How to Cook Salmon in Air FryerJuly 1, 2020
Baked Salmon in Air Fryer – with celery and butter
I want to share with you a recipe for deep-fried salmon, which does not differ in taste or appearance from the air-fried salmon served in restaurants. Awesome taste, beautiful serve that you’ll just lick your fingers.
Having tried once in one famous fish restaurant deep-fried salmon, my child and my whole family fell in love with it. And I decided to cook this dish at home. Every holiday in our house now decorates this stunning fried salmon. I will share this air fryer recipe with you. Try and I’m sure you’ll like it.
Equipment: oven, frying pan, Air fryer
Techniques: stewing, frying, cooking, deep-frying
For the Fried Salmon recipe you will need:
- salmon – 1 pc. (1.2 – 1.5 kg)
- onion – 1 pc.
- carrots – 1/2 pcs.
- garlic – 1 clove
- champignons – 50g
- Muscadet (wine) – 250 ml
- butter – 150g
- celery root – 200g
- deep-frying oil
- salt, pepper – to taste.
How to Cook Air Fryer Salmon
To cook salmon baked with deep-fried celery and butter, you must …
Separate the fillet from the bones and divide the pulp into two parts. Fry the ridge of fish in butter with chopped onions, slices of carrots and mushrooms.
When everything is browned, add chopped garlic, mix everything well.
Sauce for Fried Salmon
Add the muscade and a glass of water, leave to cook for 30 minutes over low heat, pre-seasoning with salt and pepper. Pass the sauce through a cone-shaped filter and let it simmer for another 30 minutes.
Leave the cooked sauce in a warm place.
Celery and Salmon Tip
Peel the celery, wash, dry, chop finely and then put it gradually in oil, fry until it becomes golden and crispy, then salt. Put butter in a large frying pan or air fryer, a little vegetable oil, heat until the butter begins to darken. Then put the salmon filet in the oil with the skin down, leave to fry for 2 minutes, then turn over and still fry on the other side for exactly 2 minutes.
At the end, to achieve the desired taste, put the salmon in the oven on 250 degree temperature for about 5 minutes to bring to readiness. At this time, cut the remaining butter into pieces and add to the prepared sauce, mix and taste – if necessary put pepper and salt.
Put the finished fried fillet of salmon on a dish, break the celery into pieces, pour over the cooked sauce on top, decorate with a sprig of celery.
Wine tip: Muscadet Côte de Grandlieux, aged 2 years.
“Thai fish pepper sauce” – goes well with this fried salmon dish.