Salmon fillet
Crisp skin, juicy centre.
- Program
- Air fry
- Temperature
- 180 °C
- Time
- 10–12 min
Core 50 °C · 150–180 g fillet · Do not flip · Rest 2 min
Before you start
Seasoning and prep.
- Pat the fillet dry and brush with oil or melted butter.
- Season just before it goes in the basket, so the salt does not draw out liquid.
- Place skin-side down if the fillet has skin.
- Preheat the air fryer for 2–3 minutes.
Seasoning combinations
Dill and sitron
- Dill
- Lemon
- Salt
- White pepper
- Butter
Honey and sennep
- Dijonsennep
- Honey
- Dill
- Salt
Soy and ginger
- Soya
- Ginger
- Garlic
- Sesameoil
Timer · Air fry · 10 min at 180 °C
10:00
Start once the basket is in.
Along the way
- Skinnet down. Do not flip — the skin becomes crisp against the basket.
- Ferdig when the meat flakes easily.