Salmon is both nutritious and healthy. And our best air fryer baked salmon recipe is rich in omega-3 fatty acids, packed with protein, bursting with B vitamins and a great source of a number of important minerals including potassium and selenium.
Did you know that a portion of salmon on your plate may even help to cut the risk of heart disease as well as assisting in weight loss?
And a brilliant way to prepare this tasty superfood is by cooking it in your air fryer.
So here’s our easy-to-follow best air fryer baked salmon recipe.
Best Air Fryer Baked Salmon Recipe:
Makes: 2 servings. Prep: 5 mins. Cook: 10 mins
2x170g pieces of salmon – boned and skinned, 1tsp olive oil/spray oil, salt and pepper
- Heat the air fryer to 180C.
- Rub the oil evenly all over the salmon.
- Season the salmon all over with salt and pepper.
- Lightly spray the cooking basket with oil.
- Place the salmon fillets in the air fryer so that they are not touching one another and cook for about 10 minutes.
Note: The exact time that the salmon needs to cook will depend on the thickness of the piece of fish (the thicker, the longer) and your personal preference.
Remember also that fish will continue to cook further when it comes out of the air fryer, so remove it whilst still slightly under and it should be perfect by the time you eat it.
More Flavour Combinations:
Baked salmon has a delicious, rich flavour and tastes great as it is, with just a sprinkle of salt and pepper. However, it also goes really well with the following rubs:
- Smoked paprika, ground cumin, garlic powder and a hint of chilli – warm and smoky
- Brown sugar, ground cumin, chilli powder – sweet and spicy
- Brown sugar, ground cumin, garlic powder, ground cinnamon, paprika and mustard powder – a more complex, sweet and spicy heat.
And marinades. Just mix the following together and pop your piece of salmon in for a little bath (30 mins to 1 hour should be fine – remember that anything acid will start to ‘cook’ the fish), before taking it out, patting it dry and giving it a light coating of oil:
- Grated fresh ginger (or ground ginger) and soy sauce (add some garlic too if you’re feeling brave) – warm Chinese-inspired heat
- Thai red curry paste – smear it on for some fragrant heat.
- Soy sauce, honey, lemon juice and zest and olive oil – sweet and savoury freshness.
- Soy sauce, honey, garlic powder, fresh or ground ginger and orange juice – complex sweet and Asian flavours
- Lemon juice, garlic, vinegar, olive oil, fresh herbs (parsley, tarragon, coriander, basil etc) – fresh and zesty
- Semi-dried tomatoes, garlic, fresh basil and olive oil – Mediterranean sunshine on a plate
- Pine nuts, fresh basil, grated parmesan cheese, olive oil – deconstructed pesto
- Tahini paste (if thick, loosen with a little water), garlic, lemon juice – Middle Eastern vibes.
- Mix tandoori-style spices with some natural yoghurt and a spritz of lemon juice – mild curry bliss
And if you want that rub or marinade to really permeate the flesh of your piece of fish, why not vacuum seal your salmon in a bag along with its flavourings? You can even do this when you buy your salmon and pop it in the freezer to use at a later date. If you’d like to know more about the advantages of vacuum sealing food, you can read more here.