Air Fryer Salmon

I adore salmon. 

It’s truly one of the most versatile and delicious protein options and one that’s frequently overlooked or forgotten. 

A ton of people have told me that they’re afraid to cook salmon at home. This makes me so sad! It’s really easy, promise!  Especially when you use your air fryer to cook it.

There is no reason to avoid making this healthy salmon recipe. 

Salmon is one of the first proteins I tried cooking in my air fryer, and I still can’t get over how perfect it comes out. It’s crispy on the edges, but moist and flaky inside. 

If this is your first experience with either air fryer salmon, you won’t be disappointed.  This is the ultimate recipe that’s simple, packed with flavor, and easy to prepare. 

If you didn’t have time to defrost your fish, you can also use my method for air fryer salmon from frozen!

I plan to try all of my salmon recipes in the air fryer now.  This jerk salmon avocado rice bowl is a favorite, and I just know it would do great in the air fryer. My one pan orange salmon is another recipe that I think will cook beautifully in the air fryer. 

Tips for Cooking Fish in The Air Fryer

For some meats, you need to do specific things for best results. Salmon is one protein cooks beautifully cooked in the air fryer with minimal fuss. Season your salmon fillets, lay them inside your air fryer basket with room around each piece, and cook as directed below. That is it! 

My only tip is that it is best cooked skin side down and sprayed with olive oil spray before placing into the air fryer.  Your air fryer truly will make your meal planning much easier to manage.

Tip:  When cooking in your air fryer, spray the basket with oil before use to prevent sticking.  If you don’t have oil spray, you can brush on a bit of olive oil instead. Don’t be too heavy handed here – a little oil goes a long way!

How Long Do I Cook Salmon in the Air Fryer?

For an average salmon filet, you will cook at 390 degrees for 7-10 minutes.  If you prefer a rare cut of salmon, you can cook for less time.  

Food safety guidelines recommend cooking salmons to an internal temperature of 145 degrees. Personally,  I prefer salmon medium, or around 130 degrees. I actually didn’t think I liked salmon at all until a restaurant suggested I try it this way! I had only ever had it well-done previously, which gives it a dryer texture and fishier flavor. Cooked medium though, its succulent and delicious, with a delicate and sweet flavor. 

It’s up to you what you do, but if you’re like me and prefer your salmon less cooked be sure to buy the highest quality fish you can get your hands on.

The best way to determine the time you like is to start with the lower end of the time scale and add additional time if needed. 

What to Serve With Salmon Fillets

You can get really creative with side dishes to go with air fryer salmon!

It absorbs so much of the flavors around it that you can serve it easily with many options. I typically default to Asian flavors like my miso salmon with green tea broth but it’s also great with Caribbean flavors, barbecue sauce, or butter and basil.

I usually serve salmon with rice and vegetables. Broccoli is a favorite and also comes out amazing in the air fryer (here’s a great recipe for air fryer broccoli).   It is also delicious on a salad or in a wrap alongside other vegetables and sauce. 

This crunchy salmon salad with sriracha dressing is another great option that is delicious and shows just how versatile this salmon recipe could be with other ingredients.

More delicious salmon recipes

• Salmon and Sweet Potato Sheet Pan Dinner
• Easy Lemon-Glazed Salmon
• Miso Salmon Salad
• Gluten-Free Salmon Skewers
• Smoked Salmon Fritatta
• Sriracha Salmon Salad
• Jerk Salmon Rice Bowls
• Baked Salmon Patties
• Creamy Salmon Pasta

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Perfect Air Fryer Salmon

Perfect salmon filets are easy to make – just pull out your air fryer! Simply seasoned with great garlic and lemon flavor, this is a light and healthy option that takes no time to prepare. Give it a try and you’ll never want to cook salmon in a pan again!

Course Healthy Weeknight Dinner Recipes

Cuisine American

Keyword air fryer salmon, healthy salmon recipe, lemon salmon

Prep Time 5 minutes minutes

Cook Time 10 minutes minutes

Total Time 15 minutes minutes

Servings 2 servings

Calories 289kcal

Author Lauren Keating

Equipment

• Crux 2.6 Qt. Touchscreen Air Convection Fryer

Ingredients

• ½ pound salmon fillets 1 ½ inch, bones removed
• 2 teaspoons olive oil
• ½ teaspoon garlic powder
• Salt and pepper
• 1 lemon cut into rounds

Instructions

• Lightly coat each fillet with olive oil and season with garlic powder, salt and pepper.
• Place fillets skin-side down in the basket of the air fryer. Cover the salmon with lemon slices Set air fryer to 390 degrees for 7-10 minutes. 
• When the air fryer is done check fillets with a fork to make sure they are cooked through to your liking.
• Once finished remove from the fryer and serve with a fresh lemon wedge, if desired.

