(This is an old recipe that has been removed from my site, but I am leaving the printer-friendly recipe here for anyone who was a fan of the recipe, or for people who want to cook salmon during the winter but don’t have an Air Fryer.)

2 skinless salmon pieces, about six ounces each
1 1/2 T olive oil
1 tsp. Greek Seasoning (or use spices listed at end of recipe)
1 garlic clove, crushed or 1/8 tsp. garlic puree from a jar (or use 1 tsp. garlic powder)
1 tsp. lemon zest, or less (optional, but good)
sliced lemon to squeeze over (optional, but good, use the lemon you zested)

In small bowl, mix olive oil, Greek Seasoning, garlic puree, and lemon zest (if using).

Place salmon pieces on a plate or baking sheet and rub on both sides with oil mixture. Let salmon marinate at room temperature 15 minutes.

Put grill pan on stove and mist with a small amount of olive oil. (If you don’t have an olive oil mister, dip a paper towel in olive oil and lightly wipe the surface of the pan.)

Heat pan over medium-high heat 1-2 minutes, until a drop of water sizzles. Place salmon at an angle to grill grids, and cook 2-3 minutes (until you can see grill marks.)

Rotate fish a quarter turn and cook 2-3 minutes more. Turn fish over carefully and cook 1-2 minutes more on second side. Total cooking time should not be more than 7-8 minutes, possibly less, depending on how hot your pan is and how thick the salmon is. The fish should feel firm but not at all hard to the touch when it’s done.

Serve immediately with grill-marked side up. Serve hot, with lemon slices to squeeze over the fish.

 Greek seasoning contains coarse salt, garlic, lemon, black pepper, Turkish oregano, and marjoram. If you don’t have it you can use a mixture of whichever of those spices you have on hand. Greek Seasoning (affiliate link) is also widely available online, and there are a lot of good brands.

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