Vent: my air fryer salmon came out dry three days in a row

I followed the same recipe at 375°F for 12 minutes every time and it turned into cardboard. Has anyone actually gotten moist salmon out of these things or am I just cursed with a bad model?

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adams.henry1h ago

Started off thinking air fryers were the greatest thing for everything, but salmon changed my mind real quick. My first few tries were exactly like you said, dry and sad and I was about to throw the thing out. Then I realized you gotta go lower and slower, like 350 for maybe 8 minutes depending on thickness, and check it early. Also patting it dry and brushing on a little oil or butter helps lock in moisture instead of letting it all steam out. I still don't love air fryer salmon compared to pan seared or oven baked, but it's way better now that I stopped following those generic recipes.