Crab Stuffed Salmon in Air Fryer
A fast weeknight air fryer salmon stuffed with a creamy ricotta and spinach filling and a touch of harissa for gentle heat. Cooking at 390°F keeps the fish moist while the top turns lightly golden in under 20 minutes. Minimal prep and cleanup make it perfect for busy nights.
Equipment
- Air fryer
- Mixing bowl
- Knife
- Paper towels
- Measuring spoons
Ingredients
- 2 fillets salmon fillets about 260 g total; thick center-cut preferred
- 4 tablespoons ricotta cheese whole milk recommended
- 100 g frozen spinach defrosted and squeezed dry
- 1 tablespoon harissa paste
- 1/2 teaspoon black pepper freshly ground
- 1 pinch salt
- as needed nonstick cooking spray for air fryer basket
Instructions
- In a bowl, mix ricotta, spinach, harissa, black pepper, and salt until fully combined.
- Pat salmon fillets completely dry with paper towels to remove surface moisture.
- Using a sharp knife, slice each fillet horizontally halfway through to create a pocket.
- Divide the ricotta mixture between fillets, stuffing it into the pockets and pressing gently to seal.
- Preheat the air fryer to 390°F and spray the basket with nonstick cooking spray.
- Place stuffed salmon in the basket, stuffed side up, leaving space between fillets.
- Cook for 16–18 minutes until the salmon flakes easily with a fork and the internal temperature reaches 145°F.
- Let rest for 2 minutes before serving.
Notes
- For store-bought stuffed salmon, cook at 370°F for 20–22 minutes due to heavier breading.
- For a richer filling, replace 2 tablespoons of ricotta with cream cheese.
- Harissa can be swapped with sriracha or omitted for a milder version.
- Thinner salmon fillets (under 1 inch) may need only 14–16 minutes; always confirm 145°F internal temperature.
- Storage: Refrigerate leftovers up to 2–3 days. Reheat in the air fryer at 350°F for 6–8 minutes.
- If the top browns too fast, reduce temperature to 370°F and add about 2 minutes.