Salmon will be 'absolutely delicious' and extra crispy with chef's simple air fryer tip

Cooking salmon in an air fryer offers a swift and healthy approach to preparing this popular fish. Celebrated chef Donal Skehan recently championed this method on Saturday Kitchen, demonstrating to host Matt Tebutt and guest Natalie Cassidy the air fryer’s versatility beyond standard fare like chips. This air fryer salmon recipe is perfect for a quick and delicious meal.

Quick and Easy Air Fryer Salmon Recipe

Donal Skehan, in a BBC Food Instagram post, presented his air fryer salmon as a “midweek winner,” ideal for busy families needing fast dinner solutions. “I’m really into air fryers at the moment,” Skehan explained, “especially with two young children at home. I need to get quick dinners on the table.” This easy salmon recipe is designed for speed and convenience.

Effortless and Time-Saving

Skehan emphasized the recipe’s efficiency, highlighting that it not only enhances typical salmon dishes but also saves considerable time. From preparation to serving, the entire process is estimated to take just thirty minutes, making it a perfect quick dinner recipe.

Actress Natalie Cassidy, while on Saturday Kitchen, confessed her air fryer usage was mainly limited to frozen items. She expressed surprise at the prospect of cooking fresh fish in the appliance, indicating a common perception of air fryers being restricted to processed foods.

Crispy Skin, Perfectly Cooked Salmon

The advantage of using an air fryer for salmon lies in its ability to create a wonderfully crispy skin without overcooking the fish, ensuring a moist and flavorful interior. This technique is ideal for achieving restaurant-quality texture at home.

Skehan also noted the adaptability of this cooking method, suggesting it works equally well with various white fish varieties and even chicken, offering versatility in your kitchen.

Donal Skehan’s Sticky Soy Air Fryer Salmon with Crispy Rice Recipe

Here is Donal Skehan’s recipe to elevate your next salmon dinner, offering a delightful combination of flavors and textures.

Ingredients

For the Salmon:

• 4 salmon fillets (approximately 600g/1lb 5oz total), skinless and cubed
• 1 tbsp sesame oil, plus extra for cooking
• 1 tbsp cornflour
• 2 garlic cloves, grated
• 2 tbsp light soy sauce
• 2 tbsp oyster sauce
• 1 tbsp Shaoxing rice wine
• 1 tsp caster sugar
• 1 tbsp toasted sesame seeds
• Sea salt and freshly ground black pepper

For the Crispy Rice:

• 20g/¾oz unsalted butter
• 2 tbsp sesame oil
• 2 garlic cloves, finely chopped
• 2.5cm/1in piece fresh root ginger, peeled and finely chopped
• 3 spring onions, thinly sliced, plus extra for garnish
• 450g/1lb cooked rice (leftover recommended)

For the Pineapple Salsa:

• 150g/5½oz pineapple, peeled, cored and finely diced
• 1 red onion, finely diced
• 1 jalapeño chilli, finely diced
• Handful fresh coriander leaves, chopped
• 1 lime, zest and juice
• Pinch of salt

Method

Preparing the Salmon:

1. In a large bowl, place the salmon cubes. Season with sea salt and black pepper, then add sesame oil and cornflour, tossing to coat evenly.
2. Arrange the salmon in the air fryer. Cook at 180°C (350°F) for approximately 8 minutes, or until cooked through and slightly crisp.
3. Alternatively, for oven cooking, preheat oven to 200°C (400°F) or 180°C (350°F) fan. Line a baking tray with parchment paper, place salmon and bake for 8-10 minutes. Set aside.

Making the Crispy Rice:

1. Heat butter and sesame oil in a large non-stick frying pan over medium-high heat.
2. Add garlic, ginger, and spring onions; cook, stirring, for 2-3 minutes until softened.
3. Add cooked rice, breaking it apart and coating it with the aromatic mixture.
4. Press rice into an even layer, cook until browned underneath. Flip onto a plate and keep warm.

Creating the Pineapple Salsa:

1. Combine pineapple, red onion, and jalapeño in a bowl. Season with a pinch of salt.
2. Add coriander, lime zest, and juice; stir to combine. Set aside.

Finishing the Salmon:

1. Heat a drizzle of sesame oil in a small frying pan. Add garlic and cook for 30 seconds.
2. Pour in soy sauce, oyster sauce, Shaoxing rice wine, and sugar. Cook until sauce thickens and becomes sticky.
3. Add cooked salmon and sesame seeds; gently toss to coat in the sticky soy glaze.

Serving:

1. Serve sticky soy salmon atop crispy rice, accompanied by pineapple salsa.
2. Garnish with extra sliced spring onions for added freshness.