Have you ever made salmon in the air fryer? It is the weeknight dinner of your dreams! All you need is a few ingredients and a few minutes to make this perfectly cooked, tender, flaky salmon that the whole family will love.
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People tend to assume that because my job consists of creating and sharing recipes, that I feel like cooking all the time. That assumption could not be further from the truth!
Like many of you, my days can be long and tiring, so when 5pm rolls around, the last thing I want to do is cook something fussy or elaborate that will result in a mountain of dishes to wash. For me, the best weeknight meals are three things: Quick. Simple. Delicious.
I recently discovered that cooking salmon in the air fryer ticks all those boxes! I'm no stranger to salmon dishes (just check out my Asian-Inspired Grilled Salmon Salad, Basil Panko-Crusted Salmon or Mango Salmon Bowls with Coconut Rice), but making it in the air fryer is a game changer that has made salmon a weekly occurrence on our dinner table. I hope you'll love it as much as we do!
Ingredients
When I say this air fryer salmon recipe is "simple", I truly mean it. There are lots of flavor variations that you can play around with, but for the most basic method, you'll need:
- Fresh or frozen salmon filets
- Olive oil (or your favorite oil)
- Seasoning of choice (see variations below for ideas!)
That's it. As long as you've got those three ingredients on hand, you'll be able to have dinner on the table in less than 20 minutes.
Equipment
For this particular recipe, equipment and kitchen tools can make a big difference in the finished product. Here are the essentials:
- Air Fryer. If you know me or have been around for any length of time, you'll know that I'm typically not one for fancy kitchen gadgets. I will admit, however, that my Ninja Foodi Air Fryer has changed everthing. Ninja Kitchen sent me their 6-in-1, 2-Basket Air Fryer with DualZone Technology (which has an 8-Quart Capacity) when I worked with them last year. I thought I would use it once and banish it from my countertop. I was wrong. It is truly a kitchen magician!
- Basting Brush or Misto. Either of these two items will help to brush or spray on a light, even coat of oil onto your salmon. (Clean hands work, too.)
- Aluminum Foil. One of my favorite parts of this recipe might just be how easily the salmon slides off the skin when you place it on a sheet of aluminum foil before cooking it in the air fryer. (It's the little things.) Just make sure not to oil so the skin can really adhere.
- Spatula. Technically you could use a fork to slide the cooked salmon off the skin, but a spatula makes it easier to remove it in one fell swoop without breaking the filet. (If that's of any importance to you.) I really like my fish spatula because it's super thin and flexible.
Instructions
I have a feeling that this is where you're going to fall in love with this recipe because the instructions could not get any easier! Here's how I make my salmon in the air fryer:
Place the salmon filet skin-side down on a sheet of aluminum foil that is small enough to fit in the basket of your air fryer. Blot it with a paper towel to dry off any moisture. Brush or spray with olive oil.
Season the salmon liberally with desired seasonings. For this piece, I used salt, garlic powder and dried dill.
Carefully lift the sheet of foil and place it into the air fryer basket. Set the air fryer to 400 degrees and cook the piece of salmon for 12-15 minutes on the "air fry" setting, depending on the size and thickness of the filet.
When the salmon is properly cooked, a food thermometer inserted into the thickest part of the filet should read145 degrees Fahrenheit on a food thermometer and the fish should flake easily with a fork. Try not to go too far past this temperature or the salmon will be dry.
Remove the salmon from the air fryer basket. Step back and admire this perfectly cooked work of art. That moist, flaky texture. Those crisp, flavorful edges. You will never want to make salmon any other way again.
Ready for the step that makes me giddy? Starting at one edge, carefully slide a spatula (or cake server or large fork, etc.) between the skin and the salmon flesh. Wiggle it to help separate it from the skin, then lift the salmon away, leaving the skin stuck to the piece of foil. Pure magic.
Hint: Do NOT oil the piece of foil if you want to be able to remove the cooked salmon from the skin after air frying.
Variations
There are endless flavor combinations that work well with salmon! A few of my favorites include:
- Blackened. This is usually my go-to! Brush salmon with olive oil, then sprinkle liberally with your favorite blackened seasoning before air frying as directed. (I like Kinder's.)
- Everything Seasoning. Bagels shouldn't have all the fun! You'd be surprised how delicious salmon is with a salty, savory sprinkling of Everything.
