How to Cook Salmon in the Air Fryer – One more amazing recipe

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Air Fryer Salmon

If you have been following our blog you know how much we love cooking seafood in the air fryer.  I was one of the biggest skeptics about seafood in the air fryer.  I finally gave in and decided to do a few cooking videos with salmon and rockfish air fryer recipes.  Both turned out very good.  Since then we have also cooked shrimp in the Air Fryer, and have just learned about cooking Dungeness Crab in the air fryer.  With that being said the air fryer is a great way to cook seafood.  It is fast, easy clean up, and so far the seafood has turned out great.  Below is one more salmon recipe for you to try out in your air fryer!

 

Air FRIED SALMON WITH ISRAELI SALAD COUSCOUS

 

FULL RECIPE FOUND HERE

SERVES 4
PREP TIME 15 minutes
COOK TIME 20 minutes

 

INGREDIENTS

For the Salmon:

4 (4-6 ounce) frozen Alaska salmon fillets

2 tablespoons olive oil

1 teaspoon lemon juice

1/2 teaspoon cumin

1/2 teaspoon kosher salt

 

For the Israeli Salad Couscous with Lemon-Tahini Dressing:

3/4 cups couscous (2 1/4 cups cooked)

2 tablespoons tahini

3 teaspoons lemon juice

1/2 teaspoon salt

1/4 teaspoon cumin

1 cup diced tomatoes

1 1/2 cups diced cucumber

1/2 cup finely chopped parsley

 

DIRECTIONS

1. Preheat air fryer at 400F for 5 minutes (if your air fryer needs to be preheated). Whisk together the olive oil, lemon juice, cumin, and salt. Run frozen Alaska salmon fillets under cold water to remove any ice glaze and pat dry with a paper towel. Put the salmon in air fryer and cook for 4 min. Remove, brush the tops with the oil mixture, lower heat to 350F, and cook for another 8 to 10 minutes, depending on thickness and doneness. Salmon should be opaque and flake easily with a fork.

2. Meanwhile, steam couscous according to package directions. While it’s cooling slightly, whisk together the tahini, lemon juice, salt, and cumin for the lemon-tahini dressing. Whisk in water a bit at a time until the dressing thins enough to drizzle (about 6 teaspoons of water, depending on the thickness of your tahini).

3. Mix the couscous with the lemon-tahini dressing, cucumber, tomato, and parsley. Spoon couscous salad on a plate and top with a salmon fillet.

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