Air Fryer Salmon
This air fryer salmon recipe delivers a gorgeous, slightly crisp exterior while the inside stays moist, buttery, and flaky in just 8 to 10 minutes. It's the perfect foolproof weeknight dinner.
Equipment
- Air fryer - Basket-style or oven-style, at least 5-quart capacity recommended
- Instant-read meat thermometer - Highly recommended for accuracy
- Paper towels
- Small mixing bowl
- Pastry brush or spoon - For applying oil and seasoning
- Tongs or a thin spatula - For removing fillets from the basket
- Air fryer parchment paper liners - Optional, prevents sticking and aids cleanup
Ingredients
- 4 salmon fillets - about 6 oz / 170 g each, approximately 1 inch / 2.5 cm thick, skin-on or skinless
- 2 tablespoons olive oil - 30ml
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika
- 1/2 teaspoon onion powder
- 1/2 teaspoon salt - or to taste
- 1/4 teaspoon black pepper
For Serving
- 1 lemon - cut into wedges
- fresh parsley or dill - for garnish (optional)
Instructions
- Remove salmon from refrigerator 10 minutes before cooking. Pat fillets completely dry with paper towels, pressing firmly to remove all surface moisture.
- In a small bowl, combine garlic powder, smoked paprika, onion powder, salt, and black pepper. Stir until evenly blended.
- Brush or drizzle olive oil evenly over all fillets. Sprinkle seasoning generously over tops and sides, pressing gently with fingers or spoon to adhere.
- Preheat air fryer to 400°F (200°C) for 3 to 5 minutes. Place parchment liner in basket if using.
- Place fillets in the basket skin-side down (if skin-on), leaving at least 1/2 inch of space between each piece to allow airflow.
- Air fry at 400°F for 8 to 10 minutes. Do not flip. Check at 7 minutes—salmon is done when it flakes easily with a fork and turns opaque.
- Insert instant-read thermometer into thickest part. USDA recommends 145°F for fully cooked, or 125-130°F for a medium, silky center.
- Remove fillets gently with tongs or spatula. Rest for 2-3 minutes, squeeze fresh lemon over top, and garnish with herbs if desired. Serve immediately.
Notes
- Always pat the salmon completely dry before seasoning to ensure a crisp crust rather than steamed fish.
- Do not skip preheating — a hot basket creates an immediate sear that locks in moisture and builds a better crust.
- Use fillets that are about 1 inch thick for the best balance of crispy exterior and juicy interior.
- Avoid overcrowding the basket; cook in batches if necessary to allow proper hot air circulation.
- Start checking for doneness at the 7-minute mark since air fryers can vary slightly in cooking time.
- For a honey garlic or teriyaki glaze, brush it on in the final 2 minutes only to prevent burning.
- Leftover salmon can be stored in an airtight container in the refrigerator for up to 3 days.
- To reheat, place leftover salmon in the air fryer at 350°F for 3-4 minutes to maintain moisture.
- Cooking frozen salmon straight from the freezer? Add 4-5 extra minutes and check for doneness.
- Smoked paprika adds a subtle depth of flavor; you can substitute with regular paprika or Cajun seasoning for variety.