Ingredients:

  • 1 Tbsp Smoked Paprika
  • 1 tsp Dried Thyme
  • 1 tsp Dried Oregano
  • 1 tsp Onion Powder
  • 1 tsp Garlic Powder
  • 1/2 tsp Cayenne Pepper (adjust to taste)
  • 1 tsp Coarse Sea Salt
  • 1/2 tsp Freshly Ground Black Pepper
  • 5 lbs Centre-Cut Salmon Fillet (skinless and bone-free)
  • 2 Tbsp Unsalted Butter (melted) OR Olive Oil
  • 1/2 cup Greek Yogurt (Full-Fat) OR Crème Fraîche
  • 1 Tbsp Fresh Lime Juice
  • 1/2 tsp Lime Zest
  • 1 tsp Honey or Maple Syrup (Optional)
  • Pinch Salt and Pepper (to taste)

Instructions:

  1. Prepare the Salmon: Pat the salmon fillets completely dry using paper towels. This is crucial for achieving a proper crust. Cut the salmon into approximately 1-inch (2.5 cm) cubes, ensuring they are roughly uniform in size for even cooking.
  2. Mix the Rub: In a small bowl, combine the smoked paprika, thyme, oregano, onion and garlic powders, cayenne, salt, and pepper. Whisk well until fully incorporated.
  3. Coat the Bites: Place the salmon cubes in a medium bowl. Drizzle with the melted butter or olive oil (2 Tbsp) and toss gently to coat.
  4. Apply the Blackening: Sprinkle the seasoning mix liberally over the coated salmon. Use your hands or a spoon to gently toss the bites until every piece is completely covered in the rub.
  5. Preheat (If necessary): Preheat the air fryer to 400°F (200°C). (5 minutes preheat is ideal for fast crust development).
  6. Load the Basket: Lightly spray the air fryer basket with non-stick cooking spray. Arrange the salmon bites in a single layer in the basket. Do not overcrowd; work in batches if necessary.
  7. Cook the Bites: Air fry the salmon bites for 6 to 8 minutes.
  8. Shake and Finish: At the 4-minute mark, pause the air fryer and use tongs to gently shake the basket or turn the bites. Continue cooking until the exterior is dark, crusty, and the salmon is cooked through.
  9. Check for Doneness: The salmon is ready when it flakes easily and reaches an internal temperature of 145°F (63°C). Pull the bites immediately once they reach temperature.
  10. Make the Crema: While the salmon cooks, whisk together the yogurt, lime juice, zest, honey (if using), salt, and pepper until smooth.
  11. Serve: Transfer the hot salmon bites to a serving platter. Drizzle with a little extra fresh lime juice and serve immediately alongside the Zesty Lime Crema for dipping.