Easy Garlic, Herb & Preserved Lemon Salmon
Bright, zesty and packed with fresh herbs, this easy air fryer salmon recipe has become one of my favourite ways to cook fish. Marinated in a vibrant blend of coriander, chives, garlic and preserved lemons, it’s a simple dinner that feels just a little bit special.
Garlic, Herb & Preserved Lemon Salmon
I’m a terrible grocery shopper.
I have absolutely no efficiency, I’m not organised and I couldn’t meal plan to save my life. Most weeks I find myself wandering around the supermarket after peering into the fridge in the hope that inspiration might suddenly strike.
Even then, if a beautifully packaged jar or interesting ingredient catches my eye, it’ll probably end up in my trolley with absolutely no plan for what I’m actually going to do with it.
As a result, my cupboards are a little… confused.
You’ll find everything from tins of spaghetti hoops and mushy peas to gochujang paste, jars of artichokes, hearts of palm and enough herbs and spices to open a small deli. I buy things because they excite me, then work out the recipe later.
So when I spotted a gorgeous jar of preserved lemons, I didn’t really have a plan. They simply looked too good to leave behind.
That impulse purchase has since become one of my favourite ingredients.
I’ve already made a roast chicken stuffed with parsley, preserved lemon and garlic butter which, if I do say so myself, was absolutely delicious. Naturally, my thoughts then turned to fish because if there’s one flavour that loves citrus, it’s salmon.
This recipe was born from exactly that thought.
The preserved lemons bring a wonderfully mellow citrus flavour that’s completely different from fresh lemon, while the coriander, chives and garlic create an incredibly fragrant marinade that caramelises beautifully in the air fryer. It’s fresh, vibrant and surprisingly simple to make, making it just as suitable for a midweek dinner as it is for a relaxed weekend lunch in the garden.
Why you’ll love this recipe
- Fresh, vibrant summer flavours
- Perfect for the air fryer
- Packed with protein
- Great for meal prep
- Uses simple, fresh ingredients
- Ready with very little hands-on cooking
- Delicious served with potatoes, vegetables or salad
Ingredients
Serves 2
- 2 salmon fillets
- A large bunch of fresh coriander, roughly chopped
- A generous handful of fresh chives, roughly chopped
- 1 whole bulb of garlic, cloves peeled
- 4 preserved lemons, deseeded
- A generous glug of good quality extra virgin olive oil
- Juice of half a fresh lemon
- Coarse sea salt
- Freshly ground black pepper
To serve
- Baby potatoes
- Garden peas
- Extra chopped chives (optional)
Method
Step 1
Roughly chop the coriander and chives.
I grow chives in the garden, so they find their way into almost everything I cook. If you have herbs growing at home, this recipe is a brilliant excuse to use plenty of them.
Step 2
Add the chopped herbs to a blender along with the peeled garlic cloves, deseeded preserved lemons, olive oil, a generous pinch of coarse sea salt and plenty of freshly cracked black pepper.
Blend everything until you have a smooth, vibrant green paste.
Finally, squeeze in the fresh lemon juice and give it one final blitz.
The result should be thick enough to coat the salmon but still spoonable.
Step 3
Place the salmon fillets into an airtight container.
Pour the marinade generously over the fish, making sure every surface is coated.
Cover and refrigerate for around three hours.
I wouldn’t leave it much longer than that because the citrus will slowly begin to cure the fish. Three hours gave me plenty of flavour without affecting the texture.
Step 4
Preheat your air fryer.
Cook the salmon on a high setting for around 20 minutes until the edges are beginning to caramelise and the fish flakes easily with a fork.
Cooking times will vary depending on the thickness of your salmon and your air fryer, so keep an eye on it towards the end.
Step 5
While the salmon cooks, boil the baby potatoes until tender and cook the peas.
Serve everything together, making sure to spoon over every last drop of the gorgeous herb oil that collects around the salmon during cooking.
Trust me—you don’t want to waste that.
From My Kitchen
One thing I loved about this recipe was how the marinade changed during cooking.
Before it went into the air fryer it was bright, fresh and intensely green. Once cooked, the herbs formed a beautifully fragrant crust while the olive oil mixed with the juices from the salmon to create an incredible sauce that coated the potatoes perfectly.
Don’t be tempted to reduce the garlic either.
Using a whole bulb might sound excessive, but roasting softens it beautifully and it becomes sweet rather than overpowering.
What are preserved lemons?
If you’ve never cooked with preserved lemons before, don’t let the name put you off.
They’re lemons that have been cured in salt, softening both the peel and the flesh while creating a deep, savoury citrus flavour that’s completely different from fresh lemons.
They’re a staple ingredient in North African and Middle Eastern cooking and work brilliantly with chicken, fish, salads and roasted vegetables.
After making this recipe, I have a feeling they’ll be finding their way into plenty more dinners.
What to serve with garlic, herb & preserved lemon salmon
I served mine with buttery baby potatoes and bright green peas because I wanted the salmon to remain the star of the plate.
It would also be delicious with:
- Roasted new potatoes
- Tenderstem broccoli
- Asparagus
- Green beans
- Couscous
- Wild rice
- A crisp green salad
- Charred courgettes
Can you make this ahead?
Absolutely.
The herb marinade can be made a day in advance and kept in the fridge until you’re ready to use it.
Once the salmon has been coated, I recommend marinating it for around three hours for the best balance of flavour and texture.
Frequently Asked Questions
Can I use parsley instead of coriander?
Yes. If you’re not a fan of coriander, flat-leaf parsley works beautifully and creates a slightly softer flavour.
Can I cook this in the oven?
Yes. Bake at 200°C (180°C fan) for around 18–22 minutes, depending on the thickness of the salmon.
Do I have to use preserved lemons?
Fresh lemons will still give you a lovely result, but preserved lemons add a deeper, more savoury citrus flavour that’s difficult to replicate.
Can I freeze the marinade?
Yes. The herb marinade freezes well for up to three months, making it ideal for future salmon, chicken or vegetable dishes.
Final Thoughts
Some of my favourite recipes begin with an impulse buy and absolutely no plan.
This was one of them.
What started as a jar of preserved lemons that simply looked too pretty to leave on the supermarket shelf has turned into a dinner I’ll definitely be making again. It’s fresh, packed with flavour, incredibly easy to prepare and proof that sometimes the best recipes come from experimenting with ingredients that catch your eye.
If you’re looking for a simple way to make salmon feel a little more exciting, I think this one is well worth adding to your recipe collection.
Joanne Brook-Smith is a writer and editor with two decades of publishing experience. She launched Crave Magazine during the Covid period to create a fresh, inspiring space for food, travel and lifestyle content.