Saumon au citron et à l’aneth à la friteuse à air

Ingrédients

• 4 salmon fillets (about 5–6 oz each), skin-on or skinless
• 1–2 tablespoons olive oil
• 1 lemon (zest and juice), plus extra wedges for serving
• 2 tablespoons fresh dill, chopped (or 2 teaspoons dried dill)
• 2 garlic cloves, minced (or 1/2 teaspoon garlic powder)
• Salt and black pepper
• Optional: 1 teaspoon Dijon mustard
• Optional garnish: extra dill, lemon slices

Préparation

1. 1

   Pat the salmon dry with paper towels. This helps the surface crisp and prevents steaming.

2. 2

   Preheat the air fryer to 390°F (200°C) for 3 minutes.

3. 3

   In a small bowl, mix olive oil, lemon zest, 1 tablespoon lemon juice, dill, garlic, salt, and pepper. Add Dijon if you like a little tang.

4. 4

   Brush or rub the mixture over the salmon. If using skin-on fillets, season the flesh side generously; a light brush on the skin is enough.

5. 5

   Place salmon in the air fryer basket, skin-side down if applicable, leaving space between pieces.

6. 6

   Air fry for 7–10 minutes, depending on thickness. Aim for an internal temperature of 125–130°F for medium, or up to 145°F if you prefer fully cooked.

7. 7

   Rest for 2 minutes. Squeeze with extra lemon juice and sprinkle more dill before serving.