I’m sharing my Air Fryer Salmon Dinner recipe because it makes weeknight cooking effortless and fits neatly into a busy family meal plan.

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I love testing quick dinners and this Air Fryer Salmon caught me off guard. I start with fresh salmon fillets skin-on and a squeeze of lemon, simple but the result is somehow crunchy on the outside and silky inside.

Between my late night tinkering with Air Fryer Fish Recipes Salmon and weekday scramble, this one kept stealing the show. I wont pretend its perfect every time, I mess up temperature often, but when it works its the Best Way To Cook Fresh Salmon for busy nights.

You’ll want to try it just to see how different salmon can be.

Ingredients

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Salmon: rich in protein and omega 3s, heart healthy, flaky and satisfying.
Olive or avocado oil: adds healthy fats helps crisp skin, mild flavor.
Lemon: brightens flavors with acidity adds juice and fresh citrus aroma.
Smoked paprika: smoky warmth, low sodium, boosts color and depth
Honey or maple: adds gentle sweetness and caramel notes when glazed.
Dijon: tangy bite helps emulsify glazes, brings savory balance.
Parsley or dill: fresh herb brightness aromatic finish little calories.
Kosher salt: enhances natural flavors, essential for seasoning no calories.
Black pepper: sharp earthy heat awakens flavors and adds complexity.
Garlic powder: concentrated savory punch, easy even coverage warms the palate.

Ingredient Quantities

Fresh salmon fillets skin-on, 4 pieces (about 6 oz each)

Olive oil or avocado oil, 1 tablespoon

Kosher salt, 1 teaspoon

Freshly ground black pepper, 1/2 teaspoon

Garlic powder, 1/2 teaspoon

Smoked paprika, 1/2 teaspoon

Lemon, 1 (cut into wedges)

Honey or maple syrup, 1 tablespoon (optional)

Dijon mustard, 1 teaspoon (optional)

Fresh parsley or dill, 1 tablespoon chopped (optional)

Cooking spray or extra oil for the air fryer basket, as needed (optional)

How to Make this

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1. Preheat your air fryer to 400°F (200°C) and lightly spray or brush the basket with oil so the salmon wont stick.

2. Pat the fresh skin on salmon fillets dry with paper towels this helps the skin get crispy.

3. Rub each fillet with the tablespoon of olive or avocado oil, then season all over with 1 teaspoon kosher salt, 1/2 teaspoon black pepper, 1/2 teaspoon garlic powder and 1/2 teaspoon smoked paprika.

4. If you want a sweet tangy glaze, whisk 1 tablespoon honey or maple syrup with 1 teaspoon Dijon mustard in a small bowl and set aside. Dont brush it on now or it may burn.

5. Place fillets skin side down in a single layer in the air fryer basket, leave a little space between them so air can circulate.

6. Cook at 400°F (200°C) for about 7 to 9 minutes for 6 ounce fillets, check at 7 minutes. The salmon should flake easily with a fork and read 125 to 130°F if you like it medium. For fully done cook to 145°F.

7. If using the honey Dijon glaze, brush it on in the last 30 to 60 seconds of cooking and return to the fryer just long enough to set the glaze.

8. When done, remove the salmon carefully skin side up and let rest 2 to 3 minutes so the juices settle.

9. Serve with lemon wedges squeezed over top and sprinkle with chopped fresh parsley or dill for color and brightness.

Equipment Needed

1. Air fryer with basket (for cooking the salmon)
2. Instant-read thermometer (so you can check 125 to 145°F)
3. Tongs or a fish spatula (to lift the fillets gently)
4. Small mixing bowl and whisk or fork (for the honey Dijon glaze)
5. Silicone pastry brush or spoon (to apply the glaze in the last minute)
6. Measuring spoons and 1 tablespoon measure (for oil, salt and spices)
7. Cutting board and sharp knife (for lemons and trimming)
8. Paper towels (to pat the skin dry, dont skip this)
9. Cooking spray or a little extra oil (to oil the air fryer basket)

FAQ

How long and at what temperature should I cook the salmon in the air fryer? Cook at 400°F. For a 6 oz fillet plan on about 8 to 10 minutes, depending on thickness. Start checking at 8 minutes and use an instant read thermometer for best results.

What internal temperature means the salmon is done? For a slightly pink, tender center aim for 125 to 130°F. If you want it fully opaque follow the safer 145°F guideline. The flesh should flake easily with a fork when it’s done.

How do I keep the skin from sticking and make it crisp? Pat the skin dry with paper towels then rub or spray a little oil on it. Preheat the air fryer a couple minutes, put the fillets skin side down, and don’t overcrowd the basket. If you want extra help use air fryer safe parchment with holes or lightly oil the basket.

Can I cook frozen salmon in the air fryer? Yes, but thawing first gives better seasoning and even cooking. From frozen cook at 400°F for about 12 to 15 minutes depending on thickness, check temp, and add time as needed.

