Smoke Fish In An Air Fryer? Here's What You Need To Know

Smoking fish in an air fryer is possible and can be done in several ways. One method involves brining the fish in a mixture of water, salt, and sugar, then coating it with honey and liquid smoke before placing it in the air fryer for at least an hour. Another approach is to use wood chips to infuse a smoky flavour. This can be done by placing soaked wood chips in a small, oven-safe dish inside the air fryer or using a container with wood chips and smoke fish indirectly. While air fryers don't produce smoke like traditional smokers, manipulating factors such as wood chips, seasoning, and cooking technique can still yield tasty smoked fish.

Choosing the right salmon

Freshness

Freshness is the most critical aspect when buying salmon or any other fish. Salmon is delicate and can spoil quickly, so it's essential to look for pristine fish, whether fresh or previously frozen. Check for firm flesh that glistens and doesn't show impressions from fingerprints or tearing. The salmon should not have a strong "fishy" odour but should smell briny at most. If the salmon still has its head, check that the eyes are bright and clear, with no signs of cloudiness.

Oil Content

The oil content of salmon varies among species and will affect the final flavour and texture of your smoked fish. Salmon with a higher oil content, such as King or Sockeye salmon, will result in a richer, more buttery flavour and moist texture. On the other hand, salmon with lower oil content, like Chum or Pink salmon, will yield a lighter flavour.

Wild-Caught vs. Farmed

Wild-caught salmon, such as wild king salmon (Chinook) or wild sockeye salmon, is known for its richer flavour and firmer texture, making it ideal for smoking. Farmed salmon, particularly Atlantic salmon, often has a milder taste and higher fat content, which may affect the smoking process. However, it is still a good option due to its affordability and wide availability.

Size and Thickness

Consider the size and thickness of the salmon fillet. A larger, thicker cut will cook more slowly, allowing more time for smoke flavour development. It's also essential to ensure even thickness for uniform cooking.

Skin-On or Skinless

You can choose to smoke salmon with or without the skin. Smoking with the skin on can help keep the fish moist and add texture to the final dish. However, skinless pieces can also work well and are a matter of personal preference.

Colour

Look for salmon with vibrant colour. For example, wild sockeye salmon is known for its deep red flesh, while Atlantic salmon ranges from pale to bright orange.

Source and Quality

Whenever possible, opt for high-quality, wild-caught salmon from a reputable source. This will ensure the best flavour and texture in your smoked salmon.

Remember, the type of salmon you choose will significantly impact the flavour and texture of your final dish, so consider your preferences and the specific characteristics of each salmon variety when making your selection.

Preparing salmon for smoking

Brining the salmon before smoking is also an option. A simple brine can be made using water, salt, and sugar, along with any desired spices or herbs. Soak the salmon in the brine for at least two hours, or preferably overnight, to allow the flavours to penetrate. Brining helps to enhance the texture and moisture of the fish, creating a firmer texture that prevents the salmon from falling apart during the smoking process.

After brining or marinating, bring the salmon to room temperature for about 30 minutes before placing it in the air fryer. This step helps ensure even cooking.

Smoking salmon in the air fryer

Smoking salmon in an air fryer is a great way to achieve a similar smoky flavor to traditional smoking methods but with a shorter cooking time. Here is a step-by-step guide on how to smoke salmon in an air fryer:

Choosing the Right Salmon

The type of salmon you select will significantly impact the flavor and texture of your final dish. Opt for a high-quality, wild-caught salmon with a rich, buttery flavor and a robust, firm texture. Sockeye and king salmon are excellent choices for smoking due to their richer flavor and firmer texture. If you're using skin-on salmon, keep the skin on during the smoking process to help keep the fish moist and add texture.

Essential Tools and Ingredients

To smoke salmon in an air fryer, you will need the following:

• Air fryer: Ensure you have a reliable and well-functioning air fryer.
• Wood chips: Soaked wood chips such as hickory, maple, alder wood, or applewood provide a natural smokiness to your salmon. Soak the wood chips in water for about 30 minutes before using them.
• Brine or marinade: Create a brine or marinade to infuse flavor and moisture into the salmon. A simple brine can be made with water, salt, and sugar. Alternatively, you can marinate the salmon in a mixture of soy sauce, brown sugar, herbs, and liquid smoke.
• Seasonings: Simple seasonings like black pepper, garlic powder, onion powder, paprika, and herbs can enhance the flavor of your smoked salmon.

Preparing the Salmon for Smoking

Before smoking your salmon, follow these steps:

• Brine or marinade: Submerge the salmon fillet in the brine solution or marinade for at least 4 hours or overnight. This step infuses flavor and moisture into the fish.
• Rinse and pat dry: After brining or marinating, rinse the excess solution off the salmon and pat it dry with paper towels.
• Seasoning: Add your favorite seasonings to the salmon. You can keep it simple with salt and pepper or go for a more robust flavor with garlic powder, onion powder, and paprika.

