Use These 2 Ingredients To Make Your Air-Fried Salmon Shine

You already knew that you can skip the oven and air fry salmon for a faster dinner, but a quick and convenient meal need not skimp one bit in the area of big flavor. Too often, we see folks throwing salmon in their cooking vessel of choice with just a little salt, pepper, and a squirt of lemon juice. Sure, the resulting fish is going to be packed with nutrients, but where's the taste? One upgrade to boring salmon is to make it cowboy style with an infused compound butter, but we bet we can hack your air fryer salmon with two ingredients that you may already have in your kitchen: mayo and shredded Parmesan cheese.

All you do is pat dry your salmon filet(s), spread a generous layer of creamy mayo on the fleshy side, and sprinkle liberally with Parmesan cheese. After 10 minutes in the air fryer — less if your filets are on the thinner side and more if you have multiple pieces of thick fish — you have a succulent dinner superstar that melts in your mouth, offers savory umami flavors, and develops a golden crust. You may have heard over and over that fish and cheese are a verboten combination, but we challenge any naysayers to repeat that tired advice after trying this take on salmon. It's easy, quick, and absolutely ideal for an effortless weeknight dinner with barely any prep, especially if you combine the fish with some instant rice and microwaved frozen vegetables. Don't worry about removing the skin first, as you can easily peel it right off when the salmon is done cooking.

We can already see eyebrows raising at the idea of smothering a perfectly good salmon filet with mayo, which can be a controversial ingredient. But hear us out: Mayonnaise is actually a secret weapon when it comes to fish. Any time you bake, air fry, or broil salmon, you generally coat it with a layer of oil to keep it from drying out. Mayo is made of egg and oil, both of which will work wonders to seal in essential moisture and keep your salmon juicy and tender. As a plus, it also works as a binder, holding your Parmesan in place on top of the filet.

Here's a suggestion that's not too far off: Consider jazzing up your salmon further by using aioli instead of mayo. There's are a few differences between mayo and aioli, one of which is that aioli is often seasoned with garlic. Infused mayos and aiolis (which often get used interchangeably as names on products) will bring extra flavor to your salmon. For the best results, make your own sauce at home with an immersion blender. It's not at all time-consuming, and you'll never experience fresher, more delectable results in your life. Whip up a nice, garlicky aioli for your salmon, stick the remainder in the fridge, and savor it on your lunchtime sandwiches on the next day. Don't be afraid to experiment with other aiolis that might complement the innate flavors of salmon and Parm, like ones made with sun-dried tomatoes, fresh basil, lemon zest, or oregano.