Nutrition

Serving: 1g | Calories: 289kcal | Carbohydrates: 5g | Protein: 26g | Fat: 19g | Saturated Fat: 3g | Polyunsaturated Fat: 14g | Cholesterol: 71mg | Sodium: 218mg | Fiber: 1g | Sugar: 1g

Since Shawn started eating fewer carbs this past spring, it seems like zucchini and cauliflower have taken over our kitchen. It’s honestly really impressive how many things those two vegetables can stand in for! 

One of my favorite way to eat zucchini is cut into long, noodle-like strands called zucchini noodles, or zoodles. (If you’re British and call zucchini courgette, you’d call this courgetti with is super fun to say!)

It’s easy to find pre-cut zucchini noodles at the grocery store since low carb diets are so popular right now. I buy those when I’m looking for something quick, but I usually prefer to cut it myself using a spiralizer. That way I can use a smaller setting for more of an angel hair like thickness. Thinner zoodles are more tender without being soggy, and we love eating them raw or just warmed through. 

When I’m just looking to get something on the table fast, I make zucchini noodles with red sauce and sausage or meatballs. But when I have more time, I love getting creative and using them in recipes like Pepper Jack Smothered Chicken with Southwest Zoodles or Sauteed Zucchini Noodles with Fresh Herbs + Hazelnuts. 

These pesto zucchini noodles with baked shrimp fall somewhere in between. They’re really simple and easy to make – especially if you use store-bought pesto – but they have an elegant, special occasion feeling to them.

How to make homemade pesto for pesto zucchini noodles

Homemade pesto really takes these zoodles over the top. I use the pesto recipe that Samin Nosrat shared in Salt, Fat, Acid, Heat and it’s really worth the effort. 

Samin’s recipe is different than other pesto recipes I’ve made. She has you start by grinding pine nuts into a ut butter-like paste. This paste emulsifies the pesto and gives it a super creamy texture and more consistent flavor. It’s a great extra step! 

Next, you add tons of fresh basil, salt, and parmesan cheese and drizzle in your best olive oil. If you feel like being extra, you can mash it all together using a mortar and pestle. There’s something really soothing about doing it that way. But if you don’t have one, or if you’re feeling impatient, a food processor works just as well. 

You can also make a delicious nut free pesto if you have a nut allergy.

Or, you know, just buy some pesto at the grocery store. No judgment. For the best flavor, look for tubs of fresh refrigerated pesto sold in the produce section. 

How to make Baked Shrimp

To keep this recipe on the simpler side, I roasted the shrimp and tomatoes instead of cooking them on the stovetop.

The gentle heat of the oven cooks the shrimp perfectly every time and they don’t get overcooked or rubbery. At the same time, the tomatoes cook down and get a jammy texture and concentrated tomato flavor, without drying out. They’re amazing combined with that delicious homemade pesto! 

If you’re using frozen shrimp, just be sure to defrost them before placing them on the baking sheet. Otherwise, they can get waterlogged and soggy. You’ll also want to be sure to peel and devein the shrimp if you didn’t buy them cleaned. 

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Pesto Zucchini Noodles with Baked Shrimp

Pesto and zucchini noodles are a low carb match made in heaven. This simple dinner recipe is topped with baked shrimp and roast tomatoes.

Course Healthy Weeknight Dinner Recipes

Cuisine Italian

Keyword dinner recipe, keto, low carb, zoodles

Prep Time 15 minutes minutes

Cook Time 13 minutes minutes

Total Time 28 minutes minutes

Servings 4 servings

Calories 165kcal

Author Lauren Keating

Equipment

• Spiralizer

Ingredients

• 1 pound defrosted raw shrimp large
• 2 cups cherry tomatoes halved
• 2 zucchini spiralized
• 1/16 cup pine nuts
• 1 garlic clove smashed
• ¼ cups basil
• 1/12 cup shredded Parmesan cheese
• 1/12 cup olive oil
• Additional Parmesan cheese and basil for garnishing if desired

Instructions

• Heat your oven to 400F.
• Arrange the shrimp and tomatoes in a single layer on a baking sheet. Season generously with salt and pepper. Bake for 10 minutes, or until the shrimp are cooked through and the tomatoes are slightly shriveled, but not dry.
• Add the zucchini to the pan and bake another 2-3 minutes, until the zucchini is just warmed through.
• Use a mortar and pestle to pound and grind the pine nuts to a smooth paste. Add the garlic and pound until fully incorporated. You can also do this in a food processor if you prefer.
• Add the basil and a pinch of salt. Continue grinding until the basil breaks down completely, working in batches if needed. Stir in the parmesan and oil.
• Add 1/4 cup of the pesto to the sheet pan and stir everything together (you will have 3/4 cup of pesto left; save it for another use)
• Divide between four plates. Serve immediately.

Notes

Maximize your time by making the pesto while the oven heats up!