Smoking the Salmon in the Air Fryer

Once your salmon is prepped and seasoned, follow these steps to smoke it in the air fryer:

• Preheat the air fryer: Set your air fryer to a low temperature of around 180°F to 200°F (82°C to 93°C). This low temperature allows for gentle cooking and smoke infusion.
• Prepare the wood chips: Place the soaked wood chips in a small, heat-safe container or wrap them in aluminum foil with holes poked in the top. This allows the smoke to escape while preventing the chips from burning too quickly.
• Place the salmon in the air fryer: Put the prepared salmon fillet in the air fryer basket or tray, ensuring there is enough space around the fillet for proper air circulation.
• Start smoking: Set the timer for 15 to 20 minutes, depending on the thickness of your salmon. Check periodically to avoid overcooking.
• Check for doneness: Use a fork to check if the salmon is done. It should be flaky and have a pink hue throughout. If it needs more time, check every 2 minutes until done.

Cooling, Serving, and Storing Your Smoked Salmon

• Cooling: Allow the smoked salmon to rest for about 5 minutes after cooking. This helps the juices redistribute, resulting in a moister fish.
• Serving: Smoked salmon is versatile and can be served in various ways. Enjoy it on bagels with cream cheese, on a salad, in pasta dishes, or as an appetizer on charcuterie boards.
• Storing: Store leftover smoked salmon in an airtight container in the refrigerator for up to a week. For longer storage, wrap the salmon tightly and freeze it for up to three months.

Cooling and serving smoked salmon

Once your salmon is cooked, it's time to let it rest for about five minutes. This is an important step, as it allows the moisture to redistribute, resulting in a succulent piece of fish.

Serving Ideas

Smoked salmon is incredibly versatile and can be served in a variety of ways. Here are some ideas to get you started:

• On bagels with cream cheese for a classic breakfast option.
• Flaked over a fresh green salad for a healthy boost.
• In a pasta dish with lemon and capers.
• On a charcuterie board paired with cheese, olives, and nuts for an impressive appetizer.
• In scrambled eggs or an omelette for a tasty breakfast or brunch option.
• On avocado toast with cucumber ribbons and a sprinkle of herbs for a modern twist.
• In a smoked salmon sushi or tortilla rolls with cream cheese.
• As a topping for scones or potato cakes, especially when paired with soft cheese.
• In a smoked salmon risotto for a decadent midweek meal.
• In a loaded baked potato with tomatoes and sour cream.

Storage Tips

If you have any leftovers, proper storage is key to maintaining freshness. Here are some tips to keep your smoked salmon tasting great:

• Store leftovers in an airtight container in the refrigerator, where they will last for up to a week.
• For longer storage, consider freezing your smoked salmon. Wrap it tightly in plastic wrap and place it in a heavy-duty freezer bag. It can be frozen for up to three months.

Innovative ways to serve smoked salmon

Smoked salmon is a versatile dish that can be served in a multitude of ways. Here are some innovative ways to serve smoked salmon:

• Smoked salmon can be enjoyed as a simple yet elegant appetizer when draped over small chunks of warm, crusty bread and topped with a dab of sour cream and a twist of black pepper.
• For a more substantial bite, cut whole-wheat bread into squares, spread with horseradish sauce, and top with a fold of smoked salmon and a sprig of dill.
• For a refreshing option, slice radishes thinly, cover with chopped smoked salmon and sour cream, and sprinkle with seasoned, grated hard-boiled egg yolk.
• For a unique twist, layer smoked salmon, cucumber, and black pepper between soft, buttered bread. Cut into bite-sized triangles for easy eating.
• Get creative by chopping avocado, smoked salmon, and mozzarella into small pieces. Layer them in martini glasses with a twist of black pepper and top with a zig-zag of balsamic glaze.
• Smoked salmon can also be added to egg dishes like scrambled eggs, omelets, or deviled eggs. It pairs well with cream cheese, chives, and capers.
• For a heartier option, try smoked salmon in a pasta dish. Combine it with lemon and capers, or experiment with different sauces like pesto, tomato cream sauce, or white sauce with dill and green peas.
• Smoked salmon can be the star of your salad. Flake it over a bed of fresh greens, or try it with a four-bean salad, cucumber, avocado, and tomato combination.
• For a fun presentation, create a deconstructed sushi bowl. Serve smoked salmon with steamed short-grain rice, avocado, cucumber, and seaweed strips, allowing your guests to create their own bites.
• Smoked salmon is also delicious when paired with simple sides like roasted vegetables, quinoa, or avocado toast.

Frequently asked questions