🍲 Misc
Air Fryer Sockeye Salmon with Creamy Mushroom Sauce
Sockeye salmon fillets quickly cooked in an air fryer, served with a creamy mushroom and cherry tomato sauce. A healthy and flavorful recipe perfect for an easy dinner.
🥘 Ingredients
sockeye salmon fillets (or any wild salmon) — 450 g (4 pieces, about 2.5 inches wide)
salt — 1/2 teaspoon
black pepper — to taste
olive oil — 1-2 tablespoons (15-30 ml)
lemon (optional) — 1/2
heavy cream (optional, for sauce) — 120 ml (1/2 cup)
mushrooms, sliced (optional) — 150 g (1 cup)
cherry tomatoes (optional) — 4-5 pieces
dried thyme (optional) — 1/2 teaspoon
👨🍳 Steps
1Rinse the salmon fillets and pat them dry with paper towels. Using tweezers or your fingers, remove any small bones. Brush the salmon with 1 tablespoon of olive oil and season with salt and pepper.
2Preheat the air fryer to 200°C (400°F). Lightly spray the basket with oil. Place the fillets skin-side down and cook for 7-9 minutes, until the flesh flakes easily with a fork (internal temperature reaches 63°C/145°F).
3Heat the remaining oil in a skillet. Place the salmon skin-side up and sear for 2 minutes over medium heat. Carefully flip and cook for another 3 minutes on the other side.
4Remove the salmon from the skillet. Add the sliced mushrooms and cherry tomatoes, sauté for 3-4 minutes over medium heat, stirring occasionally.
5Pour the cream into the skillet, stir, and reduce the heat. Let it simmer gently for 2-3 minutes. If the sauce is too thick, add a splash of water. Return the salmon to the skillet, cover, and cook on low heat for another 5-6 minutes.
6The salmon is done when the flesh is opaque and flakes easily. Do not overcook, or it will dry out. Squeeze lemon over the top and serve immediately.
🛒 Shopping List
450g sockeye salmon fillets (4 pieces), 1/2 tsp salt, black pepper to taste, 1-2 tbsp olive oil, 1/2 lemon (optional), 120ml (1/2 cup) cooking cream (optional), 1 cup (150g) sliced mushrooms (optional), 4-5 cherry tomatoes (optional), 1/2 tsp dried thyme (optional)