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Air fryer salmon turned out amazing one night, awful the next. What's your trick?
Last Tuesday I made salmon in my air fryer and it was flaky and perfect at 375 for 12 minutes. Wednesday I did the exact same thing and it came out dry and rubbery. Is it the thickness of the fish or should I be wrapping it in foil?
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mia7001mo agoMost Upvoted
Last time I patted the fillet dry and brushed it with oil first and it came out perfect every time.
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mia70022d agoMost Upvoted
Wait, you brushed oil on first? I never thought to try that before.
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william_harris1mo ago
Did you check if your air fryer runs hotter when it's been used more than once?
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Honestly that william_harris guy might be onto something. I had the same exact issue until I started checking the thickness of the fish. Thin pieces need way less time, I just go by feel now and use the timer as a rough guide.
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quinna8922d ago
Yeah I gotta push back on that a tiny bit, mainly because @william_harris already covered the heating thing pretty well. I used to go by feel too but then I burned a batch of tilapia because my air fryer was running way hotter on the second use. The thickness thing is definitely important but I think the main game changer is patting the fish dry like mia700 said. Water on the surface messes with how the heat transfers and makes it cook uneven no matter how thick it is. So yeah feel is good but make sure that fish is dry first or you'll end up with a soggy mess.
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