Are you ready to elevate your dinner game with a dish that's both unique and incredibly delicious? Say hello to air-fried salmon collars! This often-overlooked cut of fish is not only packed with flavor but also offers a delightful texture that will leave your taste buds dancing. With just a handful of ingredients and a mere 25 minutes from prep to plate, you can impress your family or guests with this American-inspired delicacy. Dive into our easy-to-follow recipe and discover how to create a mouthwatering meal that’s sure to become a new favorite!
Prep Time: 5 mins
Cook Time: 20 mins
Total Time: 25 mins
Cuisine: American
Serves: 2 servings
Ingredients
- 2 salmon collars
- 1 tablespoon soy sauce
- 1 tablespoon honey
- 1 teaspoon garlic powder
- 1/2 teaspoon smoked paprika
Instructions
- Begin by preheating your air fryer to 400°F (200°C) for about 5 minutes. This ensures that the salmon collars will cook evenly and develop a nice crispy texture.
- While the air fryer is preheating, prepare the marinade for the salmon collars. In a small mixing bowl, combine 1 tablespoon of soy sauce, 1 tablespoon of honey, 1 teaspoon of garlic powder, and 1/2 teaspoon of smoked paprika. Whisk the ingredients together until they are well blended and the honey is fully dissolved.
- Take the salmon collars and place them in a shallow dish or a resealable plastic bag. Pour the marinade over the salmon collars, making sure to coat them evenly on all sides. If using a dish, cover it with plastic wrap; if using a bag, seal it tightly. Allow the salmon collars to marinate for about 10 minutes at room temperature. This will enhance the flavor and tenderness of the fish.
- After marinating, remove the salmon collars from the marinade, allowing any excess marinade to drip off. You can reserve the leftover marinade for basting during cooking if desired.
- Place the salmon collars in the air fryer basket in a single layer. Ensure that there is some space between them to allow for proper air circulation.
- Air fry the salmon collars at 400°F (200°C) for about 10 minutes. After 10 minutes, check for doneness. The salmon should be cooked through and have a slightly crispy exterior. If desired, you can brush the salmon with the reserved marinade for added flavor and moisture.
- If the salmon collars are not yet fully cooked, continue air frying for an additional 5-10 minutes, checking periodically to avoid overcooking. The internal temperature of the salmon should reach 145°F (63°C) for safe consumption.
- Once cooked, carefully remove the salmon collars from the air fryer using tongs. Let them rest for a couple of minutes before serving. This allows the juices to redistribute within the fish.
- Serve the salmon collars warm, garnished with fresh herbs or a squeeze of lemon if desired. Enjoy your delicious air-fried salmon collars!
Tips
- Preheat for Perfection: Always preheat your air fryer for 5 minutes before cooking. This helps achieve that coveted crispy exterior while keeping the inside tender and juicy.
- Marinate Wisely: Let the salmon collars marinate for at least 10 minutes to enhance their flavor. For an extra kick, consider adding a splash of lemon juice or a pinch of chili flakes to your marinade.
- Don’t Overcrowd: When placing the salmon collars in the air fryer, ensure they are in a single layer with space in between. This allows hot air to circulate properly for even cooking.
- Check for Doneness: Use a meat thermometer to check the internal temperature of the salmon. It should reach 145°F (63°C) for safe consumption. If you don’t have a thermometer, look for a slightly crispy exterior and opaque flesh.
- Rest Before Serving: Allow the salmon collars to rest for a couple of minutes after cooking. This helps the juices redistribute, resulting in a more flavorful and moist dish.
- Garnish for Flair: Elevate your presentation by garnishing with fresh herbs or a squeeze of lemon juice before serving. It adds a pop of color and a burst of freshness that complements the rich flavors of the salmon.
Nutrition Facts
Calories: 244kcal
Carbohydrates: 11g
Protein: 26g
Fat: 10g
Saturated Fat: 2g
Cholesterol: 50mg
