If you’re like me, you want dinner to be fast, flavorful, and not require a pile of fancy ingredients. That’s exactly why I keep coming back to this Air Fryer Salmon and Fried Plantains Dinner. It’s a modern twist on the classic “fish and sides” combo, but with a global spin and a few shortcuts that make it weeknight-friendly. Salmon is a staple for a lot of families, but pairing it with sweet, crispy plantains and a quick sautéed spinach side brings in new flavors, all without making things complicated or expensive.
I first tried this combo when I was looking for something different than the usual rice or potatoes. Plantains are affordable, filling, and a great way to shake up your routine. The air fryer is the real game-changer here—it cooks the salmon perfectly in less than 15 minutes, and you don’t have to babysit the stove. Plus, you use the same skillet for both the plantains and the spinach, so there’s less cleanup and less waste. If you’re new to plantains, don’t worry—they’re easy to prep and fry, and I’ll walk you through every step.
This recipe is perfect for those nights when you want something a little special but don’t want to spend hours in the kitchen. The honey and spice mix on the salmon gives it a sweet-savory kick, and the plantains add a touch of comfort food without being heavy. Even if you don’t have an air fryer, you can still get great results in the oven. It’s all about using what you have and making the most of a few good ingredients. If you’re looking to try something new that’s still approachable, this dinner is a great place to start.
A Fresh Take on a Classic: Air Fryer Salmon and Fried Plantains Dinner
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In Your Basket
- 2 salmon fillets
- 1 tablespoon extra virgin olive oil
- 1 tablespoon honey
- ½ teaspoon salt (plus extra for plantains and spinach)
- ¼ teaspoon black pepper
- ½ teaspoon garlic powder (plus extra for spinach)
- ½ teaspoon paprika
- ¼ teaspoon smoked paprika
- ½ teaspoon dried thyme
- A pinch of cayenne pepper
- 2 ripe plantains
- 2 to 3 tablespoons coconut oil
- 2 cups fresh spinach
- ⅓ teaspoon red pepper flakes
Steps to Savor
- Rinse the salmon fillets and pat them completely dry with paper towels. Getting them dry helps the seasoning stick and ensures a crisp finish.
- Brush each fillet with olive oil, then drizzle honey over the top for a quick glaze.
- Mix together the salt, black pepper, garlic powder, paprika, smoked paprika, thyme, and cayenne. Sprinkle this evenly over the salmon.
- Place the salmon skin-side down in your air fryer basket. Set to 400–425°F and cook for about 12 minutes. If using an oven, bake at 425°F for 12–15 minutes, then broil for 1 minute for a crisp top.
- While the salmon cooks, peel the plantains by cutting off both ends and slicing down the peel. Remove the peel and slice the plantains diagonally into ¼-inch thick pieces.
- Heat coconut oil in a nonstick skillet over medium-high heat until hot but not smoking. Fry the plantain slices in batches for 1½ to 2 minutes on one side, then flip and cook for another minute until golden and caramelized. Drain on paper towels and sprinkle with salt.
- In the same skillet, add the spinach. Press it down gently if needed. Use a spatula to turn and coat the spinach with olive oil.
- Sprinkle garlic powder over the spinach, cover, and cook for 1 minute. Uncover, stir, cover again, and cook for another minute until the spinach is wilted.
- Remove from heat, drain any excess moisture, drizzle a bit more olive oil, and season with salt and red pepper flakes. Serve the spinach hot alongside the salmon and plantains.
How to Choose the Best Salmon
Look for salmon fillets that are bright, moist, and have a mild, fresh smell. If you’re on a budget, frozen salmon is a great option—just make sure it’s fully thawed and patted dry before cooking. Wild-caught salmon tends to have a firmer texture and richer flavor, but farmed salmon works well too. Avoid fillets with brown spots or a strong fishy odor. If you’re buying plantains, choose ones with yellow skin and a few black spots for the best sweetness and texture.
Creative Ways to Plate and Present
For a simple but impressive look, place the salmon fillet slightly off-center on the plate, fan the fried plantain slices alongside, and pile the sautéed spinach in a neat mound. Drizzle any extra honey glaze from the air fryer over the salmon for added shine. If you want to get fancy, sprinkle a pinch of smoked paprika or fresh herbs over the top before serving. Serving on a large platter family-style also works well if you’re feeding a group.
Storage Tips to Keep Ingredients at Their Best
Store raw salmon in the coldest part of your fridge and use within two days, or freeze if you’re not cooking it right away. Plantains can be kept at room temperature until ripe; once peeled, store any unused pieces in an airtight container in the fridge. Cooked leftovers should be cooled quickly and stored in separate containers for up to two days. Reheat salmon gently to avoid drying it out—use a low oven or microwave at half power.
