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Pro tip: I was convinced air fryer salmon would be dry until my neighbor in apartment 4B made some with a teaspoon of mayo on top, which kept it super moist and flaky.
I tried her method last night with a 6-ounce fillet at 400 degrees for 10 minutes, and now I'm never going back to my old oven-baked way, so has anyone else got a simple sauce or topping trick for fish?
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rubyreed5mo ago
That mayo trick is a game changer, it works because the fat coats the fish. I do something similar with a thin layer of plain Greek yogurt mixed with a little lemon zest. It sticks on there even better than mayo and gives a nice tang without being heavy. Just smear it on before you air fry. Comes out perfect every time and you don't really taste the yogurt, just moist fish.
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nina_hall5mo ago
How much lemon zest do you mix into the yogurt?
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king.lisa4mo ago
I put about a teaspoon of zest for every half cup of yogurt, maybe a little less. I find that much more than that and the zest overpowers everything, especially with a mild fish. I know some people love a strong lemon flavor, but I like the yogurt to stay subtle and just give moisture. Plus if you hit it with too much zest, it can get that weird bitter taste from the pith. So I go light and add a tiny pinch of salt to balance it out. For me, less is definitely more when it comes to the zest.
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