Instructions

1. Prepare the following, adding each to a shallow container that fits the salmon in a single layer (such as a pie plate or loaf pan) as you complete it: Peel and finely grate a 1-inch piece of ginger (about 1 teaspoon). Finely grate 1 garlic clove.
2. Add 2 tablespoons white miso paste, 1 tablespoon soy sauce or tamari, 2 teaspoons maple syrup or honey, 2 teaspoons sesame oil, 1/4 teaspoon of the kosher salt, and a few grinds black pepper. Whisk until mostly smooth, some small lumps are ok.
3. Pat 2 (6-ounce) salmon fillets dry with paper towels. Place in the marinade and rub the marinade all over until evenly coated. Arrange skin side up. Cover and let marinate in the refrigerator for 1 hour.
4. Remove from the refrigerator and let sit at room temperature while you prepare the broccolini.
5. Heat an air fryer to 375ºF. Meanwhile, trim 1 medium bunch broccolini. Place in a bowl or plate. Drizzle with 2 teaspoons olive oil and season with the remaining 1/8 teaspoon kosher salt and a few grinds black pepper. Toss to coat.
6. Place the broccolini in the air fryer basket or tray in a single layer. Air fry until crisp-tender and the edges are lightly browned, 7 to 8 minutes. Transfer to a plate and loosely cover with aluminum foil to keep warm while you air fry the salmon.
7. Heat the air fryer to 400ºF. Coat the air fryer basket or tray with cooking spray.
8. Remove the salmon from the marinade and place skin-side down in the basket or tray. Discard any remaining marinade. Air fry until golden-brown on top and the flesh flakes at the end of the fillet when gently tested with a fork, 8 to 12 minutes. Serve with the broccolini