Stuffed Salmon in Air Fryer
Quick air-fried salmon fillets stuffed with a creamy ricotta, spinach, and harissa filling. Crisps on the outside while staying moist inside, and cooks in under 20 minutes. Perfect for a weeknight dinner with bold flavor and minimal cleanup.
Equipment
- Air Fryer (basket style)
- Mixing bowl
- Knife
- Instant-read thermometer
- Tongs
Ingredients
- 2 fillets salmon 260 g total, about 4–6 oz each, skin-on preferred
- 4 tablespoons ricotta cheese whole milk
- 100 g frozen spinach thawed and squeezed dry
- 1 tablespoon harissa paste
- 1/2 teaspoon black pepper freshly ground
- 1 pinch salt small pinch
Instructions
- Preheat the Air Fryer to 390°F for 3 minutes.
- Squeeze the thawed spinach completely dry using paper towels or a clean kitchen towel.
- In a bowl, mix ricotta, spinach, harissa paste, black pepper, and salt until well combined.
- Pat the salmon fillets dry with paper towels.
- Cut a horizontal pocket into the side of each fillet, about 2 inches deep, without cutting through.
- Stuff each pocket with half of the ricotta mixture, pressing gently to pack it in.
- Place the stuffed salmon in the Air Fryer basket, stuffed side up, leaving space between fillets.
- Cook at 390°F for 12 minutes without opening the basket.
- Check the internal temperature with an instant read thermometer; it should read 125°F in the thickest part.
- Let rest for 2 minutes before serving.
Notes
- For hotter-running Air Fryers, drop to 380°F and add 2 minutes; for weaker models, go to 400°F and check after 10 minutes.
- Do not open the basket during cooking, heat loss can add 3–4 minutes and dry out the fish.
- Aim for 125°F internal temperature for moist, medium doneness.
- Swap harissa for fresh dill and use cream cheese instead of ricotta for a milder version.
- Reheat leftovers in the Air Fryer at 350°F for 5–6 minutes; avoid freezing as ricotta can turn grainy.