How to cook salmon in an air fryer is simple: season the fillets, spray them lightly with avocado oil, and air fry until just cooked through and still moist in the center. It's one of the fastest and easiest ways to get tender salmon on the table, making it an ideal method for healthy weeknight dinners without turning on the oven.
I've cooked salmon many different ways, but the air fryer has become my go-to method because it's fast, reliable, and nearly foolproof. In just 6-8 minutes, it delivers moist, tender salmon for an easy dinner. Change the flavor with different sauces, dressings, salsas (like the pineapple mango salsa show in the photo), or fresh herb toppings, and it never gets boring.
Air Fryer Salmon Recipe Snapshot
- Fast dinner - Ready in just 6-8 minutes.
- Simple seasoning - Salt, pepper, garlic, onion, and smoked paprika.
- Moist and tender - Quick cooking helps keep the salmon moist.
- Flexible flavors - Pair with sauces, salsas, dressings, or herbs.
- No oven needed - Ideal for hot days and busy weeknights.
Ingredients You'll Need
- Salmon - Use fresh or fully thawed frozen fillets. Choose portions that are similar in thickness so they cook evenly. Center-cut fillets are especially good for air frying, while thinner tail pieces will cook more quickly. Skin-on or skinless both work, although I prefer to remove the skin.
- Seasoning - A simple blend of salt, black pepper, granulated garlic, onion powder, and smoked paprika gives the salmon balanced flavor. You can also use your favorite dry rub, lemon pepper, or another seasoning blend that complements the sauce or salsa you plan to serve.
- Avocado oil spray - A light spray helps the seasoning adhere and gives the salmon a moist, glossy finish.
Please see the recipe card for measurements, salt, and pepper.
Chef's Tip: Best Salmon for Air Frying
I prefer king salmon for its mild flavor, rich buttery texture, and higher fat content, which helps it stay moist in the air fryer. Sockeye is leaner, firmer, and more intensely flavored, while coho is milder with a moderate fat level and a more balanced texture. Any of them can work well; the thickness of the individual fillet matters most for timing, so begin checking thinner portions sooner, as they will cook more quickly. Although I prefer wild salmon, there are many excellent farmed options available today.
How to Cook Salmon in an Air Fryer
Pat the salmon thoroughly dry with paper towels before seasoning, especially if the surface feels oily or moist. This helps the seasoning adhere and promotes better browning.
- Check for pin bones. Run your fingers over the fillet and remove any pin bones with fish tweezers before seasoning.
- If desired, remove the skin and trim out the bloodline for milder flavor (optional).
Chef's Tip: Skin On or Off? Air fryer salmon works with skin-on or skinless fillets. I prefer the skin off and like to trim away the darker purplish-gray strip on the underside, called the bloodline. That area can have a stronger salmon flavor, so trimming it gives the fish a milder, cleaner taste. For step-by-step help, see my post on how to skin salmon, or ask your fishmonger to do it for you.
3. Combine the seasonings and sprinkle evenly over both sides of the salmon..
4. Pre-heat air fryer to 385°F. Spritz with avocado oil spray. Air fry salmon for 6-8 minutes depending on the thickness and your preferred doneness.
5. The salmon is done when it reaches 140°F - 145°F and feels just firm to the touch.
6. Serve with a sauce, salsa, or topping as preferred.
Serving Suggestions
Favorite toppings
- Pineapple salsa - Cool, refreshing, and sweet against the savory salmon.
- Basil pesto - A spoonful adds fresh basil flavor and richness.
- Chimichurri - Bright, herby, garlicky, and tangy.
- Dijonnaise - A quick Dijon mustard aioli great as a dipping sauce.
- Harissa aioli - Creamy, smoky, and lightly spicy.
If serving as a salmon bowl over salad greens, this creamy Dijon mustard vinaigrette works great as a dressing.
Favorite side dishes
- Vegetables - Roast asparagus, simple green beans, roast broccoli, steamed Brussels sprouts.
- Starches - Red potato salad, vegetable rice, quinoa salad.
- Salads - Cucumber tomato feta salad, quinoa tabouli salad, simple green salad.
Storage
Leftover cooked salmon is best eaten the following day, although it can be refrigerated for up to 2 days in an airtight container. Enjoy it cold over salad, or reheat it gently so it does not dry out.
Recipe FAQs
Yes, thaw it first for the best texture and even cooking. Thawing overnight in the refrigerator is the safest way to thaw.
No. Cook it presentation-side up and leave it alone.
Yes. Place it skin-side down in the air fryer. The skin helps protect the fish as it cooks, then can be peeled off if preferred.
More Salmon Recipes
Looking for more easy and healthy ways to cook salmon? Here are more delicious salmon recipes to try. And be sure to try one of my go-to party and snack dips, this smoked salmon dip.
If You Make Air Fryer Salmon
Please leave me a comment and let me know how you served it! I love to hear from you and your comments help other readers too.
📖 Recipe
Easy Air Fryer Salmon
Equipment
- Air fryer 6 quart or larger
Ingredients
- 1 ½ - 2 pounds salmon skinned and blood lined if preferred
- ¾ teaspoon kosher salt
- ½ teaspoon granulated garlic powder
- ½ teaspoon smoked paprika or regular paprika
- ¼ teaspoon onion powder
- ¼ teaspoon black pepper
- avocado oil spray
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Instructions
Set up air fryer
- Spray the air fryer basket lightly with avocado oil for easier release and cleanup. Preheat the air fryer to 385°F if your model has a preheat function; otherwise, set it to 385°F and proceed.
Season salmon
- Combine the seasonings and sprinkle evenly over both sides of the salmon. You may not need all of the seasoning, depending on the size and shape of your fillets. Place in the basket with space between them. Spritz lightly with the avocado oil.
Air fry salmon
- Air fry the salmon at 385°F for 6-8 minutes, depending on thickness and desired doneness. Check the internal temperature at the thickest part; thinner fillets may be ready closer to 6 minutes, while thicker portions may need the full 8. Final temp should be 140°F - 145°F. Serve right away with a squeeze of lemon or with a sauce, or topping of preference.
Notes
Nutrition
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