Perfect with the crispy skin, and the flavor packed sauce, this air fryer salmon fillet recipe is an excellent quick recipe to whip up for your weekday lunch.
Air Fryer Salmon Fillet with Lemon Caper Sauce
I don’t know about you, but I’m always down for a recipe that has a lot of lemony flavor. It reminds me of the warm summers, and where everything around is fresh and the air smells delicious.
And on that note, I recently got into the kitchen and put together this flavorful air fryer salmon fillet with a dreamy and tangy lemon caper sauce. The air fried crispy skin, paired with the light and flavorful sauce was really something.
Tempted to try it out? Here’s a quick rundown of everything you need to know before you do.
Ingredients For the Air Fryer Salmon Fillet with Lemon Caper Sauce
Salmon fillet: 2 salmon fillets, that are roughly 6 oz each.
Lemon juice: For all that lemony goodness. I would highly recommend using freshly squeezed lemon juice, but if you’re not in the mood to spend too much time in the kitchen, you can use the store-bought variety too.
Lemon zest: For some extra lemony flavor. I love going all out on this one.
Salt and pepper: Of course, to season your salmon fillets.
Capers: For the sauce. They also add a nice kick of briny flavor and a bit of textural element to the sauce.
Butter: For that lovely glaze, and also as the base for your sauce.
Dill: For some freshness and to lend a pop of color to that beautiful sauce.
How to Make it Right
The recipe is pretty simple and straightforward, perfect if you’re one of those people who don’t like to invest their time in recipes that are too complicated and time consuming. For this recipe, I used my Cosori air fryer, but you can use any other air fryer too.
What Other Kinds of Fish Can I Use?
While this recipe works best with salmon, you can still use a lot of other kinds of fish for the recipe. Just remember to use fatty fish, because air frying is a process that could easily dry out the fish.
Also remember to use fish that’s roughly the same size/weight as these salmon fillets, again so that they don’t end up drying out.
The ideal internal temperature at which the salmon is considered cooked well enough to be safe for consumption is between 130˚F to 140˚F, so keep that in mind too.
How Can I Store it?
What I love about this recipe is that it holds well too. Got some leftovers? Pop them in the refrigerator in an airtight container, and they’ll last you for up to 4 days.
If you’re planning to freeze the air fried salmon for later, just remember that it is best to prepare the lemon sauce fresh, since freezing the sauce will cause it to break down and become unemulsified, and look oily and cloudy as opposed to having that perfect smooth texture you’re aiming for.
Serving Ideas & Suggestions
I hope that you give this recipe a try and when you do, please let me know what you think by leaving a ***STAR RATING*** and comment below, or shoot me an email at Joanne@thesaltypot.com.
Thanks for stopping by The Salty Pot, and I hope you have a fantastic day!
- 2 salmon filets, 6 oz
- 4 tablespoons butter
- 4 tablespoons lemon juice
- 2 tablespoons capers
- Begin by preheating the air fryer for 5 minutes at 350 degrees. After preheating, spray the inside basket with cooking spray.
- Season the salmon filets with salt and pepper.
- When the air fryer is preheated, place the salmon in the basket, skin side down.
- Press the "seafood" button (looks like a shrimp) and press start.
- Meanwhile, in a sauce pan, heat the lemon juice and capers together. When the lemon juice comes to a boil, take it off the heat and begin to swirl the butter into the sauce, in tablespoons measurements. (see notes).
- Peek at the salmon during the cooking process to be sure it's not overcooking. (see notes). Internal temperature should be 130 degrees, and then resting 5 minutes to finish a final temp of about 135.
- Once the butter is combined and mixed in, the sauce is ready to be spooned on top of the cooked and plated salmon.
Swirling and melting the butter into the lemon sauce is done this way (off the heat) so that the sauce doesn't get so hot that the butter will 'break' the sauce. When the sauce has an oily appearance and seems to have separated, this means the sauce broke.
It's ok if it happens, it will still taste delicious, it's just nicer if the sauce stays emulsified.
Also, as the salmon is cooking, begin to check it at the 6-7 minute mark so that it doesn't over cook. Some salmon will be thinner in sections than other filets, so air frying it for the full cycle may over cook it. Using a thermometer inserted into the thickest part of the filet, you'll want a reading of about 130 degrees.
Nutrition Information:Yield: 2 Serving Size: 1
Amount Per Serving:Calories: 561Total Fat: 44gSaturated Fat: 19gTrans Fat: 1gUnsaturated Fat: 22gCholesterol: 168mgSodium: 495mgCarbohydrates: 2gFiber: 0gSugar: 1gProtein: 38g
All nutritional information is based on third-party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands you use, measuring methods, and portion sizes per household.