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My air fryer salmon was always dry until a cook at Red Lobster said to brine it first
Just 15 minutes in a salt and sugar solution before hitting the basket made the filet come out flaky and moist instead of like cardboard, has anyone else tried brining fish in an air fryer?
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the_kai15d ago
Brineing is just for pork and poultry, fish needs a dry brine or salt dry rub not a wet one.
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kelly.keith8d ago
Start with a salt and sugar brine for fish all the time, it makes a huge difference. @the_kai I gotta disagree a bit though, wet brining works great for lean fish like cod or tilapia, not just pork and chicken. The sugar in the brine helps brown the outside without drying it out, plus salt pulls moisture in instead of out if you keep it short like 15-20 minutes. Dry rubs are good for something like salmon with its fat, but a quick wet brine beats cardboard texture every time for me.
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