Fryer Salmon (Print Version)
# Ingredients:
01 -
4 skin-on salmon fillets, each around 4-5 oz.
02 -
1/4 tsp ground black pepper.
03 -
1 tbsp of olive oil.
04 -
Nonstick spray for cooking.
05 -
1/2 tsp coarse salt.
06 -
1 tsp of lemony pepper mix (or combine 1 tsp lemon zest with 1/2 tsp black pepper).
07 -
Lemon wedges for squeezing on top.
# Instructions:
01 -
Spray the fryer basket lightly to keep things from sticking.
02 -
Lay the salmon down, skin first, on a plate. Pour on some oil and sprinkle with your lemony pepper mix, along with salt and pepper.
03 -
Place the salmon in the fryer basket, making sure the pieces don’t touch. You can decide whether to have the skin facing up or down. Feel free to add lemon slices underneath each piece if that’s your style.
04 -
Set the fryer to 350°F and cook for 8 minutes. Check the inside—it’s done when it reaches 135°F to 140°F. If you like it more cooked, let it go for longer.
05 -
Serve the salmon on your plates, and don’t forget to toss some lemon wedges on the side for extra zest.
# Notes:
01 -
It’s okay to preheat the fryer if the manual says so, but you can skip that step too.
02 -
Keep leftovers in the fridge, and you’ve got up to 3 days to enjoy them.