- Recipes
- Air Fryer Salmon
Air Fryer Salmon
Ingredients
Step by step process
Preparing the Fish
- 1
For air fryer salmon, let the fillets rest at room temperature for about 15 minutes. They will then cook evenly all the way to the center and will not stay cold inside. Scrape any remaining scales off the skin and feel through the flesh for any bones. Then score the flesh lightly in a few places down to the skin, so it does not curl during cooking and stays nicely flat.
- 2
Pat the fillets thoroughly dry. Damp skin steams under the hot air instead of crisping up, so this step matters most. Rub the fish all over with olive oil, spread the pressed garlic across it and massage it lightly into the flesh. Season with salt and pepper right before cooking, otherwise the salt draws the juices out of the fish. Let it rest briefly while the appliance heats up.
Cooking and Finishing
- 3
Preheat the basket to 200 °C for about three minutes. The flesh then starts to cook the moment you put it in and the skin colors quickly. Place the fillets skin side down and leave a gap between them so air can flow around each one. Cook for 10 to 12 minutes depending on thickness. The fish is done when it flakes near the bone and stays gently pink inside.
- 4
Lift the fish out carefully with tongs so the delicate flakes do not fall apart, then move it to a warm plate. Drizzle it with fresh lemon juice, which pleasantly lightens the rich fish. Finally, scatter chopped dill and parsley over the top. Serve right away, while the skin is still crisp and the flesh runs with juice. It goes wonderfully with roast potatoes or a light salad.
More tips:
Take the fillets out of the fridge in good time and pat them dry thoroughly. Cold, damp fish scorches on the outside before it cooks through inside.
Slip a piece of perforated parchment paper under the fillets. It catches the dripping fat, keeps the basket clean and still lets the hot air pass through.
