I used to save salmon nights for weekends—mainly because I dreaded the cleanup from searing pans and smoky ovens. Then came my air fryer revelation. After experimenting with different marinades, I discovered that pairing salmon with fresh chimichurri not only adds bold, herby flavor but also delivers perfectly cooked fillets in under 10 minutes. The air fryer locks in moisture while the sauce crisps slightly on top, creating a restaurant-worthy meal with zero fuss. I’m Samia, and this Air Fryer Chimichurri Salmon recipe is my weeknight secret for effortless elegance.
Why This Air Fryer Chimichurri Salmon Recipe Works
The air fryer creates a convection effect that cooks the salmon evenly while crisping the exterior without drying it out. Cooking at 400°F (200°C) for 10 minutes results in a flaky, buttery texture with golden edges. The vibrant chimichurri adds acidity and freshness that cut through the richness of the salmon. A quick rest after cooking lets the juices settle, ensuring every bite is tender and flavorful.
Air Fryer Chimichurri Salmon
Equipment
- Air fryer
- Mixing bowl
- Small food processor
- Basting brushTongs
Ingredients
4 salmon fillets (6 oz each), skin-on
1 tbsp olive oil
½ tsp salt
¼ tsp black pepper
½ cup fresh parsley leaves
¼ cup fresh cilantro leaves
2 cloves garlic, minced
½ tsp red pepper flakes (adjust to taste)
2 tbsp red wine vinegar (or lemon juice)
¼ cup olive oil
½ tsp salt
¼ tsp black pepper
½ tsp honey (optional, for balance)
Instructions
Preheat air fryer to 400°F (200°C) for 2 minutes.
Pat salmon fillets dry with paper towels. Brush lightly with olive oil and season with salt and pepper.
Place salmon skin-side down in the air fryer basket in a single layer.
Air fry for 8–10 minutes, depending on thickness. No flipping required.
While salmon cooks, prepare chimichurri: combine parsley, cilantro, garlic, red pepper flakes, vinegar, olive oil, salt, and honey in a bowl. Mix well.
Check for doneness—salmon should flake easily and reach an internal temp of 125°F.
Remove salmon, let rest for 2 minutes, then spoon chimichurri sauce over the top.
Serve immediately with lemon wedges and extra sauce on the side.
Notes
- Air fryer brands vary—adjust cook time slightly if needed.
- For crispier edges, brush salmon with a thin layer of olive oil before cooking.
- Don’t overcook; salmon continues to cook after removal.
- Store leftover chimichurri in the fridge for up to 5 days.
- Reheat gently to maintain the fish’s tender texture.
Nutrition
Conclusion
This Air Fryer Chimichurri Salmon delivers perfectly flaky fish with bold, fresh flavor in just 10 minutes. It’s fast enough for weeknights but elegant enough for guests—proof that healthy meals can be exciting, simple, and satisfying.
