Introduction

Alaska Sockeye salmon is renowned for its vibrant red-orange hue, firm texture, rich omega-3 content, and bold flavor. When air-fried, it achieves a crispy exterior while remaining tender and moist inside, all while keeping the dish healthy. Paired with an Israeli couscous salad—a Mediterranean-inspired side featuring soft couscous pearls, fresh vegetables, and a zesty lemon dressing—this dish offers a balanced, visually stunning, and delicious meal. It’s perfect for family dinners or light gatherings, delivering a refined culinary experience.

Preparation Time

Prep Time: 15 minutes

Cooking Time: 20 minutes

Servings: 2

Ingredients

For the Air-Fried Alaska Sockeye Salmon:

2 Alaska Sockeye salmon fillets (about 150g each)

1 teaspoon olive oil

1/2 teaspoon sea salt

1/4 teaspoon ground black pepper

1/2 teaspoon garlic powder

1/2 teaspoon paprika

1/4 teaspoon dried thyme (optional)

For the Israeli Couscous Salad:

100g dry Israeli couscous

1/2 cucumber, diced

10 cherry tomatoes, halved

1/4 red onion, thinly sliced

2 tablespoons fresh parsley, finely chopped

2 tablespoons olive oil

1 tablespoon fresh lemon juice

1/2 teaspoon salt

1/4 teaspoon black pepper

1/4 teaspoon ground cumin (optional)

Instructions

Step 1: Prepare the Salmon

Rinse the salmon fillets and pat them dry with paper towels.

Brush a thin layer of olive oil on both sides of the fillets.

In a small bowl, mix the salt, pepper, garlic powder, paprika, and dried thyme (if using). Sprinkle the seasoning mix evenly over both sides of the salmon, rubbing it in gently to coat.

Let the salmon rest in the refrigerator for 10 minutes to absorb the flavors.

Step 2: Air-Fry the Salmon

Preheat the air fryer to 200°C (400°F) for 5 minutes.

Place the salmon fillets in the air fryer basket, skin side down.

Air-fry at 200°C (400°F) for 8-10 minutes, flipping the fillets halfway through for even cooking. (Adjust the time based on the thickness of the fillets.)

The salmon is done when the skin is crispy and golden, and the flesh flakes easily. Remove and let it rest for 2 minutes.

Step 3: Cook the Couscous

Bring 150ml of water to a boil with a pinch of salt. Add the couscous, stir, cover, and remove from heat. Let the couscous steam for 5 minutes.

Fluff the couscous with a fork and let it cool slightly.

Step 4: Prepare the Israeli Couscous Salad

In a large bowl, combine the cooled couscous with the diced cucumber, halved cherry tomatoes, sliced red onion, and chopped parsley.

In a small bowl, whisk together the olive oil, lemon juice, salt, pepper, and cumin (if using). Drizzle the dressing over the couscous mixture and toss to combine.

Taste and adjust seasoning if needed.

Step 5: Plate the Dish

Spoon the Israeli couscous salad onto a plate, creating a colorful base.

Place the air-fried salmon fillet on top.

Garnish with a few parsley sprigs or a lemon slice if desired.

Flavor Profile

The air-fried Alaska Sockeye salmon boasts a crispy, golden exterior with tender, naturally sweet flesh, enhanced by the smoky notes of paprika and thyme. The Israeli couscous salad brings a fresh, zesty flavor with a slight tang from the lemon dressing, complemented by the crunch of cucumber and the sweetness of cherry tomatoes. Together, they create a harmonious, light yet satisfying meal.

This dish is ideal for a healthy lunch, dinner, or a gathering with friends. Pair it with a glass of crisp Sauvignon Blanc to highlight the salmon’s sweetness, or a light lager beer for a refreshing contrast. For a non-alcoholic option, a chilled lemon water or green tea works wonderfully.