Crispy Salmon (Air Fryer or Oven)

Serves: 2
Cook time: 12–15 minutes (plus 5 minutes rest)

Ingredients

• 2 salmon fillets, skin on (140–180 g each)
• 1 tsp dried dill (or 1 Tbsp fresh, finely chopped)
• 1 tsp finely grated lemon zest
• 1 tsp garlic & herb seasoning mix
• Sea salt and black pepper, to taste
• 1–2 tsp olive oil (light brush)
• Lemon wedges, to serve

Method — Air Fryer

1. Prep: Pat salmon dry with paper towel. Brush lightly with olive oil.
2. Season: Combine dill, lemon zest, garlic & herb mix, salt and pepper. Coat the flesh side.
3. Cook: Preheat air fryer to 200°C for 2–3 minutes. Place fillets skin-side down in the basket. Air fry 7–10 minutes, until edges are crisp and the centre reaches 50–52°C for medium or flakes with a fork.
4. Optional crisp: For extra skin crackle, cook 1–2 minutes more.
5. Rest: Transfer to a warm plate and rest 3–5 minutes.

Method — Oven

1. Prep & season: As above. Line a tray with baking paper or a lightly oiled rack.
2. Bake: Heat oven to 220°C (fan). Bake 10–12 minutes until just opaque in the centre.
3. Finish: For crisper tops/skin, switch to grill/broil for 1–2 minutes.
4. Rest: Let sit 3–5 minutes, then serve with lemon.

Tips

• Bring salmon to room temp for 10–15 minutes before cooking for even doneness.
• Patting the skin very dry helps it crisp.
• Don’t overcook: residual heat will finish it during the rest.

This simple dill-lemon garlic salmon cooks fast with a crisp exterior and tender centre. It’s high-protein, omega-3 rich and pairs with greens, rice or roast veg for an easy weeknight meal.