Air Fryer Salmon
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My air fryer salmon is made with just 5 ingredients plus salt and pepper and prepped and air fried in just 15 minutes total. It uses simple ingredients you probably already have on hand to make salmon in the air fryer and creates a flavorful and flaky fish perfect for weeknight dinners!
Why I always preheat my air fryer for salmon
I’ve tested salmon in the air fryer more than 30 times over the past 5 years before landing on this recipe. I wanted it flaky in the middle and lightly crisp on top, and it took a few changes to get there and now I make it this way every time.
- I started preheating the air fryer to 400°F. When I skipped the preheat, the outside of the salmon stayed soft. A hot air fryer gets the fish cooking the second it goes in so the outside gets crispier without overcooking the middle.
- I pat the salmon dry with a paper towel before seasoning it. When the fillets were still wet, the oil wouldn’t stick to the fish. The outside never really crisped up, and the salmon came out drier than I wanted. The spices were patchy too, with some bites loaded and others plain. Now a quick pat with a paper towel helps the oil grab onto the fish, so it crisps up and the seasoning stays even.
I also tested the cook time for 6 ounce fillets. At 400°F, 10 to 12 minutes gives me salmon that flakes easily with a fork without drying out. I always double check that the thickest part reaches 145°F.
My air fryer tilapia, also without any breading, is another easy one to try next.
Air fryer salmon is one of my favorite ways to make salmon because I know it will turn out absolutely perfect and dinner can be ready FAST! It’s one of my go-to air fryer recipes when I’m short on time but still want to enjoy a nice dinner with my family.
I first made this recipe for my father-in-law because he loves fish. I wanted something that I could cook quickly so I could spend time with everyone and know that once we all got hungry, our meal was only a few minutes away.
The high heat is what gives the outside a lightly crisp, caramelized finish while the center stays moist and flaky instead of drying out. My favorite part is that lightly crisp top If you want the skin to be crispy too, flip the salmon in the last few minutes.
When Ben told his dad that I made the salmon in the air fryer halfway through dinner, my father-in-law immediately said he might need an air fryer of his own. I took that as high praise!
Salmon isn’t the only fish I love to cook in the air fryer! Some of my other go-tos are my air fryer mahi mahi and air fryer halibut when I want something fresh and delicious that can be ready quickly.
Air fryer salmon ingredients
- Use 4 salmon fillets that are about 6 ounces each and close to 1 inch thick so they cook evenly. I love skin-on salmon because the skin gets so crispy, but skinless works great too if you set it on a parchment round so it doesn’t stick.
- I use 1 teaspoon of garlic powder to keep this easy, but 4 cloves of fresh minced garlic work if that’s what you have.
- Onion powder adds more savory flavor and goes right along with the garlic. You’ll need 1 teaspoon.
- A teaspoon of paprika gives the salmon a sweet, smoky flavor and a golden color on top.
- Season with 1 teaspoon of salt and 1/2 teaspoon of pepper so the salmon doesn’t taste flat.
- Brush on 2 tablespoons of olive oil to help the seasoning stick and the outside crisp up. Canola oil, vegetable oil, or melted butter work too. If you use butter, use unsalted so you can control the salt.
Tips for flaky salmon in the air fryer
Salmon goes from flaky to dry fast, so timing matters most when air frying it.
- Pick fillets that are close to the same thickness so they all finish cooking together.
- Pat the salmon dry before seasoning. The spices stick better and less white albumin shows up on top.
- Preheat the air fryer for 3 to 5 minutes so the skin starts crisping as soon as it goes in.
- Leave space between the fillets for the hot air to move, and cook in batches if they don’t fit.
- For extra crispy skin, flip skin-on salmon with 3 to 4 minutes left.
- Start checking a minute or two early and pull the salmon once the thickest part hits 145°F.
- Let the salmon rest for a few minutes before serving. I think this is the most important step for tender, flaky fish!
How to air fry salmon
A full printable version of this recipe with ingredient measurements is available at the bottom of this post.
STEP ONE: Preheat the air fryer to 400°F and pat the fillets dry using a paper towel.
STEP TWO: In a small bowl, combine the garlic powder, onion powder, paprika, salt, and pepper. Brush the salmon fillets evenly with the oil. Sprinkle the spice mixture over the top of the salmon fillets, making sure to coat them completely.
STEP THREE: Place the salmon skin-side down in the air fryer basket or tray in a single layer with spacing between each fillet.
STEP FOUR: Air fry the salmon for 10-12 minutes. The salmon is ready when it flakes easily with a fork, and the thickest part reaches an internal temperature of 145°F (63°C).
These times are for 6-ounce fillets about an inch thick. Thinner fillets can be done closer to 8 minutes and thick center-cut pieces need a couple more, so I start checking early and go by the 145°F.
Variations
The seasoning on this salmon is simple, which makes it really easy to switch up.
- Try lemon pepper, Italian seasoning, or Cajun seasoning in place of the spice mix. Lemon pepper and Cajun usually have salt in them, so cut back on the added salt if you use either one.
- Everything bagel seasoning adds a fun crunch on top. Skip the added salt with this one since the seasoning already has plenty.
- Brush on teriyaki, honey mustard, or BBQ sauce for the last 2 to 3 minutes of cooking. Waiting until the end keeps the sauce from burning.
- A light sprinkle of brown sugar makes the top slightly sweet. Keep an eye on it near the end, because sugar can burn at 400°F.
- Finish the salmon with a squeeze of fresh lemon and some chopped dill, parsley, or cilantro right before serving. The herbs dry out if they go in the air fryer.
What to serve with salmon in the air fryer
I love keeping these dinners light by serving them with air fryer green beans, air fryer carrots, air fryer broccoli, or roasted carrots and asparagus with a little rice and salad.
