I’ve made salmon every way you can think of – on the grill, in the oven, pan-seared, and even poached. But once I tried the salmon in air fryer recipe, I knew I had a new favorite. It’s fast, it’s clean, and somehow, it still gives that crispy outside with tender, flaky goodness inside.

No mess, no stress, and definitely no babysitting the stove. If you’re like me and love to keep things simple (without sacrificing taste), then the air fryer is about to become your best friend.

Why I Always Choose the Air Fryer for Salmon Now?

Let’s be honest. Cooking salmon can be a little tricky. One minute it’s underdone, the next it’s dry and sad. But the air fryer? It cooks it evenly every single time. I don’t even need to flip it. Plus, the outer layer gets that perfect light crust I love — almost like it was pan-seared, but without the oily splatter all over the kitchen.

What I like most is that it’s fast. Most days, I’m trying to whip up dinner in 20 minutes or less, and this fits right in. I usually pair it with some roasted veggies or a quick salad, and it feels like a gourmet meal — even though I barely did anything. If you’re putting together a whole air fryer meal, you could even pair it with something like an air fryer carrots recipe on the side for a healthy, colorful plate.

Helpful Tips to Make Your Air Fryer Salmon Taste Even Better

Over time, I’ve picked up a few tricks that take the basic salmon in air fryer recipe from “just okay” to “absolutely amazing.” Here’s what’s worked for me:

Pat the salmon dry first – I used to skip this step, but drying the salmon with a paper towel helps the seasoning stick and gives you a crispier surface. It makes a huge difference.
Preheat the air fryer – I know not every model says you have to, but preheating for just 2–3 minutes helps everything cook more evenly.
Don’t overcrowd – I tried stuffing in too many pieces once, and they steamed instead of crisping. Leave a little space between each fillet so the air can do its thing.
Use a light oil spray – Even though air fryers use less oil, I like giving the salmon a light mist of olive oil or avocado oil before cooking. It helps with browning and gives that golden, appetizing finish.
Add seasoning at the right time – If you’re using brown sugar or anything that can burn quickly, sprinkle it on toward the end. The air fryer gets hot, and sweet stuff can char faster than you’d expect.
Let it rest after cooking – Just like steak, salmon keeps cooking a bit even after you take it out. I always let it sit for 2–3 minutes before digging in. The texture turns out perfect.

If you’re into experimenting with different textures and flavors in your air fryer, this is the same mindset I bring to other recipes like a pork belly air fryer recipe, which also benefits from these crisping tricks and a good rest time.

What to Do with Leftover Air Fryer Salmon (If You Have Any!)

I rarely have leftovers, but when I do, I love getting creative with them. Salmon actually reheats really well if you do it gently. I avoid the microwave when I can (it tends to dry it out), and instead, I pop it back in the air fryer for 2–3 minutes at a lower temp — like 320°F. That usually brings it back to life without overcooking it.

Leftover salmon is also awesome in:

Tacos (shred it up, add slaw and a drizzle of spicy mayo)
Pasta (toss with lemon, garlic, and a bit of cream)
Salad bowls (my go-to lunch with quinoa, greens, and vinaigrette)
Breakfast scrambles (trust me, it’s amazing with eggs)

If I’m already using the air fryer to reheat, sometimes I throw in a veggie side like carrots again — especially when I’m in the mood to reuse that air fryer carrots recipe I love so much.

How to Store Air Fryer Salmon the Right Way?

When storing leftover salmon, I always use an airtight glass container. I find that it keeps the flavor better than plastic, and it doesn’t smell up the fridge. It usually stays good for up to 3 days.

You can freeze cooked salmon, too, but I recommend wrapping it tightly in foil and placing it in a ziplock bag. It holds up for about a month in the freezer. Just make sure to thaw it slowly in the fridge overnight before reheating.

Common Mistakes I’ve Made (So You Don’t Have To)

No shame here — I’ve messed up my share of salmon before getting it right. These are some things I wish someone had told me earlier:

Too high heat can dry it out fast – If you’re using thin fillets, lower the temp a bit (like 375°F instead of 400°F). It’ll still crisp but won’t get dry.
Skin side matters – If the salmon has skin, I always place it skin-side down. The skin acts like a barrier, and it keeps the flesh from drying out.
Don’t rely only on time – Some air fryers run hotter than others. I go by look and feel now. The salmon should be opaque and flake easily with a fork.
Over-seasoning is a real thing – Salmon has its own buttery, rich flavor. I used to pile on too many spices, but now I keep it simple: salt, pepper, a little garlic, maybe some lemon zest.

You’d be surprised how these same principles apply to more indulgent dishes too. Like when I made a blooming onion recipe air fryer style for the first time, I realized that overcrowding or skipping preheat can ruin even a snack. So now I stick to the same smart habits no matter what I’m air frying.

Ash Tyrrell

Salmon in Air Fryer Recipe

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Prep Time 2

Cook Time 7

Servings: 4

Ingredients Method

Ingredients

4 6‑ounce salmon fillets – skin‑on or skinless both work; thicker cuts may need a minute extra cooking.
1 tablespoon olive oil – helps seasoning cling and prevents drying; avocado oil works too.
1 teaspoon garlic powder – use this instead of fresh garlic which can burn quickly in the air fryer.
½ teaspoon paprika – adds color; smoked paprika gives a smoky twist.
½ teaspoon salt – essential to enhance flavor; reduce if using seasoned salt blends.
½ teaspoon black pepper – fresh‑grind for sharper taste.
Lemon wedges – optional but a squeeze brightens the flavor.
Tartar sauce – classic accompaniment; Greek yogurt sauce or hot sauce also work.

Method

Start by patting your salmon fillets dry with paper towels—that crisp texture starts here. In a bowl, drizzle olive oil over the fillets and sprinkle garlic powder, paprika, salt, and pepper on top. I like rubbing the seasoning in gently so the oil helps everything stick and coats each piece evenly.
Preheat your air fryer to 400 °F for two to three minutes. This step helps create that lovely seared edge right away. As it warms, arrange the seasoned fillets skin‑side down (if using skin) in the basket, leaving space between them so hot air circulates properly. Crowding can prevent that ideal crisp.
Once preheated, slide the basket in and set the timer for 7–9 minutes, depending on thickness. I usually check around 8 minutes—the salmon should flake easily with a fork. No flipping required; the air fryer handles even cooking. For thicker fillets, you might add an extra minute or two.
After cooking, let the salmon rest in the basket for about 2 minutes. This allows carryover cooking to finish it perfectly without drying it out. If you want a glaze—like maple Dijon or teriyaki—you can brush it on during the last 1–2 minutes, or simply squeeze fresh lemon over each fillet before serving.