Cody Casey
Cooking salmon in an air fryer is a quick and easy way to achieve a tender, flaky centre with a crispy exterior. The air fryer's constant heat circulation means there is no need to flip the salmon, and it can be ready in as little as 10 minutes. This method is perfect for a healthy, tasty meal, and the salmon can be seasoned with a variety of herbs and spices to suit your taste.
| Characteristics | Values |
|---|---|
| Cook time | 3-5 minutes at 350°F or 8-10 minutes at 390°F-400°F |
| Fillet thickness | 1 inch or 6 oz |
| Skin | On or off |
| Oil | Olive oil, avocado oil, or melted butter |
| Seasoning | Salt, pepper, garlic powder, paprika, thyme, brown sugar, mixed herbs, garlic granules |
| Glaze | Maple dijon, teriyaki sauce, honey, lemon juice, soy sauce |
| Internal temperature | 145°F or 135°F for medium |
| Sides | Salad, vegetables, potatoes, rice, asparagus, noodles, quinoa, greens, grains |
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What You'll Learn
Choosing the right salmon fillets
Thickness and Size: Aim for salmon fillets that are around 1 inch (approximately 2.5 cm) thick. Fillets with even thickness are ideal, as they promote even cooking and help retain moisture. Avoid fillets that are too thin or unevenly cut. If your fillets are extra thick, you may need to increase the cooking time by a minute or two. Additionally, check the size of your air fryer basket and adjust the number of fillets accordingly. You may need to cook them in batches to ensure even cooking.
Skin-on or Skinless: You can choose to cook your salmon with or without the skin. Skin-on salmon helps hold the fish together during cooking, and some people enjoy the crispy skin. However, if you prefer, you can remove the skin after cooking. If cooking with the skin on, place the salmon skin-side down in the air fryer to protect the fish and achieve crispy skin.
Fresh or Frozen: You can use either fresh or frozen salmon fillets for air frying. Just ensure that they are thoroughly thawed before cooking. If using frozen fillets, you may need to adjust the cooking time or follow a specific method for frozen salmon.
Wild-Caught or Farm-Raised: The choice between wild-caught and farm-raised salmon is a matter of personal preference and availability. Both options can work well for air frying, so select the type that aligns with your taste, budget, and sustainability preferences.
Quality and Freshness: Always choose fresh, high-quality salmon fillets. Look for firm flesh with a bright colour and a fresh smell. Avoid fillets with discolouration or a strong "fishy" odour, as these may indicate spoilage.
By selecting the right salmon fillets and following the cooking instructions for air frying, you'll be well on your way to creating a delicious and perfectly cooked meal.
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Preparing the salmon
Next, add the seasoning. A simple combination of salt, pepper, garlic powder, and paprika is a good option, but you can also add brown sugar, thyme, or mustard for extra flavour. If you're using mustard, spread a thin layer evenly across the fillet. If you're using fresh garlic, be aware that it may burn in the air fryer. It's recommended to use garlic powder or jarred garlic instead. Generously sprinkle the mixture over the fillets.
If you want to add a glaze, brush the salmon with maple syrup, teriyaki sauce, honey, or BBQ sauce. However, be aware that adding a glaze increases the risk of burning, so it may be best to add it during the last 1-2 minutes of cooking.
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Cooking the salmon
First, pat the salmon fillets dry with paper towels. This will help to ensure that your fish doesn't end up soggy. If your fillets are extra thick, you may need to add a minute or two to the cook time. Brush the fillets with melted butter or olive oil, or avocado oil. This will help the seasoning to stick and keep the salmon from drying out.
Next, season the salmon. A simple combination of salt, pepper, garlic powder and paprika will work, or you can add brown sugar, thyme, or mustard for a more complex flavour. If you're using fresh garlic, be aware that it may burn in the air fryer. You can also brush the salmon with a glaze, such as maple syrup and Dijon mustard, teriyaki sauce, or honey. If you're using a glaze, it's best to add it towards the end of cooking to avoid burning.
Place the salmon in the air fryer, skin-side down if your fillets have skin. Cook for 8-10 minutes, until the salmon is flaky when prodded with a fork. The internal temperature should be 145°F for well-done salmon, or 135°F for medium. If you're cooking frozen salmon, you may need to add a few minutes to the cooking time.
Your salmon is now ready to serve! Air fryer salmon goes well with a variety of sides, including roasted vegetables, salad, or grains such as quinoa or brown rice.
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Serving the salmon
Air fryer salmon is best served fresh out of the fryer, but it can be stored in the fridge for up to three days. It is recommended to serve the salmon with the skin on, and let your guests peel it away if they prefer.
The salmon goes well with a big squeeze of fresh lemon and a handful of herbs. It can be paired with any vegetables, such as asparagus, or potatoes for a comfort-food dinner. For something green, you could try sauteed Brussels sprouts or an arugula salad.
If you want to add a glaze to your salmon, you can do so before or after cooking. A maple dijon glaze can be made by mixing one tablespoon of dijon mustard with one teaspoon of maple syrup. A teriyaki glaze can be added in the last couple of minutes of cooking, and a spicy honey glaze can be drizzled over the cooked salmon for a little heat and sweetness.
For a healthy spin, serve the salmon with quinoa or brown rice.
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Storing and reheating the salmon
Storing your salmon correctly is essential to ensuring its freshness and maintaining its flavour and texture. When storing leftover salmon, use an airtight container and keep it in the refrigerator for no more than 3-4 days. A good indicator of whether your leftover salmon is still good to eat is the "sniff test". If the salmon smells excessively fishy or has an ammonia-like odour, it's best to discard it.
To freeze leftover salmon, allow it to cool completely before placing it on a parchment paper sheet in a storage container. This will prevent the salmon from sticking to the sides of the container.
Reheating salmon can be a challenge, as it tends to dry out easily. The key is to reheat it slowly and at a low temperature, either in the air fryer, microwave, or oven. Before reheating, bring the salmon to room temperature to ensure even heating.
When reheating in the air fryer, wrap the salmon fillets in aluminium foil to retain moisture. Preheat the air fryer to 350°F (180°C) and place the foil-wrapped salmon inside. Set the timer for 3-4 minutes, keeping a close eye on it to prevent overcooking. The ideal internal temperature for the salmon is 125-130°F (52-54°C).
You can also reheat your salmon in the microwave, although this method may not yield the same crispy texture as the air fryer. Cover the salmon with a damp paper towel to prevent it from drying out, and heat it in short intervals until it reaches your desired temperature.
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Frequently asked questions
It takes between 8 to 10 minutes to cook salmon in an air fryer.
The air fryer should be set to 390°F to 400°F.
The salmon is cooked when it flakes easily with a fork and has an internal temperature of 145°F.
