Salmon jerky strips in an air fryer
Marinated — the short answer
70°C (158°F) for 180–300 min
- For
- 400g in total, about 6mm at the thickest point
- In
- Multicooker with air fry, single layer, pieces not touching
- Preheat
- Not needed
- Check
- Firm and no longer tacky
- Safety
- Plug an air fryer directly into a wall socket. Do not run one from an extension lead. Full rule below.
Three to five hours at 70°C — two hours shorter than any meat jerky, because of the fat.
Marinated
The quick answer
70°C (158°F) for 180–300 min
Strip thickness and fat content, for published 6mm slices marinated overnight. Two hours shorter than the meat jerkies at the same temperature.
- Assuming
- 400g in total, about 6mm at the thickest point
- In
- Multicooker with air fry
- Loaded
- Single layer, pieces not touching
- Preheat
- Not needed
- Result
- Cooked but dry
Preparation
Cut into 6mm slices and marinated overnight, then patted dry. No oil.
No oil needed.
How to load the basket
Single layer, pieces not touching. The reference condition. Air reaches every surface, and times are the shortest the food will achieve.
How to tell it is done
- Firm and no longer tacky
- Bends without releasing moisture
Where these figures came from — marinated
- Applies to
- Specific to this model
- Why this rating
- A published dehydrating row with a stated slice thickness, which is the only variable that materially moves a drying time. The manufacturer's booklet states separately that the appliance does not preheat in this mode.
- Last reviewed
- 2026-08-13
What this does not cover
- Published by the manufacturer for this appliance. It is evidence about this machine and is not general advice.
- Dehydrating removes water without cooking. Nothing here is a cooking time and none of these figures brings food to a safe temperature.
- Dehydrating does not bring fish to a safe temperature, and this catalogue holds no safety rule covering dried raw fish.
Sources (1)
Ninja Foodi MAX Health Grill & Air Fryer AG551UK — Inspiration Guide and cooking charts (PDF)
SharkNinja Europe Limited — Manufacturer cooking chart (United Kingdom)
Relied on for: The temperature, time and quantity for salmon jerky strips.
States this directly
Passage read and verified
Retrieved 2026-08-13 from argos-support.co.uk
Retrieved from Argos's manual library for Argos product 735/0124, published alongside the instruction booklet as a second document.
What usually goes wrong
Rancid rather than spoiled. Salmon's fat is what makes the drying quicker and it is also what limits how long the result keeps — a fatty jerky oxidises in a way a lean one does not, which is why the published time stops earlier.
Running the appliance safely
These apply to every food and every air fryer, so they are here once rather than repeated under each state above. They come from Electrical Safety First, from UK product-safety notices and from the manufacturers’ own manuals.
- Plug an air fryer directly into a wall socket. Do not run one from an extension lead.
- An unusual smell, an unusual noise, or scorch marks on the plug mean stop using it and contact the manufacturer.
- Do not overfill. Food touching the heating element is a fire risk, not a cooking problem.
- White smoke from fatty food is usually normal. Black smoke means unplug it immediately.
- Do not leave an air fryer running unattended.
- Leave clear space above and around the appliance, and never cover the air intake or the outlet.
- Aim for a golden yellow colour or lighter on starchy foods such as chips and roast potatoes, rather than a darker brown.
- Buy from a reputable retailer rather than a third-party marketplace seller.
- Clean the drawer, the plate and the element after use. Accumulated grease is what smokes, and then what burns.
- Register the appliance with its manufacturer. It is how a recall reaches you.
- Do not rely on the appliance's own thermal protection. A UK recall was issued because it did not operate.
Each links to its own page, with what it means in practice, what to do if it has already happened, and the source it comes from. Every safety rule AirfryerHQ holds.
Why salmon behaves this way
Salmon's fat keeps the flesh moist across a wider window than lean white fish, but its proteins set within a narrow temperature band and squeeze out moisture sharply once they do — the white albumin that beads on the surface is that happening. Skin crisps readily in moving hot air, better than in a pan, because the air removes moisture from all sides rather than only where it touches metal.
Where to go from here
The pages that answer the questions this one tends to raise.
- How food actually gets crispyWhy patting it dry, spacing it out and a little oil are all the same instruction — so you can apply it when a page runs out.
- Why published timings differIf another chart says something else, this is usually why — and which one to believe.
Easily confused with
- Beef jerky strips — A different cooking problem with a different answer.