Air fryer salmon is a quick, high-heat method for cooking salmon fillets until tender and flaky inside with lightly crisped edges outside. What makes this version different is the precise timing, temperature control, and seasoning balance that prevent dryness while keeping the fish flavorful. It’s ideal for busy weeknights, healthy meals, or anytime you want a reliable salmon dish without turning on the oven.

Salmon has long been a staple in Canadian kitchens, whether fresh from the Pacific coast or frozen and portioned for weeknight meals. The air fryer has become one of the most dependable ways to cook it: fast, controlled, and repeatable. Unlike pan-searing, there’s no splattering and no need to babysit the fish. Unlike oven roasting, it heats quickly and finishes the salmon before moisture escapes.

The intent of this recipe is speed and reliability, not sauces or elaborate toppings. It’s designed to deliver clean salmon flavor with minimal ingredients and maximum consistency. This clearly differentiates it from creamy salmon recipes, grilled salmon, or pasta-based salmon dishes already on the site.

Air fryer salmon also fits naturally into a lighter eating pattern. Salmon is protein-rich and naturally contains beneficial fats, and cooking it in an air fryer requires very little added oil while still producing a satisfying texture.

Choosing the right salmon for the air fryer

The cut and thickness of the salmon matter more than the seasoning. Center-cut fillets with even thickness cook the most evenly. Skin-on fillets are recommended, especially in an air fryer, because the skin acts as a protective layer that helps keep the flesh moist.

Fresh salmon is ideal, but frozen salmon works very well if properly thawed. The key is drying the surface thoroughly before seasoning so the heat can do its job efficiently.

Common varieties that work well:

Atlantic salmon
Sockeye salmon (leaner, cooks slightly faster)
Coho salmon

Very thin tail-end pieces will cook quickly and should be monitored closely.

Seasoning strategy: simple and flexible

This recipe uses a restrained seasoning approach so the salmon can be served in multiple contexts. A simple blend of olive oil, salt, pepper, and optional paprika or garlic powder enhances the fish without overpowering it.

Because the seasoning is neutral, this salmon pairs easily with sauces and sides. For example, it works well alongside homemade tartare sauce https://www.micheldumas.com/en/homemade-tartare-sauce-recipe/

or can be flaked into bowls, salads, or wraps without clashing flavors.

Step-by-step: how to cook salmon in the air fryer

1. Preheat the air fryer

Preheat the air fryer to 390°F (200°C) for at least 3 minutes. Preheating ensures immediate heat contact, which helps set the surface of the salmon quickly and reduces moisture loss.

2. Prepare the salmon

Pat the salmon fillets dry with paper towel. This step is essential. Moisture on the surface creates steam and interferes with proper cooking.

Lightly brush both sides with olive oil, then season with salt and pepper. Add optional garlic powder or paprika if desired, but keep it minimal.

3. Arrange in the basket

Place the salmon fillets skin-side down in the air fryer basket. Leave space between pieces so hot air can circulate freely. Do not stack or overlap.

4. Cook with precision

Cook at 390°F (200°C) for:

7–8 minutes for fillets about 1-inch thick
9–10 minutes for thicker cuts

There is no need to flip the salmon.

5. Rest briefly

Remove the salmon from the air fryer and let it rest for 1–2 minutes. Resting allows juices to redistribute, ensuring moist, flaky flesh.

The salmon should flake easily with a fork while remaining slightly translucent at the center.

Texture and doneness cues

Relying only on time can be misleading. Instead, look for these signs:

Flesh turns opaque from the outside inward
The thickest part flakes with gentle pressure
Internal temperature reaches about 125–130°F for medium, up to 140°F for fully cooked

Avoid cooking until completely white throughout, as this indicates dryness.

How this recipe differs from other salmon dishes on the site

This air fryer salmon is intentionally minimalist and technique-driven. It is not:

A sauce-heavy salmon pasta like easy salmon pasta https://www.micheldumas.com/en/easy-salmon-pasta-quick-delicious-recipe/
A cured preparation like homemade gravlax https://www.micheldumas.com/gravlax-de-saumon-maison/
A battered or fried fish dish like ultra-crispy beer battered fish and chips https://www.micheldumas.com/en/ultra-crispy-beer-battered-fish-and-chips-complete-recipe-chef-tips/

This recipe exists to cover the “fast, clean, everyday salmon” intent without cannibalizing richer or more elaborate salmon recipes.

What to serve with air fryer salmon

Because the salmon itself is simple, the sides can do more of the work.

Classic and reliable options include Parisian potatoes sautéed in butter
https://www.micheldumas.com/en/parisian-potatoes-recipe/

or fluffy rice pilaf cooked on the stovetop https://www.micheldumas.com/en/rice-pilaf-fluffy-stovetop-pilaf/

For a lighter plate, pair it with a fresh salad like creamy basil avocado salad with baby tomatoes https://www.micheldumas.com/en/creamy-basil-avocado-salad-with-baby-tomatoes/

or simple vegetables roasted ahead of time, such as oven roasted mixed vegetables https://www.micheldumas.com/en/oven-roasted-mixed-vegetables/

If you’re serving a larger group, this salmon also works well alongside homemade mashed potatoes https://www.micheldumas.com/en/homemade-mashed-potatoes-recipe/

Storage and reheating

Air fryer salmon is best eaten fresh, but leftovers can be stored:

Refrigerated in an airtight container for up to 2 days

To reheat:

Use the air fryer at 350°F (175°C) for 3–4 minutes
Avoid microwaving, which dries the fish

Cold leftovers are excellent flaked into salads or grain bowls.

FAQ

Can I cook frozen salmon in the air fryer?
Yes, but results are better if the salmon is thawed first. If cooking from frozen, expect uneven seasoning absorption and slightly longer cook time.

Do I need to flip the salmon?
No. Cooking skin-side down allows the flesh to cook gently while the skin protects moisture.

Why is my salmon dry?
Dryness usually comes from overcooking or using too high a temperature. Stick to 390°F and remove the salmon as soon as it flakes.

Can I marinate the salmon first?
Light marinades work, but sugary marinades can burn in the air fryer. For bolder flavors, serve the salmon with a sauce instead.

Is this suitable for meal prep?
Yes, but it’s best eaten within two days and reheated gently.

Substitutions and variations

Oil: Replace olive oil with avocado oil for higher smoke tolerance.
Seasonings: Lemon zest, dill, or smoked paprika can be added without changing cook time.
Fish alternatives: This method also works for Arctic char and trout with similar thickness.

Avoid thick glazes or breadcrumb coatings, which require different timing and technique.