Nutrition

Serving: 1g | Calories: 165kcal | Carbohydrates: 6g | Protein: 18g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 6g | Cholesterol: 145mg | Fiber: 2g | Sugar: 3g

There are two kinds of cooking.

The first is “I worked late and need to get dinner on the table before I pass out from hunger/exhaustion” cooking. That’s where sheet pan meals,  slow cooker recipes, and even meal delivery subscriptions come into play. Most of the recipes on this site fall into this category – and I even wrote a whole book filled with them! 

The second kind of cooking is weekend cooking for the love of cooking. That’s when you pour yourself a glass of wine, put on some music (I’ve been in a big  Speak Now-era Taylor Swift mood lately), make a colossal mess out of the kitchen, and end up with a complete masterpiece of a meal. Maybe it’s something classic like roast chicken or pot pie. Or maybe it’s something modern like this lobster and farro salad with citrus vinaigrette.  

This farro salad is basically a copycat of one I had at Burger & Lobster in New York City. If you’re in the city, this restaurant is definitely worth seeking out. Salad isn’t the kind of thing you go there to eat at all but it caught my eye. I’m glad I rolled with it. And then I found myself craving it when I got home. I recreated their salad the best I could swapping sweet clementine segments for oranges and adding some crumbled feta because, if you ask me, everything is better with cheese. 

Every single bite of this farro salad is bursting with flavor – from sweet lobster to juicy citrus segments to bright pops of herby pesto. And then there’s the vinaigrette. It’s sweet and citrusy and I want to put it on everything. 

This salad is perfect for a romantic date night, a bridal shower brunch, or just a lazy Sunday night when you feel like making something special. 

More affordable alternatives to lobster

OK, I know you’re thinking “Lauren I’m not made out of money, putting lobster on a salad is crazy.”  I promise you it’s not.

One lobster will give you enough meat for four salads. They go on sale at least once a month at Price Chopper and they’ll steam them for you right there in the store so you don’t need to deal with that aspect of it. 

Of course, there are more affordable options. If whole lobsters aren’t on sale, you might be able to save a few dollars by opting for lobster tails. Two tails will give you plenty of lobster meat. Look for them either at the seafood counter or in the freezer case. 

Another option is to skip the lobster and use langostino tails instead.  These shrimp-sized pieces of meat taste almost exactly like lobster. I buy big bags of frozen langostino tails at Trader Joes. They come pre-cooked so all you need to do is defrost them. 

Shrimp or crab also make great alternatives to lobster in this farro salad. The flavor will be different, but they both have a similar salty sweetness that pairs really well with the other ingredients. 

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Lobster Farro Salad with Citrus Vinaigrette

This lobster and salad takes some advance planning, but it's well worth the effort. You'll need cooked farro and steamed lobster before you start assembling the salad. Store bought pesto is fine here, but if you're feeling up for it, homemade pistachio pesto is even better. I use a mortar and pestle to make a paste from 1 cup fresh basil, 5 fresh mint leaves, 1 tablespoon chopped pistachios, and 4 tablespoons extra-virgin olive oil.

Course Healthy Salad Recipes

Cuisine Italian

Prep Time 1 hour hour

Total Time 1 hour hour

Servings 4 servings

Calories 374kcal

Author Lauren Keating

Ingredients

• 6 clementines
• 1 lemon
• 2 tablespoons apple cider vinegar
• 2 tablespoons olive oil
• ½ fennel bulb
• 1 steamed lobster about 1 cup chopped meat
• 6 cups arugula
• 1 cup cooked farro
• 2 Tablespoons pesto
• 2 ounces crumbled feta

Instructions

• Juice 2 clementines; cut the other 4 clementines into segments and set aside. Juice the lemon. In a large salad bowl, combine the clementine juice, lemon juice, apple cider vinegar, and olive oil. Season generously with salt and pepper.
• Using a mandolin or a sharp knife, cut the fennel cross-wise as thinly as you can. Add to the the bowl with the vinaigrette and toss to coat. Let sit 5 minutes to help the fennel soften.
• While the fennel marinates, roughly chop the meat from the lobster tail and claws.
• Add the lobster meat, arugula, farro, and clementine segments to the salad bowl. Toss to combine and coat with vinaigrette. Season to taste with salt and pepper.
• Divide the salad between four plates. Drizzle with pesto and sprinkle with crumbled feta.

Nutrition

Serving: 1g | Calories: 374kcal | Carbohydrates: 38g | Protein: 24g | Fat: 16g | Saturated Fat: 4g | Polyunsaturated Fat: 10g | Cholesterol: 66mg | Sodium: 315mg | Fiber: 6g | Sugar: 14g

A few months ago, I met a salmon guy on Instagram. There are a few ways that this story can end, so let me back up. I don’t usually check my “message requests” folder because, as you’re likely aware, it can be a pretty creepy place.  I must have been bored one day because I didn’t only check them, I also responded to a man named Traveler who asked if I’d be interested in collaborating about salmon. Since I love salmon, I was naturally intrigued.

