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This Air Fryer Blackened Salmon delivers restaurant-quality flavor with minimal effort. The bold spice rub creates a crispy, charred crust while keeping the inside moist and flaky. Your air fryer achieves the perfect blackened effect quickly and without setting off smoke alarms.

Recipe Overview

Why You’ll Love This Air Fryer Blackened Salmon

Fast & Foolproof: Ready in 15 minutes with very little active time.
Bold, Complex Flavor: Smoky paprika and herbs create an addictive kick.
Perfect Texture: Crispy spice crust gives way to tender, buttery salmon.
Healthy & Adaptable: High in protein, gluten-free, and low-carb.

Ingredients & Tools

2 (6-ounce / 170 g) salmon filets, skin-on or skinless
1 tbsp smoked paprika
1 tsp garlic powder
1 tsp onion powder
1 tsp dried oregano
1/2 tsp dried thyme
1/2 tsp cayenne pepper (adjust to your heat preference)
1/2 tsp salt
1/4 tsp freshly ground black pepper
1 tbsp olive oil or avocado oil
1 tbsp fresh lemon juice (for serving)

Tools: An air fryer, a small bowl for mixing spices, a brush or spoon for applying oil.

Notes: Don’t be shy with the spice rub—a generous, even coating creates the signature crust. High-quality smoked paprika provides the foundational smoky depth.

Nutrition (per serving)

Calories:	280 kcal
Protein:	34 g
Fat:	15 g
Carbs:	3 g
Fiber:	1 g

Serves: 2 | Prep Time: 5 minutes | Cook Time: 8-10 minutes | Total Time: 15 minutes

Before You Start: Tips & Ingredient Notes

Salmon filet thickness matters. Try to get filets that are of a similar thickness, around 1 to 1.5 inches thick. This ensures they cook at the same rate, so one isn’t overcooked while the other is still raw in the center.
To skin or not to skin? I prefer skin-on salmon for this recipe, as the skin gets wonderfully crispy and helps protect the delicate flesh from drying out. It’s also easier to lift out of the air fryer basket. But skinless works perfectly fine, too!
Don’t skip the oil. A light brushing of oil is non-negotiable. It helps the spice rub adhere to the salmon and promotes that beautiful, blistered crust we’re after. Without it, the spices can burn and taste bitter.
Customize your heat level. The cayenne pepper brings the heat. If you’re sensitive to spice, start with 1/4 teaspoon. If you love it fiery, feel free to go up to a full teaspoon—you do you!

How to Make Air Fryer Blackened Salmon

Step 1: Pat the Salmon Dry and Prep the Spice Rub. This is the most crucial step for a good crust! Take your salmon filets and pat them thoroughly dry with paper towels. Any surface moisture will steam the fish instead of searing it. In a small bowl, whisk together the smoked paprika, garlic powder, onion powder, oregano, thyme, cayenne, salt, and black pepper. You’ll notice the aroma is already incredible—smoky, herby, and a little spicy.

Step 2: Coat the Salmon Generously. Drizzle the olive oil over all sides of the salmon filets and rub it in gently with your hands. Then, press the spice rub mixture onto every surface of the fish, creating a thick, even layer. Don’t be afraid to really pack it on there; this is what forms that amazing blackened crust. If you’re using skin-on salmon, you’ll only need to coat the flesh side.

Step 3: Preheat and Arrange in the Air Fryer. Preheat your air fryer to 400°F (200°C) for about 3 minutes. This gives you a hot start for better searing. Once hot, lightly spritz the basket with cooking spray or brush it with a tiny bit of oil. Place the seasoned salmon filets in the basket in a single layer, making sure they aren’t touching so the hot air can circulate freely around each piece.

Step 4: Air Fry to Perfection. Cook the salmon for 8 to 10 minutes. The exact time will depend on the thickness of your filets and your desired doneness. You’re looking for a dark, almost blackened crust and an internal temperature of 125°F (52°C) for medium-rare or 135°F (57°C) for medium. The salmon should feel firm to the touch and flake easily when nudged with a fork. You might see some smoke—that’s normal and means the spices are doing their thing!

Step 5: Rest and Serve. Carefully remove the basket from the air fryer. Using a spatula, transfer the blackened salmon to a plate. Let it rest for 2-3 minutes—this allows the juices to redistribute throughout the filet, ensuring every bite is moist. Right before serving, squeeze a generous amount of fresh lemon juice over the top. The acidity cuts through the richness and makes all the flavors pop.

Storage & Freshness Guide

Fridge: Store leftovers in an airtight container for up to 2 days.
Freezer: Not recommended; the texture of the salmon and crust will suffer.
Reviving: Reheat in the air fryer at 350°F for 3–4 minutes to re-crisp the crust.

