Brown Sugar Garlic Air Fryer Salmon

Melt in the mouth Brown Sugar Garlic Air Fryer Salmon is juicy, tender and full of flavor.  Salmon is so good, especially when it’s cooked right, and the Air Fryer makes it perfect every time. It’s an easy hands off way to make a scrumptious meal.

Serve this amazing salmon with veggie and starch of choice. You can try some Mashed Potatoes, Roasted Lemon Honey Asparagus or a fresh Panzanella Salad.

The Best Air Fryer Salmon

Moist and flakey inside, crispy seasoned outside. Baking the salmon in the Air Fryer takes the guess work out of cooking salmon. Sometimes it can be intimidating to cook seafood but it’s so easy. This will turn a weekend meal to a weeknight stable. It’s so quick too! 20 min or so and dinners done!

The combination of brown sugar and garlic is amazing. The sweet and savory duet is a match made in heaven. You are going to love the intense flavor of this recipe.

Easy Salmon Ingredients

• Salmon: This can be made with fresh or previously frozen salmon
• Salt and Pepper: To taste
• Brown Sugar: Provides a richness and will crust nicely
• Chili Powder: Brings the heat to the sweet
• Paprika: Adds color and flavor
• Italian Seasoning: The perfect seasoning for the sugar and heat
• Garlic Powder: A nice punch of flavor

How to Cook Salmon in the Air Fryer

1. Rub: Salt and pepper the salmon to taste. In a small bowl mix the brown sugar, chili powder, paprika, Italian seasoning and garlic powder. Rub into the Salmon.
2. Bake: Place in the Air Fryer skin side down. Bake at 400 degrees for 10 min. If you are adding asparagus add it after the first 5 min.

Why Air Frying Salmon Works

Air frying is just the best way to cook for so many reasons.

• Circulating: The way the air fryer cooks the salmon allows the air to circulate cooking the outside to crispy perfection. While the inside is juicy and flakey like it should be.
• Salmon: Because salmon is a firm fish it won’t fall apart in the fryer.
• Fast: It’s no secret anymore that cooking with an air fryer is faster and easier to clean up.
• Heat: Using the air fryer won’t heat up your kitchen and frees up the oven for something else. You are going to love it!

Tips for Air Frying Salmon

It’s super easy and will be even better when you follow these tips.

• Choosing your Salmon: Both fresh and frozen salmon works for this recipe. Thaw the frozen salmon before cooking. Salmon should be clean brightly colored and free from soft spots or discolorations.
• Dry: To help the seasonings stick to the salmon pat it dry with paper towels. Also press the seasonings into the salmon so it stays on the salmon.
• Done: Check the salmon early to make sure you don’t over cook it. You do not want to over cook salmon. Using a meat thermometer check the thickest part of the salmon. The internal temp should be 145 degrees F. Remove from the air fryer immediately, it will continue to cook if left in the basket.
• No thermometer: If you don’t have a meat thermometer you can tell when Salmon is done by the color. When salmon is cooked it turns from a translucent reddish to an opaque pink. Raw salmon is translucent and reddish. When it’s cooked, it turns opaque pink.

More Succulent Salmon Recipes to Try

Salmon is so yummy and you can do so much with it.

• Salmon Burgers
• Easy Salmon Croquettes
• Awesome Grilled Salmon with Avocado Salsa
• Sheet Pan Thai Glazed Salmon with Vegetables
• Sweet Chili Garlic Glazed Salmon 

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Air Fryer Salmon

Melt in the mouth Brown Sugar Garlic Air Fryer Salmon is juicy, tender and full of flavor.  Salmon is so good, especially when it's cooked right, and the Air Fryer makes it perfect every time.

Course Dinner, Main Course

Cuisine American

Keyword air fryer salmon

Prep Time 5 minutes

Cook Time 10 minutes

Total Time 15 minutes

Servings 4 People

Calories 190kcal

Author Alyssa Rivers

Ingredients

• 1 pound salmon
• salt and pepper
• 2 tablespoons brown sugar
• 1 teaspoon chili powder
• 1/2 teaspoon paprika
• 1 teaspoon Italian seasoning
• 1 teaspoon garlic powder

Instructions

• Salt and pepper the salmon. In a small bowl add the brown sugar, chili powder, paprika, Italian seasoning and garlic powder. Rub on the salmon.
• In the basket of your air fryer add the salmon skin side down. Turn the air fryer to 400 degrees and cook for 10 minutes. If adding asparagus add to the basket after 5 minutes.

