I perfected an Air Fryer Salmon Dinner that gets a healthy, family-friendly meal on the table in minutes.

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I’ve got a quick confession: my go to for busy weeknights is surprisingly simple, and it makes the salmon sing. With fresh salmon fillets and a drizzle of olive oil, I get that craveable crisp without the fuss.

I sometimes wonder if this is the Best Way To Cook Fresh Salmon because it turns out flaky yet bold every single time. And yeah, the Air Fryer Salmon Crispy finish makes people ask if I actually spent hours on dinner.

I promise there are tricks here you’ll want to steal, even if you dont believe me at first.

Ingredients

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salmon it’s rich in protein and omega 3s, heart healthy, flaky and satisfying
Olive oil adds healthy fats and flavor, butter gives richness and browning
Bright acidic lemon cuts richness, adds fresh tang and a little zip
Dill gives herby freshness, light citrusy notes, kinda classic with fish
Paprika adds color, smoky version brings depth and subtle warmth
Garlic powder gives savory punch more even flavor than fresh sometimes
A touch of honey balances acid, gives caramelized edges and sweetness
Salt seasons and enhances flavor, pepper adds bite and subtle heat

Ingredient Quantities

1 lb fresh salmon fillets (about 4 x 6 oz pieces), skin on if you got it

1 to 2 tbsp olive oil or melted butter

1 tsp kosher salt

1/2 tsp freshly ground black pepper

1 tsp garlic powder

1 tsp paprika or smoked paprika

1 tbsp fresh lemon juice (from about 1 lemon)

1 tbsp chopped fresh dill or 1 tsp dried dill

1 tsp honey or maple syrup, optional for a touch of sweetness

Extra oil or cooking spray for the air fryer basket, as needed

Lemon wedges for serving, optional

How to Make this

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1. Pat the fresh salmon fillets dry with paper towels, leave the skin on if you got it, and set them on a plate.

2. In a small bowl mix one to two tablespoons olive oil or melted butter, one teaspoon kosher salt, a half teaspoon freshly ground black pepper, one teaspoon garlic powder, one teaspoon paprika or smoked paprika, one tablespoon fresh lemon juice, one tablespoon chopped fresh dill or one teaspoon dried dill, and one teaspoon honey or maple syrup if you want a touch of sweetness.

3. Brush or rub that mixture all over the salmon, getting it into the surfaces and edges so every bit has flavor; let it sit while you heat the air fryer for a couple minutes.

4. Preheat the air fryer to four hundred degrees Fahrenheit (two hundred degrees Celsius) for about three minutes, and lightly oil or spray the air fryer basket so the skin won’t stick.

5. Place the fillets in the basket skin side down with some space between each piece so air can circulate, don’t overcrowd.

6. Cook at four hundred Fahrenheit for about seven to ten minutes depending on thickness; one inch thick is usually about seven to eight minutes, thicker pieces may need nine to ten. I usually don’t flip them, but if your fillets are very thick you can flip at the halfway mark.

7. Check doneness with an instant read thermometer or a fork: pull the flesh apart near the thickest part, it should flake and read about one hundred twenty five to one hundred thirty Fahrenheit for medium and juicy, or cook to one hundred forty five Fahrenheit for fully done like the USDA recommends.

8. If you used honey or maple syrup brush a little extra on top in the last minute of cooking for a glaze, it’s ok if it gets a tiny bit charred.

9. Let the salmon rest for two to three minutes after cooking so juices redistribute, then serve with lemon wedges and a sprinkle of extra fresh dill.

Equipment Needed

1. Air fryer with basket big enough for the fillets
2. Instant read thermometer to check doneness
3. Small mixing bowl for the oil/herb mixture
4. Measuring spoons and a 1 tablespoon measure
5. Pastry brush or spoon to rub the mix on
6. Paper towels and a plate for patting and resting the salmon
7. Tongs or a thin spatula to lift the fillets without tearing
8. Cutting board and a sharp knife for lemon and dill

FAQ

Q: What temp and time should I use in the air fryer?
A: Cook at 400°F (200°C). For 1 inch thick fillets, 7 to 10 minutes usually does it. Thicker pieces need a few more minutes. Use an instant read thermometer for best results.

Q: How do I know when the salmon is done?
A: Aim for 125 to 130°F (52 to 54°C) for medium rare, 135°F (57°C) for medium. If you dont have a thermometer, the flesh should flake easily but still be a little glossy inside.

Q: Do I need to flip the fillets while cooking?
A: Not if the skin is on, the skin protects the fish and crisps up. If skinless, flipping halfway helps brown both sides. Dont overcrowd the basket, leave space for air to circulate.

Q: Can I cook frozen salmon in the air fryer?
A: Yes. Cook from frozen at 400°F for about 12 to 15 minutes, check temp. You can brush on oil and seasoning partway through if needed, or thaw quickly first for more even seasoning.

