Air-Fried Alaska Salmon with Israeli Salad Couscous

Air frying and Alaska salmon are meant to be! This recipe is so simple and bursting with flavor, served alongside a zesty couscous salad.

Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes

Course: Main Course
Cuisine: Seafood
Keyword: Salmon

Servings: 4


For the Salmon

  • 4, 4-6 ounce frozen Alaska salmon fillets
  • 2 tbsp olive oil
  • 1 tsp lemon juice
  • ½ tsp cumin
  • ½ tsp kosher salt

For the Israeli Salad Couscous with Lemon-Tahini Dressing

  • ¾ cups uncooked couscous 2 1/4 cups cooked
  • 2 tbsp tahini
  • 3 tsp lemon juice
  • ½ tsp salt
  • ¼ tsp cumin
  • 1 cup diced tomatoes
  • 1 ½ cups diced cucumber
  • ½ cup finely chopped parsley


  • Step 1: Prepare and air fry salmon Preheat air fryer to 400F for 5 minutes. Whisk together the olive oil, lemon juice, cumin, and salt. Run frozen Alaska salmon fillets under cold water to remove any ice glaze and pat dry with a paper towel. Put the salmon in air fryer and cook for 4 minutes. Remove, brush the tops with the oil mixture, lower heat to 350F, and cook for another 8-10 minutes, depending on thickness and doneness. Salmon should be opaque and flake easily with a fork.
  • Step 2: Meanwhile, prepare the couscous and dressing Cook couscous according to package directions. While it’s cooling slightly, whisk together the tahini, lemon juice, salt, and cumin for the lemon-tahini dressing. Whisk in water a bit at a time until the dressing thins enough to drizzle (about 6 teaspoons of water, depending on the thickness of your tahini).
  • Step 3: Prepare salad and serve Mix the couscous with the lemon-tahini dressing, cucumber, tomato, and parsley. Spoon couscous salad on a plate and top with a salmon fillet. Serve immediately.


Recipe and image courtesy of

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