Air Fryer Salmon with Lemon Dill Sauce

 

I had heard that air frying salmon is the only way to go for a meal that’s quick, delicious, nutritious, and perfect for any occasion, but I have to say that I was a bit reluctant to try it with my expensive piece of salmon. All of that has changed because now this air fryer salmon with lemon dill sauce is my new go-to! The best part? It’s ready in just 15 minutes, doesn’t heat up the kitchen, and delivers a burst of flavor that feels both everyday and elegant.

 This recipe is a game-changer for its simplicity and versatility. The air fryer works its magic to cook the salmon to perfection, while the zesty, creamy lemon dill sauce enhances every bite. Plus, it’s a nutritious option that’s light yet satisfying, ergo it is ideal for health-conscious foodies or anyone craving a gourmet meal without the fuss.

Air Fryer Salmon with Lemon Dill Sauce

2 skinless salmon fillets

Salt and pepper (to taste)

For the Lemon Dill Sauce:
½ c. sour cream
1½ T. fresh minced dill
½ t. grated garlic
½ t. Dijon mustard
¼ t. whole grain mustard
½ t. lemon zest
Juice of ½ lemon
Salt and pepper (to taste)

Preheat your air fryer to 360°F. Place the skinless salmon fillet on a paper liner, season with salt and pepper, and set it into the preheated air fryer. 

Air fry for 10-12 minutes, depending on the fillet’s thickness. Check at 10 minutes to ensure it’s cooked to your liking—flaky and tender is the goal!

While the salmon cooks, whisk together the sour cream, minced dill, grated garlic, Dijon mustard, whole grain mustard, lemon zest, and lemon juice in a bowl. Season with salt and pepper to taste.

Spoon the sauce over the warm salmon or serve it on the side. For the best flavor, refrigerate the sauce for a bit to let the flavors meld—or enjoy it fresh! It’s also divine drizzled over potatoes.

The sauce can be made ahead and stored in the fridge for up to three days, making this a fantastic meal-prep option.

Serves 2

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Poached Salmon Piccata

 

There’s something undeniably elegant about a dish that marries simplicity with sophistication. I created this Poached Salmon Piccata to celebrate the art of poaching—a gentle technique that keeps the fish succulent and lets the sauce take center stage. The dry white wine and Dijon mustard weave a subtle complexity, while the scallions add a fresh, vibrant finish.

What makes this dish a keeper is its versatility. Serve it with a simple green salad and crusty bread for a quick weeknight treat, or pair it with roasted veggies and herbed couscous for an impromptu dinner party. As a Type-A creative always on the move, I adore that it’s ready in under 30 minutes—proof that fast can still be fabulous.

Poached Salmon Piccata

½ T. butter

1 clove garlic, minced

½ c. water

2 T. lemon juice

⅛ t. chicken bouillon granules

2 (4-oz.) salmon fillets

¼ c. dry white wine

1 T. butter

½ t. Dijon mustard

2 scallions, chopped

Freshly ground black pepper, to taste

 In a 9-inch sauté pan, melt ½ tablespoon of butter over medium heat. Add the minced garlic and cook, stirring, for about 1 minute until fragrant.

Pour in ½ cup water and 2 tablespoons lemon juice, then bring the mixture to a gentle boil. Stir in ⅛ teaspoon chicken bouillon granules until dissolved.

Lower the heat to a simmer and gently place the salmon fillets in the pan. Cover and cook over low heat for 10 minutes per inch of thickness (measure at the thickest part), or until the salmon flakes easily with a fork. Carefully transfer the fillets to a warm plate and tent with foil to keep warm.

 Pour ¼ cup dry white wine into the remaining liquid in the pan. Increase the heat and boil until the mixture reduces to about ¼ cup, concentrating those lovely flavors. Whisk in 1 tablespoon butter and ½ teaspoon Dijon mustard until the sauce is smooth and velvety.

 Spoon the sauce generously over the salmon fillets. Season with freshly ground black pepper to taste, then sprinkle with chopped scallions for a burst of flavor and color. Serve immediately and enjoy!

