Tried this recipe tonight for the first time and it was awesome! So quick and also moist and delicious! Didn’t want to heat up the house by turning on the oven and now I’ll always make salmon in the air fryer to save time and enjoy the benefits!
2wild caught salmon fillets with comparable thickness, mine were 1-1/12-inches thick
2tspsteaspoons avocado oil or olive oil
generously seasoned with salt and coarse black pepper
Remove any bones from your salmon if necessary and let fish sit on the counter for an hour. Rub each fillet with olive oil and season with paprika, salt and pepper.
Place fillets in the basket of the air fryer. Set air fryer at 390 degrees for 7 minutes for 1-1/2-inch fillets.
When timer goes off, open basket and check fillets with a fork to make sure they are done to your desired doneness.
Notes: One of the beauties of the air fryer is that it’s so easy to pop something back in for a minute if you want it cooked longer. You can also open it while it’s cooking to make sure it’s not overdone. I always set my timer for a little less so I can check on how things are coming along so I don’t overcook an item. Things cook so fast sometimes a minute more is all it needs.
Times for cooking will vary for salmon based on the temperature of the fish and the size of your fillets. Always set your air fryer for a little less time than you think until you become more used to the timing of your appliance.
I’m suddenly hooked on salmon salads. They are healthy, filling and perfectly flavorful. Last time I shared a Greek version and this time around I added Mexican flavors. I can’t say which I like better so be sure to try them both! Like I mentioned before you can substitute chicken for the salmon for a cheaper alternative (cooking times will be longer), but I’d definitely recommend trying it with the salmon at least once.
This dressing can also be made as a delicious veggie dip, simply omit the milk/olive oil. If you are looking for an easier dressing you could use this recipe here and just add milk (and a little olive oil if desired) to thin.
You are going to love the way this Avocado Greek Yogurt Ranch Dressing pairs with this seasoned and grilled salmon! If you don’t want to do the extra work of getting all the ingredients for the salad you could just eat it as salmon with the dressing then have some sort of rice or something as a side. Or you could have it in tacos, I’m always game for tacos. The salad is a great way though to get a generous serving of veggies in your diet plus it’s perfect for summer! And once you try this healthy avocado dressing you’ll be hooked!
4 (5 – 6 oz) skinless salmon fillets
1 tsp ancho chili powder
1 tsp ground cumin
1/2 tsp paprika
1/2 tsp onion powder
1 1/2 Tbsp olive oil, plus more for grill
Salt and freshly ground black pepper
1 lime, halved
1 head Romain lettuce
10 oz grape tomatoes, halved
1 cucumber, peeled and chopped
1 1/2 cups fresh corn
1/2 red onion, sliced and rinsed under cool water to remove harsh bite
1/4 cup cilantro leaves (optional)
4 oz Queso Fresco or Feta cheese
Avocado Greek Yogurt Ranch Dressing, recipe here
For the salmon:
Preheat a grill over medium-high heat. In a small bowl whisk together chili powder, cumin, paprika and onion powder. Brush both sides of salmon with olive oil then season both sides with salt and pepper then sprinkle spice mixture evenly over both sides of each fillet. Dip a paper towel in olive oil then using long handled tongs, brush grill with olive oil. Add salmon to grill and cook about 3 minutes per side, or to desired doneness. Remove from grill and squeeze fresh lime juice over tops.
You can find complete recipes of this Mexican Grilled Salmon Salad with Avocado Greek Yogurt Ranch Dressing in cookingclassy.com
Hi everyone! I’m Alyssa, and I’m popping over from My Sequined Life where I share food and drink recipes that are on the easier and customizable side. Today I’m excited to share one of my recent favorite dinners – sweet and spicy orange salmon.
Mastering the art of weeknight cooking is perpetually on my to-do list. I place such value on quick-ish, homemade meals that don’t require a ton of ingredients. There’s nothing worse than coming in the door a little bit hungry after a busy day and having no clue what to prepare for dinner, right? That’s a surefire way to become hangry…and/or reach for the take-out menu.
That’s where this sweet and spicy salmon comes in. It’s on the table in about 45 minutes, including the time it takes for a quick marinade! It’s a healthier main dish recipe that fits in wonderfully with any healthy eating intentions you may or may not have made after ringing in the new year. Plus it’s packed full of flavor!
The marinade/sauce is made with ingredients that very well may already be in your cabinets and fridge, or you may need to purchase just one or two items. What I love about a few of these ingredients (like sesame oil and sriracha) is that after you buy them once, you’re then ready to go for a ton of recipes that incorporate Asian-inspired flavors. I love the uniqueness they bring to a dish!
The level of spiciness is customizable here, so feel free to increase or decrease the sriracha in line with your preferences. The sauce calls for three tablespoons, but since some is discarded with the marinade it isn’t a super spicy dish. As I’m mixing up the marinade ingredients I take a little taste and add more as I go if I’m feeling like something on the spicier side.
As this sweet and spicy orange salmon was cooking, I made spicy stovetop asparagus as a side dish, which I’ve been pairing with everything lately, but you can serve this salmon with a side salad, on mashed potatoes or rice, etc.
Juice from one orange (about ¼ cup)
Zest from one orange
¼ cup reduced-sodium soy sauce
¼ cup honey
1 tsp sesame oil
3 tbsp sriracha, more or less to taste
Salmon fillet(s), between 1½ – 2 lbs total
Whisk together orange juice, orange zest, soy sauce, honey, sesame oil, and sriracha in a bowl. Reserve about ¼ cup of the sauce in a separate bowl for glazing later on.
Add remaining sauce to a shallow dish (or a plastic bag) and place the salmon in it to marinate for about 20 minutes, flipping the salmon over halfway through.
As the salmon is marinating, preheat oven to 400 degrees F. You’ll want a rack to be situated in the middle of the oven, as well as one near the top.
You can find complete recipes of this Sweet and Spicy Orange Salmon in ohsweetbasil.com