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Tbh, air fryer salmon doesn't have to be dry, here's how I nailed it
Lots of folks claim air fryer salmon always turns out dry. I disagree, last night I cooked some at 375F for 8 mins with a thin lemon slice. It was perfectly juicy and had a nice crisp skin. Imo, timing is everything, and people just need to experiment more.
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aaronallen6d ago
My buddy Mark kept complaining about his air fryer salmon turning out like cardboard every time. He was ready to give up on the whole idea until he saw a tip online about using lower heat and less time. He tried cooking it at 380 degrees for only 7 minutes with a bit of oil on the skin. The fish came out so moist and flaky that he texted me a picture immediately. Now he swears by that method and makes it twice a week. What temp do you usually start with for salmon?
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the_jamie6d ago
Wait, only 7 minutes? That seems so short, @aaronallen. I always crank mine to 400 and go for at least 10. No wonder your buddy was getting hockey pucks before. Maybe I'm the one overcooking it. How thick were the pieces he used for that time?
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