Techniques to Maximize Flavor
Patting the salmon dry is key for a crisp finish and better seasoning. Don’t skip the honey—it helps the spices stick and creates a caramelized crust in the air fryer. For plantains, make sure the oil is hot before frying to get that golden color without absorbing too much oil. Taste your sautéed spinach before serving and adjust the salt or red pepper flakes as needed for balance.
What to Add in Spring, Summer, Fall, or Winter
In spring, try adding fresh herbs like dill or parsley to the salmon. Summer is great for a side of sliced tomatoes or a quick cucumber salad. In fall, roasted sweet potatoes or a sprinkle of toasted pumpkin seeds can add warmth. For winter, serve with a citrus wedge or a spoonful of tangy yogurt sauce to brighten things up. Adjust the sides based on what’s in season to keep things budget-friendly and fresh.
Frequently Asked Questions (FAQ)
Can I use a different fish if I don’t have salmon?
Yes, you can swap in other firm fish like trout, cod, or tilapia. Just keep in mind that cooking times may vary depending on thickness. For thinner fillets, check for doneness after 8–10 minutes in the air fryer. The honey and spice glaze works well with most mild fish, so you don’t need to change the seasoning.
What’s the best way to tell if the salmon is cooked through?
Salmon is done when it flakes easily with a fork and the center is just opaque. If you have a thermometer, aim for an internal temperature of 125–130°F for moist, tender salmon. Overcooking will dry it out, so start checking a minute or two before the suggested time, especially if your fillets are thin.
How do I keep plantains from sticking to the pan?
Make sure your skillet is fully heated and the coconut oil is shimmering before adding the plantain slices. Don’t overcrowd the pan—fry in batches if needed. If you notice sticking, let the plantains cook a bit longer before flipping; they’ll release more easily once properly caramelized.
Can I make this meal ahead of time?
You can prep the salmon and plantains ahead by seasoning and slicing, but for best texture, cook them just before serving. Cooked salmon and plantains can be reheated, but they may lose some crispness. The spinach is best made fresh, but leftovers can be quickly revived in a hot skillet with a splash of olive oil.
What if I don’t have an air fryer?
No problem—bake the salmon in a preheated oven at 425°F for 12–15 minutes. For a crisp top, broil for 1 minute at the end, watching closely to avoid burning. The results will be slightly different than the air fryer, but still delicious and easy.
Is there a way to make this meal spicier or milder?
Absolutely. For more heat, increase the cayenne pepper or add a pinch of chili flakes to the plantains or spinach. To make it milder, simply leave out the cayenne and reduce the red pepper flakes. Adjust the seasoning to your family’s taste—this recipe is flexible and easy to customize.
Air Fryer Salmon and Fried Plantains Dinner
Equipment
- Air Fryer
- Nonstick skillet
Ingredients
For the Salmon:
- 2 fillets salmon
- 1 tablespoon extra virgin olive oil
- 1 tablespoon honey
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ½ teaspoon garlic powder
- ½ teaspoon paprika
- ¼ teaspoon smoked paprika
- ½ teaspoon dried thyme
- a pinch cayenne pepper
For the Fried Plantains:
- 2 ripe plantains
- 2 to 3 tablespoons coconut oil
- ½ teaspoon salt
For the Sautéed Spinach:
- 2 cups fresh spinach
- 1 tablespoon olive oil
- ⅓ teaspoon salt
- ½ teaspoon garlic powder
- ⅓ teaspoon red pepper flakes
Instructions
- Begin by rinsing and thoroughly drying your salmon fillets to ensure an ideal cooking result.
For Salmon:
- Apply olive oil and drizzle honey over the salmon for a delightful glaze.
- Evenly season the fillets with salt, black pepper, garlic powder, both types of paprika, dried thyme, and a hint of cayenne.
- Arrange the salmon skin-side down in your air fryer basket. Set the appliance to 400-425°F and cook for 12 minutes. For an oven, bake at 425°F for 12-15 minutes, broiling for a minute at the end for a perfect finish.
For Fried Plantains:
- Peel the plantains by trimming both ends and slicing down one side of the peel for easy removal.
- Cut the peeled plantains diagonally into ¼-inch thick pieces.
- Heat coconut oil in a nonstick skillet over medium-high heat until it's hot but not smoking.
- Fry the plantain slices for 1½ to 2 minutes on one side, turn them over and cook for another minute until they’re golden and caramelized. Remove and let excess oil drain on paper towels, then lightly salt.
For Sautéed Spinach:
- Add fresh spinach to the skillet, pressing it down gently with your hand if necessary. Use a spatula to toss the spinach to coat it with olive oil.
- Season with garlic powder, cover the pan, and cook for 1 minute. Then uncover, stir, and cover again, cooking until the spinach has fully wilted.
- Remove from heat, drain excess moisture, drizzle with more olive oil, and season with salt and red pepper flakes to taste. Serve alongside the salmon and plantains.