It turns out that he’s really cool! He’s an Alaskan fisherman who run a small fishing business called Salmon & Sable. His business is unique, because he processes all of the salmon he catches by hand. He explained that, typically, people sell their catch to processing facilities or canneries. They can buy processed fish back, but it’s not necessarily the same fish that they caught. Since his team does everything themselves, they know exactly where the fish came from. Think of it like farm to table meat, but with fish. I thought it was fascinating, and I was excited when he offered to send me some.

Guys, this salmon is insane. I mean, check out the color of those filets! I’ve never seen such gorgeous salmon before. It cooked up like a dream, and was so tender and flaky I couldn’t get over it. He sent me a generous supply so I’ll be set for a while, but I’ll definitely be placing an order for more in the future.

I felt called to use these gorgeous salmon filets as part of a rice bowl, thinking a simple preparation would really put the focus on the fish. I considered doing something poke inspired, but that didn’t seem special enough. After some brainstorming, I finally settled on this jerk salmon rice bowl recipe. It’s actually inspired by the breakfast I ate almost every morning when I was in Costa Rica last month – rice and beans topped with sliced mango, avocado, and eggs. It was super simple, but so delicious. For these bowls, I ditched the beans and swapped the eggs for salmon filets slathered with jerk seasoning.

My trick for perfectly cooked salmon, every time

For simple recipes like this one, my absolute favorite way to cook salmon is under the broiler! I posted this method years ago when I made salmon teriyaki. Heat a cast iron skillet on the stovetop, then add your salmon filets to the pan skin side up. Slide it under your broiler and cook for 3 minutes. That’s right – just 3 minutes! The salmon comes out perfect every time, with crispy salmon skin and none of that weird white goo that salmon gets sometimes. If you don’t like eating the skin, it slips off the filet really easily after broiling.

Healthy Salmon Recipes

• How to Air Fry Salmon
• Sheet Pan Orange Salmon
• Lemon-Glazed Salmon
• Grilled Salmon Salad
• Miso Salmon in Broth
• Two-Minute Salmon Teriyaki
• Tea-Smoked Salmon
• Cedar Plan Salmon
• Salmon with Lentils

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Jerk Salmon Avocado Rice Bowl

These super simple jerk salmon avocado rice bowls are the perfect balance of hot and sweet. Plus, my secret for perfect salmon filets every time – in just 3 minutes!

Course Healthy Weeknight Dinner Recipes

Cuisine American

Keyword salmon avocado bowl

Prep Time 5 minutes minutes

Cook Time 15 minutes minutes

Total Time 20 minutes minutes

Servings 2 servings

Calories 509kcal

Author Lauren Keating

Equipment

• Walkerswood Traditional Jamaican Jerk Seasoning, 10 oz, Hot & Spicy, Versatile Jerk Seasoning, Add Traditional Jamaican Kick to Chicken, Lamb, Pork, Fish and Vegetable Dishes
• Lodge 10.25 Inch Cast Iron Skillet. Pre-Seasoned Cast Iron Skillet Pan for Stovetop of Oven Use

Ingredients

• 2 3- ounce salmon filets
• 1 lime cut into 6 wedges
• 2 teaspoons jerk seasoning wet style
• 1 avocado sliced
• 1 mango sliced
• 1 cup cooked white rice
• fresh cilantro optional

Instructions

• Place the salmon filets on a cutting board skin-side down. Squeeze 1 lime wedge over each filet, then slather with jerk seasoning.
• Heat your broiler on high. Set a dry cast iron skillet over high heat for 2-3 minutes. Add the salmon filets to the skillet ,skin-side up. Place under the boiler and cook for 3 minutes. If desired, remove and discard the salmon skin.
• Meanwhile, divide the cooked rice between two bowls. Season with salt and pepper. Top the rice with a salmon filet, avocado, and mango. If desired, sprinkle with cilantro. Serve with additional lime wedges.

Nutrition

Serving: 1g | Calories: 509kcal | Carbohydrates: 58g | Protein: 24g | Fat: 22g | Saturated Fat: 4g | Polyunsaturated Fat: 16g | Cholesterol: 54mg | Sodium: 127mg | Fiber: 9g | Sugar: 25g

I’m a sucker for cute packaging. I know it’s silly, but they always draw me in.

For some reason, tuna of all things always seems to have the cutest cans! The Trader’s Joe’s packaging is especially adorable, but I also love this Bella Portofino packaging. (I got these as samples, but you can buy it at Shop Rite.)

The problem is that I usually buy tuna, then let it sit in my cabinet for ages before finally tossing it into some pasta sauce with capers and feta. Which is delicious, but a little boring.

