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PSA: parchment rounds beat foil for air fryer fish, and my salmon proved it in 9 minutes
Everyone in my feed says line the basket with foil, but foil steamed the bottom of my salmon and the skin stuck every single time. I switched to a $6 pack of parchment rounds from the grocery in Dayton and the fillets came out dry on top and crisp underneath at 390 for 9 minutes. Foil also caught the grease in a puddle that smoked up my kitchen at 400. If your fish keeps coming out wet or stuck, the liner might be your problem, not the temp. What do you all use in the basket for salmon?
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david_adams21h ago
Parchment also keeps the skin from ripping off when you flip, total game changer.
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