Dinner
Air-Fryer Salmon
Garlic, lemon, and warm spices melt into a bright, savory paste that coats each salmon fillet. The air fryer turns the skin crisp while the flesh stays tender and juicy, finished with fresh parsley and a squeeze of lemon.
- Total
- 22 min
- Prep
- 10 min
- Cook
- 12 min
- Serves
- 2
Nutrition per Serving
- Calories
- 315
- Protein
- 34g
- Carbs
- 3g
- Fat
- 18g
- Fiber
- 1g
- Sugar
- 1g
- Sodium
- 336mg
Ingredients
- 3 medium cloves garlic
- 1/4 tsp kosher salt
- 1 tsp grated lemon zest
- 2 tbsp lemon juice
- 1 tbsp extra-virgin olive oil
- 1/4 tsp ground coriander
- 1/2 tsp Aleppo pepper or chili powder, divided
- 2 (6 ounce) skin-on salmon fillets
- 1 tbsp chopped fresh flat-leaf parsley
- Lemon wedges, for serving
Instructions
- Preheat air fryer to 375°F for 15 minutes. Meanwhile, finely chop garlic. Add salt to the garlic on a cutting board; chop and mash the mixture together with the flat side of a knife to form a paste. Transfer to a small bowl.
- Add lemon juice, oil, coriander and 1/4 teaspoon Aleppo pepper (or chili powder) to the garlic mixture; whisk to combine. Pat salmon dry; spoon the mixture evenly over the tops of the fillets.
- Coat the basket of the air fryer with cooking spray; arrange the salmon, skin-side down, in the basket. Cook until browned and just cooked through, about 12 minutes. Remove from the air fryer.
- Top the salmon evenly with lemon zest, parsley and the remaining 1/4 teaspoon Aleppo pepper (or chili powder). Serve immediately, with lemon wedges if desired. Recipe developed by Marianne Williams