Air-Fried Salmon: A Smoker's Delight?

Smoking salmon in an air fryer is a quick and easy way to get a healthy, tasty meal on the table in under 15 minutes. It's also possible to smoke salmon in an air fryer without needing any specialty smoking equipment.

How to smoke salmon in an air fryer

Ingredients

• Salmon fillets (4 x 6-ounce fillets)
• Olive oil (1 tablespoon)
• Salt (0.5-1 teaspoon)
• Pepper (0.5-1 teaspoon)
• Brown sugar (2 tablespoons)
• Smoked paprika (0.5 teaspoon)
• Garlic powder (0.5 teaspoon)
• Onion powder (0.5 teaspoon)

Optional Ingredients

• Honey or maple syrup (for glazing)
• Wood chips (e.g. hickory, cherry, maple, or apple)
• Liquid smoke (0.5 teaspoon)
• Honey-soy sauce or sweet chilli sauce (for glazing)
• Lemon wedges
• Fresh herbs (e.g. dill or parsley)

Method

• Brine the salmon: Cut the salmon into equal-sized pieces and remove any bones. Make a brine using equal parts kosher salt and brown sugar, mixed with 1 tablespoon of garlic powder. Generously cover the salmon with the brine, seal in an airtight container, and leave in the fridge for 6-12 hours.
• Rinse and dry: Take the salmon out of the brine, rinse it with cold water, and dry it with a paper towel. Place the salmon on a rack, skin-side down, and leave it in the fridge to dry for about 1 hour.
• (Optional) Coat the salmon with honey and liquid smoke: For this amount of fish, use 0.5 teaspoon of liquid smoke. This ingredient is highly concentrated, so a little goes a long way.
• Air fry the salmon: Place the salmon in the air fryer at 170°F for at least 1 hour. You may need to coat the fish with honey and liquid smoke again halfway through the cooking process. The fish is ready when it reaches an internal temperature of 160°F.

Tips

• If you want to add a smoky flavour without using liquid smoke, you can use wood chips. Soak the wood chips in water for at least 30 minutes before adding them to the air fryer.
• You can serve smoked salmon hot or cold.
• If you want to add a glaze to your salmon, do so after cooking.
• To store leftovers, place the salmon in an airtight container in the fridge for up to 3 days, or freeze for up to 2 months.

The best way to cook salmon

There are many ways to cook salmon, and the best method will depend on your personal preferences and the equipment you have available. Here are some of the most popular ways to cook salmon, along with some tips to ensure perfect results every time.

Pan-seared salmon

This method produces salmon that is crisp on top and just barely cooked in the centre. It is simple and fast—around 15 minutes from start to finish. The key to perfect pan-seared salmon is choosing the right size of fillets, seasoning them well, and leaving them to cook undisturbed in hot oil. This technique ensures a beautiful, golden crust.

Baked salmon

Baking salmon is a great option if you are looking for a fast, healthy dinner that can be easily adapted to different herbs and ingredients. It is also a good choice if you are cooking for a crowd, as it can be made in large batches. The key to baking salmon is to avoid overcooking the fish. Using foil or parchment paper can help to lock in moisture and ensure that your salmon turns out flaky, moist, and tender.

Air-fried salmon

Cooking salmon in an air fryer is a quick and easy way to get perfectly tender and flaky salmon every time. It is also a healthy option, as it allows you to enjoy all the health benefits of salmon without added oil or fat. When cooking salmon in an air fryer, it is important to choose even-sized fillets to ensure even cooking, and to use a meat thermometer to ensure the salmon is cooked to your desired level of doneness.

Poached salmon

Poaching salmon involves submerging the fish in a liquid such as water, wine, or broth, and gently cooking it until it is tender. This method can be used to produce a very nuanced piece of fish with concentrated flavour. However, it is important to use an instant-read thermometer to ensure that the poaching liquid is at the correct temperature.

Broiled salmon

Broiling salmon is a quick and easy way to cook the fish, resulting in a slightly crispy exterior and a tender interior. However, it is important to keep a close eye on the salmon while it is under the broiler to avoid overcooking.

Grilled salmon

Grilling salmon can be a great way to add a smoky flavour to the fish. However, it can be a bit more time-consuming and messy than some of the other cooking methods.

How to store leftover salmon

Leftover salmon should be stored in an airtight container in the fridge for no longer than three to four days. If you're not going to eat it within this time, it's best to freeze it.

To store leftover salmon, first let the cooked salmon cool to room temperature, which should take no longer than two hours. Then, place the salmon in an airtight container or wrap it tightly in foil or plastic wrap. If you're storing smoked salmon, it's a good idea to wrap it in foil first to prevent the smoke smell from escaping into your fridge. Label the container with the date and "cooked salmon", and remember to eat it within three to four days.

