Korean BBQ Salmon {Air Fryer}
I’m way behind the times of having an Air Fryer – I bought my nephew one for his birthday before I bought myself one! However, I opted for the Instant Pot Air Fryer Lid so I didn’t have to store a whole separate appliance, just a lid. I’ve been playing around with it a bit lately and genuinely impressed, especially when it comes to chicken wings.
As I was working on some recipes for the Kevin’s Natural Foods recipe contest I decided to try salmon in the air fryer. WOW! It came out perfect. Typically when making salmon I pop it under the broiler for a few minute until flaky, which leads to easy clean up! Putting it in the air fryer to just a few minutes longer, clean up was still super easy, and the end results were delicious. Benefit to popping it in the air fryer last night was I was able to roast up some potatoes and bake some cookies at the same time (priorities!).
My second entry for the Kevin’s Natural Foods Recipe utilized their Korean BBQ sauce, which we have had before with chicken and really enjoyed but opted for salmon over chicken. We try to incorporate fish (especially fish high in omega-3’s such as salmon) at least once a week into our meal plan. This makes for another great weeknight meal option as it takes less than 15 minutes in the air fryer (or broiler) to make! We served ours with pan seared baby bok choy and some roasted potatoes (which needed to be used up).
It took me years to actually like cooked salmon because of having tried it for the first time when it was over cooked. One thing you do not want to do is over cook your salmon – you want it to still be a bit pink in the center not opaque orange. Few additional tips for cooking salmon:
- Always check for pin bones and remove them – they can be a bit tricky and hard to find but taking the time to search for them and remove them is essential. A set of kitchen tweezers will help you tackle the job
- Removing the skin before cooking – I’m not a fan of the skin, no matter how crispy it is, but it truly is better to leave the skin on while cook (except if you are poaching!) and you can remove the skin before serving. Why keep it on if you are going to remove it anyway? Having the skin on helps to prevent overcooking
- Speaking of skin – always start cooking your salmon skin side down. Again this helps to prevent overcooking.
- Seasoning the fish – while I didn’t season the fish with salt and pepper in this recipe (there was enough in the marinade), seasoning is important to the overall flavor of the dish. However, you want to season just before cooking – when adding salt too soon before cooking it can break down the proteins which also draws out moisture leading to a dry piece of fish.
These sauces and heat & eat entrees from Kevin’s Natural Foods truly have been a game changer for us lately. While they are not Low FODMAP they are certified gluten free (along with Paleo and Keto) which is a huge help when needing nutritious and delicious food quickly without having to order out when exhaustion truly sets in. We’ve stocked up on a few additional flavors as well to try out soon.
Korean BBQ Salmon {Air Fryer}
Equipment
- Air Fryer
Ingredients
- 1 lb Salmon cut into four equal portions
- 1 Pouch Kevin's Natural Foods Korean BBQ Sauce
- Non-stick spray
Instructions
- In a large zip top bag or shallow glass dish, place salmon fillets along with 3/4 pouch of Kevin's Natural Foods Korean BBQ Sauce
- Marinade for 30 minutes to 1 hour (can be done longer if desired)
- Pre-heat air fryer to 400° and set timer for 8-12 minutes (depending on the thickness of your fillets)
- Once air fryer has reached 400°, spray the basket of the air fryer to prevent the skins from sticking, and place salmon in a single layer. Close air fryer.
- When the timer goes off to "flip" the food, remove the lid and if needed rotate the fish (my air fryer is a multi level air fryer, so I move the items around half way through), close the air fryer
- Once finished gently remove the fish from the air fryer and serve with your sides of choice: bok choy, rice, riced calui, etc. Top each fillet with an additonal tablespoon of sauce
December 15, 2020 at 8:00 am | Celiac Disease, Chef's Corner, Culinary, Dairy-Free, Egg Free, Gluten-Free, Recipe, Wheat Free | No comment
Leave a Reply