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Crispy edges, buttery flakes, zero fuss, that is the promise of this air fryer Chilean sea bass with honey soy glaze. You will brush thick sea bass fillets with a quick mix of honey, soy, garlic, and a pinch of red pepper, then let the air fryer do the work while you finish with lemon for brightness.
If you just want the how-to, tap the Jump to Recipe at the top, or use the Table of Contents to hop straight to the steps or ingredients.
From my coastal kitchen to yours, this is weeknight-simple, restaurant-level flavor.
Table of Contents
Ingredients You’ll Need
Here’s the ingredient list laid out with the details you’ll need for success:
- 2 Chilean sea bass fillets (about 6–8 ounces each, 1 inch thick, skin on if possible)
- 1 tablespoon olive oil (or avocado oil, for brushing the fish and basket)
- 1 teaspoon kosher salt (adjust to taste)
- ½ teaspoon freshly ground black pepper
- ¼ cup honey (for a sweet, sticky glaze)
- 1 tablespoon soy sauce (or tamari, if gluten-free)
- 1 garlic clove, finely minced
- ½ teaspoon red pepper flakes (reduce for less heat)
- Cooking spray (for the air fryer basket)
- Lemon wedges, for serving at the table
- Optional finishing touch: 1 tablespoon unsalted butter and a sprinkle of chopped parsley or chives for garnish
Step-by-Step Instructions
Step 1: Preheat the Air Fryer
Set your air fryer to 375°F (190°C). Lightly spray the basket with cooking spray to prevent sticking. Preheating ensures even cooking and a crisp exterior.
Step 2: Prepare the Fillets
Pat the Chilean sea bass fillets completely dry with paper towels. Brush both sides lightly with olive oil and season generously with kosher salt and black pepper.
Step 3: First Cook
Place the fillets skin-side down in the air fryer basket, leaving space between them for air circulation. Cook for 8–10 minutes at 375°F, depending on thickness. The fish should be mostly opaque at this stage.
Step 4: Make the Honey Soy Glaze
While the fish cooks, whisk together honey, soy sauce, minced garlic, and red pepper flakes in a small bowl. This will be your glaze.
Step 5: Glaze and Crisp
After the initial cook time, brush the glaze generously over the tops of the fillets. Increase the temperature to 400°F (205°C) and cook for 2 more minutes, until the glaze is glossy and the tops are lightly browned.
Step 6: Rest and Finish
Remove the fillets and let them rest for 2 minutes. The fish should flake easily with a fork and reach an internal temperature of 145°F (63°C). For extra richness, add a pat of butter and finish with a squeeze of lemon juice before serving.
Air Fryer Chilean Sea Bass
- Total Time: 32 minutes
- Yield: 2 servings 1x
Description
This air fryer Chilean sea bass recipe creates tender, flaky fillets with a sweet-savory honey soy glaze and golden crisp top in just 12 minutes.
Ingredients
- 2 Chilean sea bass fillets (6–8 oz each, about 1 inch thick, skin on if possible)
- 1 tablespoon olive oil (or avocado oil, for brushing)
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1/4 cup honey
- 1 tablespoon soy sauce (or tamari)
- 1 garlic clove, finely minced
- 1/2 teaspoon red pepper flakes
- Cooking spray
- Lemon wedges, for serving
- 1 tablespoon unsalted butter (optional, for finishing)
- Fresh parsley or chives, chopped (optional garnish)
Instructions
- Preheat air fryer to 375°F (190°C). Spray basket lightly with cooking spray.
- Pat sea bass fillets dry with paper towels. Brush with olive oil and season with salt and pepper.
- Place fillets skin-side down in basket, leaving space. Cook 8–10 minutes at 375°F.
- While fish cooks, whisk together honey, soy sauce, garlic, and red pepper flakes to make glaze.
- After initial cook time, brush glaze over fish. Increase temperature to 400°F and cook 2 more minutes until tops are glossy and lightly browned.
- Remove fillets, rest 2 minutes, then check for doneness (145°F internal temperature). Finish with butter and lemon juice before serving.
Notes
- Do not overcrowd the air fryer basket; cook in batches if needed.
- Fish should flake easily and reach 145°F internal temperature.
- Reheat leftovers in the air fryer at 330°F for 5–7 minutes until warm and flaky.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Category: Seafood
- Method: Air Fryer
- Cuisine: American
Nutrition
- Serving Size: 1 fillet with glaze
- Calories: 420
- Sugar: 19g
- Sodium: 580mg
- Fat: 22g
- Saturated Fat: 7g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 0g
- Protein: 38g
- Cholesterol: 95mg
Storage & Make-Ahead Tips
Make-Ahead Tip: Mix your honey–soy glaze several days ahead and keep it in a tightly sealed jar in the fridge. It stays flavorful and saves prep time when you’re ready to cook.
Quick Reference Table
| Storage Method | How To Do It | How Long It Lasts |
|---|---|---|
| Refrigerator | Store cooled fish in an airtight container. | Up to 3 days |
| Reheat | Air fryer at 330°F for 5–7 minutes until warmed through. | Best texture preserved |
| Freezer (Raw) | Wrap uncooked fillets tightly and freeze. Thaw overnight in fridge to cook. | Up to 1 month |
| Freezer (Cooked) | Not recommended; fish becomes watery after thawing. | — |
| Leftover Ideas | Flake over rice bowls, toss into salads, or fold into tacos with lime. | Use within 2–3 days |
Bringing It All Together
Air fryer Chilean sea bass is one of those dishes that feels elegant but takes almost no effort. With just a honey–soy glaze, a few minutes in the fryer, and a squeeze of lemon at the end, you get restaurant-quality results in your own kitchen.
You may also like:
– Swordfish in Air Fryer Recipe
– Air Fryer Mahi Mahi Recipe
– Air Fryer Tuna Steak Recipe
– Fish Fingers in Air Fryer
If you give this recipe a try, I’d love to hear how it turned out for you, drop a note in the comments and share your version. Until then, happy cooking and enjoy every buttery bite!
