Name: MEDITERRANEAN AIR FRYER SALMON
Prep time: 10 min
Cook time: 7 min
Total time: 47 min
Ingredients: 3 tablespoons olive oil; 1/3 cup chopped fresh flat leaf parsley; 3 tablespoons chopped fresh dill; 2 tablespoons chopped fresh mint leaves (&/or chives); 2 tablespoons Dijon mustard; 2 tablespoons finely grated lemon rind (zest); 2 teaspoons paprika; 2 teaspoons garlic powder; A good pinch of salt & freshly ground pepper; 1 1/4 lbs wild salmon, cut into 3 or 4 fillets (skin on or off, your preference); Pasta, couscous or mashed potatoes or rice, to serve*; Steamed greens, to serve; Lemon wedges, to serve

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Simple to make, succulent & flavorful, Mediterranean Air Fryer Salmon has a herbaceous, lemon, mustard & paprika rub that forms a crust over the salmon as it cooks – so delicious. The salmon can be marinated up to 24 hours in advance & takes only seven minutes to cook in the air fryer – so easy. It’s a good idea to read the manufacturer’s directions as each model can be a bit different. Here is the one I have: it’s a Ninja 4-in-1, 2 basket air fryer. Of course you can cook the salmon in the oven too & I’ve added directions to the recipe below.

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I absolutely love my air fryer & use it almost every day. I just discovered that toasting nuts in the air fryer takes just a few minutes with no oven to heat up first; I don’t like toasting nuts on the stove top as I find they don’t toast as nicely as they do in the oven. Apart from salmon I cook all different cuts of chicken, lots of different vegetables, bread, potato wedges, twice-baked potatoes, fruit – pears and apples in the air fryer are so good, breaded food, pork chops, spring rolls…the list goes on. What I hope to do is share more of these recipes with you. It was the appliance I never knew I needed. Mediterranean air fryer salmon is particularly good because the rub/marinade encases the salmon forming a crust as it cooks & rendering the salmon under it perfectly cooked. Just a simple salad is really all it needs but I think these sides would be brilliant served alongside salmon: Lemony Potato Salad ; Sour Cream Parmesan Mashed Potatoes; Brown Butter Spaghetti Squash; Tomato Caper & Olive Salad; Quick Couscous Tabbouleh.

However you serve it, enjoy it & let me know what you think. Toodles, Lovoni

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MEDITERRANEAN AIR FRYER SALMON

Simple to make with a rub that can be added 24 hours ahead of time until 30 minutes before cooking. Although I have used the air-fryer for this recipe, it can also be baked in the oven but you’ll have to adjust cooking times. It takes just 7 minutes in the air fryer & is perfectly cooked & succulent.

Prep Time10 mins

Cook Time7 mins

marinating30 mins

Total Time47 mins

Course: Main Course

Cuisine: Mediterranean

Keyword: air fryer, grilled salmon

Servings:

Calories: 280kcal

Author: Lovoni

Equipment

air fryer

Ingredients

US Customary – Metric

3 tablespoons olive oil
1/3 cup chopped fresh flat leaf parsley
3 tablespoons chopped fresh dill
2 tablespoons chopped fresh mint leaves &/or chives
2 tablespoons Dijon mustard
2 tablespoons finely grated lemon rind zest
2 teaspoons paprika
2 teaspoons garlic powder
A good pinch of salt & freshly ground pepper
1 1/4 lbs wild salmon, cut into 3 or 4 fillets skin on or off, your preference
Pasta, couscous or mashed potatoes or rice, to serve*
Steamed greens, to serve
Lemon wedges, to serve

Instructions

In a medium bowl, combine the oil, herbs, mustard, zest, paprika, garlic powder, salt and pepper.
Add the salmon to the herb mixture, rubbing the herb mixture liberally over each piece of salmon to coat. Cover well & refrigerate for at least 30 minutes or up to 24 hours ahead of time.
Place the salmon, skin side down on the crisper plate, in one air-fryer basket, select ‘air fry’ & cook for 7 minutes on 400°F (200°C) or according to the manufacturer’s directions, until the salmon is cooked but still succulent & flakes easily when tested with a fork. Serve immediately with your choice of sides and some lemon wedges. Serves 3 to 4.

Notes

*I cooked some pasta in boiling water until al dente then tossed it with some browned butter, some of the herbs I’d used for the salmon & lots of black pepper.

Oven directions: Place the salmon, skin side down, on a parchment paper-lined baking sheet. Preheat the oven to 450°F (225°C). Bake, uncovered, for 12 to 15 minutes until salmon is cooked but still succulent & flakes easily when tested with a fork.

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