Back in the summertime, I had a delicious Nicoise salad with seared tuna at Busboys & Poets in DC. It had a bright, lemony dressing that reminded me of the ones in my mayo-free chicken salad.

I was inspired to use those same flavors in this mayo-free tuna salad that’s perfect to prep ahead for a week of packable lunches. It’s a great alternative to more traditional tuna salad. For another twist on mayo-free tuna salad, you might like to try this avocado tuna salad.

How to make Mediterranean Tuna Salad

This tuna salad is really easy, and it’s the kind of recipe that gets better as it sits in the fridge and the flavors meld. It has a fantastic combination of creamy, salty, fresh, and tangy flavors.

Since the ingredients are so simple, it’s important to use the best ingredients you can. I use fresh green beans, heirloom tomatoes, and organic lemons.

I  always look for tuna that’s packed in olive oil instead of water, but you can use whatever your favorite happens to be. Tuna in oil has a little more fat, but I personally think it has a better texture (silkier, less dry) and a more mellow flavor that makes it worth it.

If you have them, this salad is also delicious with two chopped hard boiled eggs mixed in. I don’t usually bother only because I hate making them.

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Nicoise Tuna Bean Salad

Cuisine American

Prep Time 5 minutes minutes

Additional Time 10 minutes minutes

Total Time 15 minutes minutes

Servings 4

Author Lauren Keating

Ingredients

• ¼ pound fresh green beans trimmed and cut into 1-inch pieces
• 1 can chickpeas rinsed and drained
• 1 can tuna preferably packed in oil, drained
• 1 cup diced fresh tomatoes
• ¼ cup Nicoise or kalamata olives pitted
• 2 celery ribs thinly sliced
• 2 lemons juiced
• 2 Tablespoons Dijon mustard
• ½ shallot minced
• 2 Tablespoons olive oil
• salt and pepper

Instructions

• Bring a small pot of water to a boil. Add the green beans and cook for 3-4 minutes, or until bright green and tender crisp. Drain and immediately run under cold water to stop the cooking process. 
• In a medium bowl, combine the green beans, chickpeas, tuna, tomatoes, olives, and celery. Mix well. 
• In a small bowl, whisk together the lemon juice, mustard, shallot, and olive oil. Pour the dressing over the salad and mix to combine. Season to taste with salt and pepper.  Serve immediately, or refrigerate. 

A little over a year ago, Shawn and I ate at a tiny Latin American restaurant in Hell’s Kitchen called La Pulperia. I was feeling adventurous so I ordered the fish ribs.

I had no idea what to expect but I was surprised when they brought me, quite literally, a plate of bony fish ribs slathered with chipotle barbecue sauce.

Who knew that was even a thing? All those little bones meant they were a pain to eat, but they were really, really tasty.

I started dreaming up salmon recipes and my mind wandered back to those fish ribs. I thought it would be fun to make rib-inspired salmon skewers with maple barbecue sauce. They ended up being a huge hit!

Using boneless salmon filets meant these skewers were much easier to eat than actual fish ribs. And the paleo maple barbecue sauce that I made had the perfect sweet-spicy balance and carmelized beautifully on the grill.

These BBQ salmon skewers would be a great addition to your Labor Day barbecue. Or they’d be a fun dinner any night of the week.

I served them with grilled asparagus and Spanish rice. They’d also go great with potato salad. You can keep things paleo and serve them with cauliflower rice or a double serving of grilled vegetables.

If you’re looking for another delicious take on grilled salmon, try making your own smoked salmon on the grill!

How to make the best paleo barbecue sauce

Homemade barbecue sauce is surprisingly easy to make, and it only takes a few tweaks to make a delicious paleo version. It’s great on anything from grilled salmon to pulled pork to burgers.

Start by sauteeing some red onion and garlic in neutral oil until it’s just softened.

Then, add sugar-free ketchup, apple cider vinegar, pure maple syrup, and a good dollop of mustard. I like my barbecue to have a little heat so I also add a generous splash of habanero hot sauce to the pot.

Bring everything to a simmer and let it cook until it’s thickened and reduced by about half.

Cooking the sauce might seem unnecessary, but trust me on this one. It helps the flavors come together and takes the raw taste out of the ketchup, so it tastes like barbecue sauce and not some sort of weird cocktail sauce.

It only takes a few minutes, so you can make this paleo barbecue sauce and use it right away.

Or, if you prefer, you can make it ahead of time. It will keep in the refrigerator for several days and it’s so good on everything from salmon to burgers to air fryer spare ribs.