- Teriyaki. Brush store-bought Teriyaki sauce onto the salmon in the last 5 minutes of cooking for a delicious sweet and sticky glaze.
- Maple-Dijon. Whisk together 2 tablespoons dijon mustard, 2 tablespoon maple syrup and 1 grated garlic clove. Cook salmon as directed and brush on glaze in the last 5 minutes of cooking.
- Apricot, Peach or Orange Glazed. Choose your favorite fruit jam or preserves. Whisk together a ¼ cup of preserves with 1 tablespoon water or white balsamic vinegar. Brush glaze on salmon in the last 4-5 minutes of cooking.
Tip: I actually love using leftover salmon the next day to make an easy salmon salad! Mix together leftover salmon with a bit of mayonnaise just as you would tuna and serve in a wrap, sandwich or over greens.
FAQ's
Salmon should be cooked to an internal temperature of 145 degrees Fahrenheit. It should be opaque throughout and flake easily with a fork.
Sure! Many people prefer their salmon without the skin as I do, which is why my foil trick comes so handy. If you enjoy the salmon skin, lightly spray the air fryer basket as well as the entire piece of salmon, and place the salmon skin-side UP without the foil. Check the salmon a little earlier than you would skin-side down as it tends to cook a bit faster this way.
Yes. It's best to defrost frozen salmon before cooking, but in a pinch, you can simply place the frozen filets in the air fryer and cook at 375 degrees for 5-7 minutes until defrosted. Once it's no longer frozen, brush the salmon with oil, increase the temperature to 400 degrees, and follow the cooking directions as directed above, cooking for another 5-7 minutes or until the until the thickest part of the salmon reaches an internal temperature of 145 degrees.
This article serves as a great guide for choosing the type of salmon for different applications.
Side Dishes for Salmon
Now that you've perfected your salmon game and you've got protein on the table in minutes, you'll need something to serve alongside your mouthwatering main! These sides go great with salmon, no matter how you prepare it:
Air Fryer Salmon
Equipment
- Aluminum foil
- Basting brush
- Air fryer
- Spatula
Ingredients
- 1 pound salmon filet fresh or frozen
- 1 tablespoon olive oil or oil of choice
- 1 teaspoon garlic powder
- 1 teaspoon dried dill weed
- ½ teaspoon sea salt
- 1 fresh lemon optional
Instructions
- Place the salmon filet skin-side down on a sheet of aluminum foil that is small enough to fit in the basket of your air fryer. Blot it with a paper towel to dry off any moisture. Brush or spray the salmon filet with olive oil.
- Sprinkle salmon with garlic powder, dill weed and sea salt (or desired seasonings - see notes for variations.)
- Carefully lift the sheet of foil and place it into the air fryer basket. Set the air fryer to 400 degrees and cook the piece of salmon for 12-15 minutes on the "air fry" setting, depending on the size and thickness of the filet. When fully cooked, the thickest part of the filet should read 145 degrees Fahrenheit on a meat thermometer and the fish should flake easily with a fork.
- Remove salmon from air fryer.
- To remove from foil: Carefully slide a spatula between the skin and the salmon flesh, wiggling it slightly to help separate it from the skin. The salmon should easily lift away, leaving the skin stuck to the piece of foil. Discard foil.
- Squeeze fresh lemon juice over salmon if desired and serve immediately.
Notes
- Blackened. Brush salmon with olive oil, then sprinkle liberally with your favorite blackened seasoning before air frying as directed.
- Everything Seasoning. Brush salmon with olive oil, then sprinkle liberally with Everything seasoning before air frying as directed.
- Teriyaki. Brush store-bought Teriyaki sauce onto the salmon in the last 5 minutes of cooking for a delicious sweet and sticky glaze.
- Maple-Dijon. Whisk together 2 tablespoons dijon mustard, 2 tablespoon maple syrup and 1 grated garlic clove. Cook salmon as directed and brush on glaze in the last 5 minutes of cooking.
- Apricot, Peach or Orange Glazed. Choose your favorite fruit jam or preserves. Whisk together a ¼ cup of preserves with 1 tablespoon water or white balsamic vinegar. Brush glaze on salmon in the last 4-5 minutes of cooking.
- Do NOT oil the piece of foil if you want to be able to remove the cooked salmon from the skin after air frying.
- Check the salmon a minute or two early if your piece is small or thin as it cooks quickly. Cooking to a temperature too far past 145 degrees will result in dry salmon.