When I want some heartier sides, I love whipping up air fryer hush puppies, red potatoes in the air fryer, air fryer garlic bread, or air fryer crescent rolls!
Air fryer salmon FAQs
Does salmon go skin-side down in the air fryer?
I always recommend placing salmon or any other fish skin-side down in the air fryer. I find this cooks the fish more evenly and also makes it easier to remove from the air fryer once it’s ready.
Do I have to flip air fryer salmon?
No, I usually don’t flip it! The salmon cooks evenly skin-side down. If you want extra crispy skin, flip it skin-side up with 3 to 4 minutes left. Salmon breaks apart easily, so use a wide, thin spatula and cook it on a parchment round to help it come out in one piece. Skinless salmon doesn’t need to be flipped at all.
Why is white stuff coming out of my air fried salmon?
The white substance is albumin, a natural protein in salmon that becomes visible as the fish cooks. It’s completely safe to eat, but a large amount can mean the salmon cooked too quickly or went slightly past its ideal temperature.
I reduce the albumin by patting the salmon dry, cooking it only until it reaches 145°F internally, and letting the fish rest briefly before serving. Even when a little albumin appears, the salmon can still be perfectly tender and delicious.
How can I tell when my salmon is completely done?
I know my salmon is finished when it’s opaque through the center and flakes easily with a fork. I also use an instant-read thermometer and make sure the thickest part reaches 145°F.
I begin checking a minute or two before the expected cook time ends because thin fillets can overcook quickly. If the center still looks translucent or resists flaking, I air fry it for another minute and check again.
How to cook frozen salmon in the air fryer
If I’m making frozen salmon in the air fryer, I’ll preheat to 390°F before placing the frozen salmon skin-side down. I cook the salmon for about 4 minutes to thaw it, then follow the rest of the recipe like normal. I have a full recipe for using frozen salmon in the air fryer with different seasonings to try out too!
More air fryer seafood recipes
- Air fryer flounder
- Air fryer swordfish
- Air fryer haddock
- Air fryer catfish
- Air fryer shrimp
- Air fryer oysters
Easy Air Fryer Salmon (5 Ingredients)
Ingredients
- 4 (6-ounce) salmon fillets, skin-on recommended
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon paprika
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 2 tablespoons olive oil
Instructions
- Preheat the air fryer to 400°F and pat the fillets dry using a paper towel.
- In a small bowl, combine the garlic powder, onion powder, paprika, salt, and pepper. Brush the salmon fillets evenly with the oil, then sprinkle the spice mixture over the top, coating them completely.
- Place the salmon skin-side down in the air fryer basket or tray in a single layer with spacing between each fillet.
- Air fry the salmon for 10-12 minutes. The salmon is ready when it flakes easily with a fork, and the thickest part reaches an internal temperature of 145°F (63°C).
Notes
Nutrition
This nutrition information is based on the exact products I used in this recipe. Brands and sizes of products could alter exact nutrition and should always be calculated independently.
Like this? Leave a comment below!
How do you cook Whiting Fillets in an air Fryer?
Hi Gloria, I would cook the white fish fillets at 400 degrees (preheated) for about 10 minutes. Check on them halfway through to make sure it is cooking okay.
Hello! Did you leave the salmon out on the counter after taking out of the fridge before cooking? If so, for how long do you recommend? Thanks!
Hi Lauren, I recommend getting it out about 15 minutes before you cook it. I like to take it out first thing and then get everything together and mixed, including whatever side dish I am making too.
I normally bake my salmon in the oven with butter and garlic, I added a slice of lemon to this recipe and it was delicious but next time I will air fry for 8 mins instead of 10. I used a ninja grill.
Can you use skinless filets?
Yes, you can!
Thank you for sharing this great recipe! Used Norwegian Atlantic salmon that was very even in thickness so 10 minutes was enough.
Turned out very tasty and moist.
Our new favorite salmon dish!!
Could I do the same thing with trout, although the fillets are thinner than salmon? Thank you.
Hi Dale, yes! I would watch the trout a little earlier since it’s thinner and will cook faster.
Hello
This was a great recipe, I used lemon pepper and onion salt for the seasoning and it turned out fantastic. The fresh squeezed lemon on top was amazing and perfect. Thank you for your great recipes!
Hi Andrea, I’m so happy to hear you enjoyed the recipe!
I was wondering about the salmon temperature. This seemed too high and the fish was very dry. I looked it up and many recommend 125 degrees for salmon. Just a thought.
Hi Barbara, the USDA recommends cooking fish to 145 degrees F for a fully cooked fish. You can cook it to just 125 degrees F instead, but it’s cooked more of a medium rare and slightly under cooked at that point.
This worked exactly as written, thanks!
So glad to hear you enjoyed the recipe, Roman!
Hi – I love this salmon recipe – it is so easy to follow – in fact I use a lot of your recipes for that fact – by – any – chance do you have a good air – fryer recipe for fresh trout? We do a lot of fishing and I would be really interested in that since it isn’t just a filet?
Hi Geniel, Thank you so much! I’m thrilled that you love my recipes. I don’t have a trout recipe (yet!) but I’ll be sure to keep it in mind for the future!
I was very pleasantly surprised with the salmon recipe. I eat it much more often because of your instructional recipe. Thanks
Hi Pat, That’s so great, thank you! I’m so pleased that you enjoy this salmon recipe!
I love this easy air fryer recipe for the salmon. My husband is not a fan of salmon, but he at his whole piece after this recipe. Definitely a receipt that I will continue to make
That’s a fantastic compliment, Meredith! I’m so pleased to hear you and your husband loved the recipe.