Salmon is a fantastic option for both lunch and dinner, particularly on balmy summer evenings when spending hours in a hot kitchen is the last thing on your mind. It cooks rapidly in the air fryer and complements potato salad and roasted broccoli beautifully. It’s remarkably straightforward to prepare, yet without the right ingredients, it can occasionally end up dry, stringy, or even burnt. Experimenting with different seasonings for salmon is something I thoroughly enjoy, such as miso paste and soy sauce — both of
which yield superb results. Recently, however, I’ve come across a number of recipes featuring a rather different key ingredient, one that also enhances baked beans and shop-bought gravy : Worcestershire sauce. This condiment imparts a rich, smoky depth of flavour once the fish has been left to marinate in it for one hour. While olive oil is many people’s go-to marinating ingredient, I discovered that Worcestershire sauce proved equally effective. It formed a protective coating around the exterior of the salmon during cooking, reducing moisture
loss and preventing the juices from escaping. This condiment also helped the paprika and garlic paste adhere more effectively to the salmon. Two salmon fillets One tablespoon of Worcestershire sauce One teaspoon of paprika One teaspoon of garlic puree To start, combine the Worcestershire sauce, paprika and garlic puree in a dish before placing the salmon fillets inside. Using a spoon or clean hands, work the marinade thoroughly into the fish until it is evenly coated. On this occasion, I allowed the salmon to absorb
the seasoning for an hour. The longer it marinates, the more pronounced the flavour becomes. When it came time to cook, I heated my air fryer to 180C for approximately five minutes before placing the fish into the basket. The salmon required just seven minutes of cooking time. Simply monitor the salmon after roughly the seven-minute point and assess how crispy it has become. Once done, you’ll have brilliantly flavoured salmon fillets that taste remarkably succulent when you take a bite. Alternatively, the salmon can
be cooked in the oven at 200C. Using this method, the fish should take around 12 to 14 minutes to cook.
salmon recipe, Worcestershire sauce marinade, air fryer salmon, paprika and garlic, 180C salmon, 200C baked salmon
Worcestershire in salmon??? My uncle would flip over in his grave lol.
I mean I’m not mad at it. 7 minutes in an air fryer seems too fast though, like isn’t salmon supposed to be, I don’t know, death by overcooking? Also does it still taste fishy or does the sauce hide it.
Left to marinate for an hour… and then only 7 minutes at 180C? I feel like 180C is like 350F which already cooks it a ton, so how does it not dry out. Maybe the Worcestershire like… seals it with sugar or something? I dunno, I just don’t trust the math.
This is basically like putting steak sauce on everything. Next they’ll say add it to baked beans (wait that’s already in the article?) I tried air fryer salmon once with paprika and it burned in like 5 minutes, so I’d probably crank it way down. Also “protective coating” sounds made up… but I guess I’ll try it if it makes the juices stay in, because mine always leak out.