INGREDIENTS
- 1 cup plain Greek yogurt
- 3 tablespoons chopped fresh dill
- 2 tablespoons drained capers, chopped
- 1 tablespoon lemon juice
- 1 tablespoon mayonnaise
- 1 clove garlic, minced
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
- 4 (6 ounces each) salmon fillets
DIRECTIONS
- In a medium bowl, stir yogurt, dill, capers, lemon juice, mayonnaise, garlic, salt and black pepper until well blended. Cover and refrigerate until ready to serve.
- Spray bottom of air fryer with nonstick cooking spray. Arrange salmon fillets in an even layer.
- Set air fryer temperature on 350°F.
- Turning halfway through, cook 10 to 15 minutes or until meat thermometer inserted into the thickest part of fillet registers 145°F.
- Serve salmon with sauce.
Serves: 4
Test Kitchen Tips:
- Cooking times will vary based on size and type of air fryer.
- If using an air fryer toaster oven, set air fryer temperature on 400°F. Cook 5 to 10 minutes longer or until meat thermometer inserted into the thickest part of fillet registers 145°F.
- Salmon can be cooked ahead and refrigerated to serve cold with the sauce.
- The sauce can be made ahead. Cover and store in refrigerator for up to 3 days.
