Just a quick post today because it is May and I’m slowly losing my mind. So, so much to do..my planner is crammed with commitments, celebrations and the daily grind. As busy as I am, I am still lurking some of the groups I belong to on Social Media for ideas to make my life easier..then I end up down a rabbit hole and I am suddenly on the page of a woman whose sister contributed a salad recipe on a recipe group I follow on Facebook. Then I panic, because I’ve now wasted 45 minutes and have a report to write for school and 3 loads of laundry to do. I punish myself. A little more than a month to go. Then I can breathe.
One of the groups I belong to on Facebook is an airfryer group. I was an early adapter of the airfryer and I bought mine well before it was all the rage and the “must have” kitchen gadget like the Instant Pot (I have that too). I am sure like others, my initial reason for buying my air fryer was to save fat and a calories on favorite fried foods. Things like french fries and chicken can get super crispy in the air fryer with maybe a teaspoon or 2 of oil. It also makes the frozen potatoes crispier than a conventional oven. I experimented with lots things like fried pickles, onion rings and calamari.
One tip I learned as I was navigating my way through “air frying” is that you really need to preheat the air fryer before you add the food in to cook. It’s an extra step and adds time, but the results are better if your food hits a hot basket when you put it in.
I then started reading some cookbooks and social media posts that explained that the air fryer is perfect for cooking “non fried” foods. Steak is amazing in it, cinnamon rolls and salmon. When I see posts online asking for recipes for their air fryer, I always reply with Honey Mustard salmon and it really couldn’t be easier.
I start with a pound of salmon and I like to buy it with the skin on. It keeps the fish together better and the skin allows the natural fat of the fish to provide moistness (I totally hate that word). I cut it into 3 equal pieces and top it with a bit of honey mustard dressing. I don’t even go homemade here…just my bottle of Ken’s honey mustard that sits in my fridge for chicken nugget dipping. Then I press a couple of tablespoons of panko bread crumbs on the top. Into the air fryer for 10 minutes and it’s the most delicious salmon you will ever eat. Super easy and it doesn’t stink up the house which is the main complaint of my husband when I make fish. Not his favorite thing to eat. Suffice to say, this recipe is reserved when he is not home for dinner.
The air fryer I have is from QVC. I’m not a QVC watcher, but I did some research before buying mine and it got great reviews. I’ve had it now for close to 2 years and I’ve been very happy with it. It cleans up great and holds a lot. If you are in the market to get an air fryer I would advise to get the biggest one you can get (and have room for in your kitchen). The smaller ones don’t hold a lot.
Honey Mustard Salmon in the Air Fryer
- 1 pound of skin on salmon (any kind will do. I usually use farm raised) I try to buy a thicker piece of fish and try to keep it even so it cooks evenly.
- 3 teaspoons of honey mustard dressing
- 2 tablespoons of panko bread crumbs
- Cut the salmon into 3 equal pieces.
- Divide the honey mustard in a thin layer on top of the salmon and spread to cover each filet. Divide the panko crumbs among the filets. Press the crumbs into the fish.
- Preheat the air fryer for five minutes on 400 degrees.
- Add the salmon to the air fryer and cook for 10 minutes at 400 degrees. Comes out perfect every time.