When should I add the honey and Dijon if I use them? Mix honey and Dijon and brush a thin layer on during the last 1 to 2 minutes of cooking so it glosses the top without burning. You can also serve the sauce on the side for more control.

How do I store and reheat leftovers? Refrigerate within two hours in an airtight container and use within 3 to 4 days. Reheat gently in the air fryer at 300°F for 3 to 5 minutes so it warms without drying out, or finish in a low oven.

Air Fryer Salmon Recipe Substitutions and Variations

Olive oil or avocado oil: Swap for melted butter or ghee, or a neutral oil like grapeseed or canola. Use same amount (1 tbsp); butter gives richer flavor but may brown faster.
Kosher salt: Use fine table salt at about half the amount (about 1/2 tsp), or use flaky sea salt just as a finishing sprinkle. If your kosher salt is a different brand, adjust to taste.
Smoked paprika: Replace with sweet paprika plus a pinch of ground cumin, or use chipotle powder for smoky heat. Start with equal amounts and tweak to taste.
Honey or maple syrup: Swap with brown sugar (packed, 1 tbsp), agave nectar (1 tbsp), or omit for a savory rub. You can also use a little teriyaki or balsamic glaze if you want more umami.

Pro Tips

1) Let the fillets sit out about 10 to 15 minutes before you cook them so they heat up a bit, that way they cook more even, and the insides wont be cold while the outside is done.

2) Pull the salmon a few degrees early, like 120 to 125°F if you like it medium, then let it rest 2 to 3 minutes — carryover will finish it and you avoid drying it out.

3) Save the honey Dijon glaze for the very last 30 to 60 seconds, thin it with a teaspoon of water or lemon if its too thick so it spreads quick, and dont leave sugary glazes on too long or theyll burn.

4) For extra crispy skin press the fillet skin-side-down against the basket for the first 20 to 30 seconds, and if you want less sticking use a perforated air fryer parchment or a little extra oil on the skin, but dont crowd the basket or the air wont circulate.

Air Fryer Salmon Recipe

Recipe by Tina Bueller

0.0 from 0 votes

I'm sharing my Air Fryer Salmon Dinner recipe because it makes weeknight cooking effortless and fits neatly into a busy family meal plan.

Servings

servings

Calories

415

kcal

Equipment: 1. Air fryer with basket (for cooking the salmon)
2. Instant-read thermometer (so you can check 125 to 145°F)
3. Tongs or a fish spatula (to lift the fillets gently)
4. Small mixing bowl and whisk or fork (for the honey Dijon glaze)
5. Silicone pastry brush or spoon (to apply the glaze in the last minute)
6. Measuring spoons and 1 tablespoon measure (for oil, salt and spices)
7. Cutting board and sharp knife (for lemons and trimming)
8. Paper towels (to pat the skin dry, dont skip this)
9. Cooking spray or a little extra oil (to oil the air fryer basket)

Ingredients

Fresh salmon fillets skin-on, 4 pieces (about 6 oz each)
Olive oil or avocado oil, 1 tablespoon
Kosher salt, 1 teaspoon
Freshly ground black pepper, 1/2 teaspoon
Garlic powder, 1/2 teaspoon
Smoked paprika, 1/2 teaspoon
Lemon, 1 (cut into wedges)
Honey or maple syrup, 1 tablespoon (optional)
Dijon mustard, 1 teaspoon (optional)
Fresh parsley or dill, 1 tablespoon chopped (optional)
Cooking spray or extra oil for the air fryer basket, as needed (optional)

Directions

Preheat your air fryer to 400°F (200°C) and lightly spray or brush the basket with oil so the salmon wont stick.
Pat the fresh skin on salmon fillets dry with paper towels this helps the skin get crispy.
Rub each fillet with the tablespoon of olive or avocado oil, then season all over with 1 teaspoon kosher salt, 1/2 teaspoon black pepper, 1/2 teaspoon garlic powder and 1/2 teaspoon smoked paprika.
If you want a sweet tangy glaze, whisk 1 tablespoon honey or maple syrup with 1 teaspoon Dijon mustard in a small bowl and set aside. Dont brush it on now or it may burn.
Place fillets skin side down in a single layer in the air fryer basket, leave a little space between them so air can circulate.
Cook at 400°F (200°C) for about 7 to 9 minutes for 6 ounce fillets, check at 7 minutes. The salmon should flake easily with a fork and read 125 to 130°F if you like it medium. For fully done cook to 145°F.
If using the honey Dijon glaze, brush it on in the last 30 to 60 seconds of cooking and return to the fryer just long enough to set the glaze.
When done, remove the salmon carefully skin side up and let rest 2 to 3 minutes so the juices settle.
Serve with lemon wedges squeezed over top and sprinkle with chopped fresh parsley or dill for color and brightness.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.