Putting salmon in the  air fryer may sound odd, but chef Donal Skehan absolutely swears by it. In a recent appearance on Saturday Kitchen, Donal showed host Matt Tebutt and guest, EastEnders Natalie Cassidy, that the appliance can cook way more than just chips.

In a post to BBC Food’s Instagram, Donal’s “midweek winner” dinner is all about using the air fryer, especially if you’ve got hungry children. He said: “I’m all about the air fryer at the moment, because we’ve got the two young kids in the house. I need to get quick dinners to the table.”

Donal assured that this recipe will not only improve your bog-standard salmon, but it’s almost incredibly convenient for time. From start to finish, it should take you just half an hour.

Actress Natalie explained that she only uses her air fryer for the likes of frozen chips and nuggets, saying she’s “scared” to cook in the appliance.

Thanks to the air fryer’s chamber, you can create a wonderfully crispy skin without drying the fish out.

Donal explained that any type of white fish will also work in this way, or even chicken.

Air fryer fans enthused about Donal’s recipe in the comments. @dominthekitchen said: “Loved this. Salmon is so great in the air fryer.”

Maureen agreed, “What a great easy mid week recipe, was absolutely delicious,” while @chemfifi commented, “I love salmon cooked in the air fryer. This is a nice twist…”

To make your next salmon dinner the best it’s been, here’s Donal’s recipe.

Sticky soy salmon and crispy rice

Ingredients

For the salmon

• 4 salmon fillets (approximately 600g/1lb 5oz in total), skin removed and cut into chunks
• 1 tbsp sesame oil, plus extra for frying
• 1 tbsp cornflour
• 2 garlic cloves, grated
• 2 tbsp light soy sauce
• 2 tbsp oyster sauce
• 1 tbsp Shaoxing rice wine
• 1 tsp caster sugar
• 1 tbsp sesame seeds, toasted
• sea salt and freshly ground black pepper

For the crispy rice

• 20g/¾oz unsalted butter
• 2 tbsp sesame oil
• 2 garlic cloves, very finely chopped
• 2.5cm/1in piece fresh root ginger, peeled and very finely chopped
• 3 spring onions, finely sliced, plus extra to garnish
• 450g/1lb leftover cooked rice

For the pineapple salsa

• 150g/5½oz pineapple, skin removed, cored and finely chopped
• 1 red onion, finely chopped
• 1 jalapeño chilli, finely chopped
• handful fresh coriander leaves, chopped
• 1 lime, zest and juice
• Pinch of salt

Method

To make the salmon, place the salmon in a large bowl. Season with a pinch of the sea salt and the black pepper, then add the sesame oil and cornflour and toss to coat the pieces in the floury paste.

Put the salmon in an air fryer and cook at 180°C for eight minutes, until cooked through and slightly crispy.

If cooking the salmon in the oven, preheat the oven to 200C/180C Fan/Gas 6. Line a baking tray with greaseproof paper, place the seasoned salmon on top and cook in the oven for eight to ten minutes.

Set aside until ready to cook with the remaining ingredients. To make the rice, heat the butter and sesame oil in a large non-stick frying pan over a medium–high heat.

Add the garlic, ginger and spring onions and cook, stirring, for two to three minutes until starting to soften. Add the rice to the pan and break it up with a spatula, stirring to coat the rice in the buttery aromatics.

Once the rice is nicely coated, press firmly into an even, compact layer and cook until deeply browned underneath.

With a plate upturned over the pan, flip the rice out onto the plate and set aside. Keep warm.

To make the pineapple salsa, place the pineapple, red onion and jalapeño in a bowl. Season with a little salt, then add the coriander to the bowl. Add the lime zest and juice and stir to combine. Set aside.

To finish the salmon, heat a drizzle of sesame oil in a small frying pan. Add the garlic and cook for 30 seconds, then add the soy sauce, oyster sauce, Shaoxing rice wine and sugar.

Cook until sticky, then toss in the cooked salmon and the sesame seeds. Gently stir to coat in the sauce.

Serve the sticky soy salmon with the crispy rice and salsa and garnish with spring onions. Garnish with a few extra sliced spring onions.