Air-Fried Salmon: Quick, Crispy, And Delicious!

Cooking salmon in an air fryer is a quick, easy, and healthy way to prepare this popular fish. It's a simple recipe that yields restaurant-quality salmon with a flaky, tender centre and a crispy exterior. The air fryer's intense circulation of hot air cooks the salmon quickly, ensuring the edges crisp up without drying out the fish. This method of cooking salmon is also flexible, allowing you to tweak the seasoning to suit your taste preferences. You can also cook frozen salmon in the air fryer, and it's ready in under 15 minutes!

Seasoning and marinade

A simple seasoning of salt, pepper, garlic powder and paprika is a great go-to, but you can also add other spices like cumin, dried thyme, or za'atar. Lemon zest is another great addition, adding a tart lemon flavour without the moisture that can inhibit browning. If you're using lemon zest, be sure to finely grate the garlic so it melds with the oil and coats the fish. Olive oil is a must, helping the seasoning stick and keeping the salmon moist. You can also use avocado oil or butter.

If you want to add an extra punch of flavour, you can marinate the salmon before cooking. A mixture of soy sauce, brown sugar, pepper, and garlic powder makes a great marinade, with the brown sugar melting and caramelising during cooking to give the salmon a beautiful colour and a sweet flavour. You can also try a mixture of dijon mustard and maple syrup, brushed on before cooking, or a teriyaki glaze brushed on in the last couple of minutes of cooking. For a sweet and smoky flavour, try a mixture of smoked paprika, brown sugar, and BBQ sauce.

Remember, salmon doesn't need long in a marinade—too long and it can become mushy. A quick glaze just before cooking is often enough.

Cooking time and temperature

The cooking time and temperature for salmon in an air fryer will depend on the thickness of the salmon pieces, the model of the air fryer, and personal preference for doneness.

For salmon fillets that are around 1 inch thick, it is recommended to cook them for 7-10 minutes at 400°F (204°C). If you are using frozen salmon, it is best to thaw it before cooking and increase the cooking time by a minute or two. It is also important to note that thinner fillets will cook faster than thicker ones, so adjust the timing accordingly.

To check if your salmon is cooked to your desired doneness, use a fork to gently flake the thickest part of the fillet. If the salmon flakes easily, it is ready. You can also use an instant-read thermometer to check the internal temperature of the salmon. According to the FDA, salmon is safely cooked when it reaches an internal temperature of 145°F (63°C) in the thickest part. If you prefer your salmon medium-rare, you can remove it from the air fryer when it reaches 135°F (57°C) and let it rest for a few minutes, as the residual heat will continue to cook the salmon and bring it to temperature.

It is worth noting that some recipes suggest preheating the air fryer for about 5 minutes at 390°F (198°C) before cooking the salmon for 10 minutes, while others recommend cooking at 350°F (176°C) for 3-5 minutes without preheating. However, the majority of recipes agree that the ideal cooking time for salmon in an air fryer is between 7 and 10 minutes at 400°F (204°C).

Skin on or skinless

Whether you choose to cook your salmon with the skin on or off is a matter of personal preference. Cooking salmon with the skin on can help the fillet hold together more easily, and it may yield moister, flakier results. However, if you prefer to remove the skin before eating, it is very easy to peel off after cooking.

If you choose to cook your salmon with the skin on, you can either serve it with the skin on and let your guests peel it away, or remove the skin after cooking before serving. If you want to remove the skin after cooking, you can do so by using tongs or a fork to carefully lift it from the top of the fish. It should only be loosely attached and will come off with some gentle pulling.

If you want to achieve crispy skin, you can cook the salmon skin-side-up in the air fryer. The skin will get fairly crispy as the salmon cooks, although it won't be fully crispy. If you are cooking your salmon to an internal temperature between 120°F and 140°F, you may need to take the salmon out of the air fryer and return the skin to the air fryer basket to get the skin extra crispy without drying out the fish.

If you want to cook the salmon skin-side-down, you can achieve a bacon-level of crispiness. However, this method may create a lot of smoke, so make sure to turn on your extractor fan and open your windows before you start cooking.

If you are using frozen salmon, it is recommended to thaw it before cooking. The safest way to do this is by placing the salmon on a plate or in a bowl in the refrigerator, which can take several hours or even overnight. If you are short on time, you can also thaw the salmon in a bowl of cold water, which is faster but may not be as safe.

Glazes and sauces

Salmon is a versatile fish that pairs well with many glazes and sauces. A simple combination of lemon and garlic, with a few spice cabinet staples, can create a delicious flavour. For a more complex flavour, a Middle Eastern spice blend called Za'atar—a mix of dried thyme, sumac, sesame seeds, and sometimes additional herbs—can be used.

A quick glaze can be made by mixing 1 tablespoon of Dijon mustard with 1 teaspoon of maple syrup and brushed onto the salmon before air frying. Alternatively, a teriyaki glaze can be brushed onto the salmon in the last couple of minutes of cooking. For a sweet and smoky flavour, a combination of smoked paprika and brown sugar can be used. If you're looking for a little heat and sweetness, a drizzle of hot honey after cooking is a good option.

If you're using a glaze, it's best to brush it onto the salmon in the last 1-2 minutes of cooking to avoid burning. You can also add the glaze after cooking by drizzling it over the salmon. If you want to cook with the glaze from the start, reduce the air fryer temperature to 350°F and cook for a little longer.

For sauces, salmon pairs well with classics like tartar sauce and Greek yogurt sauce. Honey mustard, hot sauce, and garlic lemon butter are also good options.

Storing and reheating

Storing cooked salmon:

It is important to store cooked salmon correctly to prevent it from spoiling. Cooked salmon can be stored in the refrigerator for up to three to four days. Before storing, it is crucial to let the salmon cool completely. Then, transfer it to an airtight container or wrap it tightly in aluminium foil or plastic wrap. Place the salmon in the coldest part of the fridge, which is usually the back or the bottom drawer. This will help keep it fresh for a longer period.

If you wish to store salmon for a more extended period, freezing is an option. However, make sure the salmon is entirely cool before freezing. Place it on parchment paper in a storage container to prevent sticking. Tightly wrap the salmon in plastic wrap, then add a layer of aluminium foil. Finally, put it in a freezer-safe bag or container. Properly stored, frozen salmon will stay fresh for up to three months, but its quality will gradually decline.

Reheating cooked salmon:

When it comes to reheating cooked salmon, the key is to go low and slow to prevent it from drying out. It is best to reheat it in a oven, an air fryer, or on a stovetop at a low temperature. Place the salmon on a rimmed baking sheet and warm it in an oven preheated to 250-275°F (125-130°C) for about 15 minutes. You can also reheat the salmon in a air fryer or a pan on the stovetop at a low temperature. Adding a splash of water can help add moisture and prevent the salmon from drying out.

Frequently asked questions