Yes! It will be a little less crispy, but it works really well with this recipe. For the best results, I would put the sheet metal pan on a stove frame that is closer to the upper / heating element. Here is a picture of the salmon baked in the oven:
Yes, but you get a different result with taste and texture. The main differences are that a) it will obviously not be so cute and b) it is much less caramelized. Here is a photo of the salmon without brown sugar:
Yes. If you skip the corn starch, the salmon parts lack some of this golden, crispy outer outer, but without it it can still go out really well. Here is a photo of the salmon without corn starch:
Saucen lover here! I am so happy that you asked. My favorite sauces for this salmon salmon are the basil sauce, RomeSco, Tzatziki, Honigsenf, Aji Verde, an avocado base sauce like the magical green sauce and the Gochujang -Sauce (listed here in the note section). If you don’t want to make a sauce, this is also 5-star with a splash of hot honey exaggerated! The spices in this salmon make it a really amazing couple with so many recipes and sauce combinations. *Happy Dance*
Here in the Twin Cities I found thick, boneless, skinless fillets from Target, Trader Joe, Cub Foods and Kowalski.
Yes, but for this recipe I would recommend that the salmon first set up completely and then cut it as stated. You would also like to pat with paper towels to ensure that it is dry enough so that the spices are well liable on the surface of the salmon.
Yes. I like sniffing the salmon, so I prefer to cut off the skin so that they eat more like salmon bites and they can simply put them in their mouths. 🙂 If you prefer a single salmon fillet with skin on the floor, that’s okay. You can use the same spices to rub the upper surfaces of your salmon fillet and cook the skin side down in the air breaks. I would only increase the cooking time to about 9 minutes to ensure the middle of the middle.
Technically speaking, cooked salmon is in the fridge for about 3 days. But I think that it has the best taste and the best texture within 24 hours, especially with this salmon. (And for this recipe we never have leftovers anyway! Yes, I mean it seriously! Repeating the salmon will continue to dry it and it is always a bit sad. Team cold salmon! Throw it on a salad, dive it into a sauce, smash it on a bag with cream cheese. Yum!
I don’t marine the salmon for this recipe. The longest time for which I marinated the salmon with the spices was about 3 hours in the fridge, and I didn’t feel that he contributed to the overall taste. The corn starch does not do well with a longer marinating time. If you want to prepare in advance, I would recommend cutting your salmon, mixing your spices and then waiting right before throwing together.
No freak necessary! It becomes crispy and gold on all sides. Just make sure that you are evenly distributed and do not stack on top of each other in the air fryer.
I use a Cosori brand Air Fry and love it! My exact size and color are sold out, but This one is about the same (just a little bigger). (Affiliate -Link)
