Baked Salmon with Garlic Lemon Butter Sauce

Equipment

• Air Fryer (Standard size, 3-6 quart)
• Small mixing bowl
• Basting brush (optional)
• Meat thermometer (recommended for perfect doneness)

Ingredients

For the Salmon:

• 2 Salmon Fillets: 6 ounces (170g) each, skin-on (fresh or thawed). Note: Ensure they are roughly the same thickness for even cooking.
• 1 tbsp Olive Oil: Or avocado oil.
• 1 tsp Garlic Powder: For a base layer of flavor.
• 1/2 tsp Onion Powder:
• 1/2 tsp Smoked Paprika: Adds a subtle smokiness and color.
• Salt and Black Pepper: To taste.
• Non-stick Spray: (Optional, but recommended).

For the Garlic Lemon Butter Sauce:

• 4 tbsp Unsalted Butter: Melted.
• 3 cloves Garlic: Freshly minced (about 1 tbsp).
• 1 tbsp Fresh Lemon Juice: About half a lemon.
• 1 tsp Lemon Zest: For a bright punch of citrus.
• 1 tbsp Fresh Parsley: Finely chopped (plus more for garnish).
• Pinch of Red Pepper Flakes: Optional, for a gentle heat.

Instructions

Step 1: Prepare the Salmon

1. Pat Dry: Remove the salmon fillets from the packaging and pat them completely dry with a paper towel. Removing excess moisture is the secret to getting a good “sear” in the air fryer.
2. Season: Drizzle the olive oil over the flesh side of the salmon. In a small bowl, mix the garlic powder, onion powder, smoked paprika, salt, and pepper. Rub this seasoning blend evenly over the top of the salmon fillets.
3. Preheat: If your air fryer requires preheating, set it to 400°F (200°C) for 3 minutes. If not, proceed to the next step.

Step 2: Air Fry the Salmon

1. Arrange: Lightly spray the air fryer basket with non-stick spray (this prevents the skin from sticking). Place the salmon fillets in the basket, skin-side down . Ensure they are not overcrowded; leave space between them for air to circulate.
2. Cook: Set the air fryer to 400°F (200°C) . Time: Cook for 8 to 10 minutes .
3. Note on Intensity: The air fryer will be running at high intensity during this phase.
4. Check for Doneness: The salmon is done when it reaches an internal temperature of 125°F to 130°F (52°C to 54°C) for medium-rare, or 135°F (57°C) for medium. The flesh should flake easily with a fork but still look moist. If it needs more time, add 1-2 minutes, but watch it closely to avoid drying it out.

Step 3: Prepare the Garlic Lemon Butter Sauce

1. While the salmon is cooking, prepare the sauce. This can be done in the last 2 minutes of cooking time.
2. Melt: In a small saucepan over low heat (or in a microwave-safe bowl in 15-second increments), melt the butter.
3. Combine: Once melted, remove from heat. Add the minced garlic, fresh lemon juice, lemon zest, chopped parsley, and red pepper flakes (if using). Whisk vigorously to combine. The sauce should be glossy and fragrant. Intensity Note: Keep the heat low. You want to infuse the garlic flavor without burning it, which turns it bitter.

Step 4: Assemble and Serve

1. Plate: Carefully remove the salmon from the air fryer using a spatula. Transfer to a serving plate.
2. Sauce: Generously spoon the Garlic Lemon Butter Sauce over the top of each fillet. Allow the sauce to cascade down the sides.
3. Garnish: Sprinkle with extra fresh parsley and a pinch of flaky sea salt if desired.
4. Serve Immediately: Serve with steamed asparagus, roasted broccoli, or a bed of fluffy white rice.

Nutrition

Calories: 430 kcal · Protein: 34g · Fat: 32g Saturated Fat: 14g · Carbohydrates: 3g Dietary · Saturated Fat: 14g Polyunsaturated · Fiber: 0.5g · Sugar: 0.5g · Sodium: 320mg