Air Fryer Salmon
My air fryer salmon is tender, flaky, and so easy to make. It has four ingredients and takes about 15 minutes from start to finish.
I cook a lot of fish. By a lot, I mean several times a month. A few years ago I started using the air fryer to make mahi mahi, and it turned out to be my absolute favorite way to make it. It was a no-brainer to start using the air fryer to cook salmon the same way.
If you’ve never made salmon in the air fryer, I think you’re going to love it. All you have to do it season the salmon, pop it in the air fryer, and it’s done! It takes me about 10 to 15 minutes from start to finish. That gives you just enough time to make a side of roasted broccoli to go with it.
How Not to Mess Up the Fish
- Use the best quality of salmon you can afford. If fish isn’t great going into the air fryer, it’s certainly not going to taste great coming out.
- Pat the fish dry. If the fish has excess moisture, it will steam.
- Don’t overdo it with the oil. The point of the oil is to help the salt and pepper stick and to keep the fish from drying out. The salmon shouldn’t be dripping with oil. A very light coating is plenty.
- Use parchment paper. Seriously, this is a lifesaver when it comes to cleanup and getting the fish out of the air fryer basket. If your air fryer allows the use of parchment paper, don’t skip it. Mine has to be preheated without parchment, then I add it right before the salmon goes in. You don’t need a gigantic piece–just enough to fit under the fish. I use parchment sheets specifically designed for the air fryer. Let me if you’d like the link.
- Use the cook time as a starting point, not a hard rule. I developed this recipe using my Instant Pot Vortex and used salmon that was less than an inch thick. Different brands and models of air fryer could affect the cook time. The thickness of the salmon definitely will.
Ingredients
- You’ll need about 12 to 16 ounces of your favorite salmon fillets. Frozen is fine as long as they’re completely thawed. I like to use skin-on salmon since it keeps the fish from drying out. Skin-off works great, too. It’s whichever you like best.
- Use an olive oil that isn’t a blend if possible. Blends are mixed with other oils and tend to smoke at lower temps. Avocado oil will also work.
- Salt and black pepper are the other two ingredients. If you like other seasonings, add them. Sometimes we use garlic powder, onion powder, paprika, and even Italian seasoning depending on what we’re having at dinner that night.
How to Make Air Fryer Salmon Step by Step
Start by preheating the air fryer to 400°F, and making sure the salmon is completely thawed out.
Use paper towels to pat it dry, and carefully run your hands across it to check for bones. Remove any that you find.
Drizzle the salmon with olive oil or use a pastry brush to apply it. Then sprinkle the fish with salt and pepper.
Place the filets in the air fryer basket, skin side down. Cook them for 7 to 10 minutes, or until the salmon flakes easily with a fork.
You’ll have perfectly cooked salmon that’s great on its own or paired with your favorite side dishes. Our roasted brussels sprouts make this an amazing meal.
Ingredients
- 12 ounces salmon fillets, fresh or frozen (*See note)
- 1 tablespoon olive oil
- ¼ teaspoon salt
- ⅛ teaspoon black pepper
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Instructions
- Preheat the air fryer to 400°F, and set aside some parchment paper if using.
- Pat the salmon dry with paper towels, and gently run your hands across it to check for small bones.12 ounces salmon fillets
- Drizzle it with olive oil, and sprinkle with salt and pepper.1 tablespoon olive oil¼ teaspoon salt⅛ teaspoon black pepper
- Add parchment paper if using. Then, place the fillets, skin side down, into the air fryer basket.
- Cook for 7 to 10 minutes or until the fish flakes easily with a fork. Adjust the cooking time as needed depending on the thickness of the fish.
- Serve immediately!
Notes
- Fresh vs. frozen salmon: Technically you can use frozen salmon. I’m not a fan of using frozen fillets because they tend to overcook and dry out more easily than thawed. If you choose to use frozen, add 2 to 3 minutes (or more depending on thickness) onto the cook time.
- Thickness of the fillets: The fish I normally use is right around ¾ inch thick. If yours is thinner, it will take less time. Thicker will take longer. Try to use similar size fillets so they’ll cook at the same rate.
- How to tell doneness: The fish should flake easily with a fork and the flakes should be tender. It shouldn’t be dry or tough. Remember, you can always add extra time if needed. Once it’s overcooked, you can’t undo it.
- Overcrowding: If you’re cooking several pieces, don’t overcrowd the basket. The hot air won’t be able to circulate and the fish won’t cook properly. You may need to cook in batches.
- Storage: Store leftovers in the fridge for up to 3 days. The best way to reheat is in the air fryer at 300°F for 2 to 3 minutes (leave the skin-on if it’s still there). You can freeze leftovers, too. They’ll stay good for about 2 months, but the texture degrades.