Air Fryer Salmon

I love this Air Fryer Salmon—it’s beautifully crisp on the outside, tender and flaky inside, and ready in just a few minutes. It’s a quick, healthy dinner that feels gourmet with minimal effort.

Why You’ll Love This Recipe

I adore how the air fryer transforms salmon—it gives a perfectly cooked, flaky interior and a lightly caramelized exterior. I barely use oil, so it feels light yet satisfying. With quick prep and cleanup, it’s my go-to for busy weeknights or when I want something special without spending hours in the kitchen.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Salmon fillets (6–8 oz each), skin-on or skinless

• Olive oil or melted butter

• Garlic powder

• Paprika

• Salt

• Black pepper

• Lemon zest or lemon wedges (for serving)

• Fresh herbs (such as parsley, dill, or chives), chopped for garnish

Directions

1. I start by patting the salmon fillets dry and lightly brushing them with olive oil or melted butter.

2. I sprinkle garlic powder, paprika, salt, and black pepper evenly over each piece to season.

3. I preheat the air fryer to 400 °F (200 °C) for a few minutes.

4. I place the salmon fillets in a single layer in the air fryer basket, skin-side down if using skin-on, making sure they don’t touch.

5. I cook for 8–10 minutes, depending on thickness—8 minutes for thinner fillets, up to 10–12 for very thick ones—until the salmon reaches an internal temperature of 145 °F (63 °C) and flakes easily.

6. I carefully remove the fillets and, if I used lemon zest, I zest over the top; if I’m serving with wedges, I squeeze fresh lemon juice over them.

7. I garnish with fresh herbs and serve immediately while the outside is crisp and the inside moist.

Servings and timing

• Servings: I typically get 4 (6–8 oz) salmon fillets.

• Prep Time: 5 minutes

• Cook Time: 8–12 minutes

• Total Time: About 15 minutes

Variations

• Cajun spice rub: I swap paprika and garlic powder for a Cajun seasoning blend.

• Honey‑mustard glaze: I brush a mix of honey and Dijon mustard over the salmon before cooking.

• Asian‑style: I marinate the fillets in a few tablespoons of soy sauce, sesame oil, and grated ginger for 10 minutes before air frying.

• Mediterranean twist: I sprinkle dried oregano and top with crumbled feta and chopped olives after cooking.

• Maple‑soy glaze: I coat the salmon with a mix of maple syrup, soy sauce, and a pinch of chili flakes.

Storage/Reheating

I store leftover salmon in an airtight container in the fridge for up to 2 days. To reheat, I wrap the fillets in foil and warm in a 300 °F (150 °C) oven for about 8–10 minutes to retain moisture. I try to avoid the microwave, but if I use it, I heat in short 20‑second bursts until just warm.

FAQs

How do I know when the salmon is done cooking?

I look for an internal temperature of 145 °F (63 °C) and check that the flesh flakes easily with a fork—both together give me confidence it’s perfectly cooked.

Can I cook frozen salmon in the air fryer?

Yes—I add 2–3 minutes to the cooking time, cook at the same temperature, and check doneness carefully, since frozen fillets vary in thickness.

Do I need to preheat the air fryer?

Preheating helps ensure crispiness, so I usually preheat for 3 minutes before adding the salmon.

Can I cook multiple fillets at once?

I can cook up to four 6‑oz fillets at once as long as they fit without overlapping. If it’s crowded, I cook in batches to ensure even airflow and crispness.

What sides pair well with this dish?

I love serving it with roasted veggies, a fresh salad, or garlic‑butter asparagus for a complete, healthy meal.

Conclusion

I always appreciate how effortlessly delicious this Air Fryer Salmon is. With its crispy exterior, tender interior, and versatile seasoning options, it’s a weeknight winner that feels fancy without fuss. Whether I’m craving something simple or experimenting with flavors, this recipe delivers every time.

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