๐ŸณDailyRecipes
Dinner

Air Fried Salmon with Potato and Cabbage Salad

This simple air fried salmon comes together quickly for a healthy and satisfying meal.

By Daily Recipes Bookยท ๐ŸŒ Americanยท August 13, 2026
Air Fried Salmon with Potato and Cabbage Salad
dailyrecipesbook.com
Prep
10 minutes
Cook
25 minutes
Total
35 minutes
Serves
2

There is something so satisfying about air fried salmon. It gets perfectly crisp on the outside while staying tender and flaky on the inside. Pairing it with a fresh potato and cabbage salad makes for a balanced dinner that the whole family will enjoy.

My top tip for this recipe is to make sure your potatoes are cut into small, even pieces. This helps them cook through at the same rate as the cabbage and ensures every bite is tender and delicious.

Ingredients

  • 2 salmon fillets
  • 1 tablespoon olive oil
  • 1 teaspoon dried herbs of your choice
  • 2 cups potatoes, diced into small cubes
  • 2 cups shredded green cabbage
  • 1/4 cup mayonnaise
  • 1 tablespoon apple cider vinegar
  • 1 teaspoon Dijon mustard
  • Salt and black pepper to taste

Instructions

  1. 1

    Preheat your air fryer to 375 degrees Fahrenheit.

  2. 2

    Toss the diced potatoes with a little oil, salt, and pepper. Place them in the air fryer basket and cook for about 12 to 15 minutes, or until they are soft and golden.

  3. 3

    While the potatoes cook, season your salmon fillets with olive oil, salt, pepper, and your favorite dried herbs.

  4. 4

    Push the cooked potatoes to one side of the basket or remove them if you need more room. Add the salmon to the air fryer basket.

  5. 5

    Cook the salmon for another 8 to 10 minutes until it flakes easily with a fork.

  6. 6

    In a medium bowl, whisk together the mayonnaise, apple cider vinegar, and Dijon mustard. Add the shredded cabbage and the cooked potatoes to the bowl, then toss everything together until well coated.

  7. 7

    Serve the warm salmon alongside the potato and cabbage salad.

๐Ÿ’ก Tips

Store any leftover salad in an airtight container in the fridge for up to two days. If you prefer a lighter salad, you can swap the mayonnaise for Greek yogurt. Serve this immediately while the salmon is hot for the best texture.

Made this recipe? Let us know how it went.

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