Dinner

Air Fryer Salmon

Name: Air Fryer Salmon
Prep time: 5 min
Cook time: 12 min
Total time: 17 min
Yield: 4 servings
Ingredients: 4 salmon fillets, 6 oz each, skin-on; 2 tablespoons olive oil; 1 teaspoon kosher salt; ½ teaspoon black pepper; ½ teaspoon garlic powder; Lemon wedges for serving

Salmon fillets with crispy skin and moist, flaky flesh—achieved by air frying at high heat with just oil and seasoning. The quick, dry heat creates that restaurant-quality exterior while the gentle interior stays tender.

305calper serving 34gprotein 0gcarbs 18gfat 5min prep 12min cook 4serves

✓ Macros from a nutrition database · per serving · developed by The Delicious Kitchen with AI assistance, not independently kitchen-tested · how we calculate this

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Air Fryer Salmon — common questions

Can I cook salmon from frozen in the air fryer?

Yes. Add 4–5 minutes to the cooking time (16–17 minutes total at 400°F) and check that it flakes easily and reaches 145°F internally. It will still crisp beautifully.

Why is my salmon skin not crispy?

You likely did not dry it well enough, or your air fryer is too crowded (steam builds up). Pat salmon with paper towels until no moisture beads form, and ensure fillets do not touch each other.

What should I serve with air fryer salmon?

Roasted asparagus, green beans, or broccoli work perfectly—toss them with oil and cook in the air fryer at 400°F for 8–10 minutes alongside or before the salmon. Serve with rice, potatoes, or a simple salad.

How do I store and reheat leftover salmon?

Refrigerate in an airtight container for up to 3 days. Reheat gently in a 300°F oven or air fryer for 5–7 minutes until warmed through; avoid the microwave, which will dry it out and soften the skin.

Can I make this ahead?

No—salmon must be cooked and eaten fresh for best texture. You can prep and season it up to 4 hours ahead, but store uncovered in the fridge so the surface stays dry, and cook just before serving.

Does this work with salmon without skin?

Yes, but you lose the signature crispy texture. Skinless fillets cook in 10–11 minutes at 400°F and will be flaky but less interesting; brush with extra oil for best results.