Salmon skin sticks to the basket, tried everything short of wax paper

Last Tuesday I got a new air fryer and decided to test it with some salmon fillets from Costco, about $14 for the pack. I oiled the basket, preheated for 5 minutes, and still the skin welded itself to the grate like it was paid to stay there. Pulled it out and half the crispy skin stayed behind, which felt like a waste since that's the best part. I tried flipping it halfway through at 380 degrees, but that just made the mess worse. Has anyone found a trick that actually works, or do I just need to accept parchment liners as the only fix?

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1 Comment

tylerr2929d ago

The real issue is the skin itself, not the basket. Pat the fillets dry and let them sit out for 10 minutes before cooking, that makes a huge difference. Moisture is what makes salmon skin stick, so dry surface plus a hot basket is your best bet. Skip the flip entirely, cook it skin side down the whole time at 400 degrees and it'll release when it's actually done.