The air fryer is genuinely excellent for salmon — better than most people expect. It circulates hot air on all sides simultaneously, which gives you a lightly crisped exterior without any oil splatter, and keeps the interior moist because the cooking time is so short. Twelve minutes from seasoning to plate, and it competes with any restaurant version.
Ingredients
2 salmon filletsskin-on or off, 150–180g each
1 tbsp olive oil
1 tsp garlic powder
1 tsp smoked paprika
½ tsp dried dill or thyme
Salt & black pepper
Lemon wedges to serve
The Season
Pat salmon fillets completely dry. Brush with olive oil. Mix spices and coat both sides evenly. The oil helps the spices adhere and promotes that light, caramelized exterior.
The Cook
- Preheat air fryer to 400°F (200°C) for 3 minutes
- Place salmon skin-side down, do not crowd
- Cook 8–10 minutes depending on thickness
- No flipping needed — the air circulation cooks both sides
- Salmon is done when it flakes with light pressure at the thickest point
- Internal temp: 125°F (52°C) for medium, 145°F for fully cooked
"The air fryer cooks salmon fast and evenly. Don't go more than 10 minutes for a standard fillet — salmon dries out quickly and there is no way to fix it once overdone. Check at 8 minutes, every time."
No-Stick Tip
Spray the air fryer basket with oil before placing salmon, or use a small piece of parchment cut to fit. Salmon skin sticks aggressively to dry metal. A light spray prevents the fillet from tearing when you remove it.