Cajun Air Fryer Salmon

Three ingredients, eight minutes, and one of the ingredients is cooking spray. Some weeknights that's exactly the right amount of effort.

Getting the crust to stick

Cajun seasoning is mostly paprika, garlic, pepper and salt, and it only works if it stays on the fish. The order matters: dry fillet, a light mist of oil, then press it face-down into a plate of seasoning. The oil gives the spice something to grab, and pressing gets you an even coat instead of patches. Then a second mist on top once it's in the basket, so the seasoning toasts instead of staying dusty.

Heads up

Blends vary a lot in salt and heat. If yours is on the salty side, don't add any extra, and taste a pinch before you commit a full tablespoon.

Skin down, and leave it

Skin-on fillets are more forgiving. The skin sits between the fish and the hot basket and keeps the bottom from drying out, and it releases more easily than bare flesh does. Cook them skin-side down and don't flip. Eight minutes handles a typical six-ounce fillet; thick center-cut pieces may want ten.

Tip

Rest them for two minutes. The fish keeps cooking a little off the heat, and it's easier to lift off the skin once it's settled.

If you like the Cajun direction, the Sheet Pan Jambalaya makes a good side-by-side. For other blends that work on salmon, see Seasoning Combos That Always Work, or swap the spice for herbs and add vegetables with Herbed Salmon and Veggies.