More healthy salmon dinners to try:

• How to Air Fry Salmon
• Smoked Salmon Fritatta
• Salmon en Manchamenteles
• Roast Salmon with Romesco Sauce and Pumpkin Grits
• Sriracha Salmon Salad
• Jerk Salmon Rice Bowls
• Miso Salmon in Broth
• Two-Minute Salmon Teriyaki
• Tea-Smoked Salmon

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Maple Barbecue Salmon Skewers

Lightly grease the grates of your grill to help prevent the salmon from sticking when you turn in. The barbecue sauce can be made several days in advance. Keep it in the refrigerator until ready to use.

Cook Time 30 minutes minutes

Additional Time 10 minutes minutes

Total Time 40 minutes minutes

Servings 6

Calories 246kcal

Author Lauren Keating

Ingredients

• 1 Tablespoon avocado oil or olive oil
• ½ red onion minced
• 2 garlic cloves minced
• 1 cup sugar-free ketchup
• ⅓ cup maple syrup
• ¼ cup apple cider vinegar
• 2 teaspoons mustard
• 1 teaspoon habanero hot sauce optional
• 4 salmon fillets cut into large cubes (about 2 pounds)

Instructions

• Heat the oil in a small pot over medium heat. Add the onion and garlic and cook, stirring frequently, until softened and golden brown, about 5 minutes. Stir in the ketchup, vinegar, syrup, mustard, and hot sauce (if using). Bring to a rapid simmer and cook 5-10 minutes, or until the sauce is thickened. Remove from heat. 
• Thread the salmon cubes onto skewers. Brush liberally with barbecue sauce. 
• Grill over medium-high heat for 6-8 minutes on each side, brushing with additional sauce as the skewers cook. 

Nutrition

Calories: 246kcal | Protein: 19g | Fat: 11g | Saturated Fat: 2g | Cholesterol: 53mg | Sodium: 588mg | Sugar: 11g

Everyone loved the foil pack chicken fajitas that I posted the other day, so I thought I’d go ahead with the summer foil pack series that I was thinking about doing. It just so happened that I had this Old Bay shrimp foil pack recipe ready to share, too.

I don’t rely on many store-bought seasoning blends, but there are two that are always in my spice rack: Montreal steak seasoning and Old Bay. No other brand, alternative, or homemade blend ever seems to taste right.

Steak Seasoning is great on steaks (duh) and we put Old Bay on just about everything else. Grilled corn + butter + Old Bay is on our table at least once a week throughout the summer.

These easy shrimp foil packs were inspired by that classic shrimp boil flavor, with juicy shrimp and tender red potatoes to round out the meal. 

From start to finish, this recipe is an absolute breeze, cooking up in just about 20 minutes.

And, like other foil pack dinners, there’s minimal cleanup!

How to make Old Bay Shrimp Boil Packets

To ensure that everything is ready to eat at the same time, choose small red potatoes that cook quickly.

I usually buy a bag of Steamables potatoes because they’re smaller than the ones the grocery store usually sells loose. To give them a little more of a head start, pop the bag of potatoes into the microwave for 5 minutes to par-cook them before adding them to the foil packets.

Cutting the corn into 1 to 1-1/2-inch thick rounds also helps speed up its cooking time – and makes it easier to eat!

Once the ingredients are prepped, I toss it them all in seasoning and tuck them into foil packets with a heaping teaspoon of ghee to cook the rest of the way on the grill.

Kick back with a glass of white wine or some spa water and you’re ready to feast!

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Old Bay Shrimp Foil Packs

Prep Time 5 minutes minutes

Additional Time 15 minutes minutes

Total Time 20 minutes minutes

Servings 4

Author Lauren Keating

Ingredients

• 1 pound medium shrimp
• 1 pound small red potatoes
• 2 ears corn cut into 1.5-inch rounds
• 1 Tablespoon Old Bay seasoning
• 2 Tablespoons ghee or unsalted butter

Instructions

• Par cook the potatoes by microwaving them for 5 minutes; carefully transfer to a large mixing bowl. Add the shrimp and corn to the bowl. Sprinkle with Old Bay and toss gently to combine. 
• Arrange 4 large squares of heavy duty aluminum foil on a baking sheet. Place 1/4 of the mixture on the center of each sheet. Top with a heaping teaspoon of ghee or butter, then fold each foil sheet into a packet by bringing two opposite sides together. Crimp the remaining sides before bringing them up over the top and sealing well. 
• Place the foil packs seam-side up on a hot grill. Grill for 10-15 minutes, turning once, or until the potatoes are soft and the shrimp is cooked through.

This recipe for ginger sesame zucchini noodles has been a long time coming. Baked Sesame Chicken Wings are one of my absolute favorite recipes on this blog. The last time I made them, for New Year’s Eve, my mom mentioned that she thought the ginger sesame sauce would be great on noodles. I agreed and haven’t been able to get that idea out of my head.

We haven’t been eating a lot of pasta lately, but I was even more excited about the idea of making it with zucchini noodles! I added some shrimp for protein and was really happy that such a healthy and delicious dinner could come together in just about 10 minutes.