If you want to freeze leftover salmon, wrap it tightly in plastic wrap and then in foil, or place it in a sealable freezer bag. Label the package with the date and "cooked salmon", and place it in the freezer, where it will last for up to three months.

When you're ready to eat your frozen salmon, thaw it in the fridge for around six hours, or until it's completely defrosted. It's best not to leave thawed salmon in the fridge for longer than a day.

Storing Other Types of Salmon

The storage times for other types of salmon, such as raw, thawed, marinated, or canned, will differ from those outlined above for cooked salmon. For example, raw salmon will only last in the fridge for up to two days, while unopened canned salmon can be stored for up to six years! Be sure to check the specific storage guidelines for the type of salmon you have.

How to season salmon

There are many ways to season salmon before cooking it in an air fryer. Here is a step-by-step guide:

Step 1: Choose your seasonings

You can use a variety of seasonings on salmon, depending on your taste preferences. Some popular options include:

• Salt and pepper
• Garlic powder
• Smoked paprika
• Onion powder
• Soy sauce
• Butter
• Lemon juice
• Olive oil
• Brown sugar
• Honey
• Maple syrup

Step 2: Prepare the salmon

Start by patting the salmon dry with paper towels. This will help the seasonings stick to the fish and ensure that it doesn't end up soggy. If you are using frozen salmon, you can defrost it in the air fryer at 360°F for 5 minutes.

Step 3: Apply the seasonings

Brush the salmon fillets with melted butter or olive oil. Then, sprinkle or rub your chosen seasonings onto the fish. Make sure all sides of the salmon are evenly coated. You can also marinate the salmon in a mixture of your chosen seasonings for 20 minutes to an hour before cooking.

Step 4: Cook the salmon

Place the seasoned salmon, skin-side down, in the air fryer basket. Set the air fryer to 390°F to 400°F and cook for 6 to 10 minutes, depending on the thickness of your salmon fillets. The salmon is done when it reaches an internal temperature of 145°F.

Step 5: Serve

Serve the air-fried salmon with a squeeze of fresh lemon and a side of your choice. Enjoy!

How to defrost salmon

Yes, you can smoke salmon in an air fryer! Here's a guide on how to do it:

How to Smoke Salmon in an Air Fryer

• Start by brining the fish. Take the fish out of the fridge and cut it into equal pieces. Remove any bones on the surface.
• Make a brine out of equal proportions of kosher salt and brown sugar. If you prefer your fish to be saltier or sweeter, adjust the proportions accordingly. Mix in 1 tablespoon of garlic powder.
• Generously cover the fish with the brine mixture, seal the container, and put it in the fridge for 6-12 hours.
• Take the fish out of the fridge, rinse it with cold water, and dry it with a paper towel.
• Place the fish on a rack, skin side down, and put it back in the fridge to dry for about 1 hour.
• Before smoking, coat the fish with honey and liquid smoke. For a 2-inch thick piece of fish, use 1/2 teaspoon of liquid smoke.
• Put the fish in the air fryer at 170°F for at least 1 hour. Remember to coat the fish again halfway through the process.
• The fish is ready when it reaches an internal temperature of 160°F.

Now, here's how to defrost the salmon before you smoke it:

There are several ways to defrost salmon, but the safest methods according to the USDA are using the refrigerator, cold water, or the microwave. Here's how to do each method:

Defrosting Salmon in the Refrigerator

• Place the salmon on a plate or bowl to catch any liquid.
• Cover it to prevent odours from escaping.
• Put it in a cool part of your fridge.
• Small cuts will take overnight or 8 to 12 hours to thaw, while larger cuts or a side of salmon can take up to 24 hours.

Defrosting Salmon in Water

• Place the salmon in one or more resealable bags. If possible, give each piece its own bag.
• Remove excess air and place the fish in a large bowl of cold water. It's okay if the bags float, but it will take longer to thaw; weigh them down with a plate if you're in a hurry.
• Change the water every 30 minutes to keep it at a safe temperature.
• Small cuts should defrost in 1 to 2 hours, while larger cuts will take up to 4 hours.

Defrosting Salmon in the Microwave

• Remove the fish from its packaging and place it on a microwave-safe plate.
• Cover it with a paper towel.
• Choose the defrost function and enter the weight.
• Check it every minute or so and remove it when it becomes flexible (a few icy spots are okay).
• Let it sit for a few minutes to finish thawing, then cook it immediately.

Note: It is important to never thaw salmon or any food on the countertop, as this can allow bacteria to multiply. Always make sure to keep frozen food at a safe, constant temperature of 40°F or below.

Frequently asked questions