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Air Fryer Salmon Fillets are a weeknight game-changer, delivering perfectly cooked, flaky fish in under 15 minutes. This method is ridiculously simple and consistently delicious, with a crisp top and moist interior. It’s a fast, forgiving, and magical dish that makes you look like a pro.

Why You’ll Love This Air Fryer Salmon Fillets

Unbelievably fast: From fridge to plate in about 15 minutes.
Perfect texture: Crisp top with a melt-in-your-mouth, flaky interior.
Incredibly versatile: Easy to customize with different rubs or glazes.
Dream cleanup: Minimal mess with just the air fryer basket to rinse.

Ingredients & Tools

2 (6-ounce / 170 g) skin-on or skinless salmon fillets, about 1-inch thick
1 tablespoon olive oil or avocado oil
1 teaspoon lemon juice (fresh is best!)
1/2 teaspoon garlic powder
1/2 teaspoon paprika (smoked paprika is wonderful here)
1/4 teaspoon salt, or to taste
1/4 teaspoon black pepper
Lemon wedges and fresh herbs like dill or parsley, for serving

Tools: An air fryer, a small bowl for mixing, and a brush or spoon for coating the salmon.

Notes: Use bright, fresh-smelling salmon fillets. A neutral oil helps the seasoning stick and promotes browning.

Nutrition (per serving)

Calories:	280 kcal
Protein:	34 g
Fat:	15 g
Carbs:	1 g
Fiber:	0 g

Serves: 2 | Prep Time: 5 minutes | Cook Time: 8-12 minutes | Total Time: 15 minutes

Before You Start: Tips & Ingredient Notes

Pat your salmon completely dry. This is the single most important step for getting a beautifully seared top instead of a steamed one. Use paper towels and really press down to remove all surface moisture.
What’s the deal with skin-on vs. skinless? You can use either! Skin-on fillets will have a protective layer that can help keep the bottom extra moist. The skin itself becomes super crispy and is delicious to eat, but it’s easy to remove after cooking if you prefer.
Don’t skip the oil. Even if you’re using a non-stick air fryer basket, a light coating of oil is crucial. It helps the heat transfer efficiently, ensures the seasonings don’t burn, and gives you that gorgeous golden color.
Let your salmon come to room temperature. Just 10-15 minutes on the counter before cooking makes a big difference. It helps the fillet cook more evenly from edge to center, preventing a dry exterior and a cold, undercooked middle.

How to Make Air Fryer Salmon Fillets

Step 1: First, prepare your salmon. Take your fillets out of the fridge and pat them thoroughly dry with paper towels. This might seem like a small thing, but it’s the secret to a perfect crust. Place the dry fillets on a plate. If you’re using skin-on, you’ll notice the skin might be a bit slippery—that’s fine, just make sure the top (the flesh side) is bone-dry.

Step 2: Now, let’s mix the seasoning. In a small bowl, combine the olive oil and lemon juice. Then, add your garlic powder, paprika, salt, and black pepper. Whisk it all together with a fork until it forms a loose, fragrant paste. You’ll see the oil and spices emulsify slightly, which is exactly what you want.

Step 3: It’s time to coat the salmon. Using a pastry brush or just the back of a spoon, generously coat the top and sides of each salmon fillet with the seasoned oil mixture. Make sure every nook and cranny is covered—this is what’s going to create that incredible flavor and color. Be gentle so you don’t break the delicate flesh.

Step 4: Preheat your air fryer to 400°F (200°C) for about 3 minutes. A quick preheat ensures the cooking environment is hot and ready to go, which is key for that initial sear. While it’s heating, you can line the basket with a piece of parchment paper with holes cut in it for airflow if you’re worried about sticking, though it’s often not necessary.

Step 5: Carefully place the seasoned salmon fillets in the air fryer basket, making sure they aren’t touching. You need good air circulation all around for even cooking. If they’re too crowded, they’ll steam instead of crisp up. You might have to cook in batches if your air fryer is on the smaller side.

Step 6: Air fry for 8 to 12 minutes. The exact time will depend on the thickness of your fillets and your desired doneness. For a 1-inch thick fillet, I find 9-10 minutes is the sweet spot for moist and flaky. The salmon is done when it flakes easily with a fork and the internal temperature registers 125-130°F (52-54°C) for medium. The top should be a lovely golden brown.

