Air Fryer Salmon
This air fryer salmon recipe turns out flaky, tender, and perfectly seasoned in under 20 minutes, with a golden edge you usually only get from a hot skillet. It uses one bowl, one basket, and almost no cleanup.
Equipment
- Air fryer 400°F preheat required
- Instant-read meat thermometer Essential for perfect doneness
- Fish spatula Flexible for clean removal
- Small mixing bowl For seasoning blend
- Basting brush For oil application
Ingredients
- 4 salmon fillets 6 ounces each, skin on or off, wild caught preferred
- 1 tablespoon olive oil 15ml
- 1 teaspoon garlic powder 5ml
- 1 teaspoon smoked paprika 5ml
- 1/2 teaspoon onion powder 2.5ml
- 1/2 teaspoon salt 2.5ml
- 1/4 teaspoon black pepper 1.25ml
- 1 lemon sliced, for serving and caramelizing
- 2 tablespoons fresh dill or parsley 30ml, chopped for garnish
Instructions
- Pat salmon fillets completely dry with paper towels and let sit at room temperature for 10 minutes.
- Combine garlic powder, smoked paprika, onion powder, salt, and pepper in a small bowl.
- Brush both sides of fillets with olive oil, then sprinkle seasoning evenly over all sides, pressing gently to adhere.
- Preheat air fryer to 400°F for 3-5 minutes, then lightly spray or brush the basket with oil.
- Place seasoned fillets in the basket skin side down with space between each piece, adding lemon slices if desired.
- Cook at 400°F for 7-9 minutes, checking temperature at 7 minutes. Cook until internal temperature reaches 125-130°F for medium or 145°F for well done.
- Carefully remove salmon with a fish spatula, rest for 2 minutes, then garnish with fresh herbs and a squeeze of lemon.
Notes
- Pat dry: Removing excess moisture is the key to crispy skin. Don't skip this step.
- Thickness matters: Buy fillets of similar thickness so they finish cooking at the same time.
- Check early: Air fryer wattage varies, so check for doneness a minute or two early the first time.
- Prevent sticking: Use a perforated parchment liner in the basket if you struggle with sticking.
- Frozen fillets: Thaw completely in the fridge overnight before cooking for the most even results.
- No flipping needed: The air fryer circulates heat from all directions, so flipping is unnecessary.
- Variation - Honey Mustard: Brush with a mix of honey and Dijon mustard instead of the dry seasoning.
- Storage: Store cooled leftovers in an airtight container in the fridge for up to 3 days. Reheat in the air fryer at 350°F for 3-4 minutes.
- Freezing: Freeze cooked fillets in a freezer-safe bag for up to 2 months. Thaw overnight in the fridge before reheating.
- Avoid microwaving: It tends to overcook the fish and dry it out. Use the air fryer for reheating instead.
Nutrition
Serving: 1filletCalories: 320kcalCarbohydrates: 2gProtein: 34gFat: 20gSaturated Fat: 4gPolyunsaturated Fat: 5gMonounsaturated Fat: 8gCholesterol: 85mgSodium: 410mgPotassium: 680mgFiber: 1gVitamin A: 10IUVitamin C: 15mgCalcium: 2mgIron: 6mg
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