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Thought air fryer salmon would be dry and gross, now I make it 3x a week
I swore for 2 years that fish in an air fryer was a crime after a buddy in Tampa told me his came out like jerky, so I kept baking mine in the oven like a chump. Last Tuesday I was short on time, threw a 6 oz filet in at 390 for 8 minutes, and it came out with crispy skin and a flaky middle, way better than my oven ever did. Is there a trick to keeping the top from drying out when you go past 10 minutes, or do I just need to stop pushing it?
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wren80620d ago
That "crispy skin and a flaky middle" sold me, I just pull mine at 8 minutes now.
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