Go Back

Air Fryer Chimichurri Salmon

Salmon air fried plain, then spooned with a bright, garlicky chimichurri made while it cooks. The sauce goes on after, not before.
Print Recipe
Prep Time 15 minutes
Cook Time 9 minutes
Total Time 24 minutes
Servings: 4 servings
Course: Main Course
Cuisine: American
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

For the salmon
  • 4 fillets salmon 6 oz each, skin-on
  • 1 tbsp olive oil
  • kosher salt and black pepper
For the chimichurri
  • 1 cup fresh parsley packed, finely chopped
  • 2 tbsp fresh cilantro or oregano chopped
  • 3 garlic cloves minced
  • 1/2 cup olive oil
  • 2 tbsp red wine vinegar
  • 1/2 tsp red pepper flakes
  • 1/2 tsp kosher salt

Equipment

  • Air fryer
  • Small bowl
  • Paper towels

Method
 

  1. Pat the fillets dry and rub with oil, salt, and pepper.
  2. Preheat the air fryer to 400°F (205°C). Cook skin-side down 7 to 9 minutes, until the fish flakes.
  3. Stir the parsley, cilantro, garlic, olive oil, vinegar, pepper flakes, and salt together. Let it sit 10 minutes.
  4. Rest the salmon 2 minutes, then spoon chimichurri generously over each fillet.

Notes

Sauce after cooking: the herbs and raw garlic stay bright rather than turning bitter in the heat.
Make it ahead: chimichurri holds a day and deepens as it sits.