Mexican Salmon in the Air Fryer
Crispy, spiced salmon fillets with Mexican taco seasoning, lemon and a fresh cucumber salad with chilli and lime. A quick and flavourful dinner from the air fryer in under half an hour.
Equipment
- 1 Air fryer
- 1 Bagepapir til airfryer Prevents sticking
- 1 Brush For brushing with oil
- 1 Small bowl For the spice mixture
- 1 Cutting board
- 1 Knife
- 1 Fintrivejern For the lemon zest
Ingredients
Salmon
- 4 pcs salmon fillet About 150 g each, preferably with skin
- 1 tbsp olive oil For brushing
- 2 tbsp taco seasoning
- 1 tsp grated lemon zest From an unwaxed lemon
- 1 tbsp lemon juice
Cucumber, chilli and lime salad
- 1 pcs cucumber In thin slices or small cubes
- 1 pcs red chilli Finely chopped, seeds removed for milder heat
1 pcs lime Juice from this- 1 tbsp olive oil For the salad
1 knivspids salt
Instructions
Preparation
- Preheat the air fryer to 190 °C (fan). Place a sheet of baking paper suitable for the air fryer in the basket.
- Mix 2 tbsp taco seasoning, 1 tsp grated lemon zest and 1 tbsp lemon juice in a small bowl. Pat the 4 salmon fillets dry with kitchen paper, brush them with 1 tbsp olive oil and rub the spice mixture well into both sides.
Cooking in the air fryer
- Place the salmon fillets on the baking paper in the air fryer basket, skin side down and with plenty of space between them so the air can circulate. Cook at 190 °C for 8-10 minutes, until the salmon is heated through and flakes easily with a fork.
Salad and serving
- While the salmon cooks, cut 1 pcs cucumber into thin slices or small cubes and finely chop 1 pcs red chilli. Toss the cucumber and chilli with the juice from 1 pcs lime, 1 tbsp olive oil and 1 knivspids salt in a bowl.
- Serve the warm salmon right away together with the fresh cucumber salad and lime wedges on the side, if you like.
Notes
Tips for the perfect result:
Always pat the salmon completely dry before brushing — that way the seasoning sticks better and the salmon won't steam. Check it already after 8 minutes, as the thickness determines the exact time; the salmon is done when it flakes easily with a fork. Variation:
Sprinkle the salad with freshly chopped coriander and a little finely chopped red onion for a more authentic Mexican flavour. You can also break the salmon into smaller pieces and serve it in tortillas as tacos. Serving:
Serve with lime wedges and perhaps a dollop of guacamole or sour cream, along with boiled rice or a corn salad. Portion size:
If your air fryer is smaller, you can cook the salmon in two batches so the fillets sit in a single layer with plenty of space between them.
Always pat the salmon completely dry before brushing — that way the seasoning sticks better and the salmon won't steam. Check it already after 8 minutes, as the thickness determines the exact time; the salmon is done when it flakes easily with a fork. Variation:
Sprinkle the salad with freshly chopped coriander and a little finely chopped red onion for a more authentic Mexican flavour. You can also break the salmon into smaller pieces and serve it in tortillas as tacos. Serving:
Serve with lime wedges and perhaps a dollop of guacamole or sour cream, along with boiled rice or a corn salad. Portion size:
If your air fryer is smaller, you can cook the salmon in two batches so the fillets sit in a single layer with plenty of space between them.
Nutrition
Calories: 340kcalCarbohydrates: 4gProtein: 32gFat: 21gSaturated fat: 4gPolyunsaturated fat: 6gMonounsaturated fat: 8gCholesterol: 80mgSodium: 420mgPotassium: 650mgFiber: 1gSugar: 2gVitamin A: 300IUVitamin C: 8mgCalcium: 30mgIron: 1mgNet carbohydrates: 3g
