Air Fryer Salmon

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When in Japan, salmon was so plentiful. I usually deep fried the salmon in oil until it was crispy, leaving the skin intact. However, it was a bit more difficult to make this kind of delicious crispy salmon after returning home due to the electric stove.

Therefore, I shied away from making salmon until I discovered how delicious salmon in the air fryer is.

Cleaning the Salmon

Most of the time, the salmon I buy still has scales. Although it is not particularly risky to eat fish scales, they can be a little hard on the digestive system in some individuals. In fact, they contain collagen and other nutrients, and are a delicacy in Japan. While I loved eating the crispy skin of salmon while in Japan, I do not like the painstaking of removing scales, since my family has some digestive sensitivities.

The easiest way I have found to remove the skin of the salmon is when it is frozen. It will peel right off. You can save the skin to deep fry if you wish.

It is also very easy to cut the salmon if it is not too frozen. I cut my salmon in chunks for the air fryer. Cutting the salmon into chunks also helps me to recognize any bones remaining in the fish.

Place the salmon chunks in a bowl with the soy sauce and sesame oil. You can add any seasonings you like. I like to add some fresh garlic or garlic salt.

Preheat the air fryer at 400 degrees Fahrenheit.

Place the salmon in the air fryer in an even layer (do not stack the pieces, so they can get fully cooked).

Cook for 10-12 minutes. When it is done, it will flake apart.

This air fryer salmon is so easy, and it fits perfectly into a poke bowl.

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