Air Fryer Salmon Recipe

I’m sharing my Air Fryer Salmon Dinner that makes weeknight cooking effortless and fits perfectly into a busy family’s meal plan.

I made this Air Fryer Salmon Crispy version on a hectic weeknight and was surprised how much everyone fought over the leftovers. The fresh salmon fillets skin on look straightforward, but there’s a little trick that turns them into something with crisp edges and tender centers.

I love how olive oil adds a glossy finish, nothing fake about it. It feels fancy but stupid easy, and you’ll catch yourself saying ‘this is our new go to’ before you even finish the plate.

Worth saving, and perfect for nights when you want big flavor with little fuss.

Ingredients

• salmon: Rich in protein and omega-3s, heart healthy, flaky and savory when cooked.
• olive oil: Monounsaturated fats for heart health, adds richness and helps crisp the skin.
• lemon juice: Bright acidic hit, provides vitamin C and cuts richness with fresh tang.
• honey or maple: Adds gentle sweetness and caramel notes, use sparingly since it’s sugar.
• garlic powder: Savory punch without fuss, gives umami and mild antioxidant benefits.
• smoked paprika: Smoky color and depth, a little goes far for big flavor.
• parsley or dill: Fresh herb finish, adds brightness, vitamin K and a pop of color.
• kosher salt: Enhances flavors, helps form a light crust and balances bitterness.
• black pepper: Warm, subtle heat and complexity, pairs well with lemon and herbs.

Ingredient Quantities

• 1 1/2 to 2 pounds fresh salmon fillets skin on about 4 fillets 6 oz each
• 1 to 2 tablespoons olive oil or avocado oil
• 1 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper
• 1/2 teaspoon garlic powder
• 1/2 teaspoon smoked paprika or regular paprika
• 1 tablespoon lemon juice from about 1 lemon
• 1 lemon cut into wedges for serving
• 1 tablespoon honey or maple syrup optional for a light glaze
• 1 tablespoon chopped fresh parsley or dill optional for garnish
• Cooking spray or extra oil for the air fryer basket optional

How to Make this

1. Pat 1 1/2 to 2 pounds fresh salmon fillets (skin on, about 4 fillets) dry with paper towels so the seasoning sticks and the skin gets crispy.

2. Preheat your air fryer to 400°F (200°C) for 3 minutes while you mix the dressing.

3. In a small bowl whisk 1 to 2 tablespoons olive oil or avocado oil with 1 teaspoon kosher salt, 1/2 teaspoon black pepper, 1/2 teaspoon garlic powder, 1/2 teaspoon smoked or regular paprika and 1 tablespoon lemon juice. If you want a light sweet glaze, stir in 1 tablespoon honey or maple syrup but keep it separate for later.

4. Lightly spray the air fryer basket with cooking spray or brush with extra oil so the skin wont stick.

5. Brush or rub the oil and spice mix over the top and sides of each fillet, not the skin side if you want extra crisp. Let them sit for 3 to 5 minutes at room temp to take on flavor.

6. Place the fillets skin side down in a single layer in the basket, dont overcrowd. If using the honey/maple glaze, reserve it for the last minute or two so it doesnt burn.

7. Cook at 400°F for 7 to 10 minutes depending on thickness; thinner fillets need about 7 minutes, thicker about 9 to
10. Check doneness by flaking with a fork or using an instant read thermometer aimed for 145°F for fully done, or 125 to 130°F if you like it medium.

8. If using the glaze, brush it on in the last 1 to 2 minutes and return to the air fryer just long enough to set the glaze.

9. Remove salmon carefully, let rest 2 to 3 minutes, squeeze fresh lemon wedges over the top and sprinkle 1 tablespoon chopped fresh parsley or dill if you like. Serve right away with extra lemon on the side.

Equipment Needed

1. Air fryer (obviously)
2. Cutting board
3. Sharp chef’s knife
4. Paper towels
5. Small mixing bowl
6. Measuring spoons
7. Whisk or a fork to mix the dressing
8. Silicone pastry brush or spoon for glazing
9. Tongs or thin spatula and an instant read thermometer

FAQ

Air Fryer Salmon Recipe Substitutions and Variations

• Olive oil or avocado oil: use melted butter or ghee for a richer, slightly nutty taste, or a neutral canola/vegetable oil if you want it milder.
• Kosher salt: swap with fine sea salt or table salt but use about 3/4 the amount if using table salt cause it’s finer and saltier.
• Smoked paprika or regular paprika: if you dont have smoked use regular paprika plus a pinch of cayenne, or sub in chipotle powder for smoky heat.
• Honey or maple syrup (glaze): replace with agave nectar, or mix brown sugar with a splash of soy sauce or a little hoisin for a savory-sweet glaze.

Pro Tips

1) If some fillets are thicker than others, butterfliy or slice them so thickness is even, otherwise the thin parts will overcook while the middle finishes. Do this quick with a sharp knife, youll get much more consistent results.

2) Want ultra crispy skin? Pat the skin bone dry, rub just a little oil on it, then press the fillet flat onto the basket with a spatula for the first 20 to 30 seconds of cooking so it makes full contact. This helps prevent curling and gives better browning.

3) Sugary glazes burn fast, so only add honey or maple in the last 30 to 60 seconds, or brush on off-heat and give a very short return. If you need the glaze to set without charring, lower temp by 25 degrees and finish a touch longer.

4) Pull the salmon a few degrees below your target temp because of carryover cooking, then let it rest 2 to 3 minutes before serving. Use an instant-read thermometer in the thickest part, and if you like it medium aim for about 125 to 130 F, otherwise 145 F for fully done.