Ella Walter
Cooking salmon in an air fryer is a quick and easy way to get delicious, tender, flaky salmon with a blush of crispness on top and perfectly crispy skin. It's also versatile, allowing for a variety of seasonings and sides, and it's healthy, too. The air fryer's high-powered convection cooking can crisp the outside without drying out the inside, and it's fast, too—you can have restaurant-quality salmon in under 15 minutes.
Characteristics of cooking salmon in an air fryer with crispy skin
| Characteristics | Values |
|---|---|
| Preheat Air Fryer | Yes, preheat to 390°F or 400°F for 5 minutes |
| Cooking Time | 6-11 minutes, 7-10 minutes, or 8-10 minutes |
| Internal Temperature | 125-145°F |
| Skin | Skin-on or skinless both work, but skin-on helps the fillet hold together |
| Seasoning | Salt, pepper, garlic powder, paprika, lemon pepper, Cajun seasoning, oregano, thyme, maple syrup, Dijon mustard, honey, brown sugar |
| Oil | Olive oil, avocado oil, or melted butter |
| Sides | Salad, rice, couscous, barley, farro, vegetables, potatoes, asparagus, sauteed green beans, or tacos |
| Marinade | Salmon can be marinated or glazed |
| Clean-up | Easy, with no fishy smell |
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What You'll Learn
Preheat the air fryer
Preheating your air fryer is an important step in the cooking process. It ensures that your salmon cooks evenly and speeds up the overall cooking time. By preheating your air fryer, you create a consistent temperature environment for your salmon to cook in, allowing for a more even cook.
To preheat your air fryer, start by turning it on and setting the temperature to 400°F. You can also preheat to 390°F, depending on your air fryer and the thickness of your salmon. Let the air fryer heat up for about 5 minutes. This step is crucial, as it makes a significant difference in achieving that sought-after crispy skin.
While the air fryer is preheating, you can prepare the salmon. Pat the salmon fillets dry with paper towels. Removing any moisture is essential, as it can lead to soggy fish. You can also season the salmon with salt and pepper, garlic powder, and paprika at this stage, brushing the fillets with melted butter or olive oil to help the seasonings stick.
Once the air fryer has preheated sufficiently, you can place the salmon inside, skin-side down. If you prefer your salmon well-done and want to crisp the skin, you can place it skin-side up initially. However, this may require an extra step, as explained in the following paragraph.
If you're aiming for a more medium-rare cook on your salmon, achieving a fully crispy skin can be challenging. In this case, cook the salmon to your desired internal temperature with the skin-side up. Then, remove the salmon from the air fryer and carefully separate the skin from the fish using tongs or a fork. Return the skin to the air fryer basket and cook until it reaches your desired level of crispness.
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Pat the salmon dry
To achieve the perfect crispy skin on your salmon, it's important to start with dry fish. Pat the salmon fillets dry with paper towels. This step is crucial, as any moisture on the salmon can lead to a soggy texture instead of the desired crispiness. Make sure to absorb any liquid on the salmon's surface, ensuring it is completely dry. This process will also help the seasoning stick better to the salmon, enhancing the flavour and texture of the final dish.
After patting the salmon dry, the next step is to season the fish generously. You can use a variety of seasonings, such as salt and pepper, garlic powder, paprika, or dried herbs. Be creative and choose the seasonings that appeal to your taste preferences. You can also add a thin layer of mustard to the salmon before applying the seasonings for an extra flavour boost.
When patting the salmon dry, be gentle yet firm. Blot the fish with the paper towels, ensuring you cover the entire surface, including the sides and edges. It is important to remove any moisture, as this can affect the cooking process and the overall texture of the salmon. You may need more than one paper towel, depending on the size and thickness of the fillets.
Additionally, if your salmon has been marinated or coated in a glaze, ensure that you pat it dry after applying the marinade or glaze. This step will help the skin crisp up during cooking. A quick pat-down with a paper towel will suffice; there's no need to rub or scrub the salmon, as this may affect the marinade or glaze.
By following this crucial step of patting the salmon dry, you'll be well on your way to achieving that mouth-watering crispy skin. So, grab those paper towels and get blotting! Your taste buds will thank you for it.
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Season the salmon
To achieve crispy skin and a flaky, juicy centre, it is important to season the salmon adequately. Firstly, pat the salmon fillets dry with paper towels. This step is crucial as any moisture on the salmon can result in a soggy texture.
