Salmon in Foil in the Air Fryer
Juicy salmon fillets steam-baked in foil parcels with white wine, lemon slices and whole peppercorns. The air fryer cooks the parcels in under fifteen minutes, and the salmon is served with fresh dill and lemon straight from the foil.
Equipment
- 1 Air fryer
- 1 Cutting board
- 1 Knife Large sheets, approx. 30 x 40 cm
- 4 Aluminum foil Store ark, ca. 30 x 40 cm
- 1 Meat thermometer
Ingredients
Salmon Parcels
- 4 pcs salmon fillet Skinless, approx. 150 g each
1 tsp salt- 1 tsp whole peppercorns Black
- 1 pcs lemon Thinly sliced
- 1 dl white wine Dry
- 2 tbsp olive oil
- 25 g butter In small knobs
Vegetables
- 1 pcs courgette Small, thinly sliced
- 2 pcs carrots Cut into thin sticks
- 2 pcs spring onions Cut into diagonal slices
- 1 clove garlic Finely chopped
To Serve
- 15 g fresh dill Whole sprigs and roughly chopped
- 1 pcs lemon Sliced, for garnish
Instructions
Preparation
- Cut 1 pcs lemon into thin slices. Slice 1 pcs courgette thinly, cut 2 pcs carrots into thin sticks, and cut 2 pcs spring onions into diagonal slices.
- Pat 4 salmon fillets dry with paper towels and season on both sides with 1 tsp salt.
- Tear off four large sheets of aluminium foil. Spread the vegetables and 1 clove garlic in a small bed in the centre of each sheet, then place a salmon fillet on top.
- Drizzle 2 tbsp olive oil and 1 dl white wine evenly over the four parcels. Lay the lemon slices and 1 tsp whole peppercorns on top of the salmon, top with 25 g butter, and seal the foil into tight parcels with air around the fish.
Cooking in the Air Fryer
- Preheat the air fryer to 180 °C fan.
- Place the foil parcels in the basket in a single layer without overlapping, and steam them at 180 °C for 14 minutes. Swap the parcels around after 7 minutes so they cook evenly.
- Carefully open one parcel and check the core temperature with a meat thermometer. The salmon is done at 58 °C in the centre and should just flake apart. Give thicker fillets 2-3 minutes more at 180 °C.
Serving
- Let the parcels rest closed for 2 minutes so the juices settle. Then open them and sprinkle 15 g fresh dill over the salmon.
- Serve the salmon straight from the foil parcels, or lift it onto plates with the juices poured over, garnished with fresh slices of 1 pcs lemon.
Notes
Tips for the perfect result:
Seal the foil parcels so there's air around the salmon. It's the steam from the white wine and vegetables that keeps the fish juicy, and a flat parcel with no air pocket will fry instead of steam. Variation:
Swap the white wine for fish stock or apple juice if you want to avoid alcohol. Courgette and carrots can be replaced with asparagus, fennel or leek, depending on the season. Serving:
Serve with new potatoes, cooked pearl barley or a hearty bread that can soak up the juices from the parcels. Whole peppercorns:
The whole peppercorns give the steam a mild, rounded pepper flavour without becoming sharp. Push them aside on the plate, or swap for freshly ground pepper if you'd rather eat them too. Serving size:
If your air fryer is smaller, you can make the dish in two batches. The parcels should lie in a single layer without overlapping.
Seal the foil parcels so there's air around the salmon. It's the steam from the white wine and vegetables that keeps the fish juicy, and a flat parcel with no air pocket will fry instead of steam. Variation:
Swap the white wine for fish stock or apple juice if you want to avoid alcohol. Courgette and carrots can be replaced with asparagus, fennel or leek, depending on the season. Serving:
Serve with new potatoes, cooked pearl barley or a hearty bread that can soak up the juices from the parcels. Whole peppercorns:
The whole peppercorns give the steam a mild, rounded pepper flavour without becoming sharp. Push them aside on the plate, or swap for freshly ground pepper if you'd rather eat them too. Serving size:
If your air fryer is smaller, you can make the dish in two batches. The parcels should lie in a single layer without overlapping.
Nutrition
Calories: 485kcalCarbohydrates: 9gProtein: 33gFat: 32gSaturated fat: 9gPolyunsaturated fat: 7gMonounsaturated fat: 13gTrans fat: 0.2gCholesterol: 100mgSodium: 620mgPotassium: 900mgFiber: 2gSugar: 4gVitamin A: 5200IUVitamin C: 18mgCalcium: 60mgIron: 1.5mgNet carbohydrates: 7g
