Air-Fryer Salmon

By Eleanore Park

Updated Aug. 22, 2024

Air-Fryer Salmon
David Malosh for The New York Times. Food Stylist: Simon Andrews.
Total Time
15 minutes
Rating
4(1,005)
Comments
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Salmon cooks perfectly in the air fryer because the device’s circulating high heat keeps the fish moist and crisps skin-on fillets. Here, tomatoes and lemon slices provide a bright boost to the dish, but feel free to forgo or vary the recipe with seasonings like brown sugar and mustard or simply try out other salmon recipes.

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Ingredients

Yield:2 servings
  • 2(6-ounce) salmon fillets (if using frozen, see Tip), either skin-on or skinless
  • Olive oil, as needed
  • Salt and pepper
  • 1lemon and 1 cup cherry tomatoes (optional)
Ingredient Substitution Guide
Nutritional analysis per serving (2 servings)

716 calories; 62 grams fat; 11 grams saturated fat; 0 grams trans fat; 35 grams monounsaturated fat; 11 grams polyunsaturated fat; 4 grams carbohydrates; 1 gram dietary fiber; 2 grams sugars; 36 grams protein; 691 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Heat air fryer to 400 degrees, if preheating is recommended for your air fryer.

  2. Step 2

    Pat salmon fillets dry with paper towels. Brush olive oil all over salmon; season with salt and pepper. If using lemon and cherry tomatoes, thinly slice half the lemon crosswise; set the remaining lemon half aside. In a small bowl, add the cherry tomatoes, lemon slices and 1 tablespoon olive oil. season with salt and toss to combine.

  3. Step 3

    Place salmon fillets in the air fryer basket, skin-side down. Top with lemon slices and scatter tomatoes around the basket. Cook until salmon skin is crisped and lightly browned, 5 to 7 minutes. Flip the fillets and cook for another 4 to 6 minutes until salmon is cooked through and flakes evenly. Squeeze remaining lemon half over salmon fillets (if using) and serve.

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FAQS

  1. The cook time depends on the thickness and temperature of the fillets. To test for doneness, insert a metal cake tester or thin paring knife into the middle of a fillet to see if the fish is warmed all the way through. If the metal feels cold, continue to cook for an additional minute or two. Generally, 6-ounce fillets take about 10 minutes. To cook frozen salmon, place unthawed fillets in the machine and add an extra 5 to 7 minutes.

Ratings

4 out of 5
1,005 user ratings
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Comments

Hillaryn

I use paper liners in the air fryer. Cuts way down on cleanup. For my latest version of air fryer salmon I mix Dijon, mayo and tahina sauce (tahina mixed w lemon juice water and a clove of garlic per Michael Solomonov). Delish

Pugsam

I’ve had success air-frying salmon en papilotte. Wrap the fillet and some veg in parchment paper, crimp to seal, and cook at 400 for about 15-16 minutes. Open to reveal perfectly cooked fish, steaming vegetables, and a light broth at the bottom of the packet. Bonus: Reduced smell and easy clean-up.

Lisa

What is the “Tip” for using frozen filets? I don’t see it anywhere here.

sean selman

It was … OK? I’d go light on the lemon, as it overpowered the fish. To make it a meal, we parboiled some broccoli crowns and tossed them in over the tomatoes and lemons for the second half of air fryer cooking. Fast and simple for sure.

Rosemary

Six minutes a side was WAY too much time. We took it out after 6 minutes and it was still overdone, a bit dry. Lots of better ways to cook salmon.

Joan C.

Sometimes when I buy skin-on salmon, the scales are still attached. I like to get the skin because the healthy Omega-3 fats are in it and just beneath it as well. But the scales are a bit sharp to eat, and scraping them off makes them fly through the air and land on your neck . . . yeeuch! And you never can get them all that way. Is there a good way to get rid of the scales without sacrificing the healthy delectable skin?

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