A health-conscious entree that cooks in no time, this Frozen Salmon in Air Fryer recipe is brain food for those short on time but big on appetite.
I’ve sung salmon’s praises a lot on BB. Sometimes I’ll mention how healthy it is. In other posts, I’ll recommend it for those short on time. Then there’s the taste, which rivals any meat in my opinion. Well, this recipe has me singing its praises so much, I should work in an opera house.
That’s because it takes all those things I love about salmon and adds my beloved air fryer to the equation. Yes, the dish you thought was already easy-peasy is now even easy-peasier. AND the salmon is cooked from frozen, so you can stow them safe away in your freezer until you’re ready to eat. You don’t need to eat them immediately for fear the fish will go off nor do you need to let them thaw overnight. Whenever I take a bite out of this salmon, I can’t believe it was a frozen fish block only moments earlier. And for that fish to taste so good is almost a miracle of food science. (Funny how often I’ve used the word ‘miracle’ on the site ever since I got my air fryer, huh.)
I used to avoid the frozen foods section (something about being able to break a window with my dinner that didn’t sit well with me) but not anymore. Thanks to my air fryer and recipes like this one, I’m rediscovering an entire aisle at the grocery store!
What Else Can I Add To My Salmon?
I’ve kept things simple for this recipe. Salmon has such a lovely natural flavor that I tend to use very few ingredients to complement it. You, however, are free to do whatever you please with your fish. If you want something other than (or as well as) the dill and parsley, why not add Dijon mustard for a spicy kick? It’s potent, remember, so use it sparingly. You can sweeten the meal by adding honey or maple syrup to the fish. When you add any of these is up to you. If you want to use it as a marinade, add it before you cook the salmon; if you want to use it more as a topping, add it after it’s done cooking. Other ingredients you can use include minced garlic, minced ginger, pesto, or soy.
How do I store the salmon?
Let the salmon cool completely then wrap it in either plastic or aluminum and put it in an airtight container. It should keep for 2 days in the fridge. You can also freeze it (again) by wrapping it up and putting it in an airtight container or freezer-safe bag. Eat it within a month. You can reheat it by letting it thaw in the fridge and cooking it on LOW in the microwave or in a frying pan. You can also use your air fryer once again. This time set it to 350°F and cook the fillets from frozen for 6–10 minutes depending on the thickness of them.
Serving Suggestions
Salmon with rice is an almost-iconic dish, so if you want to recreate an icon, try my Mediterranean Rice Salad. The fish and the rice make for a nice Med-inspired meal—light but filling. The Mediterranean theme continues with Roasted Potatoes, seasoned as you would your salmon. To round off the health-conscious meal, try my Broccoli Rabe recipe. It puts the ‘super’ in superfood.
Frozen Salmon in Air Fryer
Ingredients
- 2 frozen salmon fillets about 6 ounces each
- 1/2 tsp olive oil
- 1/2 lemon thinly sliced
- salt and freshly ground black pepper to taste
- dried dill or parsley (optional)
Instructions
- Preheat your air fryer to 390°F (about 3 minutes). While it's warming up, pat the frozen salmon fillets with a paper towel to remove any ice crystals.
- Lightly brush each salmon fillet with olive oil. Season with salt and pepper to taste. Add a sprinkle of dried dill or parsley if preferred.
- Place the salmon fillets in the air fryer basket, skin-side down if they have skin. Air fry for 7 minutes. This initial stage thaws the fish and begins to gently cook it from the outside in.
- After the first 7 minutes, pause the air fryer and top each fillet with a couple of thin lemon slices.
- Return the basket to the air fryer and cook for an additional 3-7 minutes. The exact time will depend on the thickness of your fillets and how well done you prefer your salmon.
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