Air-Fried Salmon: Perfect Timing For Delicious Results

Cooking salmon in an air fryer is a quick and easy way to get delicious, flaky salmon with a crispy skin. Depending on the thickness of your fillets, you'll need to air fry your salmon for 7-10 minutes. For extra crispy skin, place the salmon in the air fryer skin side up for the first 5 minutes.

Cooking time depends on the thickness of the salmon fillet

The cooking time for salmon in an air fryer depends on the thickness of the fillet. For a thinner piece of salmon, cook for 7-8 minutes. For a thicker piece, cook for 9-10 minutes. You can also use an instant-read thermometer to check when your salmon is done. Per the FDA, salmon should be cooked to an internal temperature of 145 degrees F in the thickest part of the salmon. To make sure your salmon isn't dry, remove it from the air fryer at around 135 degrees F and let it rest. The carryover cooking will bring it to temperature, and your salmon will be moist and flaky.

If you are dividing bigger salmon fillets into smaller portions, it is easiest to do so once it is fully cooked unless you have a sharp knife that can get through the skin with ease when they are raw.

For extra crispy skin, place the salmon in the air fryer skin side up for the first 5 minutes.

Cooking time depends on the size of your air fryer

The cooking time for salmon in an air fryer depends on the size of your air fryer. If you have a smaller air fryer, you may need to cook the salmon in batches. The size of the salmon fillets will also impact the cooking time. For thinner pieces of salmon, cook for 7-8 minutes. For thicker pieces, cook for 9-10 minutes. You can also use an instant-read thermometer to check that the salmon is cooked to an internal temperature of 145 degrees F in the thickest part of the salmon. If you like your salmon extra crispy, place it skin-side up in the air fryer for the first 5 minutes.

How to get crispy skin

To get crispy skin, place the salmon in the air fryer skin-side up for the first 5 minutes. Then, flip the salmon over and cook it skin-side down for the remaining time. The total cooking time will depend on the thickness of your salmon fillets. For thinner pieces of salmon, cook for 7-8 minutes. For thicker pieces, cook for 9-10 minutes.

Before cooking, spray your salmon and the air fryer crisper plate with your cooking oil of choice. Season the salmon with salt and pepper to taste. You can also baste the salmon with marinade halfway through cooking.

To check if your salmon is cooked to your liking, use a fork to test if it is flaky. You can also use an instant-read thermometer to check the internal temperature. According to the FDA, salmon should be cooked to an internal temperature of 145 degrees F in the thickest part. If you want to ensure your salmon isn't dry, remove it from the air fryer at 135 degrees F and let it rest. The carryover cooking will bring it to temperature, resulting in moist and flaky salmon.

How to tell when salmon is cooked

The cooking time for salmon in an air fryer depends on the thickness of the fillet. For a thinner piece of salmon, cook for 7-8 minutes. For a thicker piece, cook for 9-10 minutes. To check if the salmon is cooked to your liking, you can use the 'fork test' to see if it is flaky. If it needs more time, you can put it back in the air fryer for 1-2 minutes.

You can also use an instant-read thermometer to check the internal temperature of the salmon. The FDA recommends cooking salmon to an internal temperature of 145 degrees F in the thickest part of the fish. If you want to ensure your salmon isn't dry, you can remove it from the air fryer at 135 degrees F and let it rest. The residual heat will continue to cook the salmon, and it will end up moist and flaky.

To get crispy skin, place the salmon in the air fryer skin-side up for the first 5 minutes. You can then flip it over and baste with marinade before continuing to cook.

How to season salmon

Cooking salmon in an air fryer is a quick and easy way to get moist, tender salmon with a flaky centre. The cooking time will vary depending on the thickness of the salmon, but it should take between 6 and 11 minutes. For thinner pieces, 7-8 minutes should be enough, while thicker pieces will need 9-10 minutes. You can always put it back in for 1-2 minutes if it needs a little longer.

To season salmon, start by drying all sides of the fish. You can then run your fingers along the flesh to identify and remove any pin bones. Brush the salmon with oil or another sticky substance, like mayonnaise or mustard, to help the seasoning adhere to the fish. Sprinkle salt and pepper on all sides, including the skin, and add other herbs and spices to taste. If you're adding salty or peppery ingredients later, use a lighter touch when seasoning. You can also use a marinade to combine all your flavours in one go, but don't leave the salmon in the marinade for more than 30 minutes or the acid will start to cook the flesh.

Frequently asked questions