Air-Fryer Roasted Salmon Fillets
By Afton CyrusPublished on January 7, 2020
Time
25 minutes (10 minutes cook time)
Yield
Serves 2
Ingredients
Before You Begin
If using wild salmon, cook it until it registers 120 degrees. Serve with Herb-Yogurt Sauce or Mango-Mint Salsa.
Instructions
- Make foil sling for air-fryer basket by folding 1 long sheet of aluminum foil so it is 4 inches wide. Lay sheet of foil widthwise across basket, pressing foil into and up sides of basket. Fold excess foil as needed so that edges of foil are flush with top of basket. Lightly spray foil and basket with vegetable oil spray.
- Pat salmon dry with paper towels, rub with oil, and season with salt and pepper. Arrange fillets skin side down on sling in prepared basket, spaced evenly apart. Place basket in air fryer and set temperature to 400 degrees. Cook salmon until center is still translucent when checked with tip of paring knife and registers 125 degrees (for medium- rare), 10 to 14 minutes, using sling to rotate fillets halfway through cooking.
- Using sling, carefully remove salmon from air fryer. Slide fish spatula along underside of fillets and transfer to individual serving plates, leaving skin behind. Serve.
Time
25 minutes (10 minutes cook time)Yield
Serves 2Ingredients
Ingredients
Ingredients
Why This Recipe Works
Testers couldn't stop raving about how this air-fryer method was easier and less messy than using a skillet, and they loved that they didn't have to closely monitor the fish to avoid overcooking it, thanks to the air fryer's built-in timer and controlled temperature. And the results were great: moist, flaky fish with a beautifully bronzed exterior. Cooking the fish at 400 degrees gave us the best color but also created a problem: smoke, which came from the salmon's delicious fat dripping to the bottom as well as splattering onto the heating element above. Since the fat primarily resides in the skin, we cooked the fillets skin side down, away from the heating element, and used a foil sling, which prevented fat from dripping to the bottom. (Bonus: Our fillets were also now easier to rotate and to remove.)
Before You Begin
If using wild salmon, cook it until it registers 120 degrees. Serve with Herb-Yogurt Sauce or Mango-Mint Salsa.
Instructions
- Make foil sling for air-fryer basket by folding 1 long sheet of aluminum foil so it is 4 inches wide. Lay sheet of foil widthwise across basket, pressing foil into and up sides of basket. Fold excess foil as needed so that edges of foil are flush with top of basket. Lightly spray foil and basket with vegetable oil spray.
- Pat salmon dry with paper towels, rub with oil, and season with salt and pepper. Arrange fillets skin side down on sling in prepared basket, spaced evenly apart. Place basket in air fryer and set temperature to 400 degrees. Cook salmon until center is still translucent when checked with tip of paring knife and registers 125 degrees (for medium- rare), 10 to 14 minutes, using sling to rotate fillets halfway through cooking.
- Using sling, carefully remove salmon from air fryer. Slide fish spatula along underside of fillets and transfer to individual serving plates, leaving skin behind. Serve.
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