How to Cook Salmon in Air Fryer: A Complete Guide for Perfect, Flaky Results Every Time

Cooking salmon in an air fryer is one of the easiest, fastest, and most reliable ways to achieve perfectly cooked, flaky fish with a crispy, golden crust. Whether you’re a busy home cook, a beginner in the kitchen, or someone looking to cut down on oil while keeping meals delicious, this guide will walk you through every step—from selecting the right salmon to troubleshooting common issues—so you can master this technique and enjoy restaurant-quality results at home. By following these detailed instructions, you’ll learn how to avoid dryness, prevent sticking, and adjust cooking times for any thickness of salmon fillet, ensuring success every time you fire up your air fryer.

Why Air Fryer Salmon Is a Game-Changer

Before diving into the “how,” let’s clarify why air frying is such a great method for salmon. Unlike baking, which can leave fillets soggy if not timed perfectly, or pan-searing, which requires constant attention to avoid burning, air frying uses rapid hot air circulation to cook food evenly and quickly. This method:

• ​Locks in moisture: The high heat sears the exterior while gently cooking the interior, preserving the salmon’s natural juiciness.

• ​Creates a crispy crust: Without needing a pound of oil, the air fryer’s convection action browns the top and bottom, mimicking the texture of pan-seared fish.

• ​Saves time: Most salmon fillets cook in under 15 minutes, making it ideal for weeknights.

• ​Reduces cleanup: The removable basket and lack of messy pans (compared to stovetop cooking) make post-meal cleanup a breeze.

Step 1: Choosing the Right Salmon Fillet

The foundation of great air fryer salmon starts with selecting the best fillet. Here’s what to look for:

Type of Salmon: Wild vs. Farmed

Both wild-caught and farmed salmon work well in the air fryer, but they have slight differences:

• ​Wild salmon​ (e.g., Sockeye, King, Coho) tends to be leaner with a stronger, earthier flavor. Its firmer texture holds up well to air frying.

• ​Farmed salmon​ (most often Atlantic salmon) has higher fat content, making it extra juicy. Its milder taste pairs beautifully with bold seasonings.

Freshness Indicators

Always opt for fresh salmon when possible. Signs of freshness include:

• ​Bright, translucent flesh: Avoid fillets with dull, grayish color.

• ​Firm texture: Gently press the fillet—if it springs back, it’s fresh; if it leaves an indent, skip it.

• ​Clean, ocean-like smell: Spoiled salmon smells overly fishy or ammonia-heavy.

Thickness Matters

For air frying, aim for fillets that are ​1 to 1.5 inches thick. Thinner pieces (under 1 inch) risk overcooking quickly, while thicker cuts (over 1.5 inches) may require longer cooking times or splitting. If using a very thick fillet (2 inches or more), consider butterflying it to ensure even cooking.

Step 2: Prepping the Salmon for Air Frying

Proper preparation is key to avoiding sticky, unevenly cooked salmon. Follow these steps:

1. Rinse and Pat Dry

Rinse the fillet under cold water to remove any ice crystals or residue, then pat it thoroughlydry with paper towels. Moisture on the surface will prevent the salmon from crisping up—this is non-negotiable for a golden crust.

2. Remove the Skin (Optional)

Air frying salmon with the skin on can help keep it moist, as the skin acts as a barrier. However, if you prefer skinless fillets or want crispier skin (which becomes shatteringly crunchy in the air fryer), feel free to leave it on. To remove the skin:

• Use a sharp knife to make a small cut between the flesh and skin.

• Grip the skin with a paper towel (for traction) and gently pull it away from the flesh.

3. Trim Excess Fat

Salmon has a visible fat line along its sides. While some fat is good for flavor, excess fat can drip into the air fryer basket and cause smoking. Use a knife to trim any thick, ragged edges of fat.

Step 3: Seasoning Your Salmon for Maximum Flavor

Air fryer salmon shines with simple, bold seasonings that complement its natural richness. Here are three foolproof seasoning blends, plus tips for customization:

Basic Seasoning (Perfect for Beginners)

• 1 teaspoon olive oil or avocado oil (helps with browning)

• ½ teaspoon kosher salt

• ¼ teaspoon black pepper

• Optional: Pinch of garlic powder or onion powder

​How to apply: Drizzle the oil over the salmon, then rub it in with your hands. Sprinkle salt, pepper, and any additional spices evenly across the top and bottom (if leaving skin on, season both sides).

Herb-Crusted Salmon

• 1 tablespoon olive oil

• 1 teaspoon dried rosemary (or 1 tablespoon fresh, chopped)

• 1 teaspoon dried thyme (or 1 tablespoon fresh, chopped)

• ½ teaspoon lemon zest

• ¼ teaspoon red pepper flakes (optional, for heat)

​How to apply: Mix all ingredients in a small bowl, then rub onto the salmon. For fresh herbs, add them just before cooking to prevent burning.

