Air Fryer Frozen Salmon: How Long Does It Take?

Cooking frozen salmon in an air fryer is a quick and easy way to prepare a healthy and delicious meal. The best part is that there is no need to defrost the salmon before cooking it. Depending on the thickness of the salmon fillet and your desired level of doneness, the cooking time in the air fryer can range from 12 to 18 minutes at a temperature of around 390°F (200°C).

How to cook frozen salmon in an air fryer

Ingredients

• Frozen salmon fillets
• Olive oil
• Lemon juice
• Salt
• Pepper
• Garlic powder
• Cooking spray (optional)

Optional extras

• Fresh herbs (e.g. dill, parsley, or cilantro)
• Lemon or lime zest
• Cayenne or Cajun/blackened seasoning
• Brown sugar
• Maple syrup
• Dijon mustard
• Avocado oil
• Paprika
• Onion powder

Method

• Preheat your air fryer to 390–400°F (199–204°C).
• Remove any ice or excess water from the frozen fillet. You can do this by patting it down with paper towels.
• Place the frozen fillets directly in your air fryer basket, skin-side down.
• Cook the frozen salmon for 7 minutes to defrost.
• Brush the salmon with olive oil and season with salt and pepper.
• Return the salmon to the air fryer and cook for another 3–12 minutes, depending on the thickness of your fillets and how well you like your salmon cooked.
• Check the internal temperature of the salmon fillets with a meat thermometer. The salmon should be cooked to an internal temperature of 145°F (63°C). If you prefer your salmon less dry, you can cook it to an internal temperature of 125°F (52°C).
• Serve the salmon fillets hot with lemon wedges, if desired.

How long does it take to cook frozen salmon in an air fryer?

It takes between 12 and 20 minutes to cook frozen salmon in an air fryer, depending on the thickness of the fillet and your desired level of doneness.

Step-by-step guide:

First, preheat your air fryer to between 390°F and 400°F. Then, place your frozen salmon fillets—skin side down if they have skin—in the air fryer basket and cook for 7 minutes to defrost. Next, brush the salmon with olive oil and season with salt and pepper, or a spice blend of your choice. Return the salmon to the air fryer and cook for another 3 to 11 minutes, depending on the thickness of the fillets and your desired level of doneness. The salmon is ready when it reaches an internal temperature of 145°F and flakes easily with a fork.

Tips:

• It is not necessary to defrost salmon before cooking it in the air fryer.
• Cooking time may vary depending on the thickness of the salmon fillets, so it is important to check the internal temperature with a meat thermometer to ensure it is cooked to your desired level of doneness.
• If you are cooking salmon with skin, it may take slightly longer to cook compared to salmon without skin. The skin can become crispy and add a bit of crunch to the dish, but you may prefer to remove it before cooking if you find the texture or flavor unpleasant.
• To prevent the salmon from sticking to the air fryer basket, brush or spray the salmon with oil or cooking spray before cooking.
• For a tangy flavor that pairs well with garlic and lemon, try adding some Dijon mustard to your spice blend.
• For a vegetable side to go with your salmon, air fryer frozen broccoli, bok choy stir-fry, or asparagus are great options.

What temperature should the air fryer be to cook frozen salmon?

The optimal temperature for cooking frozen salmon in an air fryer is between 390°F (199°C) and 400°F (204°C).

It is recommended that you preheat your air fryer to 400°F (204°C) for 5 minutes, and then lower the temperature to 390°F (199°C) for cooking.

The internal temperature of the salmon should reach 145°F (63°C) to ensure it is fully cooked, although some sources suggest 125°F (52°C) for a more moist fillet.

The cooking time and temperature will depend on the thickness of the salmon fillet and your desired level of doneness. For a 1-1.5" thick fillet, it is recommended to cook the salmon at 390°F (199°C) for 9 minutes to defrost, and then for a further 7-8 minutes after seasoning.

If you are cooking salmon with the skin on, it may take slightly longer, and you may need to add an extra minute or two to the cooking time.

What's the difference between cooking frozen salmon with or without skin?

When it comes to cooking frozen salmon in an air fryer, there are a few things to consider if you're choosing between cooking with or without the skin. Here are the key differences:

Cooking Time

Cooking frozen salmon with the skin on may take slightly longer than cooking without the skin. The skin acts as a protective layer, which can slow down the cooking process. Adding an extra minute or two to the cooking time will ensure that the salmon with skin is cooked through.

Texture

Salmon with skin tends to have a slightly different texture compared to skinless salmon when cooked in an air fryer. The skin can become crispy, adding a crunchy element to the dish. However, some people may not prefer the texture of the skin and might find it unpleasant. In such cases, removing the skin before cooking might be preferable.

Flavor

Salmon skin can enhance the flavor of the dish. It can be left on the filet while cooking in the air fryer if you enjoy the taste of salmon skin. On the other hand, if you find the flavor overpowering, you can remove the skin before cooking. Alternatively, you can remove the skin from the filet and fry it up into salmon chips as a tasty side dish.

Nutrition

Salmon skin is highly nutritious, containing high levels of omega-3 and complete amino acids. This makes it a nutrient-dense addition to your meal.

Ultimately, the decision to cook frozen salmon in an air fryer with or without skin is a matter of personal preference. Both methods can yield delicious results, so feel free to choose the option that suits your taste and preferences.

How do you know when salmon in the air fryer is cooked?

There are a few ways to check if your salmon is cooked in the air fryer. Firstly, the USDA recommends cooking salmon to an internal temperature of 145ºF, and this is especially important if you are pregnant or immunocompromised. However, this will result in a very well-done and dry piece of fish. Most chefs recommend cooking salmon to medium, which is an internal temperature of 125-135ºF (and the temperature will continue to rise after cooking).

The easiest way to check is by using a meat thermometer. You can also look at the salmon—it should be crisp and slightly browned at the edges and should flake easily when scraped gently with a fork.

Frequently asked questions