Ingredients · Proteins
Salmon
Oily fish with a soft flake. Skin-side down first gives you a chance at crisp skin in dry heat.
In the air fryer. Oil the skin, 375-400°F, don't force a flip until it releases.
Nutrition
Typical values per 100g raw Atlantic
208kcal
- Protein
- 20g
- Fat
- 13g
- Carbs
- 0g
Approximate kitchen reference. Not a lab label. Brands and cuts vary.
Origin
Atlantic and Pacific species; farmed and wild. Color and fat vary by diet and season.
Herbal & culinary notes
Notable for omega-3 fatty acids (EPA/DHA). Aim for opaque flesh that still looks moist.
How to store
Fresh fish: use within 1-2 days on ice in the fridge. Vacuum-frozen fillets keep months; thaw in the fridge.
Food safety
Cook to 145°F (63°C) or until flesh flakes opaque. For raw/cured service, use sushi-grade fish handled under cold-chain rules.
Food hazards
Parasites possible in wild fish eaten raw; freezing protocols reduce risk. Histamine (scombroid) is less typical for salmon than tuna but spoilage smell means discard.
Recipes using Salmon
American · 390°F · 10 min
Air Fryer Salmon
Skin-on fillets in about 10 minutes: crisp edges, pink center, lemon at the end.
Swedish · 390°F · 9 min
Air Fryer Swedish Dill Salmon
Salmon with mustard-dill glaze. Nordic weeknight fish in under 15 minutes.
Norwegian · 390°F · 9 min
Air Fryer Norwegian Salmon with Dill
Simple dill-butter salmon. Clean Norwegian flavors, fast basket cook.