Air Fryer Salmon

Air fryer salmon is one of the fastest healthy dinners you can make. The hot moving air browns the top of the fillet and gives it a slightly crisp edge, while the inside stays tender and flaky.

There is no flipping, no splattering pan and almost nothing to clean. A simple rub of garlic powder, smoked paprika and a little brown sugar caramelizes on top and tastes great with a squeeze of lemon.

Most fillets are done in 7 to 9 minutes, so start the rice or salad first and the salmon will be ready right when everything else is.

Why You’ll Love This Recipe

• Ready in about 15 minutes
• No flipping and very little cleanup
• Golden top with a juicy center
• Works with fresh or thawed fillets

Ingredient Notes

Salmon: Choose fillets that are about 1 inch thick and similar in size so they finish at the same time. Skin-on or skinless both work; the skin peels off easily after cooking.

Brown sugar: Just a teaspoon helps the top caramelize. Leave it out if you prefer a fully savory salmon.

See the recipe card below for full measurements.

How to Make Air Fryer Salmon

1. Preheat

   Preheat the air fryer to 400°F (200°C) for 3 to 5 minutes.

2. Season

   Pat the salmon dry with paper towels. Mix the brown sugar, smoked paprika, garlic powder, salt and pepper in a small bowl. Brush or rub the fillets all over with the olive oil, then sprinkle the spice mix evenly over the tops and sides.

3. Air fry

   Lightly grease the basket and place the fillets skin side down in a single layer with space between them. Air fry 7 to 9 minutes without flipping, until the top is golden and the thickest part flakes easily with a fork.

4. Check and rest

   The USDA recommends cooking fish to 145°F (63°C) in the thickest part. Let the salmon rest 2 minutes, then serve with lemon wedges and parsley.

Tips for the Best Results

• Thinner fillets (about 3/4 inch) usually need only 6 to 7 minutes; very thick ones may need 10 to 12.
• Leave space between the fillets so the air can circulate and brown every side.
• A small piece of parchment made for air fryers keeps the skin from sticking, but do not preheat with the parchment alone in the basket.
• Salmon keeps cooking a little as it rests, so pull it as soon as it flakes.

Common Mistakes to Avoid

Substitutions

• Smoked paprika: Sweet paprika or a teaspoon of Cajun seasoning.
• Brown sugar: A drizzle of honey brushed on after cooking.
• Olive oil: Avocado oil or melted butter.

What to Serve With It

• Crispy air fryer Brussels sprouts
• Classic Greek salad
• Creamy mashed potatoes
• Steamed rice

Storage and Reheating

Fridge: Refrigerate leftovers in an airtight container for up to 3 days.

Freezer: Freeze cooked salmon for up to 2 months. Thaw overnight in the fridge.

Reheat: Reheat in the air fryer at 300°F (150°C) for 3 to 4 minutes, or flake it cold into salads and wraps.

Tools That Make This Easier