How to make zucchini noodles

Zucchini noodles (zoodles!) are a staple of my diet these days – they’re easy, tasty, and go with just about anything. The other day I was waiting in line for a zucchini noodle bruschetta bowl at one of my favorite food trucks when no fewer than three people looked at the sign and asked what zucchini noodles were. It made me a little sad that so many people are missing out!

Zucchini noodles are exactly what they sound like – fresh zucchini that’s cut into long, noodle-like strands. Since zucchini doesn’t have a lot of flavor on it’s own, they take on the flavor of whatever you cook them with and they’re a fantastic low cal and gluten-free alternative to pasta. You can use a spiralizer (affiliate link) or a box grater to cut them yourself (a great option in the summer when zucchini are cheap and plentiful!) or you can but them pre-cut (look for them in the produce section.) I’ve also tried frozen zucchini noodles, but I don’t recommend them since they can be pretty soggy. We love them with red sauce and meatballs, in zucchini noodle pad thai, or sauteed with fresh herbs + hazelnuts.

You can boil them for a minute or two or sautee them. Or, you can eat zucchini noodles raw! That’s been my favorite way to enjoy them recently because they have a firmer texture, and it’s how I made these ginger sesame zoodles.

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Ginger Sesame Zucchini Noodles

Prep Time 5 minutes minutes

Cook Time 5 minutes minutes

Total Time 10 minutes minutes

Calories 371kcal

Author Lauren Keating

Ingredients

• 1 Tablespoon avocado oil or olive oil
• ½ pound medium raw shrimp
• 2 Tablespoons coconut aminos
• 2 Tablespoons sesame oil
• 1- inch piece of fresh ginger peeled and grated
• 2 cloves garlic grated
• 2 green onions thinly sliced
• 1 Tablespoon sesame seeds
• 1 pound zucchini spiralized

Instructions

• Heat the oil in a large skillet set over high heat. Add the shrimp and cook 4-5 minutes, or until bright pink and cooked through. 
• While the shrimp cook, combine the coconut aminos, sesame oil, ginger, garlic, green onions, and sesame seeds in a large bowl. Add the zucchini noodles and toss to coat. 
• Divide the zucchini noodles between two plates. Top with shrimp. 

Nutrition

Calories: 371kcal | Protein: 17g | Fat: 29g | Saturated Fat: 3g | Cholesterol: 165mg | Fiber: 1g | Sugar: 3g

Be sure to check out my Healthy Eating One-Pot Cookbook for more easy, healthy recipes like this one.

I’ve had my air fryer for a few weeks now and every time I use it I fall even more in love. I’ve probably eaten my weight in sweet potato fries this month. Besides potatoes, I keep gravitating toward using it for seafood.

The air fried catfish nuggets I shared last week were crispy and delicious. This lemon garlic shrimp, inspired by shrimp scampi, is zesty and refreshing. Their lemony flavor is perfect for spring! (Hopefully spring will decide to show up soon. There’s currently a blizzard outside and I’m not ok with it.)

These lemon garlic shrimp aren’t breaded, but they still get a nice crispy exterior similar to how they would get if they were pan fried. With the air fryer though, you can use way less oil. Since they aren’t breaded, you can also add more to the fry basket since you don’t have to worry about overcrowding as much. Just give the basket a good shake halfway through to redistribute the shrimp so everything cooks evenly.

This air fryer shrimp recipe works great as an appetizer, but it can also be turned into an easy and healthy meal if you serve it over rice, zucchini noodles, or spaghetti squash.

(No air fryer? No problem! You can easily make these lemon garlic shrimp on the stovetop. Simply increase the oil from 1 Tablespoon to 1/4 cup. Heat the oil in a large sauté pan over medium-high heat, then add the garlic and cook for 1 minute. Stir in the shrimp and salt and cook 3-4 minutes, or until the shrimp is cooked through. Remove from heat and stir in the lemon juice, zest, and parsley.)

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Air Fryer Lemon Garlic Shrimp

Prep Time 5 minutes minutes

Cook Time 5 minutes minutes

Servings 4

Author Lauren Keating

Ingredients

• 1 pound small shrimp peeled with tails removed
• 1 Tablespoon olive oil
• 4 garlic cloves minced
• 1 lemon zested and juiced
• 1 pinch crushed red pepper flakes optional
• ¼ cup parsley chopped
• ¼ teaspoon sea salt

Instructions

• Heat your air fryer to 400ºF. 
• In a bowl, combine the shrimp, olive oil, garlic, salt, lemon zest, and red pepper flakes (if using). Toss to coat. 
• Transfer the shrimp to the basket of your fryer. Cook for 5-8 minutes, shaking the basket halfway through, or until the shrimp are cooked through.
• Pour the shrimp into a serving bowl and toss with lemon juice and parsley. Season with additional salt to taste. 

