, capers, lemon wedges, tomatoes, olives, red onion... the list goes on and on! 

Before you recreate this simple and easy dish, here are a few tips when making socca:

• Unless you are making a truly authentic socca cooked in a copper plate over a wooden stove, cast iron skillet is the way to go.

• Too many times I undercook socca because I worry that it will burn. You will know when it’s time to take the skillet out of the oven when the edges start to brown and pull away from the pan. 

• This may be a given but after you preheat the skillet, remember that it’s as hot as fire so please use mitts! (I might have burned myself a time or two…)

If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a photo to #fromtherootsblog on Instagram. We love seeing what you come up with! 

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Everything Bagel and Lox Socca Pizza - Where socca bread meets bagel and lox! Gluten-free, dairy-free, and grain-free! 

Ingredients

Normal socca

• 1 cup chickpea flour

• 1 cup water

• ½ tsp sea salt

• 1 ½ Tbsp EVOO

Everything bagel socca 

• Normal socca ingredients

• 1 Tbsp everything bagel seasoning

• ⅓ cup sliced red onions

Toppings

• Smoked salmon

• 1 handful fresh arugula

• 2 Tbsp capers

• Lemon wedges

• ½ tomato sliced

• 1 handful fresh dill

• Dairy free cream cheese

Directions

1. In a medium bowl, add flour, water, salt, and EVOO. Mix ingredients together and let sit for 30 minutes. 

2. In the meantime, preheat oven to 425 degrees; prepare other ingredients while the oven is preheating.

3. Place a cast iron skillet in the oven for 15 minutes. This will give your skillet enough time to get really hot and will ensure even cooking.

4. Take the skillet out using oven mitts and add about 1 Tbsp of EVOO. Turn the oven to broil and pour batter into skillet. Sprinkle red onion slices and bagel seasoning over mixture and place back into the oven for about 7-10 minutes or until cooked through (Edges should pull away from the pan and should be brown).

5. Once cooled, top with lox toppings and enjoy! 

Pecan Crusted Spiced Salmon

Pecan crusted spiced salmon is loaded with flavor, juicy and oh so tasty! This salmon is great for a quick dinner or lunch meal prep!

Ever since Katie Lee from the Kitchen on Food Network made brown sugar spiced salmon, I have been obsessed with the concept! The salmon looks professional and complex yet super easy to make.

The only thing stopping me from eating it so much is that it calls for ½ cup of brown sugar! That’s why I recreated this recipe using coconut sugar instead of brown sugar while also adding pecans for texture and crunch.

I usually pair the salmon with sweet potatoes because the caramelized pecans complement the flavor and texture of the sweet potato. It’s also great to make this for lunch or for your meal prep as the dish is filled with healthy fats, protein, and complex carbohydrates to keep you satisfied and full of energy!

If you are incorporating this recipe into your meal prep, I would recommend eating the salmon at least two days after it has been cooked. If you are anything like me, I like to have my salmon cooked on the raw side so fewer days in the fridge is best!

To make this into a lunch/dinner meal prep: simply boil two peeled sweet potatoes until mushy. Add salt and pepper to your potatoes. Next, saute the rest of your vegetables until halfway cooked through with salt and pepper. Assemble by adding mashed sweet potatoes, vegetables and salmon on top. Enjoy!

If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a photo to #fromtherootsblog on Instagram. We love seeing what you come up with!

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Pecan crusted spiced salmon is loaded with flavor, juicy and oh so tasty! This salmon is great for a quick dinner or lunch meal prep!

ingredients

• 1 lb fresh salmon

• 1/2 cup chopped pecans

• 2 Tbsp coconut sugar

• 1/2 tsp smoked paprika

• 1/2 tsp salt

• 1/2 tsp garlic powder

• 1/4 tsp cinnamon

• 1/4 tsp pepper

directions

1. Sprinkle seasonings on the pink side of the salmon.

2. Add oil to a pan on medium-high heat. When hot, place seasoning side down on the skillet and cook for 5 minutes.

3. Add salt and pepper to season the skin part of the salmon and flip.

4. Mix sugar and pecans and sprinkle the mixture on top of the salmon. Cover with a lid and set the temperature to low-medium and cook for 5-10 minutes or until desired pink and the sugar has melted.

5. *If the coconut sugar has not caramelized, place the skillet in the oven with the broiler on low. Cook for 1-2 minutes but make sure you keep an eye on it!

6. Let cool and serve with mashed sweet potatoes and steamed vegetables!