Ingredients
Scale
- 2 fresh salmon fillets (approx. 6 oz each)
- 1 tablespoon olive oil or melted unsalted butter
- 1 tablespoon lemon pepper seasoning (low sodium preferred)
- 1 fresh lemon, thinly sliced
- 2 cloves garlic, minced
- 1 teaspoon dried parsley or fresh chopped parsley
- Pinch of sea salt (optional, depending on seasoning saltiness)
- Parchment paper or aluminum foil
Instructions
- Pat the salmon fillets dry with a paper towel. This helps the oil and seasoning stick better. Cut two large squares of parchment paper or aluminum foil, roughly 12×12 inches each. Place one salmon fillet in the center of each square.
- Drizzle the olive oil or melted butter evenly over both fillets. Rub the minced garlic onto the flesh, then generously sprinkle the lemon pepper seasoning and parsley over the top. Place two or three lemon slices on top of each salmon piece to infuse extra citrus flavor during the cooking process.
- Bring the sides of the parchment or foil together over the salmon and fold them down tightly to create a seal. Fold the ends inward to ensure no steam can escape. Leave a little bit of headspace inside the parcel so the steam can circulate around the fish.
- Preheat your air fryer to 380°F (190°C) for 3 minutes. Place the parcels into the air fryer basket in a single layer. Cook for 10 to 12 minutes. The exact time depends on the thickness of your fillets; thicker cuts may need the full 12 minutes.
- Carefully remove the parcels from the air fryer using tongs. Let them rest for 2 minutes before opening. Be very careful when unfolding the paper or foil, as hot steam will escape. Transfer the salmon to plates and pour any remaining juices from the parcel over the fish before serving.
- Cook Time: 22 minutes