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Old Bay Brown-Sugar Salmon

Name: Old Bay Brown-Sugar Salmon
Prep time: 10 min
Cook time: 9 min
Total time: 19 min
Yield: 4
Ingredients: 5 teaspoons (20 g) brown sugar; 1/2 teaspoon (3 g) kosher salt; 1/2 teaspoon (1 g) black pepper; 1/8 teaspoon (0.3 g) mustard powder, labeled gluten-free; 1/2 teaspoon (1 g) smoked paprika, labeled gluten-free; 1 teaspoon (2 g) sweet paprika, labeled gluten-free; 1/2 teaspoon (1.5 g) garlic powder, labeled gluten-free; 1/4 teaspoon (0.7 g) onion powder, labeled gluten-free; 1 teaspoon (2 g) Old Bay seasoning, labeled gluten-free; 4 teaspoons (20 ml) olive oil; 1 1/4 pounds (567 g) salmon fillets; 1 tablespoon (4 g) chopped fresh parsley; 1 lemon (120 g), cut into wedges

A sweet paprika rub with a little Old Bay and mustard powder bakes onto the fillets at high heat. Pull them when the center hits 145 F so they stay moist.

Old Bay Brown-Sugar Salmon, as cooked from this recipe

Serves4

Hands-on10 min

Cook9 min

Total19 min

Setting400 F (200 C)

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Ingredients

5 teaspoons (20 g) brown sugar
1/2 teaspoon (3 g) kosher salt
1/2 teaspoon (1 g) black pepper
1/8 teaspoon (0.3 g) mustard powder labeled gluten-free
1/2 teaspoon (1 g) smoked paprika labeled gluten-free
1 teaspoon (2 g) sweet paprika labeled gluten-free
1/2 teaspoon (1.5 g) garlic powder labeled gluten-free
1/4 teaspoon (0.7 g) onion powder labeled gluten-free
1 teaspoon (2 g) Old Bay seasoning labeled gluten-free
4 teaspoons (20 ml) olive oil
1 1/4 pounds (567 g) salmon fillets
1 tablespoon (4 g) chopped fresh parsley
1 lemon (120 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 air fryer to 400 F (200 C). While it warms, stir the brown sugar with the salt, pepper, mustard powder, both paprikas, garlic powder, onion powder, and Old Bay.
Blot the salmon dry. Brush oil over every side, then press the sugar rub on in an even coat.
Set the fillets in the basket in one layer, with a finger of space between them. Crowded pieces steam instead of browning.
Cook 8 to 9 minutes. Halfway along, slide the basket out and rotate it. Nudge a fillet only if it will move without breaking. Baskets run hotter or cooler, so start looking at 8 minutes.
The fish is done when the thickest center reads 145 F (63 C).
Scatter the parsley over the top and serve with the lemon wedges.

Notes

Match the thickness if you can. A thin tail dries out while a thick center is still cool; tuck a thin tail under itself.
Leftover salmon is good cold the next day. Keep it refrigerated and eat it within 2 days.
A narrow basket may take only two fillets. Rub the second pair and cook them after the first comes out.

This recipe is one of 50 in Crunch Time.
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