Air Fryer Sockeye Salmon with Creamy Garlic Butter

Sockeye salmon with garlic butter on a black plate with lemon wedges

Air Fryer Sockeye Salmon with Creamy Garlic Butter

The air fryer transforms an otherwise plain Jane recipe into a golden, buttery work of art. Made specifically for sockeye salmon, this recipe takes just 10 minutes to cook and about 5 minutes to prep.

Course Main Course

Cuisine American

Diet Gluten Free, Low Lactose

Prep Time 5

Cook Time 10

Servings

Calories 264kcal

Author Agile Test Kitchen

Equipment

parchment paper, paper tray, or silicone basket to line the air fryer

Ingredients

8 oz sockeye salmon skin on or off
salt to taste for me this is ¼ teaspoon of table sale

Double Garlic Butter

2 Tb butter, softened or vegan butter
½ tsp minced garlic
¼ teaspoon garlic powder
1 Tb chopped parsley

Optional Garnish

lemon wedges

Instructions

Remove the skin and pin bones from the salmon, if you'd rather not deal with them later. To remove the pin bones, run your finger over the fillet feeling for any sharp bones. Pull them out with a pair of tweezers.
Pat the salmon fillet dry with paper towels if it is wet. Cut the salmon into fillets that will fit into the air fryer basket.
Season both sides of the sockeye salmon with salt.
Line the air fryer basked with parchment paper, a silicone baking tray or paper baking tray. Place the salmon skin side down in the tray.
Mix together the double garlic butter ingredients. Smear over the top of the salmon.
Air fry for 8-10 minutes at 350 degrees F. No preheating necessary.
Serve hot with lemon wedges.

Nutrition