How to Cook Salmon in an Air Fryer: A Complete Guide for Perfect Results Every Time​

Cooking salmon in an air fryer is one of the most efficient, reliable, and delicious ways to prepare this nutrient-packed fish at home. Whether you’re a busy parent, a home cook short on time, or someone craving restaurant-quality results without the hassle, the air fryer delivers perfectly cooked salmon—juicy, flaky, and with a crispy, golden crust—every single time. The key lies in understanding the basics: selecting the right cut of salmon, prepping it properly, mastering temperature and timing, and avoiding common pitfalls like dryness or sticking. By following this step-by-step guide, you’ll learn to harness the air fryer’s hot, circulating air to lock in moisture while achieving that coveted crispy exterior, all in under 20 minutes.

Why Air Frying Salmon Works So Well

Before diving into the “how,” let’s unpack why the air fryer is such a game-changer for salmon. Traditional methods like pan-searing or baking can risk overcooking the delicate fish, leaving it dry and bland. The air fryer, however, uses convection technology to blast hot air (up to 400°F/200°C) around the food, cooking it quickly and evenly. This rapid cooking preserves the omega-3 fatty acids and natural juices in salmon while creating a crispy, almost fried-like texture without drowning it in oil.

Additionally, air frying is far more hands-off than oven baking. You won’t need to flip the salmon multiple times or monitor a stovetop pan—simply set the temperature, place the fish in the basket, and walk away. It’s also a healthier alternative: air-fried salmon requires minimal oil (often just a light spray or brush), cutting down on unnecessary calories and fat compared to deep-fried versions.

Step 1: Choosing the Right Salmon for Your Air Fryer

Not all salmon cuts are created equal, especially when it comes to air frying. Here’s what to look for:

​1.1 Type of Salmon​

The two most common types of salmon available are farmed Atlantic salmon and wild-caught varieties (like Sockeye, King, or Coho). Both work well in the air fryer, but they have slight differences:

• ​Farmed Atlantic Salmon: Milder flavor, higher fat content, and a softer texture. It’s forgiving for beginners, as its fat helps prevent drying out.

• ​Wild-Caught Salmon: Leaner, with a more robust, earthy flavor. It cooks faster and can dry out if overcooked, so pay close attention to timing.

For most home cooks, farmed Atlantic salmon is a safe choice due to its consistency. If you prefer wild-caught, opt for thicker fillets (1.5 inches or more) to reduce the risk of overcooking.

​1.2 Thickness Matters​

Aim for salmon fillets that are 1 to 1.5 inches thick. Thinner pieces (less than 1 inch) cook too quickly and can burn before flaking, while thicker cuts (over 1.5 inches) may require longer cooking times, risking dryness in the center. If you have a large fillet, consider cutting it into 6-8 ounce portions to ensure even cooking.

​1.3 Fresh vs. Frozen​

Fresh salmon is ideal, but frozen works too—just plan ahead. Thaw frozen salmon in the refrigerator overnight (about 6-8 hours per pound) to retain moisture. Avoid thawing at room temperature, as this can lead to bacterial growth and a mushy texture. If you’re in a pinch, use the defrost setting on your microwave, but pat the fish dry afterward to remove excess moisture.

Step 2: Prepping the Salmon for Air Frying

Proper preparation is the secret to avoiding sticky, underwhelming salmon. Follow these steps to set yourself up for success:

​2.1 Pat the Salmon Dry​

Use paper towels to gently press both sides of the salmon fillet, absorbing any surface moisture. Moisture is the enemy of crispy skin and a golden crust—if the fish is wet, it will steam instead of sear, resulting in a soft, dull exterior. Don’t skip this step, even if the salmon seems dry straight from the package.

​2.2 Remove the Skin (Optional)​​

Air frying salmon with the skin on can create a crispy, flavorful crust, but some people prefer skinless. If you keep the skin on:

• Score the skin lightly with a knife (about ¼-inch deep) to prevent curling.

• Place the salmon skin-side down in the air fryer basket—this side will crisp up beautifully.

  If removing the skin, use a sharp knife to gently separate it from the flesh, starting at the tail end.

​2.3 Season Generously​

Salmon’s mild flavor pairs well with a variety of seasonings. Here are three foolproof options:

• ​Classic Lemon-Dill: Mix 1 teaspoon olive oil, 1 minced garlic clove, the juice of half a lemon, 1 teaspoon dried dill, salt, and pepper. Brush or rub this mixture onto the salmon.

• ​Spicy Maple-Glazed: Whisk together 1 tablespoon pure maple syrup, 1 teaspoon sriracha, ½ teaspoon smoked paprika, and a pinch of salt. Brush onto the salmon during the last 5 minutes of cooking.

• ​Herb-Crusted: Combine 2 tablespoons panko breadcrumbs, 1 teaspoon dried rosemary (crushed), ½ teaspoon garlic powder, and a pinch of salt. Lightly coat the salmon with olive oil, then press the breadcrumb mixture onto the top.

For best results, season the salmon 10-15 minutes before cooking to let the flavors penetrate the flesh. Avoid over-seasoning with salt too early, as it can draw out moisture—save most of the salt for the final seasoning.

Step 3: Air Frying the Salmon: Temperature, Time, and Technique

Now comes the fun part: cooking the salmon to perfection. The exact time and temperature depend on the thickness of your fillet, but these guidelines will get you close:

​3.1 Preheat the Air Fryer​

Always preheat your air fryer for 3-5 minutes at 375°F (190°C). Preheating ensures the air circulates evenly from the start, preventing the salmon from sticking and promoting even cooking.

