From the book · 30 Air Fryer Hacks

Stop salmon sticking to the air fryer, and cook the side dish at the same time

Salmon and other fish love to weld themselves to the crisper plate, then tear when you lift them. Lifting the fish off the base fixes it, and this lift is one you eat afterwards: it soaks up the fish's flavour while it cooks. There's a catch, though. Get the choice or the cut wrong and it sinks halfway. The book shows what to use, how to set it up and how to keep cleaning easy.

The fix is in the book

5 more step-by-step sketches
The full method in 3 numbered parts
Exact times, temperatures in °C and °F, and safety notes
A recipe to try it: salmon on a veggie raft

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Common questions

Why does salmon stick to the air fryer?

Fish skin and flesh are mostly protein, and protein bonds to hot metal as it cooks. The thin skin then tears when you lift it. Oil helps a little, but lifting the fish off the plate stops it.

What temperature should I cook salmon at in the air fryer?

About 200 °C (400 °F) for 8 to 12 minutes, depending on thickness. The centre is cooked at 63 °C (145 °F) on a food thermometer, when the flesh turns opaque and flakes easily.

Can I cook fish and vegetables together in the air fryer?

Yes. Pick vegetables that cook in about the same time as the fish, and arrange them so the hot air still reaches everything. The book shows a way that also stops the fish sticking.