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My sister swore air fryer salmon would be dry in 8 minutes, and dang it she was right
My sister Janet has been on my case for months about overcooking salmon in my air fryer, and she kept saying 8 minutes at 390 is all you need or it turns to rubber. I tried it last Tuesday with a 6 ounce filet and pulled it at 8 minutes exactly, and the middle was still that perfect pink while the edges got crispy. So now I'm wondering if anyone else has a magic number for salmon in the air fryer, or do you all go by internal temp instead?
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