I’m sharing what I’ve found to be the Best Way To Cook Fresh Salmon for busy weeknights, so you can put a healthy family dinner on the table with minimal fuss.

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I make this Air Fryer Salmon when time is short. It’s the easiest way to get crisp skin and flaky meat, a real weeknight saver that even picky kids will eat.

Using a fresh salmon fillet with skin on and a drizzle of olive oil, you get that golden crisp without fuss. If you’re into Air Fryer Fish Recipes Salmon or hunting for an Easy Air Fry Salmon Recipes that actually works, this one delivers every time.

I promise it’s fast, forgiving and tastes like you spent way more effort than you did. Try it and see which seasonings become your go-to.

Ingredients

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Salmon fillet — Rich in protein and omega-3s, heart healthy, flaky texture, slightly sweet ocean flavor.
Olive or avocado oil — Provides healthy monounsaturated fats, helps crisp skin, adds mild grassy or neutral richness.
Lemon juice and zest — Brightens the whole dish with acidity, fresh citrus zing, a little sourness.
Brown sugar or maple syrup — Gives a light sweet glaze and caramel notes, balances salt, adds depth.
Garlic powder — Concentrated savory flavor, easy to use, low calories, boosts umami and aroma.
Smoked paprika — Adds smoky warmth, mild heat and color, evokes quick grilled flavor notes.
Parsley or dill garnish — Fresh herbal finish, brightens taste, adds a bit of vitamin C and color.
Kosher salt and black pepper — Salt enhances flavours, controls seasoning; pepper adds sharp warmth and bite.

Ingredient Quantities

1 to 1 1/4 lb fresh salmon fillet with skin on cut into 3 or 4 portions

1 tbsp olive oil or avocado oil

1 tsp kosher salt or sea salt

1/2 tsp freshly ground black pepper

1 tsp garlic powder

1/2 tsp smoked paprika or regular paprika

1 tbsp fresh lemon juice plus extra lemon wedges for serving

1 tsp lemon zest

1 tbsp brown sugar or 1 tbsp maple syrup for a light glaze optional

1 tsp Dijon mustard optional

1 tbsp chopped fresh parsley or dill for garnish optional

cooking spray or 1 tsp oil to lightly grease the air fryer basket

How to Make this

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1. Pat the salmon fillets dry with paper towels, cut into 3 or 4 portions if needed, and let sit at room temp about 10 to 15 minutes so they cook more evenly; keep the skin on.

2. Whisk together 1 tablespoon olive or avocado oil, 1 teaspoon kosher or sea salt, 1/2 teaspoon freshly ground black pepper, 1 teaspoon garlic powder, 1/2 teaspoon smoked or regular paprika, 1 tablespoon fresh lemon juice, and 1 teaspoon lemon zest. If you want a light glaze, stir in 1 tablespoon brown sugar or 1 tablespoon maple syrup and 1 teaspoon Dijon mustard but reserve a little of that sweet mix to brush on near the end so it does not burn.

3. Lightly grease the air fryer basket with cooking spray or 1 teaspoon oil so the skin won’t stick and the cleanup is easier.

4. Rub the seasoning mixture all over the salmon, skin side left as is. If you used the sugar or maple syrup option, only lightly coat now and keep a bit extra for glazing at the end.

5. Preheat the air fryer to 400°F (200°C) for about 3 minutes if your model needs preheating. Place the fillets skin side down in a single layer with space between them so air can circulate; don’t overcrowd the basket.

6. Air fry at 400°F for about 7 to 10 minutes depending on thickness; no flipping needed. Thinner pieces will be at the lower end, thicker pieces at the higher end.

7. If using the sweet Dijon glaze, brush a thin layer on during the last 1 to 2 minutes of cooking so it caramelizes but does not burn.

8. Check doneness with an instant read thermometer in the thickest part: 125 to 130°F gives a moist medium, 145°F is fully cooked according to food safety guidelines. Or check that the flesh flakes easily with a fork.

9. Let the salmon rest 2 to 3 minutes, then garnish with 1 tablespoon chopped fresh parsley or dill and serve with extra lemon wedges. Quick tip: patting the skin dry and not over saucing beforehand helps the skin crisp up and gives better texture.

Equipment Needed

1. Air fryer with removable basket (for cooking the fillets skin side down)
2. Instant-read thermometer to check doneness, so you dont overcook it
3. Small mixing bowl and a whisk or fork to combine the oil, spices and lemon
4. Measuring spoons plus 1 tablespoon measure for accurate seasoning and glaze
5. Silicone basting brush for glazing in the last minute
6. Tongs or a thin fish spatula to place and lift fillets without tearing skin
7. Cutting board and a sharp knife to portion the salmon and zest the lemon
8. Paper towels and a plate for patting the skin dry and resting the cooked fish

FAQ

Q: What temp and time should I use in the air fryer?
A: Preheat to 400°F (200°C). For a 1 inch thick piece cook 7 to 10 minutes. Thicker pieces need a bit longer, about 10 minutes per inch. Aim for 125 to 130°F for moist medium doneness, or 145°F if you want to follow USDA safe temp, but you'll get dryer fish at that temp.

Q: Do I need to flip the salmon while it cooks?
A: Not really, cook skin side down and leave it. The skin protects the flesh and crisps up. If your air fryer cooks unevenly you can flip once halfway, but usually it's fine without flipping.

Q: How do I get crispy skin?
A: Pat the skin dry, rub a little oil and salt on it, preheat the basket, and place skin side down. Don't overcrowd the basket and avoid moving the fillets while they cook. That simple trick makes the skin crisp.

Q: Can I cook frozen salmon in the air fryer?
A: Yes, but thawing is better. If frozen cook at 380 to 400°F for 12 to 15 minutes depending on thickness, flip midway if you want, and check temp. Skin won't get as crispy from frozen, so thaw if possible.

