Air Fried Salmon with Israeli Salad Couscous

Air frying and sockeye salmon are meant to be! This recipe is so simple and bursting with flavor, served alongside a zesty couscous salad.

Servings: 4

Cook Time: 24 mins.



4, 4-6 ounce frozen salmon fillets

2 tablespoons olive oil

1 teaspoon lemon juice

1/2 teaspoon cumin

1/2 teaspoon kosher salt

Israeli Salad Couscous with Lemon-Tahini Dressing:

3/4 cups uncooked couscous (2 1/4 cups cooked)

2 tablespoons tahini

3 teaspoons lemon juice

1/2 teaspoon salt

1/4 teaspoon cumin

1 cup diced tomatoes

1 1/2 cups diced cucumber

1/2 cup finely chopped parsley


Preheat air fryer to 400F for 5 minutes. Whisk together the olive oil, lemon juice, cumin, and salt. Run frozen salmon fillets under cold water to remove any ice glaze and pat dry with a paper towel. Put the salmon in air fryer and cook for 4 minutes. Remove, brush the tops with the oil mixture, lower heat to 350F, and cook for another 8-10 minutes, depending on thickness and doneness. Salmon should be opaque and flake easily with a fork.

Cook couscous according to package directions. While it’s cooling slightly, whisk together the tahini, lemon juice, salt, and cumin for the lemon-tahini dressing. Whisk in water a bit at a time until the dressing thins enough to drizzle (about 6 teaspoons of water, depending on the thickness of your tahini).

Mix the couscous with the lemon-tahini dressing, cucumber, tomato, and parsley. Spoon couscous salad on a plate and top with a salmon fillet. Serve immediately.

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