Air Fryer Salmon
Salmon forgives nothing after the two-minute mark: the protein contracts and squeezes white albumin out between the flakes. This is where an air fryer beats an oven — the surface browns before the middle dries out. Aim for 50–52 °C inside for a juicy centre, 60 °C if you prefer it cooked through.
- Prep
- 10 min
- Cook
- 10 min
- Total
- 20 min
- Servings
- 4
- Level
- Easy
- Per serving
- 330 kcal
Ingredients
Makes: 4 fillets of 150 g
Shopping list
The ingredients for the servings you chose — copy them or send them to a messenger. Tick what you already have at home: only the rest goes on the list.
Method
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Step 1: Take it out early
Let the fish sit out of the fridge for 15 minutes. A fridge-cold fillet overcooks on the outside before the centre is ready.
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Step 2: Dry and season
Pat the fillets dry, rub with oil, then season with salt, pepper and garlic. A dry surface browns; a wet one steams.
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Step 3: Preheat
Run the machine at 200 °C for 3 minutes. It matters for fish: a hot start sets the surface immediately.
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Step 4: Cook skin down
Place the fillets skin-side down with space between them and cook for 8–10 minutes at 200 °C. No flipping — the air circles the fish anyway.
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Step 5: Check the centre
A thick fillet is ready at 50–52 °C inside: the flesh separates into flakes but stays deep pink and wet-looking.
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Step 6: Rest
Move to a plate and rest for 2 minutes; carryover heat lifts the centre another 2 or 3 degrees.
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Step 7: Finish
Squeeze over the lemon and scatter the dill after cooking — herbs blacken in the hot basket.
Tips & variations
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Tip
Models vary, so check 3 minutes before the end the first time. No sauce rescues overcooked salmon.
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Tip
An oven needs 15–18 minutes at 200 °C for the same fillets, and the surface barely colours without a separate grill blast.
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Tip
If the skin sticks, slide a small piece of baking paper cut to size under the fish, leaving the air holes clear.
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Variation
Glaze with 1 tbsp soy sauce, 1 tsp honey and grated ginger in the last 3 minutes. Any earlier and the honey burns.
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Storage
Two days in the fridge. Cold salmon is better in a salad than reheated — a second round of heat dries it out.
Nutrition
| 1 serving | Whole dish 4 servings | |
|---|---|---|
| Energy | 330 kcal | 1,320 kcal |
| Protein | 33 g | 132 g |
| Fat | 21 g | 84 g |
| Carbohydrates | 2 g | 8 g |
Approximate values calculated from standard ingredient data.
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