Ingredients
Salmon & Seasoning
- 2 salmon fillets (6 oz each, skin-on or skin-off)
- 1 tbsp olive oil
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/2 tsp garlic powder
- 1/2 tsp smoked paprika
Lemon Herb Butter (optional)
- 1 tbsp unsalted butter, melted
- 1 tsp fresh lemon juice
- 1 tsp fresh dill, chopped
- Lemon wedges for serving
Instructions
Pat the salmon fillets dry with paper towels. This is critical — moisture on the surface prevents a good sear and makes the fish steam instead of getting that slightly crisp exterior. Leave the skin on if you want extra crispiness on the bottom.
Brush the salmon with olive oil on all sides, then season with salt, pepper, garlic powder, and smoked paprika. Make sure the seasoning covers the entire surface evenly for the best flavor.
Preheat the air fryer to 400°F (200°C) for 3 minutes. Place the salmon fillets in the air fryer basket skin-side down in a single layer, leaving space between them for air circulation.
Air fry at 400°F (200°C) for 7-10 minutes. For medium (slightly translucent center), cook 7-8 minutes. For well-done (fully opaque, flakes easily), cook 9-10 minutes. Do not flip the salmon.
Check for doneness: the salmon should reach an internal temperature of 145°F (63°C) at the thickest part. The flesh should be opaque and flake easily when pressed with a fork.
Remove from the air fryer and let rest for 2 minutes. Drizzle with lemon herb butter if using, garnish with fresh dill and lemon wedges. Serve immediately.
Personal Tips
- Don't skip drying the salmon. I tested side-by-side — the wet fillet came out steamed and mushy on the surface, while the dried one had a beautiful, slightly caramelized exterior. Two paper towels per fillet is worth the effort.
- 400°F is the sweet spot. At 375°F the salmon takes too long and dries out. At 425°F the outside burns before the inside cooks through. 400°F gives you a lightly crisp exterior with a moist, flaky interior in under 10 minutes.
- Never flip the salmon in the air fryer. The circulating hot air cooks it evenly from all sides. Flipping risks breaking the fillet and makes the presentation messy. Skin-side down the entire time is all you need.
- Start checking at 7 minutes. Salmon goes from perfect to overcooked in just 1-2 minutes. I pull mine at 8 minutes for medium — the center is slightly translucent and the texture is buttery. If you prefer fully cooked, go to 10 minutes max.
- The lemon herb butter takes it from good to restaurant-quality, but it's truly optional. A squeeze of fresh lemon alone works great. If you do make the butter, use fresh dill — dried dill doesn't have the same bright flavor.
Nutrition (per serving)
Nutrition (per serving): 1 fillet | USDA FoodData Central, calculated estimates
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Frequently Asked Questions
How long do you cook salmon in an air fryer?
What temperature should I set my air fryer for salmon?
Do you flip salmon in the air fryer?
Should I use skin-on or skin-off salmon for air frying?
How do you know when air fryer salmon is done?
Dietary Restrictions
Allergens
Not Suitable For
- Vegans
- People with fish allergies
Modifications
- Replace butter with olive oil for a dairy-free version. The recipe is naturally gluten-free and low-carb.