Nutrition

Calories: 190kcal | Carbohydrates: 7g | Protein: 23g | Fat: 7g | Saturated Fat: 1g | Cholesterol: 62mg | Sodium: 61mg | Potassium: 574mg | Fiber: 1g | Sugar: 6g | Vitamin A: 317IU | Calcium: 27mg | Iron: 1mg

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Easy English Trifle

Easy English Trifle is a light, delectable, sweet treat. It’s so easy and so delicate and beautiful. Make sure you spotlight this fanciful dessert in a clear bowl, for all to see it’s luscious layers.

Everyone loves dessert! And when they’re easy it’s even better. Try some of these other easy desserts the next time you need a quick treat. Easy Tiramisu, Easy Brown Butter Almond Cake, or Easy Crème Brulee

Layered English Trifle Recipe

Who knew that such simple ingredients could become such a stunning dessert. Clearly it’s treat not just for the taste buds, but for the eyes as well with it’s beautiful layers. I love the addition of cream cheese to the heavy cream, it adds such richness and tang. It’s a perfect combination with the pudding and fruit.

English Trifle is often used at special occasions and festivities, especially holiday season. It’s so easy and beautiful you can make it whenever you get the craving. Buying already made pound cake is the secret to its easiness. You can have this ready in no time for that special event!

What is an English Trifle?

Trifles date back to the late 1500’s in England. The word “trifle” is defined as “a thing of little value or importance.” This dessert probably came about from tossing leftovers into a bowl to be used up and wasn’t anything of super importance. This fun whimsical dessert now has a rich history that has evolved over the centuries to become a favorite all over the world. With all of it’s varieties and flavors this is truly a dessert to try over and over again.

Ingredients for Traditional English Trifle

Simple elegance is what I call this dish!

• Pound Cake: Frozen and thawed pound cake
• Cream Cheese: Low fat will work here
• Heavy Cream: Creamy goodness right there.
• Sugar: Adds just a touch of sweetness.
• Vanilla Pudding: One small box
• Milk: To make the pudding with
• Strawberries: Washed and sliced
• Almonds: Sliced almonds that are slightly toasted.

Making the Perfect Trifle

Super easy and so yummy! You can use frozen or fresh pound cake. You can even make your own if you wish. Regular cake can be used as well, but because it’s less dense it will get soggy faster.

1. Cut: Cut the pound cake into bite sized cubes.
2. Cream: In a medium bowl add the cream cheese, heavy cream, and sugar and beat till soft peaks form.
3. Mix: In another medium bowl add the pudding and milk and mix till it starts to thicken
4. Layer: In a glass trifle dish add a layer of the heavy cream mixture, then pound cake, a layer of strawberries and then a layer of pudding. Repeat the layers.
5. Top: Top with heavy cream mixture and sprinkle with almonds. Refrigerate for at least 2 hours.

More Variations of a Traditional English Trifle

This is such a fun dish to mix things up however you desire! This is your basic trifle, feel free to mix up flavors and fruit as you see fit.

• Cake: Try a lemon or almond flavored pound cake. There a many different types of pound cake out there from chocolate to butter. Experiment with your favorites.
• Fruit: The possibilities of fruit are endless. From the tropical to all the different kinds of berries to everything in between. Bananas, peaches, pineapple, dragon fruit, kiwi, raspberries, and I could go on and on. Pick what you love best.
• Pudding: If it comes in pudding form you can use it in a trifle. Let your imagination run with it.

How to Store a Trifle

• Make ahead: Although this sets for about 2 hours in the fridge, I wouldn’t make it much further in advance. You want the flavors to meld but not get soggy. This should be made the same day you are going to eat it.
• Storing: Trifle is not meant to be stored for very long, it should keep for at least 2 days in the fridge, but note depending on the fruit and pudding and cake it could super soggy fast.

More Decadent Desserts

• Angel Food Cake 
• Absolutely Perfect No Bake Cheesecake
• Lemon Tart with a Buttery Shortbread Crust
• Easy Tiramisu Recipe
• Decadent, Rich Chocolate Torte Recipe 

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English Trifle

Easy English Trifle is a light, delectable, sweet treat. It's so easy and so delicate and beautiful. Make sure you spotlight this fanciful dessert in a clear bowl, for all to see it's luscious layers.

