Air-Fryer Salmon: Skin On Or Off?

Cooking salmon in an air fryer is a quick, easy, and healthy way to prepare a delicious meal. The air fryer yields salmon with a tender, flaky centre and crispy skin. The skin can be removed after cooking, but it is recommended to cook the salmon skin-side down to protect the fish and achieve a crunchy texture. The air fryer is also versatile, allowing for various seasonings and sides, such as vegetables, to be prepared alongside the salmon.

Cooking times and temperatures

For fresh salmon fillets, preheat your air fryer to 390–400°F (200°C). Place the salmon fillets skin-side down in the air fryer basket and cook for 6–11 minutes. The FDA recommends cooking salmon to an internal temperature of 145°F, but for a more medium finish, you could aim for 120–135°F. If you prefer a crispy skin, you can place the salmon skin-side up, but be aware that this may dry out the fish.

For frozen salmon fillets, preheat your air fryer to 360°F. Place the salmon on aluminum foil in the air fryer and cook for about 7 minutes or until thawed. Then, cook for another 6–11 minutes, depending on the thickness of your fillets.

Marinades and seasonings

Salmon cooked in an air fryer is juicy, flaky, and tender, with a crispy skin. It is a quick and easy way to cook salmon, and the skin can be removed easily after cooking.

Salmon is a versatile fish that pairs well with many different seasonings and marinades. It is recommended to not marinate salmon for too long, as it can become mushy. A quick glaze right before cooking is all it takes.

A simple seasoning of garlic powder, paprika, salt, and pepper works well, and a squeeze of fresh lemon juice over the top adds a nice touch.

• Lemon Pepper: Swap the paprika for lemon pepper seasoning for a bright, zesty flavor.
• Cajun-Style: Use Cajun seasoning for a spicy and bold flavor.
• Garlic Herb: Add dried oregano and thyme for a simple, herby twist.
• Maple Dijon: Mix Dijon mustard with maple syrup and brush it on before air frying.
• Teriyaki Glaze: Brush the salmon with teriyaki sauce in the last few minutes of cooking.
• Honey Mustard: Combine honey and mustard for a sweet and tangy flavor.
• Brown Sugar: The perfect amount of sweetness that helps the salmon caramelize.
• Soy Sauce: A salty and savory flavor that pairs well with honey and mustard.
• Pesto: Coat the salmon in pesto for a fresh and herby flavor.
• Thai Peanut: A unique and flavorful option for a creamy and savory salmon dish.
• Smoked Paprika: For a smoky flavor, combine with garlic granules, onion granules, salt, and pepper.

Skin side up or down?

There are differing opinions on whether to cook salmon skin-side up or down in an air fryer. Some sources suggest cooking it skin-side down, while others recommend cooking it skin-side up.

Cooking salmon skin-side down in an air fryer can help prevent the fish from overcooking. This method can also make it easier to remove the salmon from the air fryer basket, as the skin may stick to the basket when cooked skin-side up. However, cooking it skin-side down may result in the skin not crisping up as much.

On the other hand, cooking salmon skin-side up can help achieve a crispy skin, although it may not be as crispy as when cooked in a skillet. Cooking it skin-side up also eliminates the need to flip the salmon during cooking, as the heating elements are located at the top of the air fryer.

Ultimately, the decision of whether to cook salmon skin-side up or down in an air fryer may depend on personal preference and the desired level of crispness for the skin. Some people recommend cooking it skin-side down initially and then finishing it skin-side up to achieve a crisp skin without overcooking the salmon.

How to cut salmon

Yes, you can cook salmon with the skin on in an air fryer. In fact, some sources say that cooking salmon in an air fryer is the best way to get the skin crispy.

If you want to cut a side of salmon into fillets yourself, you can decide how big or small, and what shape you’d like them to be. The first step is to trim away the belly fat on the salmon. Then, you can cut the salmon into a square shape, which will be easier to flip and lift out of your pan or air fryer.

If you want to remove the skin, it’s made much easier if you have something to hold onto while you slice it away. Start at the tail end of the salmon and slice the flesh away from the skin, just enough to expose a few inches. Then, make a hole in the salmon skin that you can stick your finger through. This is what you will hold onto while you skin the rest of the fish. Once you have a good grip, move the knife away from your grip hand and slice gently while keeping the blade parallel and as close as possible to the cutting board. Check to make sure you’re not taking too much of the flesh with the skin and then keep going until all the skin has been removed.

If you want to cut Japanese-style fillets, place the salmon skin side down with the narrow tail end to your left (the head end is wider). Cut off the tail’s narrowest part, which is too small for Japanese-style fillets. Tilt your knife back about 30 degrees and diagonally slice the salmon toward the tail end. By slicing the fillet at an angle, the surface of the flesh is maximized, allowing the salmon to cook quicker and more evenly. The typical Japanese-style salmon fillet is much smaller than a Western-style fillet, at 60-80 grams (2.1-2.8 ounces).

If you want to cut sushi-style salmon fillets, first, cut a small slit about 3 inches long near the end of the tail. This will make it easier to transport the salmon fillet and wash, as you now have a handle for one finger. Next, cover the fillet in a thin layer of salt on both sides. Let it sit for 15 minutes, then rinse off with cold water and submerge in a 4-part water, 1-part distilled white vinegar solution. Pat dry and transfer to a cutting board. Now is the time to take the pin bones out. After deboning, cut the collar area so it is square with the rest of the fillet and cut about a hand length off from the tail end. Then, cut the salmon in half along the spine line, then in half vertically. This should give you 4 nice pieces of salmon.

What to serve with salmon

Salmon is a versatile dish that can be paired with a variety of sides. Here are some ideas for what to serve with salmon:

Vegetables

Salmon and vegetables are a classic combination. You can choose from a variety of vegetables such as roasted or grilled asparagus, green beans, or carrots. For a healthier option, you can opt for a crunchy broccoli salad or a simple salad of quick-pickled cucumbers and fresh chives. If you're looking for something more indulgent, try making crispy potatoes or smashed potatoes with garlic butter.

Grains

Grains such as rice, quinoa, or couscous also go well with salmon. For a simple option, serve the salmon with white rice. If you want to add more flavour, try making a cilantro lime cauliflower rice or a giant couscous and tomato salad.

Pasta

Pasta is another great option to serve with salmon. You can choose from a variety of pasta dishes such as creamy orzo pasta with spinach and Parmesan cheese, pasta salad with fresh herbs and a lemon vinaigrette, or garlic noodles with oyster sauce, fish sauce, and soy sauce.

Salads

If you're looking for a lighter option, there are several salads that pair well with salmon. You can try a kale salad with feta, walnuts, and herbs, a sprout slaw, or a broccoli salad.

Sauces and Dips

To add extra flavour to your salmon, you can serve it with a variety of sauces and dips. Tartar sauce is a classic pairing, but you can also try Greek yogurt sauce, honey mustard, hot sauce, or a soy/mustard mixture.

Seasonings

You can also experiment with different seasonings on your salmon. Some options include lemon pepper, Cajun seasoning, garlic herb, maple Dijon, or teriyaki glaze.

These are just a few ideas for what to serve with salmon. The possibilities are endless, so feel free to get creative and experiment with different combinations.

Frequently asked questions