Ingredients
Scale
- 2 Salmon fillets (approx. 6 oz each)
- 1 Large lemon (half sliced into rounds, half juiced)
- 1 tablespoon Olive oil or melted butter
- 1 teaspoon Freshly cracked black pepper
- ½ teaspoon Sea salt
- 2 Garlic cloves, minced
- 1 teaspoon Dried oregano
- Fresh parsley for garnish
Instructions
- Pat the salmon fillets dry with a paper towel. In a small bowl, whisk together the olive oil, lemon juice, minced garlic, sea salt, cracked black pepper, and oregano. Brush this mixture generously over all sides of the salmon fillets, ensuring they are well-coated with the seasoning.
- Cut two large squares of parchment paper or aluminum foil. Place one salmon fillet in the center of each square. Top each fillet with two thin slices of lemon. Fold the edges of the paper or foil upward and crimp them tightly together to create a sealed pouch. Leave a little bit of headspace inside the pouch for steam to circulate.
- Preheat your air fryer to 380°F (190°C) for 3 minutes. Place the parcels side-by-side in the air fryer basket. Cook for 10 to 12 minutes. The exact time will depend on the thickness of your fillets. At the 10-minute mark, you can carefully peek inside one parcel to check for doneness.
- Carefully remove the parcels from the air fryer using tongs. Let them rest, unopened, for about 2 minutes. This allows the juices to redistribute. Carefully open the pouches—watch out for the hot steam—and garnish with fresh parsley. Serve immediately directly from the paper or transfer to a plate.
- Cook Time: 22 minutes