Air Fryer
Air Fryer Salmon with Crisp Skin
Salmon fillets with crisp skin and a flaking middle in nine minutes, finished with honey mustard glaze. Includes the preheating step that stops the skin sticking.
Ingredients
- 2 salmon fillets, about 2.5cm thick, skin on
- 1 tbsp olive oil
- 1/2 tsp fine salt
- 1/4 tsp black pepper
- 1 lemon, half juiced and half cut into wedges
- 1 tsp honey
- 1 tsp wholegrain mustard
Method
- Preheat. Preheat the air fryer basket at 200°C (390°F) for 3 minutes. A hot basket sears the skin on contact and stops the fillets sticking.
- Season. Pat the fillets dry, rub with the olive oil and season both sides with the salt and pepper.
- Air fry. Lay the fillets skin-side down in the hot basket and cook at 200°C (390°F) for 8-10 minutes. Do not turn them.
- Glaze. Stir the honey, mustard and lemon juice together while the salmon cooks.
- Serve. Spoon the glaze over the hot fillets and serve with the lemon wedges.
Notes
- Preheating the basket is the step that stops the skin sticking. Cold basket, torn skin.
- Do not turn the fillets. Salmon flakes apart when moved and the skin is doing the work underneath.
- Thicker fillets need the full 10 minutes; thinner ones are done at 8.
- Air fryer models vary. Treat the times as a guide, go by colour and crispness, and adjust the seasoning to your taste.
Watch it
More Air Fryer Fish
Air fryer models vary in power and basket size, so treat the times here as a guide — go by colour and crispness rather than the clock, and adjust the seasoning and glaze to your taste.
Recipe source: Method corroborated across published air-fryer salmon recipes (The Dinner Bite, Well Plated, America's Test Kitchen and others): 2.5cm fillets cooked at 200°C (390°F) for 8-10 minutes without turning, basket preheated so the skin sears on contact.