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December 27, 2025 
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Good morning! Today we have for you:
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| Eleanore Park’s air-fryer salmon. David Malosh for The New York Times. Food Stylist: Simon Andrews. |
Hey there, air fryer
I don’t have an air fryer, but my dad does, and every time I visit him I use that nifty little countertop toy to unlock the best New York Times Cooking air-fryer recipes that otherwise elude me. Favorites include Melissa Clark’s spicy chicken wings; Eleanore Park’s wrinkled, crisp-tender green beans; and her tender-bellied potatoes.
But I’m kicking myself that I somehow missed and didn’t make Eleanore’s recipe for air-fryer salmon, which can be used for other skin-on (or skinless) fish fillets. And you will all really groan when you hear where my dad lives: Portugal. Think of the fish I could have air-fried to golden, crispy-skinned perfection in mere minutes at the push of a button! (Not that we in any way suffered for this omission; we were instead air-frying cod fritters we picked up at the local Continente Bom Dia.)
So, if you have an air fryer and some fish, do make Eleanore’s supersimple recipe and let us know about your dinner in the comments. Did you stick to her salt, pepper, lemon and olive oil seasoning, or did you add a favorite spice blend? Did you serve your perfect fish with rice, bread, noodles, beans, salad? Did you use the recipe to meal-prep a bunch of salmon for lunches and dinners later in the week? I’m looking forward to your comments, and I’ll try not to get too jealous.
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Three more for your air fryer |
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Today’s specials
Slow-cooker Sunday sauce: I wouldn’t want your other kitchen appliances to feel left out, especially since your oven and stove probably got a lot of love with holiday cooking. So here’s Ali Slagle’s slow-cooker version of an Italian American classic (and here’s the stovetop version). Kz, a reader, writes: “After 8 hours in the slow cooker everything melded fantastically and the pork shredded like a dream. Served on strozzapreti. Exceeded expectations on the high end.”
Instant Pot chicken juk with scallion sauce: For the pressure cooker, a restorative chicken porridge from Kay Chun that comes together in just 20 minutes (pressure release time not included). Don’t skip the gingery scallion sauce to finish — it adds so much sparkly brightness. (Here’s the stovetop version, which takes considerably more time but is no less delicious.)
Blender chocolate mousse: I see you, too, blender! This recipe from Monica Stolbach and Tejal Rao shouts New Year’s Eve to me; chocolate mousse always strikes me as celebratory and romantic. Make the rich, creamy mousse the day before and serve little dishes of it to clink right as the ball drops on Dec. 31. Or maybe right after the ball drops — that way, you can start the new year on a very sweet note.
You said it
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| Linda Xiao for The New York Times. Food Stylist: Judy Kim. |
View this recipe: Hetty Lui McKinnon’s roasted spiced squash with whipped feta and pistachios.
Thanks for reading!
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