Air Fryer Salmon in 15 Minutes

cookingwithcandi

May 29

Last night I made this salmon and I have to say it was so delicious -- served it up with a side salad and Trader Joe's vegetable fried rice -- easy peasy and delicious -- all you need is an air fryer and some very basic spices. Perfect and quick and delicious! This is a very loose recipe so use as much or as little of the spices as you like. You can use whatever spices you like as well-- the paprika gives it a nice color though.

Not much more to say so here's what I did.

Ingredients:

I used 3 Salmon Fillets because I like to have a piece left over for the next day so as many filets as you like

Dijon Mustard or you prefer a different mustard use what you like I love Dijon and I slather it on

Paprika

Garlic Powder

Kosher Salt

Black Pepper -- I prefer freshly ground but use what you have

Olive Oil Spray

Directions:

Pat salmon filets dry - this is important so that toppings stick to the salmon

I place salmon on a small cookie sheet and slather the salmon tops with dijon mustard use a flat knife or brush -- see photo

I then sprinkle each of the spices over the salmon -- eyeball it and don't go too crazy with any one spice but be generous with garlic powder and paprika. Easy on the kosher salt just sprinkle and a few grinds of the black pepper. I then finish with a quick spray of olive oil on top to keep the salmon moist .

I like to pre-heat my air fryer so I set it to 400 and pre-heated for 5 minutes ( optional)

I can only get two filets into my air fryer at a time -- I cooked the first two skin side down at 400 for 8-10 minutes depending on how you like your salmon, 9 minutes should be perfect but every air fryer is a little different. Then repeat with the rest of the salmon. Salmon doesn't have to be served piping hot so you can wait another 9 minutes to serve. The salmon skin gets crispy when you pre-heat the air fryer which I find perfect. Pre-heating is really optional and you can remove the skin after cooking if you prefer -- I don't. The salmon gets a beautiful crust and the mustard gives it delicious flavor.

*obviously the size and thickness of your salmon will impact cooking time so always best to undercook the salmon and add time rather than over cook the salmon.