Step 7: Once cooked, use tongs to carefully remove the salmon from the air fryer basket. Let it rest for a minute or two on a plate. This allows the juices to redistribute throughout the fillet, ensuring every single bite is succulent. Serve immediately with fresh lemon wedges and a sprinkle of herbs.

Storage & Freshness Guide

Fridge: Store in an airtight container for up to 2 days.
Freezer: Freeze cooked salmon in a sealed bag for up to 1 month.
Reviving: Reheat in the air fryer at 350°F (175°C) for 3–4 minutes until warm.

Serving Suggestions

Complementary Dishes

Lemon Herb Quinoa — The light, fluffy texture of quinoa is a fantastic base that soaks up the salmon’s juices, and the lemon herb notes echo the flavors in the fish perfectly.
Garlic Sautéed Green Beans — A quick, vibrant side with a bit of crunch that provides a wonderful textural contrast to the soft, flaky salmon.
Creamy Dill Potato Salad — A cool, herby potato salad feels both classic and refreshing, making the whole meal feel like a special occasion.

Drinks

A Crisp Sauvignon Blanc — Its bright acidity and citrus notes cut through the richness of the salmon beautifully, cleansing the palate between bites.
Sparkling Water with Lemon — A simple, effervescent non-alcoholic option that highlights the fresh, clean flavors of the dish without overpowering them.
A Light Pale Ale — The slight bitterness and carbonation of a pale ale can stand up to the savory, oily fish, making for a very satisfying pairing.

Something Sweet

Lemon Sorbet — A palate-cleansing, tart, and refreshing dessert that continues the citrus theme from the main course in the most delightful way.
Fresh Berry Parfait — Layers of yogurt, honey, and fresh berries offer a light, sweet, and creamy finish that doesn’t feel too heavy after a protein-rich meal.
Dark Chocolate Sea Salt Bark — A few small pieces of sophisticated, bittersweet chocolate with a hint of salt provide a rich yet simple ending that feels indulgent.

Top Mistakes to Avoid

Mistake: Overcrowding the basket. If the fillets are touching, the hot air can’t circulate properly. This traps steam and you’ll end up with soft, steamed salmon instead of one with a beautifully crisp top. I’ve messed this up before too… give them space!
Mistake: Skipping the preheat. Putting cold salmon into a cold air fryer is a recipe for uneven cooking. That initial blast of heat is what gives you that perfect texture. Just a 3-minute preheat makes all the difference.
Mistake: Overcooking the salmon. Salmon continues to cook from residual heat after it comes out of the air fryer. If you cook it until it’s completely opaque all the way through in the machine, it’ll be dry by the time you eat it. Pull it out when it’s still a touch translucent in the very center.
Mistake: Using wet salmon. I know I keep saying it, but it’s that important! Any surface moisture will turn to steam and prevent browning. A truly dry surface is non-negotiable for a perfect crust.

Expert Tips

Tip: Use a meat thermometer. This is the ultimate tool for perfect doneness every single time. Pull the salmon at 125°F (52°C) for medium—it’s foolproof and takes all the guesswork out of the process.
Tip: Create a simple glaze. For the last 2 minutes of cooking, brush the salmon with a mix of honey and soy sauce or maple syrup and Dijon mustard. It will caramelize into a gorgeous, sticky, flavorful glaze.
Tip: Add fresh herbs after cooking. While dried herbs are great in the seasoning rub, delicate fresh herbs like dill, parsley, or chives can burn in the high heat. Sprinkle them on right after the salmon comes out of the air fryer for a burst of fresh flavor and color.
Tip: Cook from frozen in a pinch. Forgot to thaw? No problem! Cook frozen fillets at 400°F (200°C) for 12-15 minutes. You might not get quite as crisp a top, but it’s a fantastic emergency dinner solution.

FAQs

Can I use frozen salmon for this recipe?
Absolutely, you can! For the best results, I’d recommend thawing it first in the fridge overnight so you can pat it dry properly. If you’re in a real rush, you can cook it straight from frozen—just add 3-5 minutes to the cooking time. The texture might be a tiny bit different, but it’s still a fantastic, quick meal. The key is to make sure it’s cooked all the way through and flakes easily.