So, I bought an air  fryer. I have to admit that I felt a little silly doing it because I’m woefully short on counter space. Plus I’m pretty good at making “fried” food like “Fried” Pickles and Baked Sesame Chicken Wings in my oven. But I wanted to see what the fuss was all about and I found a good deal on a fryer that was recommended by a trusted friend, so I went for it.

So far, I have mixed feelings. Sweet potatoes fries came out good, but no better than I can make in the oven. On the plus side, I didn’t have to wait for my oven to preheat which was really nice and saved a ton of time. On the negative side, I could only cook about a half of a sweet potato at a time. That meant hanging out in the kitchen to make multiple batches. Plus there’s that whole counter space issue.

That said, when it comes to making recipes like these “fried” catfish nuggets, I was blown away. The fish inside was flaky and juicy while the coating was crispy, crunchy, and practically indistinguishable from deep fried fish. All without the gross smell that comes along with deep frying food at home, or the calories that come along with it. The batch I made in the oven came out OK, but the batch from the air fryer was phenomenal. For recipes like this one (or for these awesome air fried steak fingers!), the air fryer appears to be well worth the money.

I fell in love with catfish when I went to New Orleans and had it again recently at a new Southern themed restaurant that opened around the corner from my house. Next to salmon and tuna, it might be my favorite fish these days.

The one thing about catfish is that it can have a slightly muddy/bitter flavor if you don’t prepare it correctly. Most fish from the store should be good to go, but a quick soak in salt water will go a long way toward drawing out any lingering bitterness.

You can’t have nuggets without something to dip them in, so I made a quick Greek yogurt remoulade. Remoulade is a classic sauce that’s similar to a cross between tartar sauce and cocktail sauce. It’s usually made with a mayonnaise base, but I strongly prefer it made with plain Greek yogurt instead. (We all know how I feel about mayo.)

Once the fish has soaked, I dipped each piece in egg and a few dashes of Tabasco. Next comes to breading. To keep these air fried catfish nuggets gluten free, I coated them in the mixture of Bob’s Red Mill paleo baking flour, ground pecans, and Cajun seasoning. The result was a light, crispy coating that had an earthy, nutty flavor and just a small kick of heat.

I could easily fit about six pieces of fish in my air fryer at a time, which meant I had to make a few batches, but they were done in 8 minutes so it went quickly. For contrast, the fish I cooked in the oven took 20 minutes and, while it was still tasty, it didn’t come out nearly as crispy.

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Air Fried Catfish Nuggets with Greek Yogurt Remoulade

These catfish nuggets can also be made in the oven, but they won't come out quite as crispy. To bake them, set a wire rack over a baking sheet. Coast the rack with cooking spray, then arrange the breaded catfish on it in a single layer. Bake at 400ºF for 20 minutes, turning halfway though.

Prep Time 15 minutes minutes

Cook Time 30 minutes minutes

Total Time 45 minutes minutes

Servings 4

Calories 333kcal

Author Lauren Keating

Ingredients

• 2 cups water
• 2 tablespoons kosher salt
• 1 pound fresh catfish nuggets
• ½ cup pecans
• ½ cup paleo flour I use Bob's Red Mill
• 1 Tablespoon Cajun seasoning
• 1 egg
• 2-3 dashes Tabasco sauce

For the Remoulade:

• 1 cup fat free Greek yogurt
• 2 Tablespoons Dijon mustard
• 2 Tablespoons sweet paprika
• 2 teaspoons prepared horseradish
• 1 teaspoon Cajun seasoning
• 1 teaspoon pickle juice

Instructions

• Combine the water and salt in a large bowl; stir until dissolved. Add the catfish. Cover and refrigerate for at least 20 minutes, up to overnight. Rinse the fish with clean water and pat dry. 
• While the fish soaks, prepare the remoulade by mixing all ingredients together in a small bowl until smooth. Refrigerate until ready to serve. 
• Heat your air fryer to 400ºF.
• Add the flour and pecans to a blender. Blend 15-20 seconds, or until the pecans are pulverized and look like coarse crumbs. Pour the mixture into a shallow dish. 
• Break the egg into a second dish. Add a few dashes of Tabasco and whisk until combined. 
• Working one piece at a time, coat each piece of fish with egg then dredge through the flour mixture to coat well.
• If desired to extra crispness and browning, lightly spray each piece of fish with olive or coconut oil. 
• Working  in batches as needed, add the fish to the basket of your air fryer in a single layer. Cook for 6-8 minutes, turning halfway through.  
• Serve the catfish nuggets with remoulade sauce for dipping. 

Notes

Remoulade adapted from Simply Recipes. 

Nutrition

Calories: 333kcal | Protein: 26g | Fat: 19g | Saturated Fat: 11g | Cholesterol: 97mg | Sodium: 818mg | Fiber: 3g | Sugar: 5g