Recipes Dinner Seafood Main Course Fish Main Course Miso Air Fryer Salmon with Baby Bok Choy 5.0 (5) 2 Reviews Cooking salmon in the air fryer allows the miso marinade to form a salty-sweet crust on the surface of each fillet. By Jasmine Smith Jasmine Smith Jasmine Smith is a recipe developer and tester at Dotdash Meredith Corporation. In addition to her work in test kitchens, Jasmine is a freelance culinary producer for a variety of food festivals. Food & Wine's Editorial Guidelines Updated on August 2, 2023 Tested by Food & Wine Test Kitchen Tested by Food & Wine Test Kitchen Recipes published by Food & Wine are rigorously tested by the culinary professionals at the Dotdash Meredith Food Studios in order to empower home cooks to enjoy being in the kitchen and preparing meals they will love. Our expert culinary team tests and retests each recipe using equipment and ingredients found in home kitchens to ensure that every recipe is delicious and works for cooks at home every single time. Meet the Food & Wine Test Kitchen Save Rate PRINT Share Close Photo: Photo by Antonis Achilleos / Food Styling by Ruth Blackburn / Prop Styling by Claire Spollen Active Time: 20 mins Total Time: 45 mins Servings: 4 While the salmon rests, you can quickly cook the bok choy in the air fryer; the edges of the leaves will char a bit, creating a savory contrast to the ginger, soy and sesame oil sauce that goes on top. Cook Mode (Keep screen awake) Ingredients 1 large (1/2-ounce) scallion ¼ cup plus 1 Tablespoon lower-sodium soy sauce 2 teaspoons grated fresh ginger (from a 1-inch piece) 2 ½ tablespoons white miso 2 ½ tablespoons mirin 4 (6-ounce) skin-on salmon fillets (1-inch thick) Cooking spray 4 (4-ounce each) baby bok choy, halved lengthwise 2 teaspoons toasted sesame oil ½ teaspoon kosher salt Directions Cut scallion to separate white and light green bulbs from dark green tops. Finely chop bulbs, and place in a small bowl. Thinly slice dark green tops on an angle, and set aside. Add soy sauce and ginger to chopped scallion bulbs in small bowl. Measure 2 tablespoons soy sauce mixture into a medium bowl and set aside. Add miso and mirin to remaining soy sauce mixture in small bowl; whisk until smooth. Arrange salmon fillets on a rimmed baking sheet; pour miso marinade evenly over salmon fillets to coat tops. Let marinate at room temperature until ready to use, about 10 minutes. Preheat air fryer to 375°F for 10 minutes. Lightly coat fry basket with cooking spray. Remove salmon from baking sheet, letting excess marinade drip off. Add salmon in a single layer to air fryer; cook until a thermometer inserted into thickest portion of salmon registers 125°F, 7 to 8 minutes. Transfer salmon to a platter; tent with aluminum foil to keep warm. While salmon cooks, toss together bok choy, sesame oil, and salt in a large bowl until coated. Set aside at room temperature until ready to use. Arrange bok choy in an even layer in air fryer basket; cook at 375°F until bok choy is tender-crisp and leaves are crisp and charred, 5 to 6 minutes. Transfer bok choy to medium bowl with reserved soy sauce mixture; toss until bok choy is fully coated. Arrange marinated bok choy on platter with salmon; drizzle bok choy with remaining soy sauce mixture. Sprinkle reserved sliced dark green scallions on top and serve. Rate It Print