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Rant: I thought air fryer salmon would be a disaster, but my friend in Seattle swore by it.
I tried it at 400 degrees for 10 minutes with just salt and pepper, and it came out perfectly flaky and not dry at all. Has anyone else nailed a fish recipe in theirs?
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ross.river26d ago
Okay, "beginner's luck" is a weird way to put it. It's not luck, it's just that the time and temp were right for that specific piece of fish. The real trick is to check it early, like at 8 minutes. If it flakes, it's done. The air fryer doesn't magically ruin things on the second try. You just have to watch it because fish thickness changes everything.
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Perfectly flaky and not dry at all" is a pretty high bar for fish. I'm a little suspicious it was just beginner's luck (you know, like when you nail something the first time and then can never do it again). My air fryer tends to blast things, so I'd be worried about overcooking it next time.
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