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Simple Salmon Rockefeller

Fennel bulb is one of those ingredients I don’t reach for nearly enough, and every time I do, I’m reminded of just how much I adore its subtle, anise-like flavor and crisp texture. It’s a vegetable that somehow feels both underrated and luxurious, capable of elevating a dish with minimal effort. After letting it languish in my kitchen for too long, I recently rediscovered its magic in this simple yet stunning salmon recipe. Using both the bulb and the feathery fronds, this dish transforms everyday salmon into something truly special—bursting with fresh, herbaceous notes and a creamy, rich topping that’s downright irresistible. What I love most is how uncomplicated it is to prepare, despite tasting like it belongs on a fancy restaurant menu. Whether you’re cooking for yourself on a weeknight or hosting friends for dinner, this salmon with creamy fennel topping delivers big flavor without the fuss. Trust me, once you try it, you’ll wonder why fennel hasn’t been a regular in your rotation all along!Simple Salmon Rockefeller

Adapted from thekitchn.com

2 6-oz. salmon fillets
2 T. olive oil
½ t. kosher salt
¼ t. freshly ground black pepper
2 oz. cream cheese, softened
½ small Melissa’s fennel bulb, diced (about ½ c.)
2 scallions, sliced (white and green parts separated)
1 T. chopped fennel fronds
1 T. water
1 T. white wine
Lemon wedges for serving

Preheat oven to 400°F. Line a baking sheet with foil. 

Pat salmon dry, place on the sheet, and brush with 1 tablespoon olive oil. Season with salt and pepper. Roast skin-side down* for 12-15 minutes, until it flakes easily. 

Meanwhile, heat 1 tablespoon olive oil in a skillet over medium heat. Add diced fennel and white scallion parts; cook until soft, about 4 minutes. 

Off heat, stir in cream cheese, water and wine until smooth. Add green scallion parts and fennel fronds. Adjust seasoning if needed. 

Spread the mixture over the roasted salmon (about 2 tablespoons per fillet). Broil for 2-3 minutes until lightly browned. Serve with lemon wedges. 

* I removed the skin. It’s easy if you use the hot water method.

Enjoy this effortless, tasty dish that’s sure to impress!

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Salmon en Croute with Cucumber Dill Sauce

There are relatively few things in life that scare me anymore, but among those that do, phyllo is one of them. There is just something about those fragile sheets, and the need to work rapidly that puts me in a tizzy. Mr. O-P, on the other hand, a guy who tends to move at a speed similar to that of molasses pouring from a jar, doesn't seem at all fazed. So it seemed only natural that he be the one to prepare this salmon recipe that has been stored in our binder of “salmon recipes to make soon” for years. It had been there so long, in fact, that I had completely forgotten the source, and had to rely upon Google to help me out. As it turns out, it is from the lovely Stone Gable blog, a product of the equally lovely Yvonne, who provides an excellent tutorial for assembly here. Mr. O-P claims that it is rather easy to assemble, but watching him cover the table with those frightening sheets and wield the pastry brush slathering on melted butter, you cannot prove it by me. Still, it is very good, makes a lovely presentation, and is perfect to serve during this St. Patrick's Day week. 

Salmon en Croute with Cucumber Dill Sauce

 6 salmon fillets

1 package phyllo dough

1 stick butter, melted

Salt and freshly ground black pepper

1 package cream cheese, room temperature

2 Tablespoons fresh dill, chopped

2 Tablespoons fresh chives, chopped

2 Tablespoons fresh parsley, chopped

Juice of 1/2 lemon

Salt and freshly ground black pepper

Preheat oven to 350ºF. Spray baking sheet with cooking spray; set aside.

In a large bowl combine cream cheese, herbs, lemon juice, salt, and pepper. Mix and set aside.

Open phyllo package and lay 1 sheet of phyllo on work surface. Cover remainder of the package with a damp towel. DO NOT let the phyllo dough dry out!

Brush with melted butter. Make sure to cover the entire sheet. Brush gently as phyllo is very fragile. Repeat with a second sheet of phyllo and top with a third (do not put butter on the third piece).

Spread cream cheese mixture on the phyllo. Put salmon on top of the cheese. Salt and pepper, to taste. Wrap long edge up and around the salmon. Fold in the left and right sides of phyllo. Wrap up and brush with butter.

Place on a baking sheet. Bake salmon for 20 minutes, depending upon the thickness. Do not overbake. Let sit for 5 minutes.

Cucumber Dill Sauce

1 8-ounce container sour cream

Juice of 1/2 lemon

1 cucumber, peeled and finely chopped

3 Tablespoons fresh dill, chopped

2 Tablespoons fresh parsley, chopped

Salt and freshly ground black pepper, to taste

Mix sour cream, lemon juice, cucumber, and herbs together in a medium mixing bowl. Put a dollop of Sauce on the plate and place salmon on top.

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