Go to the Recipe: Air-Fried Salmon Nuggets
These cooked up fine but had an odd tasting saltiness to them. Couldn't stomach more than 4.
It wicks moisture away from the surface. It also creates little pockets of air on the surface. This helps to create surface texture.
Why do you use the baking power in the air frying? What is its effect?
This recipe is meant to be quick. Dry brine would boost flavor and potentially firm the texture.
No need to brine the salmon before doing this? Or would a dry brine add (even more) flavor?
Hi Josh, after searching I agree and you are right about not having any content around pin boning salmon. Ill pass the message along and see what we can do.
Where is the related video on salmon pin boning?
