Go Back
salmon in air fryer recipe
Ash Tyrrell

Salmon in Air Fryer Recipe 

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.
Print Recipe Pin Recipe
Prep Time 2 minutes
Cook Time 7 minutes
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
 

  1. 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.
  2. 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.
  3. 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.
  4. 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.