How do I know when the salmon is done?
The most reliable method is to use an instant-read thermometer. You’re aiming for about 125°F (52°C) in the thickest part for a moist, medium result. If you don’t have a thermometer, look for the salmon to be opaque and flake easily when pressed gently with a fork. It should still look a little glossy and moist in the very center when you first take it out—it will finish cooking as it rests.

Why is my salmon sticking to the air fryer basket?
This usually happens for one of two reasons: either the basket wasn’t preheated, or the salmon wasn’t coated with enough oil. The oil creates a non-stick barrier. If you’re nervous, you can use a light spritz of cooking spray on the basket itself before adding the salmon, or use a perforated parchment paper liner designed for air fryers.

Can I cook other types of fish this way?
You sure can! This method works wonderfully for other firm-fleshed fish like cod, halibut, or sea bass. Just adjust the cooking time based on the thickness of the fillet. Thinner fillets might only need 6-8 minutes, while thicker cuts could need the full 12. The flake test and the thermometer are your best friends here.

How should I store and reheat leftovers?
Store any leftover salmon in an airtight container in the fridge for up to 2 days. To reheat, the air fryer is your best bet again! Reheat at 350°F (175°C) for 3-4 minutes until just warmed through. This helps keep it from drying out much better than a microwave, which can make it rubbery. It’s also delicious cold, flaked over a salad.

Air Fryer Salmon Fillets

Cost Level $$

Category Salmon Recipes

Difficulty Medium

Cuisine American, mediterranean

Servings 2

Total Time 15 minutes

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Make perfect Air Fryer Salmon Fillets in 15 minutes! Crispy outside, tender inside. Easy recipe with simple seasonings. Get the foolproof method now!

Ingredients

For the Ingredients & Tools

2 salmon fillets (6-ounce / 170 g, skin-on or skinless, about 1-inch thick)
1 tablespoon olive oil or avocado oil
1 teaspoon lemon juice (fresh is best!)
1/2 teaspoon garlic powder
1/2 teaspoon paprika (smoked paprika is wonderful here)
1/4 teaspoon salt (or to taste)
1/4 teaspoon black pepper
Lemon wedges and fresh herbs like dill or parsley (for serving)

Instructions

01
First, prepare your salmon. Take your fillets out of the fridge and pat them thoroughly dry with paper towels. This might seem like a small thing, but it’s the secret to a perfect crust. Place the dry fillets on a plate. If you’re using skin-on, you’ll notice the skin might be a bit slippery—that’s fine, just make sure the top (the flesh side) is bone-dry.
02
Now, let’s mix the seasoning. In a small bowl, combine the olive oil and lemon juice. Then, add your garlic powder, paprika, salt, and black pepper. Whisk it all together with a fork until it forms a loose, fragrant paste. You’ll see the oil and spices emulsify slightly, which is exactly what you want.
03
It’s time to coat the salmon. Using a pastry brush or just the back of a spoon, generously coat the top and sides of each salmon fillet with the seasoned oil mixture. Make sure every nook and cranny is covered—this is what’s going to create that incredible flavor and color. Be gentle so you don’t break the delicate flesh.
04
Preheat your air fryer to 400°F (200°C) for about 3 minutes. A quick preheat ensures the cooking environment is hot and ready to go, which is key for that initial sear. While it’s heating, you can line the basket with a piece of parchment paper with holes cut in it for airflow if you’re worried about sticking, though it’s often not necessary.
05
Carefully place the seasoned salmon fillets in the air fryer basket, making sure they aren’t touching. You need good air circulation all around for even cooking. If they’re too crowded, they’ll steam instead of crisp up. You might have to cook in batches if your air fryer is on the smaller side.
06
Air fry for 8 to 12 minutes. The exact time will depend on the thickness of your fillets and your desired doneness. For a 1-inch thick fillet, I find 9-10 minutes is the sweet spot for moist and flaky. The salmon is done when it flakes easily with a fork and the internal temperature registers 125-130°F (52-54°C) for medium. The top should be a lovely golden brown.
07
Once cooked, use tongs to carefully remove the salmon from the air fryer basket. Let it rest for a minute or two on a plate. This allows the juices to redistribute throughout the fillet, ensuring every single bite is succulent. Serve immediately with fresh lemon wedges and a sprinkle of herbs.