Flaky, zesty, and best of all, healthy
Serves 4
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You can almost always count on the air fryer to make a fried dish a little healthier. By doing so with salmon, we retain the crisp skin that reminds of us its pan-seared equivalent, plus the indulgent tenderness and flakiness of the fish itself. Pair with fresh salsa verde, and that’s a filling and scrumptious meal in under 30 mins – without having to clean the kitchen all over again.


  • 4 x 185 g salmon fillets, skin on
  • 1 tbsp extra virgin olive oil
  • 2 tsp sea salt flakes
  • 1 small shallot, chopped finely
  • 1 clove garlic, crushed
  • 2 tsps finely grated lemon rind
  • 2 tbsps lemon juice
  • 2 tbsps finely chopped dill
  • ¼ cup chopped flat-leaf parsley
  • 2 tbsps chopped chives
  • 1 tbsp baby capers, chopped coarsely


  • Extra sea salt flakes

Preheat a 7 litre air fryer to 200 C for 3 mins.


Rub salmon with oil, then sprinkle with salt flakes.


Taking care, line the air fryer basket with a silicone mat, if available. Place salmon, skin-side up, in the basket; at 200 C, cook for 8 mins until skin is crisp and salmon is cooked to your liking.


Meanwhile, to make salsa verde, combine remaining ingredients in a medium bowl; mix well. Season.


Serve salmon topped with salsa verde and sprinkled with extra salt flakes.

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