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Air Fryer Salmon in Green Curry Cauliflower Sauce

Servings 4 people


  • 1 ½ pounds skinless salmon cut into 4-inch pieces
  • salt and pepper
  • 2 tablespoons avocado oil
  • 2 small shallots minced
  • 2 garlic cloves minced
  • 2 tablespoons Thai green curry paste
  • 2 cups small cauliflower florets 1/2-inch pieces
  • 1 15-ounce lite coconut milk
  • ½ cup vegetable broth
  • 2 teaspoons fish sauce
  • grated zest of 1 lime
  • 1 tablespoon freshly squeezed lime juice
  • ½ cup roughly chopped fresh cilantro leaves
  • ¼ cup fresh mint leaves
  • ¼ cup fresh Thai basil leaves
  • 2 cups steamed jasmine rice
  • 1 lime cut into wedges, for serving


  • Preheat the air fryer to 400 degrees. Season the salmon with salt and pepper.
  • Once air fryer is preheated, spritz the basket of the air fryer with cooking spray and add the salmon pieces. Cook for 10 to 15 minutes or until cooked to your preference.
  • Heat the oil in a large, deep skillet over medium heat. Add the shallots and garlic and sauté until tender, about 3 minutes. Add the cauliflower and curry paste and stir to coat.
  • Add the coconut milk, broth, fish sauce, and lime zest and season with salt and pepper. Whisk until well combined and bring the mixture to a simmer. Let cook for 10 minutes until the cauliflower is al dente or cooked to your preference, add the lime juice, stir, and add the cooked salmon. Top with cilantro, mint, and basil.
  • Divide rice into bowls, top with a salmon portion and some cauliflower, and ladle over with the curry broth from the pan. Serve with lime wedges.