6 Ingredient Low Carb Air Fryer Salmon Bake
Servings: 2
Ingredients
1 (14–15 ounce) can pink salmon, drained (bones and skin removed if desired)
2 large eggs
1/2 cup shredded cheddar cheese (or other good melting cheese)
1/4 cup mayonnaise
1/4 cup finely chopped onion (yellow or sweet)
1/2 teaspoon garlic powder
1/2 teaspoon salt
1/4 teaspoon black pepper
Cooking spray or a little oil for greasing the air fryer basket
Directions
Lightly grease the air fryer basket with cooking spray or a bit of oil to help prevent sticking.
Open the can of pink salmon and drain it well. If you prefer, pick out the larger bones and skin, then gently press the salmon together with your hands to form one thick, compact mound. Set this mound directly in the center of the air fryer basket so it looks like a single lump of salmon.
In a medium bowl, whisk the eggs, then stir in the mayonnaise, shredded cheddar cheese, chopped onion, garlic powder, salt, and black pepper until everything is well combined.
Spoon the egg and cheese mixture evenly over and around the salmon lump in the basket, letting it settle down into the cracks and around the sides so the salmon is mostly covered. Use the back of the spoon to smooth it into a rounded mound so it bakes up as one tidy piece.
Place the basket into the air fryer. Cook at 360°F (180°C) for 10 minutes, then carefully slide out the basket and check the top. It should be starting to set.
Continue air frying for another 5–8 minutes, or until the top is deep golden, the center feels firm when gently pressed with a spoon, and the internal temperature reaches at least 145°F (63°C). If the top is browning too quickly, you can lower the temperature slightly for the last few minutes.
