Air Fryer Lemon Butter Salmon
This easy Air Fryer Lemon Butter Salmon is perfect for busy weeknights or anyone new to cooking. Simply layer fresh vegetables and salmon with garlic, butter, and lemon slices, then let the air fryer do the rest. The result? A juicy, flavorful dish that’s light, refreshing, and done in just 20 minutes.
Ingredients
- 400 g salmon fillet (adjust seasoning based on size)
- 1/2 tsp salt
- A pinch of black pepper (optional)
- 3 garlic cloves, minced
- 40 g unsalted butter
- 6 baby corns
- 20 g shimeji mushrooms (white beech mushrooms)
- A few slices of fresh lemon
Instructions
- This recipe is very simple — just place everything into the air fryer! Start by cutting the baby corn and rinsing the shimeji mushrooms. Set aside.
- Mince 3 cloves of garlic. Rinse the salmon lightly, then pat it dry with a paper towel.
- Prepare a large piece of parchment paper and start layering the ingredients — first the mushrooms and baby corn.
- Place the salmon on top and sprinkle with 1/2 tsp of salt. Rub it evenly over the surface.
- Sprinkle the minced garlic on the salmon, then add small chunks of butter.
- Top with fresh lemon slices.
- Wrap everything in the parchment paper. Place the whole packet into the air fryer and cook at 200°C (392°F) for 20 minutes.
- Once done, carefully remove the packet — be cautious of hot juices inside. Open the parchment and enjoy! You can add a pinch of black pepper if desired, or transfer everything to a larger plate and garnish with fresh lemon slices.
Video
Cooking & Storage Tips
- Ensure the butter is unsalted to prevent its flavor from overpowering the salmon.
- Use enough parchment paper to wrap the ingredients fully — this helps lock in moisture.
- If using other vegetables, cut them into small, quick-cooking pieces so they finish at the same time as the salmon.
Tools & equipment you may need
Parchment Paper
Air Fryer
