Air fryer salmon
A sweet, smoky crust on the outside and a juicy middle, with about eight minutes of cooking and no pan to scrub.
- 20 min total
- 5 min hands-on
- Anyone can make this
- Serves 2
- About $4.42 a serving
- 410 calories
- Gluten-free
- Dairy-free
Dolly says: I’d make this on a weeknight. It’s on the table in 20 minutes.
Ingredients
For 2 servings.
- 2 salmon fillets, about 6 oz each
- ½ lemon, cut into wedges
From your pantry
- 1 tsp olive oil
- 1 tbsp brown sugar, packed
- 1 tsp smoked paprika
- ½ tsp garlic powder
- ½ tsp salt
- ¼ tsp black pepper
Each serving has about 410 calories, 35 g protein, 9 g carbs and 25 g fat, and costs about $4.42 at typical US grocery prices. Both are estimates from what the recipe uses.
Missing something?
- No lemons? Limes work.
Steps
Tap an underlined word for a quick explanation.
the air fryer to 400°F for 3 minutes.
Preheat. Preheating means turning the oven on before you start, so it’s fully hot when the food goes in. Food that starts in a cold oven cooks unevenly and doesn’t brown the same.
How you’ll know: The oven beeps or its light clicks off, usually 10 to 15 minutes after you turn it on.
Timer: 3 min
the brown sugar, smoked paprika, garlic powder, salt and pepper together in a small bowl.
Stir. Stirring means moving food around with a spoon or spatula so it cooks evenly and doesn’t stick. Unless the recipe says constantly, every so often is plenty, and it gives food time to brown.
How you’ll know: When you drag the spoon across the bottom, nothing is sticking or scorching.
the salmon dry, rub the tops and sides with the oil, then press the spice mix onto the tops.
Pat dry. Patting dry means pressing paper towels onto food to soak up the moisture on its surface. Wet food steams instead of browning, so this is how you get a good sear and crisp skin.
How you’ll know: The surface feels tacky, not wet, and the last paper towel comes away barely damp.
Dolly’s tip: Only the top needs the rub. The bottom sits on the basket and won’t take it anyway.Lay the fillets in the basket skin side down with a little space between them.
Air fry for 7 to 9 minutes without flipping, until the top is dark and the thickest part flakes easily with a fork.
Timer: 8 min
Dolly’s tip: The sugar darkens fast. Deep brown is flavor. Black at the edges means pull it now.Food safety: Fish is done at 145°F, when the middle looks opaque and flakes apart easily with a fork.
Let the salmon sit for 2 minutes, then serve with the lemon wedges.
Timer: 2 min
Plan this in Dollop, and get the grocery list
Dollop puts this dinner on a night that suits your week, lists only what you still need to buy, and walks you through each step while you cook.
