Fish & Seafood
Ten minutes, no flipping, no fish smell through the whole house. The skin crisps underneath while the top stays silky.
190° · 10m ✓63° 190°C / 380°F
Serves
Written for 2 — every ingredient quantity below is recalculated.
✓ 63°C / 145°F safe internal temp
Your note
Log in to keep a note here — “next time, 2 minutes less”.
Log inIngredients
- 2 salmon fillets, about 170 g / 6 oz each, skin on
- 2 tsp olive oil
- ½ tsp fine salt
- ½ tsp black pepper
- 1 tsp dried dill, or a small handful of fresh
- 1 lemon, half sliced, half for squeezing
Steps
-
Preheat the air fryer to 190°C / 380°F.
-
Pat the fillets dry, rub with oil, then season with salt, pepper and dill. Lay a lemon slice on each.
-
Place the fillets skin-side down in the basket and leave them alone — salmon flakes apart if you turn it.
-
Cook for 10 minutes without disturbing.
-
Check the thickest part reads 63°C / 145°F (or 52–55°C if you like it medium), then squeeze over the remaining lemon.