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Air Fryer Salmon Fillets

Closeup of seasoned crisp salmon fillets cooked in an air fryer basket.
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Learn how to make crisp on the outside and perfectly tender, moist, and flaky salmon fillets in your air fryer. This Air Fryer Salmon Fillets recipe is quick and easy, fuss-free, and a great way to add protein and healthy fats to a meal! Ready in under 15 minutes!

Ingredients

Scale
  • 2 Salmon Fillets (4–6 ounces each/about 114-170 grams), boneless, skin-on (note 1)
  • ½ teaspoon freshly cracked Black Pepper
  • ½ teaspoon Kosher Salt (note 2)
  • 2 sprays / 1ml Olive Oil Cooking Spray (or use ½–1 teaspoon olive oil or avocado oil)

Other Seasonings (optional):

  • ½ teaspoon Garlic Powder
  • ¼ teaspoon Smoked Paprika (or regular paprika)
  • ½ teaspoon Italian Seasoning
  • ¼ teaspoon Lemon Pepper

Instructions

  1. Prepare the salmon: Remove the salmon fillets from the packaging it came in and gently pat-dry with paper towels. Place on a plate and season with kosher salt and freshly cracked black pepper to taste.
  2. Preheat the air fryer: Lightly spray the air fryer basket with the olive oil cooking spray. Preheat your air fryer at 400°F/200°C for 3 minutes (or according to manufacturer’s instructions).
  3. Air fry: Place the salmon fillets (skin side down) in the center of the basket, making sure they don’t touch each other or the sides of the basket so that there is enough room for the hot air to circulate. Air fry for 7-10 minutes, or until the internal temperature of the thickest part of each salmon fillet registers at least 145°F/63°C on an instant read meat thermometer. Allow to rest for 5 minutes.
  4. Slice: Peel off the salmon skin if desired or leave it on, then serve. Or transfer to meal prep boxes to serve with pasta, in wraps, with rice, etc.

Equipment

Notes

  1. Salmon Fillets. I prefer to leave the skin on during cooking to ensure that the flesh of the fillets doesn’t dry out during air frying. You can remove the skin after cooking if desired or leave it on when serving.
  2. Kosher Salt. If using table salt, use a little less than half the amount specified since it is saltier than coarse ground kosher salt.
  3. Storing and reheating. Store in a sealed airtight container in the fridge for up to 3 days. To reheat in an air fryer, line the basket with aluminum foil or parchment paper (or spray lightly with oil). Place the salmon in the basket and air fry at 300°F/150°C for 4-7 minutes or until heated through. Alternatively, reheat gently in a lightly oiled nonstick skillet on the stovetop over medium-low heat or microwave on medium for 1-2 minutes until heated through.
  4. Don’t overcrowd the basket. Make sure the salmon fillets are not touching each other or the sides of the basket so that there is enough room for the hot air to circulate. If you are making more than 2 fillets, you may need to cook in batches depending on the size of your air fryer basket.
  5. How long does it take to air fry salmon? About 7-9 minutes depending on thickness of the fillets and how cold the salmon is. Using a meat thermometer (instant-read thermometer) is the best way to check the internal temperature of the salmon fillets to make sure they are cooked through. Salmon is safe to eat when the thickest part of the fillet reaches an internal temperature of 145°F/63°C. You can also use a fork to check if the flesh flakes easily and looks opaque.
  6. See the ‘Variations’ section for customizing this recipe and the ‘Serving Suggestions’ section for ideas on ways to serve air fryer salmon.

Nutrition

Find it online: https://thatspicychick.com/air-fryer-salmon-fillets/