The Citrus Salmon in Air Fryer is a light, fragrant, and very easy-to-prepare main course: it marinates for a few hours directly in its baking dish and then is immediately cooked, making it a quick and practical preparation. Thanks to the rapid and even cooking of the Air Fryer, the salmon remains tender and juicy inside, with a slightly golden and irresistible surface.
The mix of orange and lemon gives the fish a fresh and citrusy note that enhances its natural flavor, making this recipe perfect for those looking for a healthy dish without sacrificing taste. Ideal for a quick lunch or a light dinner, it’s prepared in just a few minutes with very few ingredients.
Serve it with a side of seasonal vegetables or a fresh salad, for a complete, balanced meal rich in Mediterranean aromas.
The Citrus Salmon in Air Fryer, can also be cooked in the oven or on the stovetop, allowing you to choose the cooking method that best suits your habits.
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- Difficulty: Very Easy
- Cost: Medium
- Rest time: 2 Hours 30 Minutes
- Preparation time: 10 Minutes
- Portions: 2
- Cooking methods: Oven, Air Frying
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
Ingredients for a 1.1 lbs fillet
- 1.1 lbs salmon fillet (or steak)
- 1 lemon (juice)
- 1 orange (juice)
- 3 tbsps extra virgin olive oil
- 1 bunch parsley
- 2 cloves garlic
- to taste chives
- to taste salt
- to taste pepper
Tools
Recommended Tools
- 1 Air Fryer
- 1 Citrus Juicer
- 1 Knife
- 1 Strainer
- 1 Baking Tray
Steps
Preparing Citrus Salmon in Air Fryer
Squeeze the lemon and the orange
Take a bowl and strain the juice with a strainer
Pour the extra virgin olive oil
Then add salt, pepper, chives, and mix well
Once washed under running water, pat dry the salmon fillet with paper towels and place it in the baking tray you will use for cooking. Pour the mixture over and add garlic and a few stems of parsley
Now turn the fillet several times, so that the marinade evenly wets the entire surface. Leave it with the skin side up, cover with plastic wrap, and place it in the refrigerator for 2 and a half hours, up to 3.
After the resting time, remove the plastic wrap from the dish and place it on the air fryer grill
Cook in air fry at 356°F for 13 minutes
Once cooked, remove the basket and discard the garlic and parsley stems
Portion the fillet and serve with a sprinkle of freshly chopped parsley
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Oven and Stovetop Cooking
Traditional oven cooking
Preheat the oven to 356°F/374°F and cook for 15–18 minutes (depending on thickness).
For a more golden surface, activate the grill for the last 2 minutes.
Discard garlic and parsley before serving.
If the oven tends to dry out, cover with foil for the first 10 minutes
Stovetop Cooking
Heat a nonstick skillet over medium heat and place the salmon fillet skin side down, without adding oil (it’s already in the marinade) and cook for a few minutes until the skin is well browned.
Lower the heat slightly and pour the marinade over, continuing to cook for 2–3 minutes, basting the salmon with the cooking juices.
Avoid high flames to prevent burning the citrus marinade. If the salmon is ready and you want to reduce the cooking juices, remove it from the skillet and, over moderate heat, stir to reduce the citrus juices
Storage, Tips, and Variations
Storage
Cooked salmon can be stored in the refrigerator, sealed in an airtight container, for up to 2 days
Tips
If the fillet is particularly thick, you can increase the cooking time by 2–3 minutes, checking the consistency.
Before serving, let the salmon rest for 2 minutes outside the air fryer: the juices will redistribute, making it more tender.
Variations
For a more intense flavor, add grated lemon or orange zest to the marinade.
You can replace chives with other herbs like thyme
For a spicy version add a pinch of chili pepper or smoked paprika.
For a richer taste, add Taggiasca olives and desalted capers at the end of cooking.