Next, brush the salmon with a thin layer of melted butter or olive oil. You can also use avocado oil or extra virgin olive oil. This step helps the seasoning stick to the salmon and prevents it from drying out during cooking.
Now, it's time to add the seasonings. You can sprinkle a simple combination of salt and pepper, garlic powder, and paprika. Alternatively, you can experiment with other seasonings like lemon pepper, Cajun seasoning, dried oregano, dried thyme, or a maple Dijon mixture. If you're feeling creative, you can even make a glaze or use a marinade.
Finally, give the seasoned salmon a quick spray with olive oil or cooking spray. This step ensures that the salmon stays moist during the cooking process.
Once you've completed these steps, your salmon is ready to be placed in the air fryer, skin-side down, and cooked to perfection!
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Air fry skin-side down
Air frying the salmon with the skin side down is a great way to get crispy skin and moist, flaky fish. This method also makes the salmon easier to handle and plate.
To start, pat the salmon fillets dry with paper towels. Moisture will prevent the skin from crisping up, so this step is important. You can also brush the fillets with melted butter or olive oil, which will help the seasoning stick and keep the salmon moist.
Next, season the salmon. A simple seasoning of salt, pepper, garlic powder, and paprika will work, but you can also add dried herbs or a glaze. If you're using a glaze, brush it on right before cooking so the salmon doesn't get mushy.
Now, place the salmon in the air fryer basket, skin-side down. If you're worried about the skin sticking, you can line the basket with foil and spray it with cooking spray first. Set the air fryer to 390-400°F and cook the salmon for 8 to 10 minutes, or until it's flaky and reaches an internal temperature of 125-145°F.
Once the salmon is cooked to your liking, remove it from the air fryer and serve it with the skin on or peeled away. If you want the skin to be extra crispy, you can remove it from the salmon and put it back in the air fryer for a few minutes.
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Serve with lemon
To cook salmon in an air fryer with crispy skin, start by patting the salmon fillets dry with paper towels. This helps to remove any moisture, which can make the fish soggy and prevent the skin from crisping. You can also defrost your fillets at this stage, as the cooking time is for thawed salmon. Next, brush the fillets with a thin layer of mustard, followed by a drizzle or brush of olive oil, avocado oil, or melted butter. Season the salmon with salt and pepper, garlic powder, and paprika. You can also add dried herbs or spices of your choice.
Place the salmon fillets in the air fryer basket, skin-side down. Some recipes recommend adding foil to the bottom of the air fryer basket and spraying it with cooking spray to make cleanup easier. Preheat your air fryer to 390°F to 400°F (200°C) for about 5 minutes. Then, air fry the salmon for 6 to 11 minutes, or until it reaches an internal temperature of 145°F (135°F for medium-rare). The salmon is done when it easily flakes with a fork.
Now, for the star of the show: serving the salmon with lemon! A squeeze of fresh lemon juice over the cooked salmon will brighten up the dish and complement the crispy skin and flaky flesh. You can also add a handful of fresh herbs, such as thyme, for an extra burst of flavor and a beautiful presentation.
Salmon cooked in an air fryer is a quick, easy, and versatile dish that results in crispy skin and tender, flaky flesh. It pairs well with a variety of sides, such as roasted vegetables, rice, couscous, or a fresh salad. The simplicity of the cooking method allows the flavors of the salmon and its crispy skin to shine through, and a squeeze of lemon enhances the overall taste experience. Enjoy your delicious and healthy meal!
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Frequently asked questions
First, pat the salmon fillets dry with paper towels to help the skin crisp up. Then, brush the fillets with melted butter or olive oil, and season with salt, pepper, garlic powder, and paprika. Place the salmon in the air fryer basket skin-side down and cook at 390°F for 10 minutes, or 400°F for 7-10 minutes, depending on the thickness of the fillets.
The temperature depends on how well-done you like your salmon. For medium-rare salmon, cook it to an internal temperature of 120°F-125°F. For medium, cook it to an internal temperature of 135°F. For well-done salmon, cook it to an internal temperature of 145°F.
Cooking time depends on the thickness of the salmon fillets and the type of air fryer. In general, it takes 8-11 minutes to cook salmon in an air fryer. Check the salmon at around 8 minutes to prevent overcooking.
To get the skin crispy, place the salmon skin-side down in the air fryer. If you like your salmon well-done, you can cook it skin-side-up, but the skin won't get as crispy. In this case, you can remove the skin once the salmon is cooked and put it back in the air fryer to crisp up.
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