Spicy Glaze Salmon

• 1 tablespoon soy sauce or tamari

• 1 teaspoon honey

• 1 teaspoon sriracha or chili garlic sauce

• 1 clove minced garlic

• ½ teaspoon grated ginger

​How to apply: Whisk all ingredients together, brush onto the salmon, and let it marinate for 5–10 minutes before air frying. Wipe off excess glaze to prevent sticking.

​Pro Tip: Avoid over-seasoning with salt before cooking—air frying concentrates flavors, so a little goes a long way. Taste and adjust seasoning after cooking if needed.

Step 4: Air Fryer Settings: Temperature, Time, and Placement

Now, the moment you’ve been waiting for—cooking the salmon. The key here is to balance temperature and time to avoid dryness or undercooking.

Preheat the Air Fryer

Always preheat your air fryer to ​400°F (200°C)​​ for 3–5 minutes. Preheating ensures the salmon starts cooking immediately, promoting even browning and preventing it from sticking.

Cooking Time by Thickness

As mentioned earlier, salmon thickness dictates cooking time. Use an instant-read thermometer to check doneness—salmon is safe to eat when it reaches ​145°F (63°C)​​ internally, though many prefer it slightly under (135–140°F) for a moister texture.

​Note: If your air fryer runs hot (some models do), reduce the temperature to 375°F and add 1–2 minutes to the cooking time.

Placement in the Basket

Place the salmon in the air fryer basket ​skin-side down​ (if leaving skin on) or with the thickest side facing the heating element. This ensures the thickest part cooks first, preventing the thinner edges from overcooking. For larger fillets, use a wire rack insert (if your basket has one) to elevate the salmon and improve air circulation.

Step 5: Checking for Doneness and Avoiding Common Mistakes

Even with precise timing, it’s easy to overcook or undercook salmon. Here’s how to troubleshoot:

How to Tell When Salmon Is Done

• ​Flake test: Gently insert a fork into the thickest part of the salmon. If it flakes easily and separates into tender pieces, it’s ready.

• ​Color change: Raw salmon is translucent pink; cooked salmon turns opaque and lighter in color.

• ​Internal temperature: Use an instant-read thermometer—insert it into the thickest part, avoiding bones.

Mistake 1: Overcooking

Overcooked salmon is dry and crumbly. To prevent this:

• Err on the side of slightly undercooking, as residual heat will continue to cook the fish during resting.

• If using a thicker fillet, flip it halfway through cooking to ensure even heat distribution.

Mistake 2: Sticking to the Basket

Sticking usually happens if the salmon wasn’t dried properly or if the basket isn’t seasoned. To fix it:

• Always pat the salmon dry with paper towels.

• Lightly coat the basket with cooking spray or brush it with oil before adding the salmon.

• Use parchment paper or a reusable air fryer liner (cut to size) for easy removal.

Mistake 3: Soggy Crust

A soggy crust often results from too much moisture on the salmon or undercooking. To fix it:

• Ensure the salmon is bone-dry before seasoning.

• Increase the air fryer temperature by 25°F (15°C) for the last 2 minutes of cooking to crisp up the exterior.

Step 6: Resting and Serving Your Air Fryer Salmon

Once cooked, transfer the salmon to a cutting board and let it rest for ​3–5 minutes. Resting allows the juices to redistribute, preventing them from spilling out when you slice the fish.

Serving Suggestions

Air fryer salmon pairs with almost anything—here are a few ideas:

• ​Veggies: Roasted broccoli, asparagus, or a fresh arugula salad.

• ​Grains: Quinoa, rice pilaf, or crusty bread to soak up pan juices.

• ​Sauces: Lemon-dill sauce, tzatziki, or a simple drizzle of olive oil and balsamic glaze.

• ​Garnishes: Fresh dill, parsley, lemon wedges, or a sprinkle of red pepper flakes.

Bonus Tips for Air Fryer Salmon Success

• ​Batch cooking: Cook multiple fillets at once by arranging them in a single layer with space between each (overcrowding reduces air circulation).

• ​Reheating: Leftover salmon? Reheat in the air fryer at 350°F for 3–4 minutes to retain moisture (avoid microwaving, which makes it rubbery).

• ​Skin-on vs. skin-off: If cooking skin-on, the skin will act as a protective layer—flip it halfway through to crisp both sides.

Conclusion: Mastering Air Fryer Salmon Is Easier Than You Think

Cooking salmon in an air fryer is a straightforward process that delivers consistent, delicious results every time. By choosing fresh, properly prepped fillets, seasoning thoughtfully, and adjusting cooking times for thickness, you’ll avoid common pitfalls like dryness or sticking. Whether you’re meal-prepping for the week, hosting guests, or simply craving a quick, healthy dinner, air fryer salmon checks all the boxes: it’s fast, flavorful, and nutrient-dense. With the tips in this guide, you’ll be serving up golden, flaky salmon that impresses family and friends—and keeps them coming back for more.