Q: When should I add a glaze like brown sugar or maple syrup?
A: Add sweet glazes in the last 1 to 2 minutes so they caramelize but don't burn. If you put sugary glaze on at the start it can scorch, so brush it on near the end.

Q: How long will leftovers keep and how do I reheat them?
A: Store in an airtight container in the fridge for up to 2 days. Reheat gently in the air fryer at 350°F for 3 to 4 minutes to avoid overcooking, or warm in the oven on low. You can also flake into salads or bowls cold, it's still tasty.

Air Fryer Salmon Recipe Substitutions and Variations

Olive oil or avocado oil -> melted butter or ghee, or a neutral oil like canola/sunflower. Use same amount (1 tbsp). you can also try toasted sesame oil for an asian twist but use just 1/2 the amount.
Kosher salt or sea salt -> fine table salt (use about 1/2 tsp instead of 1 tsp kosher), or a smoked sea salt for extra flavor if you want a smoky note.
Brown sugar or maple syrup -> honey or agave nectar (1 tbsp), or 1 tbsp coconut sugar if you want a dry sweetener, or just skip it for a savory finish.
Dijon mustard -> whole grain mustard or yellow mustard (use same small amount), or 1 tsp plain Greek yogurt mixed with a squeeze of lemon for tang and creaminess.

Pro Tips

– Pat the skin really dry and don’t skip a light spray or tiny smear of oil in the basket so the skin can crisp up. If the skin’s wet it will steam not crisp, and you’ll lose that crunchy bite you want.

– Let the fillets sit at room temp about 10 minutes so they cook more evenly, and try to use pieces that are similar thickness. If some pieces are thicker start checking the thin ones sooner so you don’t overcook them.

– If you’re doing the sweet maple or brown sugar glaze, set aside a spoonful before it touches the raw fish and brush that on only in the last 1 to 2 minutes so it caramelizes and doesn’t burn. Never reuse a sauce that was mixed with raw salmon unless you boil it first.

– Use an instant read thermometer and pull the salmon a few degrees early because it keeps cooking while it rests; around 125 to 130 F gives a moist medium, 145 F is fully cooked. Also don’t overcrowd the basket, crowding makes the air fryer steam instead of crisp.

Air Fryer Salmon Recipe

Recipe by Sammy Hunter

0.0 from 0 votes

I’m sharing what I’ve found to be the Best Way To Cook Fresh Salmon for busy weeknights, so you can put a healthy family dinner on the table with minimal fuss.

Servings

servings

Calories

230

kcal

Equipment: 1. Air fryer with removable basket (for cooking the fillets skin side down)
2. Instant-read thermometer to check doneness, so you dont overcook it
3. Small mixing bowl and a whisk or fork to combine the oil, spices and lemon
4. Measuring spoons plus 1 tablespoon measure for accurate seasoning and glaze
5. Silicone basting brush for glazing in the last minute
6. Tongs or a thin fish spatula to place and lift fillets without tearing skin
7. Cutting board and a sharp knife to portion the salmon and zest the lemon
8. Paper towels and a plate for patting the skin dry and resting the cooked fish

Ingredients

1 to 1 1/4 lb fresh salmon fillet with skin on cut into 3 or 4 portions
1 tbsp olive oil or avocado oil
1 tsp kosher salt or sea salt
1/2 tsp freshly ground black pepper
1 tsp garlic powder
1/2 tsp smoked paprika or regular paprika
1 tbsp fresh lemon juice plus extra lemon wedges for serving
1 tsp lemon zest
1 tbsp brown sugar or 1 tbsp maple syrup for a light glaze optional
1 tsp Dijon mustard optional
1 tbsp chopped fresh parsley or dill for garnish optional
cooking spray or 1 tsp oil to lightly grease the air fryer basket

Directions

Pat the salmon fillets dry with paper towels, cut into 3 or 4 portions if needed, and let sit at room temp about 10 to 15 minutes so they cook more evenly; keep the skin on.
Whisk together 1 tablespoon olive or avocado oil, 1 teaspoon kosher or sea salt, 1/2 teaspoon freshly ground black pepper, 1 teaspoon garlic powder, 1/2 teaspoon smoked or regular paprika, 1 tablespoon fresh lemon juice, and 1 teaspoon lemon zest. If you want a light glaze, stir in 1 tablespoon brown sugar or 1 tablespoon maple syrup and 1 teaspoon Dijon mustard but reserve a little of that sweet mix to brush on near the end so it does not burn.
Lightly grease the air fryer basket with cooking spray or 1 teaspoon oil so the skin won’t stick and the cleanup is easier.
Rub the seasoning mixture all over the salmon, skin side left as is. If you used the sugar or maple syrup option, only lightly coat now and keep a bit extra for glazing at the end.
Preheat the air fryer to 400°F (200°C) for about 3 minutes if your model needs preheating. Place the fillets skin side down in a single layer with space between them so air can circulate; don’t overcrowd the basket.
Air fry at 400°F for about 7 to 10 minutes depending on thickness; no flipping needed. Thinner pieces will be at the lower end, thicker pieces at the higher end.
If using the sweet Dijon glaze, brush a thin layer on during the last 1 to 2 minutes of cooking so it caramelizes but does not burn.
Check doneness with an instant read thermometer in the thickest part: 125 to 130°F gives a moist medium, 145°F is fully cooked according to food safety guidelines. Or check that the flesh flakes easily with a fork.
Let the salmon rest 2 to 3 minutes, then garnish with 1 tablespoon chopped fresh parsley or dill and serve with extra lemon wedges. Quick tip: patting the skin dry and not over saucing beforehand helps the skin crisp up and gives better texture.

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.