Gochujang Honey S0y Salmon

What you'll need:

• 2 salmon fillets (7–8 oz each)

• ½ cup low-sodium soy sauce

• ⅓ cup honey

• 1½–2 tablespoons honey, for the reduced glaze

• 5 garlic cloves, grated

• ½-inch knob fresh ginger, grated

• 1 tablespoon gochujang or more if you like it more spicy, adjust to your preference

• ½ tablespoon sesame oil

• 1 tablespoon rice wine vinegar

• ⅛ cup water

• ½ tablespoon cold butter

• 1 teaspoon smoked paprika

• ½ teaspoon white pepper

• Chili crunch

• Sesame seeds

• Chives or green onions

Directions

1.  In a bowl, whisk together the low-sodium soy sauce, ⅓ cup honey, garlic, ginger, gochujang, sesame oil, rice wine vinegar, smoked paprika, and white pepper until fully combined.

2. Measure out ½ cup of the marinade and set aside  this will be reduced later for the glaze.

3. Using a sharp knife, lightly score the tops of the salmon fillets in a crosshatch pattern.Place the salmon in a shallow dish and pour the remaining marinade over the top. Marinate in the refrigerator for 30 minutes.

4. Remove the salmon from the marinade (reserve the marinade it was sitting in for basting). Air fry at 375°F for 5 minutes.

5. Baste the salmon with the marinade it was soaking in. Increase the air fryer temperature to 385°F and cook for another 4–5 minutes, or until the salmon is cooked through and lightly caramelized.

6. While the salmon cooks, pour the reserved ½ cup marinade into a small saucepan.  Add ⅛ cup water and 1½–2 tablespoons honey (for the reduced glaze). Bring to a gentle simmer and reduce for about 8–10 minutes, stirring occasionally, until slightly thickened and glossy. It should lightly coat the back of a spoon.. not overly thick. (Reduce longer if you prefer a thicker glaze.) add more honey if necessary 

7. Remove the salmon from the air fryer. Spoon the reduced glaze generously over the top. Garnish with chili crunch, chives, and sesame seeds. Serve immediately.