Ingredients

The following ingredients have 4 Servings
  • 12 ounces frozen salmon ((340 grams; two fillets with skin, do not thaw))
  • cooking oil spray
  • 1 tablespoon olive oil, divided
  • 3 tablespoons heavy cream
  • 3 tablespoons sour cream
  • ½ tablespoon lemon juice, fresh squeezed ((from Meyer lemons, if possible))
  • ½ teaspoon lemon zest
  • salt and pepper, to taste
  • ½ tablespoon fresh dill

Instruction

  • Important! For best results, use boneless salmon fillets that are about ½-inch thick (1.27 cm) and are a uniform thickness.
  • Preheat air fryer to 390°F (199°C) for 5 minutes.
  • Mist a hot air fryer tray with oil spray and put the salmon skin side down on the tray. Use the pastry brush to brush the tops of the salmon with ½ tablespoon of the olive oil. Place the tray in the top rack position of the air fryer.
  • Air fry for 14-16 minutes at 390°F (199°C). Flip the salmon about halfway through cooking time (after 8 minutes) and brush with the rest of the olive oil. The skin will get nice and crisp!
  • Check your salmon fillets with the meat thermometer to make sure they reached a safe minimum internal temp of 145°F (63°C).
  • To make the lemon cream sauce, whisk the heavy cream, sour cream, lemon juice, lemon zest, salt, and pepper over medium heat until just heated with a smooth consistency. (Do not boil!) Whisk in the fresh dill and set the sauce aside, keeping warm.
  • To serve, drizzle the lemon cream sauce over the air fried salmon. Enjoy!