Hot take: I thought air fryer salmon would be a total disaster

For months I avoided it, convinced it would dry out or smell up my whole apartment. Then my friend in Seattle insisted I try her method, which is 12 minutes at 380 degrees on a piece of parchment. It came out perfectly flaky and moist, with way less lingering odor than pan frying. Anyone have a good glaze or seasoning combo they like for theirs?

2 comments

2 Comments

emmaj3312h ago

Parchment paper is the real game changer for air fryer salmon, it stops the skin from sticking and makes cleanup a breeze. A simple glaze of maple syrup, soy sauce, and a little minced garlic works amazing. Just brush it on for the last few minutes so the sugar doesn't burn. I also pat the fillet super dry with paper towels before seasoning, that helps the skin get crispy. The lower temp your friend suggested is smart, it cooks through without drying the edges.

wendy_jackson10h ago

Ugh, parchment paper changed my life...