Yes! It will be a little less crispy on the outside, but it works really well with this recipe. For best results, I place the baking sheet on an oven rack that is closer to the top or heating element. Here is a picture of the salmon baked in the oven:
Yes, but you will get a different result in terms of taste and texture. The main differences are that a) it’s obviously not as sweet and b) it’s a lot less caramelized. Here is a photo of the salmon without brown sugar:
Yes. If you omit the cornstarch, the salmon pieces will lack some of the golden, crispy outside, but it can still taste very good without it. Here is a photo of the salmon without cornstarch:
Sauce lovers here! I’m so glad you asked. My favorite sauces for this air fryer salmon are basil sauce, romesco, tzatziki, honey mustard, aji verde, an avocado sauce like Magic Green Sauce, and gochujang sauce (listed in the notes section here). If you don’t want to make a sauce, this 5-star sauce with a drizzle of hot honey on top is also great! The spices of this salmon make it a really great pairing with so many recipes and sauce combinations. *dance of joy*
Here in the Twin Cities, I’ve found thick boneless, skinless fillets from Target, Trader Joe’s, Cub Foods and Kowalski’s.
Yes, but for this recipe I would recommend thawing the salmon completely first and then cutting it as directed. You’ll also want to blot it with paper towels to make sure it’s dry enough for the seasonings to stick well to the surface of the salmon.
Yes. I like to cut the salmon into cubes, so I prefer to cut the skin off so it tastes more like salmon bites and you can just pop it straight into your mouth. 🙂 If you prefer a single salmon fillet with the skin on the bottom, no problem – you can also rub the same spices on the top of your salmon fillet and cook it skin side down in the air fryer. I would simply increase the cooking time to about 9 minutes total to ensure the dough is cooked in the middle.
Technically, cooked salmon will last about three days in the refrigerator. But I find that this salmon in particular has the best flavor and texture within 24 hours. (And with this recipe we almost never have leftovers anyway! ha.) If you’re eating this salmon as leftovers, I’d actually recommend thinking about eating it cold. Yes, I’m serious! Reheating the salmon dries it out even more and it’s just always a little sad. Team Cold Salmon! Add it to a salad, dip it in some sauce, and spread it on a bagel with cream cheese. Yummy!
I prefer NOT to marinate the salmon for this recipe. The longest I marinated the salmon with the spices was about three hours in the fridge, and I didn’t feel it added to the overall flavor. The corn starch also does not tolerate a longer marinating time so well. If you want to make ahead, I would suggest cutting up the salmon, mixing the spices, then waiting until just before to stir it together.
No turning around necessary! All by itself it becomes crispy and golden brown on all sides. Just make sure they are evenly distributed and don’t pile on top of each other in the air fryer.
I use a Cosori brand air fryer and love it! My exact size and color are sold out, but this one is about the same (just a tiny bit bigger). (affiliate link)