Course Dessert

Cuisine American, English

Keyword english trifle, trifle

Prep Time 15 minutes

Total Time 15 minutes

Servings 12 People

Calories 272kcal

Author Alyssa Rivers

Ingredients

• 10 ounces frozen pound cake thawed*
• 8 ounce cream cheese
• 2 cups heavy cream
• 1/4 cup sugar
• 1 3.5 ounce packet vanilla pudding
• 2 cups milk
• 1 pound strawberries sliced
• 1/4 cup sliced almonds

Instructions

• Start by cutting the pound cake in one inch cubes. In a medium sized bowl add the cream cheese, heavy cream, and sugar until soft peaks form.
• In another medium sized bowl add the pudding and milk and beat until it starts to thicken.
• In a glass trifle dish add a layer of the heavy cream mixture, top with pound cake, add a layer of strawberries, and spread a layer of pudding on top. Repeat layers.
• Top with heavy cream mixture and sprinkle with almonds. Refrigerate for at least 2 hours and serve.

Notes

*Can also use fresh pound cake

Nutrition

Calories: 272kcal | Carbohydrates: 12g | Protein: 4g | Fat: 24g | Saturated Fat: 14g | Cholesterol: 79mg | Sodium: 94mg | Potassium: 188mg | Fiber: 1g | Sugar: 9g | Vitamin A: 907IU | Vitamin C: 22mg | Calcium: 104mg | Iron: 1mg

 

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Instant Pot Mac and Cheese

AddInstant Pot Mac and Cheese is a game changer. Ready in less then 15 minutes with the same level of cheesy creaminess that we all love but with half the effort and time.

Making Mac and cheese is a favorite in our home! Try these delicious ways of creating a cheesy pasta with these fun recipes: Baked Macaroni and Cheese, Slow Cooker Macaroni and Cheese or Mac and Cheese Cups.

Best Instant Pot Mac and Cheese

Who else agrees that the Instant Pot is the future? Its hands down my favorite kitchen gadget especially when it comes to easy, one pot recipes like this mac and cheese. You won’t believe how hands free this recipe is. It’s literally dump and cook which is how I wish dinner would be every single day.

Everybody loves a good mac and cheese but every mac and cheese is not made the same. This one has everything right — pasta cooked to perfection, creamy cheese sauce without any floury aftertaste, flavor, flavor, flavor and its ready in less time than it takes to boil pasta!

Homemade Mac and Cheese

We have all the usual suspects for mac and cheese plus a little extra to make this taste really really good.

Here’s a complete list of what you’ll need:

• Dried Pasta: any small variety of pasta will do
• Stock and Water: For flavor and to cook the pasta
• Butter: to keep things from sticking to each other and to add flavor
• Paprika and Mustard Powder: to balance out the cheese
• Garlic and Onion Powder: both these are flavor bombs
• Heavy Cream: to create the creamy sauce
• Lots of Cheese of course!

Creamy Mac and Cheese

It starts with dumping everything except the cream and cheese in the Instant Pot. We want most of the pasta to be submerged in the liquid to help it cook well. And then the Instant Pot does its thing.

After a lot of testing, we’ve figured that short pasta takes 4 minutes to cook with immediate manual pressure release. Any longer and the pasta starts to over cook. I bet this is one dinner that’ll make everyone happy. Trust me when I say, you’ll never make mac and cheese any other way again!

Top Tips for Creamy Instant Pot Mac and Cheese

We’ve eaten a lot of mac and cheese in our time, and tested many many bowls in the Instant Pot, and here are our top tips for the best bowl of comfort food:

• Use the ratios we’ve listed in the recipe. For every 4 ounces of short pasta, you’ll need 1 cup of liquid
• Paprika and Mustard powder help balance the cheese and cut through the saltiness and the creaminess, so we highly recommend you use them
• There will be some extra liquid in the pot when you open it, and thats what will help create that nice silky sauce for the pasta so don’t be tempted to drain it. You’ll see how things come together as you mix in the heavy cream and cheese
• DO NOT use pre-shredded cheese because it usually contains a substance that prevents it from clumping and melting well. Its worth it to shred your own cheese for this recipe
• This is one of those dishes that is best served immediately. It doesn’t do very well as a leftover as the pasta keeps soaking up the sauce as it cools

More Instant Pot Recipes

• Instant Pot Beef Bourguignon
• Instant Pot Ribs
• Lemon Garlic Chicken
• Homemade Instant Pot Chicken Noodle Soup
• Instant Pot Salsa erde Chicken Tacos

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Instant Pot Mac and Cheese

This Instant Pot Mac and Cheese is the best kind of comfort food. Incredibly easy and ready in less than 15 minutes!