Q: How do I stop the salmon from sticking to the basket?
A: Pat fillets dry, rub with oil or melted butter, and spray the basket lightly. Skin-on helps prevent sticking too. You can also use perforated parchment or foil made for air fryers, just dont block airflow.

Q: Any quick tips if I overcook it or want juicier results?
A: If its slightly dry, drizzle with lemon juice and a little melted butter or make a quick yogurt or mayo based sauce. For juicier results next time, pull it a few degrees under your target temp then rest for 2 minutes, it will finish cooking while resting.

Air Fryer Salmon Recipe Substitutions and Variations

Olive oil or melted butter: use avocado oil or grapeseed oil in the same amount, theyre neutral and handle the heat well; for a richer taste try melted ghee or coconut oil (coconut will add a bit of sweet flavor).
Kosher salt: swap with 3/4 tsp table salt or about 1 tsp fine sea salt, because kosher is fluffier so finer salts measure stronger.
Garlic powder: use 1 small minced fresh garlic clove in place of about 1/4 tsp garlic powder, or use 1/4 tsp granulated garlic if you want a similar dried texture.
Fresh dill: replace with chopped fresh parsley or chives for a fresh herb note, or use 1 tsp dried dill in place of 1 tbsp fresh dill.

Pro Tips

– Pat the salmon really dry and salt it a few minutes before cooking if you got the time, it pulls out extra moisture so the skin crisps up better and the seasoning sticks.
– Don’t overcrowd the basket, do it in batches if you have to, air needs to move around each fillet or the tops wont brown right.
– Use an instant-read thermometer and pull the fish a few degrees under your target temp, it keeps the center juicy since carryover heat will finish it.
– If you add honey or maple, brush it on only in the very last minute or two so it caramelizes and doesnt burn all over the place.
– Let the salmon rest a couple minutes after cooking, then squeeze lemon or sprinkle fresh herbs; cutting it too soon makes all the juices run out.

Air Fryer Salmon Recipe

Recipe by Dave Simpson

0.0 from 0 votes

I perfected an Air Fryer Salmon Dinner that gets a healthy, family-friendly meal on the table in minutes.

Servings

servings

Calories

284

kcal

Equipment: 1. Air fryer with basket big enough for the fillets
2. Instant read thermometer to check doneness
3. Small mixing bowl for the oil/herb mixture
4. Measuring spoons and a 1 tablespoon measure
5. Pastry brush or spoon to rub the mix on
6. Paper towels and a plate for patting and resting the salmon
7. Tongs or a thin spatula to lift the fillets without tearing
8. Cutting board and a sharp knife for lemon and dill

Ingredients

1 lb fresh salmon fillets (about 4 x 6 oz pieces), skin on if you got it
1 to 2 tbsp olive oil or melted butter
1 tsp kosher salt
1/2 tsp freshly ground black pepper
1 tsp garlic powder
1 tsp paprika or smoked paprika
1 tbsp fresh lemon juice (from about 1 lemon)
1 tbsp chopped fresh dill or 1 tsp dried dill
1 tsp honey or maple syrup, optional for a touch of sweetness
Extra oil or cooking spray for the air fryer basket, as needed
Lemon wedges for serving, optional

Directions

Pat the fresh salmon fillets dry with paper towels, leave the skin on if you got it, and set them on a plate.
In a small bowl mix one to two tablespoons olive oil or melted butter, one teaspoon kosher salt, a half teaspoon freshly ground black pepper, one teaspoon garlic powder, one teaspoon paprika or smoked paprika, one tablespoon fresh lemon juice, one tablespoon chopped fresh dill or one teaspoon dried dill, and one teaspoon honey or maple syrup if you want a touch of sweetness.
Brush or rub that mixture all over the salmon, getting it into the surfaces and edges so every bit has flavor; let it sit while you heat the air fryer for a couple minutes.
Preheat the air fryer to four hundred degrees Fahrenheit (two hundred degrees Celsius) for about three minutes, and lightly oil or spray the air fryer basket so the skin won't stick.
Place the fillets in the basket skin side down with some space between each piece so air can circulate, don't overcrowd.
Cook at four hundred Fahrenheit for about seven to ten minutes depending on thickness; one inch thick is usually about seven to eight minutes, thicker pieces may need nine to ten. I usually don't flip them, but if your fillets are very thick you can flip at the halfway mark.
Check doneness with an instant read thermometer or a fork: pull the flesh apart near the thickest part, it should flake and read about one hundred twenty five to one hundred thirty Fahrenheit for medium and juicy, or cook to one hundred forty five Fahrenheit for fully done like the USDA recommends.
If you used honey or maple syrup brush a little extra on top in the last minute of cooking for a glaze, it's ok if it gets a tiny bit charred.
Let the salmon rest for two to three minutes after cooking so juices redistribute, then serve with lemon wedges and a sprinkle of extra fresh dill.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.