Air Fryer Frozen Salmon

Frozen salmon fillets seasoned and cooked in an air fryer, without thawing. No country is claimed and none applies, it is a technique for a piece of fish, and salmon is a cold-water North Atlantic and Pacific species with no African tradition behind it. The reason it works is worth understanding rather than taking on faith. An air fryer is a small convection oven: a fan drives hot air fast around a compact chamber, which transfers heat to the surface far more aggressively than a conventional oven of the same temperature. That is enough to cook through a frozen fillet in roughly the time a thawed one would take in a normal oven, and it means the outside dries and colours while the inside is still coming up to temperature. The practical benefit is real. Thawing fish properly takes hours in a refrigerator, and the shortcuts people take instead, warm water, worktop, microwave, are the ones that cause problems. Cooking from frozen sidesteps the question entirely. One correction to the source: it says flipping is unnecessary. In a single-basket air fryer the underside sits against the basket and does not colour, so turning the fillet halfway is worth the two seconds it costs.