Course Dinner

Cuisine American

Keyword instant pot mac and cheese

Prep Time 5 minutes

Cook Time 10 minutes

Total Time 15 minutes

Servings 6 servings

Calories 563kcal

Author Richa Gupta

Ingredients

• 12 ounce dried Machheroni or Elbow Pasta
• 2 cups reduced sodium Chicken Broth
• 1 cup Water
• 3 Tablespoon Butter
• 1/2 teaspoon Salt
• 1/2 teaspoon Garlic Powder
• 1/4 teaspoon Onion Powder
• 1/2 teaspoon Mustard powder
• 1/4 teaspoon ground Black Pepper
• 3 cups shredded Cheddar
• 1/2 cup Heavy Cream

Instructions

• Add pasta, chicken broth, water, butter, salt, garlic powder, onion powder, mustard powder and black pepper to the inner pot of the Instant Pot. Press the pasta gently with a spoon to submerge it, but don't mix it.
• Secure the lid and set the valve to sealing. Manually set to pressure cook for 4 minutes.
• Once the timer goes off and beeps, release pressure immediately by carefully turning the valve from sealing to venting. Let all the pressure release and open the lid.
• You'll see a little residual liquid in the pot which is normal. Mix in heavy cream and cheese in batches till you get a smooth, creamy sauce. Serve immediately.

Nutrition

Calories: 563kcal | Carbohydrates: 44g | Protein: 22g | Fat: 33g | Saturated Fat: 20g | Cholesterol: 102mg | Sodium: 918mg | Potassium: 219mg | Fiber: 2g | Sugar: 2g | Vitamin A: 1035IU | Calcium: 437mg | Iron: 1mg

 

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White Chocolate Cranberry Macadamia Cookies

White Chocolate Cranberry Macadamia Cookies are the perfect combination, of chewy, crunchy, sweet and decadence all wrapped up in a cookie! These amazing cookies have great texture and flavor!

Macadamia nuts are the hidden gem in these cookies. For more recipes that are created at  them in these other recipes like this Chili Macadamia Crusted Tilapia, Macadamia Key Lime Pie and Pineapple Cheesecake Dessert Bars.

The Best Ever White Chocolate Cranberry Macadamia Nut Cookies

The cookie base itself is perfection! It is perfectly chewy. And surprisingly enough, I LOVED the cranberry! It wasn’t overpowering but gave the cookie enough cranberry flavor. My first bite was so amazing. The cookie was still warm and the chocolate was still melty. I had four! UGH. Why did these cookies have to be so incredible? All I want is another.

These scrumptious cookies have the holidays written all over them. The red from the cranberry, and white from the chocolate and then there’s the flavor! The sweetness of the white chocolate balances out perfectly with the tartness of the cranberries and the macadamia nuts add ideal crunch for impeccable taste and texture.

Delicious Cranberry Cookie Ingredients

These are just as easy as any cookie recipe, but they taste fancy! White Chocolate Cranberry Macadamia cookies will be the little darlings of all your Holiday festivities, cookie exchanges and anytime you are craving something delicious. Everyone is going to love this flavor combo.

• Flour: All purpose flour works great
• Baking Soda: This helps make the cookies be fluffy.
• Salt: Balances sweet
• White Sugar: Need the white sugar to help brown the cookies
• Brown Sugar: Use dark brown sugar for a deeper flavor
• Butter: You can use margarine here, soften either.
• Eggs: Large eggs, not medium
• Vanilla: Flavor enhancer
• White Chocolate Baking Chips: perfect size for perfect cookies
• Macadamia Nuts: chop the nuts for easier distribution
• Dried Cranberries: You can find these with the raisins in most stores.

Making These Scrumptious Cookies

Cranberry. Do you love it or hate it? I am personally on the fence with cranberries. It probably wouldn’t be the first thing I grab at a Thanksgiving dinner. But these cookies. BEST.COOKIES.EVER. And yes I just yelled that because I just got done eating four!

