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A guy at my gym in Boise swore his air fryer salmon beats a grill, so I tried it and now I owe him an apology
He said 400 degrees for 9 minutes with the skin down, and it came out better than anything I've made on charcoal. What temp and time are you all using for salmon, because I think his numbers might be a fluke.
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veramartin7h ago
400 for 9 minutes is about right but it depends on how thick the filet is. Thin pieces will dry out at 9, so I usually pull mine around 7 or 8 and check with a fork. The skin down trick is the real winner, it keeps the fish from sticking and the skin gets nice and crispy. I rub a little oil and salt on top first because the air fryer blows hot air and can dry the surface. Let it sit for a couple minutes before you eat it, it finishes cooking on the plate.
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