Air Fryer Crispy Salmon Belly (Thai Sun-Dried Style, No Sun Needed)

Craving something crispy? This Thai-style sun-dried salmon belly needs no sun at all. It is made in the air fryer, comes out savory with crisp skin and tender flesh, and works as a snack or a proper meal with rice.

Wondering what to cook with salmon? Try this take on Thai sun-dried fish: the salmon is marinated, dried at a low temperature, then fried crisp, all in the air fryer. Eat it on its own, with hot rice, or turn a thicker piece into a steak. The recipe comes from a home cook who shared it on the Thai community site Pantip.

Ingredients

• 250 g (9 oz) salmon fillet
• 500 g (1.1 lb) salmon belly
• 1 teaspoon garlic powder
• 1 teaspoon ground pepper
• 2 tablespoons low-sodium fish sauce (if using regular fish sauce, reduce the amount slightly or it will be too salty)
• 1/2 teaspoon salt
• 1 teaspoon sugar
• About 1 tablespoon white sesame seeds

Instructions

1. Cut the salmon fillet into slices about 1 cm (1/2 inch) thick and slice the belly into strips. Trim off any fins and bones. Rinse the fish in lightly salted water to remove slime and loose scales, then rinse again in plain water to wash off the excess salt.
2. Marinate the fish with the garlic powder, pepper, fish sauce, salt, sugar, and sesame seeds for 1 hour.
3. Arrange the pieces in the air fryer basket and run it at 80°C (175°F) for about 15 minutes, until the skin firms up as if it had been dried in the sun. Then raise the temperature to 200°C (400°F) and cook for 8 to 10 minutes more, until crisp.
4. If you happen to have a sunny day, you can instead dry the marinated fish in the sun for about 3 hours, turning once, then pack it in a container and keep it in the freezer for up to a month. When you want to eat it, air fry at 200°C (400°F) for 8 to 10 minutes.

Tips

• Do not crowd the basket; give the pieces room so the skin crisps evenly.
• If you like it spicy, the same fish is delicious flaked into a Thai basil stir-fry.