​3.2 Arrange the Salmon in the Basket​

Place the salmon fillets in the air fryer basket, skin-side down if using. Leave at least 1 inch of space between each fillet—crowding the basket traps steam, leading to soggy, unevenly cooked fish. If you’re cooking multiple fillets, cook them in batches.

​3.3 Set the Temperature and Time​

For 1-inch thick fillets:

• Start at 375°F (190°C) for 8-10 minutes.

• Check for doneness: the internal temperature should reach 135-145°F (57-63°C) in the thickest part. Use an instant-read thermometer for accuracy.

• If the top isn’t crispy enough, increase the temperature to 400°F (200°C) and cook for an additional 2-3 minutes.

For 1.5-inch thick fillets:

• Cook at 375°F (190°C) for 12-15 minutes.

• Check the internal temperature; adjust time as needed.

​3.4 Flip or Shake the Basket (Optional)​​

Some air fryers require shaking the basket halfway through cooking to ensure even air circulation. If your model has a non-stick basket, gently shake it after 6-8 minutes for thinner fillets. For thicker cuts, avoid flipping—salmon is delicate, and flipping can cause it to break apart. Instead, rotate the basket 180 degrees to distribute heat.

​3.5 Let It Rest​

Once the salmon reaches the desired internal temperature, remove it from the air fryer and let it rest for 3-5 minutes. This allows the juices to redistribute, preventing them from spilling out when you cut into the fish. Resting also gives the residual heat time to finish cooking the salmon to a perfect flake.

Step 4: Troubleshooting Common Air Fryer Salmon Issues

Even with careful prep, you might encounter a few hiccups. Here’s how to fix them:

​4.1 Salmon Is Too Dry​

• ​Cause: Overcooked or too thin a fillet.

• ​Fix: Next time, reduce cooking time by 1-2 minutes or use a thicker fillet (1.5 inches). Marinating the salmon in olive oil or yogurt-based sauce before cooking can also add moisture.

​4.2 Salmon Sticks to the Basket​

• ​Cause: Basket not preheated, insufficient oil, or wet salmon.

• ​Fix: Always preheat the air fryer. Lightly spray the basket with cooking spray or brush it with olive oil before adding the salmon. Ensure the salmon is thoroughly dried before seasoning.

​4.3 Salmon Is Undercooked in the Center​

• ​Cause: Fillet too thick, low temperature, or not enough cooking time.

• ​Fix: Use a meat thermometer to check doneness. For thicker cuts, increase the temperature to 400°F (200°C) for the last 3-5 minutes.

​4.4 Crust Is Soggy, Not Crispy​

• ​Cause: Excess moisture on the salmon or overcrowding the basket.

• ​Fix: Pat the salmon dry again before seasoning. Cook fillets in a single layer with space between them. If the crust still isn’t crispy, broil the salmon for 1-2 minutes at the end (watch closely to avoid burning).

Step 5: Serving and Pairing Ideas

Air-fried salmon is versatile—serve it with almost anything. Here are some crowd-pleasing combinations:

​5.1 Classic Sides​

• ​Roasted Vegetables: Toss broccoli, asparagus, or Brussels sprouts with olive oil, salt, and pepper, then roast alongside the salmon at 400°F (200°C) for 15-20 minutes.

• ​Quinoa or Couscous: These grains cook quickly and pair well with the rich flavor of salmon. Add lemon zest or fresh herbs for brightness.

• ​Mashed Potatoes: Creamy mashed potatoes balance the salmon’s flakiness. Top with a dollop of Greek yogurt instead of butter for a lighter twist.

​5.2 Sauces and Dips​

• ​Lemon-Herb Yogurt Sauce: Mix plain Greek yogurt with lemon juice, minced dill, garlic, and a pinch of salt.

• ​Tartar Sauce: Combine mayonnaise, chopped pickles, capers, and a dash of Worcestershire sauce.

• ​Sriracha Mayo: Stir sriracha into mayonnaise for a spicy kick.

​5.3 Garnishes​

Fresh herbs like dill, parsley, or chives add color and freshness. A sprinkle of flaky sea salt or a squeeze of lemon juice over the top before serving elevates the flavor.

Why Air-Fried Salmon Is a Healthy Choice

Beyond taste, air-fried salmon is a nutritional powerhouse. Here’s why it deserves a spot in your weekly meal plan:

• ​Rich in Omega-3 Fatty Acids: Salmon is one of the best sources of EPA and DHA, which support heart health, brain function, and reduce inflammation.

• ​High-Quality Protein: A 6-ounce fillet provides over 30 grams of protein, essential for muscle repair and satiety.

• ​Vitamins and Minerals: Salmon is loaded with vitamin D (crucial for bone health), vitamin B12 (supports nerve function), and selenium (an antioxidant).

• ​Low in Unhealthy Fats: Air frying uses minimal oil, cutting down on saturated and trans fats compared to pan-searing or deep-frying.

Final Tips for Mastering Air Fryer Salmon

• ​Invest in a Good Thermometer: An instant-read thermometer takes the guesswork out of doneness—aim for 135°F (57°C) for medium-rare or 145°F (63°C) for well-done.

• ​Experiment with Seasonings: Don’t be afraid to try new blends—everything from chili lime to sesame-ginger works well with salmon.

• ​Clean the Air Fryer Regularly: Wipe the basket with a damp cloth after each use to prevent residue buildup, which can affect future cooks.

Cooking salmon in an air fryer is a skill that gets easier with practice. By following these steps—choosing the right cut, prepping carefully, mastering temperature and timing, and troubleshooting common issues—you’ll consistently turn out restaurant-quality salmon that’s healthy, delicious, and ready in minutes. Whether you’re feeding a family, hosting friends, or simply treating yourself, air-fried salmon is a meal that never disappoints. Give it a try tonight, and discover why this method has become a staple in kitchens everywhere.