Air Fryer Salmon Recipe

Let me paint the scene, because this is exactly how this recipe shows up in real life.

It’s one of those evenings where everyone’s hungry, time is moving a little too fast, and you’re standing in the kitchen doing that mental back-and-forth, "do I cook, or do I just order something and call it a night? " You want something satisfying, something that feels put-together, but without turning dinner into a full hour event. That’s where this recipe steps in and saves the day. It’s the one you reach for when you want it to taste like you put in the effort, without actually spending the time.

And the best part? It’s one of the easiest, most reliable ways to cook salmon. No splattering oil, no babysitting a hot, smoky pan on the stove, no second-guessing if it’s overdone or not quite there yet. Just simple, consistent, really good results, every single time.

What makes this easy air fryer salmon so good?

Okay, let’s just say it out loud: this is our favorite way to enjoy this delicious air-fried salmon. It’s a keeper recipe. The kind you come back to again and again because it just works.

First of all, it’s quick and simple. We’re talking 15 minutes from start to table. That’s barely enough time to set the table and get out the salad.

But then there’s the texture. The air fryer method gives your salmon a tender, light, and perfectly flaky texture. Not dry. Not rubbery. Not “oops, I overdid it.” Just that soft, buttery flake that almost melts as soon as your fork touches it.

And the flavor? It’s built from a handful of pantry staples. Nothing fancy, nothing hard to find. Garlic, mustard powder, thyme, and a little cayenne. It’s simple, but it hits in all the right ways. Warm, slightly smoky, just enough kick to keep things interesting.

Also, this is big, there’s no fuss, and no extra dishes to clean. One bowl, one basket, done. Which, honestly, might be my favorite feature!

*If you are looking for some more delicious recipes, try these; you are going to love it:

• Air Fryer Salmon Steaks
• Tomato Spinach Pasta
• Air Fryer Garlic Bread Recipe
• Peach Crisp Dessert
• Asian Salmon with Sesame Ginger Sauce

How to cook salmon in air fryer?

1. Prep your spices

In a small bowl, add 1 teaspoon garlic powder, 1 teaspoon mustard powder, 1 teaspoon dried thyme, ½ teaspoon cayenne pepper, ¾ teaspoon salt, and ½ teaspoon freshly ground pepper.

In that same small bowl, mix the spices well until thoroughly mixed together.

2. Prep your salmon filets

Now, pat dry salmon filets and brush the top evenly with olive oil.

Sprinkle the prepared seasoning evenly over the salmon.

Gently pat all over so that the seasonings stick well to the filets.

3. Air fry your salmon

Preheat air fryer at 400℉ (200℃) for 3 minutes.

Place fillets in the air fryer basket, skin side down. Air fry salmon for 7-9 minutes (depending upon thickness) until it's tender and flakes easily with a fork. Internal temperature should be 130℉ -145℉ (for medium to well-done).

Squeeze lemon juice, serve with a side dish of your choice, and enjoy!

Expert Tips

This is where we avoid all the little mistakes that can turn good salmon into “meh” salmon, and instead get that perfectly tender, flaky, restaurant-quality result every time.

• Pating dry is a simple step but makes a huge difference. If the surface of the salmon is wet, the seasoning won’t stick properly, and the fish will steam instead of lightly crisping. Taking a few extra seconds to pat it dry gives you better texture, better flavor adhesion, and that slightly golden finish on top.
• It’s tempting to skip, but don’t skip preheating. Starting with a hot air fryer means the salmon begins cooking immediately and evenly, rather than slowly warming up and potentially overcooking on the outside before the inside is done. Think of it as setting the stage for consistent results.
• Greasing the basket or using parchment paper prevents sticking and keeps the fillets intact when you lift them out. If you’re using parchment, trim it close to the size of the fillet—too much excess can curl or block airflow, which affects how evenly the salmon cooks.
• No overcrowding your salmon filets, as the air needs to circulate to cook them properly, and when the basket is too full, the fish ends up steaming instead of developing that light exterior texture. If needed, cook in batches. It’s worth it.
• Always place the salmon skin side down. It acts like a natural barrier between the heat and the delicate flesh, helping the fish cook more gently and hold its shape. Even if you don’t plan to eat the skin, it plays an important role in keeping everything tender and intact.

Seasoning Variations

Once you’ve made this once, you’ll start playing around, and honestly, that’s half the fun.

• Mediterranean/Italian: Use a blend of oregano, basil, and a little lemon zest for a fresh, herby hint. This combination adds brightness and a light, citrusy finish that pairs beautifully with the richness of the salmon.
• Middle Eastern: Season with cumin, coriander, paprika, and a pinch of sumac or zaatar. These warm, aromatic spices add depth and a slightly tangy, earthy flavor that gives the salmon a more complex profile.
• Fajita: Use chili powder, cumin, and garlic, and finish with a squeeze of lime. This creates a bold, zesty flavor with a hint of smokiness and a bright citrus finish.
• Cajun: Combine paprika, cayenne, garlic powder, onion powder, and thyme for a rich, slightly spicy blend. This seasoning adds a deep, savory flavor with just enough heat to keep things interesting.
• Blackened: Use smoked paprika, cayenne, garlic, and black pepper for a bold, smoky crust. This creates a more intense, slightly charred flavor that stands out with every bite.
• Asian: Add soy sauce, ginger, and garlic, then finish with a drizzle of honey or sesame oil. This combination brings a balance of savory, slightly sweet, and nutty flavors that complement the salmon perfectly.

Serving Ideas

This is where you can really make the meal your own, whether you’re going for something light and fresh or a more comforting, hearty plate. Pair the salmon with roasted vegetables like asparagus, broccoli, or carrots for an easy, well-rounded dinner that brings a little natural sweetness and caramelized flavor to every bite. If you want something brighter, a simple green salad with a light vinaigrette adds freshness and balance that cuts through the richness of the fish.

For something more filling, serve it over rice, quinoa, or couscous to soak up any extra seasoning and juices from the salmon, turning it into a complete, satisfying bowl-style meal. And if you’re in full comfort mode, potatoes make it feel cozy and indulgent without requiring much extra effort.

But honestly, some nights the best way to enjoy it is the simplest, straight off the plate with a fork while you’re still standing in the kitchen, because it’s that good right out of the air fryer!

Storage, Freezing and Reheating

Keep any leftover salmon in an airtight container in the refrigerator for up to 3 days, making sure it’s fully cooled first so it stays fresh and doesn’t trap excess moisture.

If you want to store it longer, you can freeze it by wrapping it tightly or placing it over parchment in an airtight container, then thawing it overnight in the fridge when you’re ready to use it again so it defrosts gently and holds onto as much texture as possible.

When it comes time to reheat, the best method is popping it back into the air fryer at 350°F for 3–4 minutes, which warms it through while helping it keep that lightly crisp exterior and flaky center instead of drying out like a microwave can, bringing it right back to that just-cooked, “how is this still so good?!” moment.

If you made and loved this crispy air-fried salmon recipe, please be sure to rate and review it below! I always love hearing from my readers and take your suggestions into account.

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