You Have to Air-Fry the Salmon
I came from a catfish-eating family, and until I got to the Pacific Northwest I never really ate salmon. The two fish were very different in texture, taste or cooking methods, but finally, at the age of almost 35, I realized that my favorite way to cook salmon is the deep fryer.
I agree with you, a deep fryer doesn’t necessarily perform “better” than your regular large oven – it just works faster and with less energy. If you’re cooking salmon for a family of five, you’re better off using a full-sized oven, but if you want some salmon for one, this method is for you.
What makes this salmon really great is the combination of an efficient air fryer with a quick dry brine pre-cook. I’ve talked about this method before, but just 15 minutes spent in a mixture of sugar and salt infuses the fist with aroma and draws out excess moisture, giving it a tighter and firmer texture. That adds a quarter of an hour to your preparation time, but it’s hands-off time, so who cares.
How to cook salmon in a deep fryer
All you have to do is take the skinned salmon fillet and coat it with a sparkling mixture of two parts salt: one part sugar. Wait 15 minutes, then rinse the fish under cold running water and pat dry. Dab some olive oil on both sides of the fist – just enough to cover the layer – and cook in a 385-degree deep fat fryer for 7-10 minutes, depending on the fillet size (the end should flake off easily and the top should be slightly browned.).
It may sound overly simple, but dry brine is all you need. You can add some spices if you like, just apply them before the oil, as this layer of fat can help prevent them from burning. I usually do this just with dry pickle and then add extra flavor with fresh herbs, squeezed lemon, or that complex butter that I finished with the fish last night. In fact, I’m going to insist that you try it with compound oil first. (Although I originally developed a caper finishing fat for steaks, I think it’s even better for a piece of fish.)