Salmon remains a favourite for a speedy and wholesome midweek supper, yet it can be deceptively simple to ruin. When prepared correctly, the fish ought to be tender, flaky and succulent, with perfectly crisped skin.
While salmon can be prepared in various ways, air fryers have emerged as a preferred method for cooking the fish when you need a fast, healthy evening meal. However, leaving it in the air fryer for too long can quickly result in parched, rubbery fish.
Fortunately, there are several straightforward cooking techniques to help deliver that beautifully moist fish without requiring much fuss.
Don't believe the packet timing
Julian Klenda, seafood expert at Maine Lobster Now, said: "Packet instructions are written for one type of oven, and air fryers just don't behave in the same way."
"Most people don't realise that this is why their salmon keeps coming out dry, even when they have followed the cooking time exactly. The problem usually comes down to trusting the instructions on the box rather than adjusting them for the appliance they are actually using."
According to the expert, the oven timings printed on packaging are typically intended for a conventional or fan-assisted oven, not an air fryer. With an air fryer, the heating element is positioned much nearer to the food and rapidly circulates air, stripping moisture from the salmon's surface.
This means a fillet can develop colour and become dried out around the edges well before the recommended cooking duration has finished. Julian said: "As a starting point, reduce the stated oven time by around 20% and begin checking the salmon several minutes before you expect it to be ready. Place the fillets in a single layer with space between them and check the thickest part, rather than judging them by the browned surface."
"Once the salmon is cooked through, remove it promptly. It will continue cooking slightly from the heat it has already absorbed, so leaving it in the hot basket while you prepare the rest of the meal can be enough to dry it out."
Cook the salmon skin-side down
Fillet positioning represents another common error people make, the expert noted. Cooking salmon skin-side down shields the flesh from the direct blast of hot air beneath, delivering a more uniform outcome.
Placing it skin-side up crisps the top more quickly, which can make the fish appear ready before the centre has properly cooked through.
Match the fillet sizes
The seafood expert said: "If you cook fillets of noticeably different sizes together, do not expect them to be ready at the same time."
"Give the thickest pieces a short head start, or remove the thinner fillets earlier instead of leaving everything in the basket until the largest piece is done."
Arrange the salmon in a single layer and check each piece individually. For tapered fillets, folding the thin end underneath can prevent it from becoming dry and brittle while the thicker centre finishes cooking.
