Free sample · Crunch Time
Lemon-Rubbed Salmon Fillets
Salmon is brushed with olive oil and lemon juice, then dusted with paprika and garlic powder. It leaves the basket at 145 F (63 C), the safe point for fish.
Serves4
Hands-on10 min
Cook8 min
Total18 min
Setting400 F (204 C)
The basket heats while you season, so preheat is not added on top of these times.
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Ingredients
- 4 salmon fillets (680 g)
- 2 tbsp (30 ml) olive oil
- 1 tbsp (15 ml) fresh lemon juice
- 1 tsp (3 g) garlic powder labeled gluten-free
- 1/2 tsp (1 g) paprika labeled gluten-free
- 1/2 tsp (3 g) kosher salt
- 1/4 tsp (0.5 g) black pepper
- 1 lemon (84 g), cut into wedges
Gluten-free: Written so a reader with celiac disease can cook it when every packaged ingredient is one whose label says gluten-free. Read the package you actually buy. This page does not promise a meal with zero gluten.
Method
- Heat the fryer to 400 F (204 C) while you blot the fillets dry.
- Stir the lemon juice into the oil, brush both sides of each fillet, then dust them with paprika, salt, black pepper, and garlic powder.
- Lay the fillets in the basket with space between them. If a fillet has skin, set that side against the basket.
- Cook 4 minutes at 400 F (204 C). Turn any thick fillet that is still pale on top.
- Cook 4 minutes more at 400 F (204 C). The center should read 145 F (63 C).
- Serve with the lemon wedges. If your basket runs hot, look a minute early.
Notes
- Paprika and garlic powder need a gluten-free label. Fresh lemon does not.
- Stop at 145 F (63 C). Fish is done at that point, even if a thicker fillet needs the full 8 minutes.
- Tartar sauce is not part of this plate. The lemon wedges are the finish.
This recipe is one of 50 in Crunch Time.
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