My air fryer salmon turned out dry last week

I cooked two salmon fillets at 400 degrees for 12 minutes, but they were overcooked and tough. I think I should have checked them sooner or used a lower temperature. What's your best time and temp for keeping salmon moist?

2 comments

2 Comments

max_webb4215h agoMost Upvoted

Yeah 400 for 12 is way too long for most fillets lol. I do 380 for like 8 or 9 minutes max. Gotta pull it when it's still a little under in the middle, it keeps cooking after.

robin97814h ago

Ugh, my friend did the exact same thing last week and it was like eating sawdust. She was so mad. I told her what @max_webb42 said is spot on, you really have to pull it early. My go-to is 375 degrees for maybe 7 minutes, just until it flakes a little. It depends on how thick the piece is, but you can always put it back for another minute. Letting it rest for a couple minutes after is the real key for keeping it moist.