1. Sift: Sift the flour, baking soda and salt together in a medium bowl and set aside.
2. Cream: In a separate bowl cream the butter and sugar together till nice and fluffy. Beat in the eggs and vanilla.
3. Stir: Stir in the flour mixture till just mixed. Then fold in the dried cranberries, white chocolate chips and macadamia nuts.
4. Drop: Drop by rounded Tablespoons on an ungreased baking sheet. Bake at 350 for 10-12 minutes or just until set.

Tips for White Chocolate Cranberry and Macadamia Nut Cookies

Perfectly chewy cookies packed with white chocolate, cranberries, and macadamia nuts!

• White Chocolate: You can chop a white chocolate bar or white chocolate baking bar to give it a more rustic texture. Keep the chunks the same size as the nuts though.
• Even: You want the same amount of cranberries, chocolate and nuts for a good balance of taste.
• Cranberries: If you are not fond of cranberries or can’t find them, you can try dried tart cherries instead. I wouldn’t substitute with raisins though, they’re too sweet and it’ll over power the cookie.
• Nuts: I hear you! Macadamia nuts are expensive and sometimes hard to find. I will tell you they are totally worth the extra cost, however, you can substitute chopped pecans or walnuts instead.
• Underbake: To get that perfect soft chewy inside and barely crisp outside, you almost want to underbake them. Just cook them till barely set. You won’t regret it!

Freezing Macadamia Nut Cookies

These are so good, if you have leftovers you’re going to want to keep them around. These will stay soft and chewy when sealed in an airtight container for up to 2 weeks. You can also store in an airtight ziplock, make sure to cool completely so they don’t sweat.

You can freeze these cookies two ways:

• Dough: Freeze the dough once you mix all the ingredients together. Drop by Tablespoons onto a cookie sheet close together. Freeze for 2 hours then transfer the dough to a freezer safe container or bag. Freeze for up to 3 months. Bake straight from the freezer, they will need 2-3 min longer is all. Keep on eye on them so you don’t overcook them.
• Cookies: Once completely cooled place in a freezer safe, air tight container or bag and freeze for up to 3 months.

White Chocolate Recipes you Will Love

White chocolate is creamy and sweet and pairs so well in these dessert recipe!

• Sublime White Hot Chocolate
• White Chocolate Snickerdoodles
• Amazing White Chocolate Cranberry Blondies
• White Chocolate Oreo Cookies
• Easy White Chocolate Almond Truffles

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White Chocolate Cranberry Macadamia Cookies

White Chocolate Cranberry Macadamia Cookies are the perfect combination, of chewy, crunchy, sweet and decadence all wrapped up in a cookie! These amazing cookies have great texture and flavor! 

Course Dessert, Snack

Cuisine American

Keyword macadamia cookies, white chocolate cranberry macadamia cookies

Prep Time 10 minutes

Cook Time 12 minutes

Total Time 22 minutes

Servings 36 servings

Calories 191kcal

Author Alyssa Rivers

Ingredients

• 3 cups all-purpose flour
• 3/4 teaspoon baking soda
• 3/4 teaspoon salt
• 3/4 cup white sugar
• 1 cup packed light brown sugar
• 1 cup butter softened
• 2 eggs
• 1 tablespoon vanilla extract
• 1 cup white chocolate baking chips
• 1 cup chopped macadamia nuts
• 1 cup dried cranberries

Instructions

• Sift the flour, baking soda and salt together in a medium mixing bowl. Set aside.
• Preheat oven to 350 degrees. Cream together white sugar, brown sugar and softened butter. Add eggs and vanilla.
• Add flour mixture until just mixed. Stir in dried cranberries, white chocolate chips, and macadamia nuts.
• Drop cookies by rounded tablespoons on an ungreased baking sheet. Bake for 10-12 minutes or until just set. Allow to cool and transfer to a wire rack.

Notes

Updated on November 11, 2020

Originally Posted on November 14, 2013

Nutrition

Calories: 191kcal | Carbohydrates: 24g | Protein: 2g | Fat: 10g | Saturated Fat: 5g | Cholesterol: 24mg | Sodium: 127mg | Potassium: 54mg | Fiber: 1g | Sugar: 15g | Vitamin A: 172IU | Vitamin C: 1mg | Calcium: 23mg | Iron: 1mg

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