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?

3 comments

3 Comments

emmaj331mo 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_jackson1mo ago

Ugh, parchment paper changed my life...

king.derek1mo ago

Okay but that "pat the fillet super dry" part is KEY. I never used to do that and my salmon skin was always soggy. Do you use paper towels or something else? I feel like I go through a whole roll just drying one piece of fish.