Serving Suggestions

Complementary Dishes

Cilantro Lime Cauliflower Rice — The bright, fresh flavors are a fantastic low-carb base that soaks up the delicious juices from the salmon.
Simple Arugula Salad with a Lemon Vinaigrette — The peppery arugula and sharp vinaigrette provide a refreshing, crisp contrast to the warm, spiced fish.
Garlic Sautéed Green Beans or Asparagus — Their earthy sweetness and slight crunch make them the perfect vegetable side for this hearty main.

Drinks

A Crisp Sauvignon Blanc — Its citrusy and herbal notes mirror the lemon and herbs in the dish, creating a beautifully harmonious pairing.
Sparkling Water with Lemon — The bubbles and citrus cleanse the palate between bites of the richly spiced salmon, keeping everything feeling light.
An Ice-Cold Mexican Lager — The clean, crisp finish of a light beer is a classic pairing for spicy, blackened foods and is incredibly refreshing.

Something Sweet

Lemon Sorbet — A scoop of tangy, icy sorbet is the perfect palate-cleansing finale that feels light and sophisticated after a savory meal.
Dark Chocolate-Covered Almonds — Just a few of these offer a bittersweet, crunchy finish that satisfies a sweet tooth without being too heavy.
Fresh Berry Salad with a Mint — Mixed berries with a hint of mint provide a naturally sweet, juicy, and vibrant end to your dinner.

Top Mistakes to Avoid

Mistake: Not patting the salmon dry. Any moisture left on the surface will create steam, which prevents the spices from forming a proper, crispy crust and can lead to a softer, less flavorful exterior.
Mistake: Overcrowding the air fryer basket. If the filets are too close together, the hot air can’t circulate properly. This results in uneven cooking—some parts will be steamed while others are perfectly blackened.
Mistake: Skipping the preheat. Adding the salmon to a cold air fryer drastically increases

Air Fryer Blackened Salmon

Cost Level $$

Category Salmon Recipes

Difficulty Low

Cuisine Southern-us

Servings 2

Total Time 15 minutes

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Make perfect Air Fryer Blackened Salmon with a crispy crust and moist interior in just 15 minutes. Get our easy recipe and cooking tips today!

Ingredients

For the Salmon & Spice Rub

2 salmon filets (6-ounce / 170 g, skin-on or skinless)
1 tbsp smoked paprika
1 tsp garlic powder
1 tsp onion powder
1 tsp dried oregano
1/2 tsp dried thyme
1/2 tsp cayenne pepper (adjust to your heat preference)
1/2 tsp salt
1/4 tsp freshly ground black pepper
1 tbsp olive oil or avocado oil
1 tbsp fresh lemon juice (for serving)

Instructions

01
Pat the Salmon Dry and Prep the Spice Rub. This is the most crucial step for a good crust! Take your salmon filets and pat them thoroughly dry with paper towels. Any surface moisture will steam the fish instead of searing it. In a small bowl, whisk together the smoked paprika, garlic powder, onion powder, oregano, thyme, cayenne, salt, and black pepper. You’ll notice the aroma is already incredible—smoky, herby, and a little spicy.
02
Coat the Salmon Generously. Drizzle the olive oil over all sides of the salmon filets and rub it in gently with your hands. Then, press the spice rub mixture onto every surface of the fish, creating a thick, even layer. Don’t be afraid to really pack it on there; this is what forms that amazing blackened crust. If you’re using skin-on salmon, you’ll only need to coat the flesh side.
03
Preheat and Arrange in the Air Fryer. Preheat your air fryer to 400°F (200°C) for about 3 minutes. This gives you a hot start for better searing. Once hot, lightly spritz the basket with cooking spray or brush it with a tiny bit of oil. Place the seasoned salmon filets in the basket in a single layer, making sure they aren’t touching so the hot air can circulate freely around each piece.
04
Air Fry to Perfection. Cook the salmon for 8 to 10 minutes. The exact time will depend on the thickness of your filets and your desired doneness. You’re looking for a dark, almost blackened crust and an internal temperature of 125°F (52°C) for medium-rare or 135°F (57°C) for medium. The salmon should feel firm to the touch and flake easily when nudged with a fork. You might see some smoke—that’s normal and means the spices are doing their thing!
05
Rest and Serve. Carefully remove the basket from the air fryer. Using a spatula, transfer the blackened salmon to a plate. Let it rest for 2-3 minutes—this allows the juices to redistribute throughout the filet, ensuring every bite is moist. Right before serving, squeeze a generous amount of fresh lemon juice over the top. The acidity cuts through the richness and makes all the flavors pop.