Air Fryer Salmon

Method

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1. Heat the air fryer to 200°C / 400°F for 3 minutes.

   Mark done Start 3 min timer

2. Pat the fillets dry, especially the skin, and rub with the oil.

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3. Mix the garlic powder, paprika, salt, pepper and lemon zest and press onto the flesh side.

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4. Place the fillets skin side down in the basket, not touching.

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5. Cook 8 to 10 minutes without turning, until the flesh flakes easily and reads 57°C / 135°F for medium or 63°C / 145°F for well done.

   Mark done Start 8 min timer

6. Rest 2 minutes, then squeeze over lemon and scatter with the herbs.

   Mark done

Chef’s Tips

• Do not flip it. The skin crisps against the basket.
• Take it out at 57°C for moist medium salmon. It keeps cooking as it rests.
• Tuck a thin tail end under so it does not dry before the thick end is done.

Pairing Suggestions

• Roasted asparagus
• Rice pilaf
• Cucumber salad

Storage & Reheating

Refrigerate up to 3 days and eat cold flaked into salads, or reheat at 150°C for 4 minutes. Freeze cooked fillets for 2 months.

Common questions

Nutritional Highlights

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.