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Air-Fried Alaska Salmon with Israeli Salad Couscous

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
  • Servings: 4


  • For the Salmon

  • 4, 4-6 ounce frozen Alaska salmon fillets
  • 2 tablespoons olive oil
  • 1 teaspoon lemon juice
  • 1/2 teaspoon cumin
  • 1/2 teaspoon kosher salt
  • For the Israeli Salad Couscous with Lemon-Tahini Dressing

  • 3/4 cups uncooked couscous (2 1/4 cups cooked)
  • 2 tablespoons tahini
  • 3 teaspoons lemon juice
  • 1/2 teaspoon salt
  • 1/4 teaspoon cumin
  • 1 cup diced tomatoes
  • 1 1/2 cups diced cucumber
  • 1/2 cup finely chopped parsley


  1. 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.

  2. 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).

  3. 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.

Cooking Technique Video