The air fryer has revolutionized home cooking, and nowhere is this more evident than with salmon. The circulating hot air creates a perfectly crispy exterior while keeping the interior tender and moist – a combination that used to require professional kitchen equipment. Today, I’ll share my master technique for creating salmon that rivals high-end restaurants, right in your air fryer.
| Ingredient | Amount |
|---|---|
| Salmon Fillet | 6 oz |
| Olive Oil | 1 tbsp |
| Garlic (minced) | 2 cloves |
| Lemon | 1/2 |
| Fresh Herbs | 1 tbsp |
| Ingredient | Amount |
|---|---|
| Salmon Fillets | 12 oz |
| Olive Oil | 2 tbsp |
| Garlic (minced) | 4 cloves |
| Lemon | 1 |
| Fresh Herbs | 2 tbsp |
| Ingredient | Amount |
|---|---|
| Salmon Fillets | 24 oz |
| Olive Oil | 4 tbsp |
| Garlic (minced) | 8 cloves |
| Lemon | 2 |
| Fresh Herbs | 4 tbsp |
| Nutrient | Amount |
|---|---|
| Calories | 367 |
| Protein | 34g |
| Healthy Fats | 24g |
| Omega-3s | 2.3g |
| Vitamin D | 815 IU |
No, cook with skin on. It helps protect the salmon and keeps it moist. You can easily remove it after cooking if desired.
While fresh is best, you can use frozen – just thaw completely and pat dry before cooking.
Salmon should flake easily with a fork but still be slightly translucent in the center for perfect doneness.
