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Air Fryer Salmon and Rice

Air fryer salmon served over seasoned rice, a fast complete plate that leans on cooked or leftover rice.
Print Recipe
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 4 servings
Course: Main Course
Cuisine: American
Calories: 470
Ingredients Equipment Method Notes

Ingredients
  

  • 4 fillets salmon 6 oz each, skin-on
  • 1 tbsp olive oil
  • 1 tsp garlic powder
  • 1/2 tsp paprika
  • kosher salt and black pepper
  • 4 cups cooked rice jasmine, brown, or white
  • 2 tbsp butter
  • 1 lemon zested and juiced
  • 2 tbsp chopped parsley or dill

Equipment

  • Air fryer
  • Small bowl
  • Meat thermometer
  • Paper towels

Method
 

  1. Pat the fillets dry and rub with oil, garlic powder, paprika, salt, and pepper.
  2. Preheat the air fryer to 400°F (205°C). Cook skin-side down 8 to 10 minutes, until the salmon flakes.
  3. Warm the rice with the butter, lemon zest and juice, herbs, and a pinch of salt.
  4. Set a fillet over each portion of rice.

Notes

Leftover rice is ideal — day-old grains reheat without turning gluey.
Don't crowd the basket: cook the salmon in two batches if needed.