Ingredients:
- 2 (6 oz) Salmon fillets: Center cut is best for even cooking.
- 1 tbsp Extra virgin olive oil: smallstrongWhy this?/strong It has a higher smoke point than butter, protecting the fish during the initial blast./small
- 0.5 tsp Smoked paprika: Adds color and a subtle earthiness.
- 0.5 tsp Sea salt: Enhances all the other flavors.
- 0.25 tsp Cracked black pepper: Provides a bit of floral heat.
- 2 tbsp Unsalted butter, melted: The base for our velvety finishing glaze.
- 2 cloves Garlic, microplaned: smallstrongWhy this?/strong Microplaning creates a paste that melts into the butter without burning./small
- 1 tbsp Freshly squeezed lemon juice: For that essential zesty kick.
- 1 tsp Lemon zest: Contains the essential oils for a punchier citrus aroma.
- 1 tbsp Fresh parsley: Adds a burst of color and freshness at the end.
Instructions:
- Prep the fish. Pat the 2 salmon fillets completely dry with paper towels. Note: Excess moisture causes steaming, not searing.
- Apply the base. Rub the fillets with 1 tbsp of olive oil on all sides.
- Season well. Combine the 0.5 tsp smoked paprika, 0.5 tsp sea salt, and 0.25 tsp black pepper. Sprinkle evenly over the flesh side of the salmon.
- Preheat the air fryer. Set your machine to 400°F and let it run for 3 minutes.
- Start the cook. Place the salmon in the basket, skin side down. Cook for 7 minutes until the edges start to turn golden.
- Make the glaze. While the fish cooks, whisk together 2 tbsp melted butter, 2 microplaned garlic cloves, 1 tbsp lemon juice, and 1 tsp lemon zest.
- Apply the butter. Open the basket and brush half of the lemon butter over the fillets.
- Finish the cook. Air fry for another 2-3 minutes until the top is bubbling and the fish flakes easily with a fork.
- Rest the salmon. Remove from the basket and let it sit for 2 minutes. Note: This allows the juices to redistribute so they don't run out when you bite in.
- Garnish and serve. Drizzle the remaining lemon butter over the top and sprinkle with fresh parsley.