Grilled salmon is a household favorite, we make it a point to have it at least once a week. It's the ideal mid-week dinner when you're running out of ideas and need something easy to whip up since it doesn't require much planning or meal prep. I like to pair grilled salmon with my stir-fried garlic beans and top it with a zesty yogurt sauce that has even convinced my fish-hating kids that they like salmon. This meal is tasty, nutritious, and mess-free and comes together fast with the help of an air-fryer.
Air-Fryer Grilled Salmon with Yogurt Sauce
Ingredients:
For the fish:
Salmon fillets: 4
Lemon juice: 1 Tbsp
Garlic: 1 pod, minced
Parsley or dill (optional): 1 Tbsp, chopped
Salt and pepper for seasoning
For the sauce:
Plain yogurt: 1 cup
Garlic: 1 pod, finely minced
Lemon Juice: 2 Tsp
Sugar: 1/2 Tsp
Mayo: 1 Tbsp
Parsley or Dill: 1 Tbsp, chopped
Salt and pepper to taste
Equipment if using an air fryer:
Air-fryer grill pan: This non-stick grill plate is a slightly costly addition but worth it if you grill often best for fish and chicken. Simply take the wire basket out of the air-fryer and put this plate on when using it. The best part of using an air-fryer is that there is no splattering of oil or mess on the cooking hob, so cleaning is much easier.
Instructions:
Wash, scale and clean the fillets thoroughly. Season with salt and pepper and sprinkle on the garlic, lemon juice and herbs (if using). Cover and leave it to marinate in the fridge for at least 30 minutes.
While waiting for the fish to marinate, prepare the sauce. Whisk the yogurt on its own until you get a sauce-like consistency, then add the other ingredients and give it a taste. Adjust seasoning accordingly.
If you're not using the air-fryer, heat a non-stick pan on the stove. Take the salmon out of the fridge and when the pan is hot, place the fillets skin side down. Cook for 3-4 minutes on one side then turn over and cook for another 3 minutes, until cooked all the way through.
If you're using the air-fryer, attach the grill plate and pre-heat at 180C (350F) for a minute. Place the fillets on the grill plate 2 at a time and set the timer for 13 minutes. Once done, the salmon should be a little crisp on the outside and soft and pink on the inside. In case your fillets are very small or very big, adjust your cooking time accordingly.
Now the trick to getting the chef like crispy skin: angle the spatula just above the skin and just below the flesh and scrape the fish off, leaving the skin sticking to the grill plate.
Fry the skin: place a metal plate or dish on top of the skin (otherwise the skin will fly onto the top of the fryer) and adjust the time to 4-5 minutes. Once it's done, lift the plate/dish off and starting gently pulling off the skin from one end (be careful, it will be hot!) The skin should come off easily, giving you super crispy skin that you can eat like papadam with your meal.
Serve salmon with the yogurt sauce, garlic beans and salad. Enjoy!
