Quick, easy, delicious: Air-fried dinner in 25 minutes

Summer is not the time for lingering in the kitchen over meal prep.

The recipes below, provided by the Alaska Seafood Marketing Institute, showcase easy dishes that minimize kitchen time and provide delicious and nutritious meals. Each recipe takes advantage of the bounty of Alaska seafood and the convenience of the air fryer to come together in less than 25 minutes.

ASMI is a public-private partnership between the State of Alaska and the Alaska seafood industry established to foster economic development of a renewable natural resource. More information, including a wide variety of Alaska seafood recipes for all occasions, along with plenty of data about their health and nutritional benefits, can be found at ASMI’s website, www.alaskaseafood.org.

Buttery Cracker-topped Alaska Cod

Air-fried to golden perfection, this recipe comes together in just 25 minutes. Sprinkle with chives, serve with lemon wedges, and enjoy.

Prep Time: 15 minutes

Cook Time: 10 minutes

Total Time: 25 minutes

Servings: 4

Ingredients

6 tablespoons unsalted butter

1 teaspoon Old Bay Seasoning

Zest of 1 medium lemon

24 buttery round crackers (such as Ritz)

4 (5-6 ounce) wild Alaska cod fillets

Kosher salt and freshly ground black pepper

1 tablespoon thinly sliced chives

Lemon wedges

Preparation

1- Prep cod and cracker topping

Preheat air fryer to 350F. Melt butter in a small skillet. Remove from heat and stir in old bay and lemon zest. Crush crackers in a medium bowl with your hands. Using a fork, stir in 5 tablespoons of warm butter mixture. Season cod all over with 1/2 teaspoon each salt and pepper. Brush fish with remaining melted butter. Sprinkle tops of fillets with cracker mixture pressing lightly.

2- Air-fry cod

Carefully transfer fillets to a lightly greased air fryer basket. Air-fry until golden brown, about 10 minutes. (Air-fry in batches if needed for smaller air fryers.) To cook from frozen, arrange unseasoned fillets on a lightly greased air-fryer basket. Air-fry for about 3 minutes or until just thawed. Proceed with recipe as directed.

3- Serve

Sprinkle evenly with chives and serve immediately with lemon wedges.

Alaska Pollock Nuggets with Homemade Tartar Sauce

This is the perfect quick weeknight dinner for the whole family. Prep and cleanup are a breeze. Using store-bought tartar sauce makes it even breezier.

Prep Time: 10 minutes

Cook Time: 9 minutes

Total Time: 19 minutes

Servings: 4 servings of 4 nuggets

Ingredients

For the fish:

4 wild Alaska pollock fillets

4 tablespoons flour

2 beaten eggs

1 bowl breadcrumbs

For the tartar sauce:

2 egg yolks

1/2 cup avocado oil

1 tablespoon mustard

1 dash of vinegar

2 dill pickles, finely chopped

1/2 white onion

A few stalks of chives or other fresh herbs (dill or parsley)

Salt and pepper, to taste

Lemon wedges

Preparation

1- Make the pollock nuggets

Cut the Alaska pollock fillets into large pieces and turn them one by one first in the flour, then in the beaten eggs, and then in the breadcrumbs. Set aside until frying. Heat air fryer to 400 degrees. Spray pollock nuggets with a quick spritz of avocado oil. Gentle place in air fryer basket and fry for 9 minutes. Shaking the basket halfway through.

2- Make the tartar sauce

Whisk egg yolks, mustard and vinegar together. Once those ingredients come together, slowly whisk in oil in a slow stream to make a creamy mayonnaise. (Note: The ingredients must be at room temperature for the mayonnaise to rise well.) Season mayonnaise with salt and pepper and add chopped pickles, onion and any herbs.

3- Serve and enjoy

Salt pollock nuggets lightly once removing from air fryer. Serve with tartar sauce and lemon wedges.

Wild Alaska Salmon Carbonara

Include a tasty quality protein boost to your carbonara with air-fried wild Alaska salmon.

Prep Time: 10 Minutes

Cook Time: 15 Minutes

Total Time: 25 Minutes

Servings: 4

Ingredients

For the vegetables:

2 zucchini, trimmed and diced

2 tablespoons olive oil

For the pasta and sauce:

12 ounces dry spaghetti

6 egg yolks, blended

2/3 cup cream (or half and half)

2 ounces pecorino cheese, grated (about 1 cup)

3/4 cup reserved pasta cooking water

For the salmon:

1 pound frozen or fresh salmon fillet

Salt and pepper, to taste

2 tablespoons fresh chopped herbs (such as parsley or chives)

Preparation

1- Prepare zucchini

Heat olive oil in a large fry pan over medium heat. Add zucchini and sauté for 5 minutes. Remove from the pan and set aside.

2- Prepare salmon

Air-fry frozen salmon for 8 to 10 minutes at 400, or 2 to 3 minutes if using fresh salmon. Break salmon into chunks and set aside.

3- Prepare pasta and sauce

Cook pasta according to package directions, reserving 3⁄4 cup of cooking water. Mix the egg yolks with the cream, half of the pecorino cheese and 1⁄2 cup of the reserved cooking water. Drain the pasta; add the pasta to the fry pan. Over low heat, gently toss the pasta, egg mixture and zucchini. Season with salt and pepper. Continue to cook until eggs are barely set, adding a bit more cooking water if the sauce seems too thick. Gently stir in salmon and heat through.

4- Serve

Divide pasta among 4 plates or bowls. Garnish with remaining cheese and fresh herbs.

Crispy Fish Stick Sandwiches with Mango and Avocado

A deliciously crispy and flavorful sandwich packed with golden fish sticks, creamy avocado, and sweet mango. Perfect for a quick and satisfying meal with a tropical twist.

Prep Time: 15 Minutes

Cook Time: 10 minutes

Total Time: 25 minutes

Servings: 4 sandwiches

Ingredients

1 pack (16 oz) Alaska fish fingers

1 small ripe mango

1 small head of romaine lettuce

5 oz cream cheese

1 tsp curry powder

1/4 cup mayonnaise

1-2 tbsp lemon

1 small red chili pepper

1 ripe avocado

1 large whole-grain baguette

2 tbsp vegetable oil

Fresh cilantro

Salt, freshly ground pepper

Preparation

1- Peel the mango, remove the pit, and slice it. Cut the lettuce into strips, wash, and spin dry. In a small bowl, season the cream cheese with curry powder, salt, and pepper. In a separate bowl, mix the mayonnaise with finely chopped cilantro, and season with lemon juice, salt, and pepper.

2- Halve the chili pepper, remove the seeds, wash, and chop finely. Slice the avocado in half, remove the pit, and scoop out the flesh. Cut into slices and immediately sprinkle with the remaining lemon juice to prevent browning.

3- Toast bread and cook fish

Quarter the baguette, slice each piece in half, and spread both sides thinly with the seasoned cream cheese. Air-fry the fish sticks according to package directions.

4- Assemble the sandwiches

Layer lettuce, fish sticks, avocado, and mango onto the baguette halves. Drizzle with cilantro mayonnaise, garnish with chopped chili and fresh cilantro leaves, and serve immediately.