📋 Instructions

1. 1Dry and cube the salmon — Pat the 700 g fillet dry with paper towels and cut into 2.5 cm cubes. (Dry surface equals brown surface; water must leave before browning starts.) The fish should feel tacky, not slick.
2. 2Mix the dry rub — Stir 5 g smoked paprika, 3 g garlic powder, 2 g salt, 1 g pepper, and 2 g brown sugar in a large bowl. (Mixing dry first prevents clumps when the oil goes in.) The rub should be uniform in color.
3. 3Coat the bites — Add the salmon cubes and 15 ml olive oil to the bowl and toss for 30 seconds. (Oil carries the spices into every crevice and prevents sticking.) Every cube should be evenly coated with no dry patches.
4. 4Preheat the air fryer — Set the air fryer to 200 C (400 F) and run it empty for 3 minutes. (A hot basket starts browning on contact.) The interior should smell warm and faintly metallic.
5. 5Arrange in one layer — Place the cubes in the basket with 1 cm gaps between them. (Air must circulate on all six sides.) No piece should touch another.
6. 6Air fry the first side — Cook at 200 C (400 F) for 6 minutes. (High heat sets the crust before the interior overcooks.) The tops should look deep orange and dry.
7. 7Shake and finish — Pull the basket, shake once, and cook 4 to 5 minutes more at 200 C (400 F). (Shaking exposes the pale sides to direct heat.) The edges should be golden brown and the center 63 C (145 F).
8. 8Rest and finish — Transfer to a plate, rest 2 minutes, then scatter lemon zest and 10 g parsley over the top. (Residual heat finishes the center.) Serve with lemon wedges while the crust is still crisp.