You’ll Need
600g salmon fillets, skin removed and cut into large chunks
1 tbsp olive oil
For The Cajun Rub
1 tsp Cajun seasoning
1 tsp smoked paprika
1 tsp garlic powder
½ tsp onion powder
1 tsp sea salt
½ tsp cracked black pepper
For The BBQ Butter Glaze
40g butter, melted
2 tbsp smoky BBQ sauce
1 tsp honey
1 tsp Worcestershire sauce
1 tsp lemon juice
½ tsp chilli flakes
To Finish
Fresh parsley, chopped
Lemon wedges
Optional But Dangerous
Garlic aioli
Corn on the cob
Skin-on wedges
Grilled asparagus
Method
Preheat your air fryer to 200°C.
Pat the salmon dry with kitchen paper.
Place the salmon into a bowl with the olive oil.
Mix together the Cajun seasoning, smoked paprika, garlic powder, onion powder, sea salt, and black pepper.
Coat every piece of salmon evenly with the seasoning.
Arrange the salmon pieces in a single layer inside the air fryer basket.
Cook for 7–9 minutes until the salmon is just cooked through and lightly charred around the edges.
Meanwhile, whisk together the melted butter, BBQ sauce, honey, Worcestershire sauce, lemon juice, and chilli
flakes.
Carefully transfer the cooked salmon to a bowl and gently coat with the BBQ butter glaze.
Return to the air fryer for a final 1–2 minutes until the glaze becomes glossy and lightly caramelised.
Finish with chopped parsley and fresh lemon wedges.
Serve immediately with corn on the cob, wedges, grilled asparagus, or garlic aioli if using.