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Air Fryer Salmon

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.
Prep Time2 mins
Cook Time15 mins
Course: Main Course
Cuisine: American
Servings: 2 servings
Author: The Kitchen Prep


  • Aluminum foil
  • Basting brush
  • Air fryer
  • Spatula


  • 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


  • 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.


Try these flavor variations:
  • 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.