Air Fryer Salmon (Printable Version)
Crispy exterior, tender interior salmon ready in 15 minutes with lemon garlic seasoning
# What You Need:
→ Fish
01 - 2 salmon fillets (6-7 oz each, skin-on or skinless)
→ Marinade & Seasoning
02 - 1 tablespoon olive oil
03 - 1 teaspoon lemon juice
04 - 1 teaspoon garlic powder
05 - ½ teaspoon smoked paprika
06 - ½ teaspoon salt
07 - ¼ teaspoon black pepper
08 - 1 teaspoon fresh dill or parsley, chopped (optional)
→ To Serve
09 - Lemon wedges
# How to Make It:
01 - Preheat the air fryer to 400°F for 3 minutes.
02 - Pat salmon fillets dry with paper towels to remove excess moisture.
03 - In a small bowl, whisk together olive oil, lemon juice, garlic powder, smoked paprika, salt, and black pepper until well combined.
04 - Brush or rub the seasoning mixture evenly over both sides of the salmon fillets.
05 - Place the fillets skin-side down (if using skin-on) in the air fryer basket in a single layer, ensuring pieces do not overlap.
06 - Cook for 7-10 minutes, adjusting time based on fillet thickness, until salmon is opaque and flakes easily with a fork (internal temperature reaches 145°F).
07 - Transfer to serving plates, garnish with fresh dill or parsley if desired, and accompany with lemon wedges.
# Expert Advice:
01 -
- The skin gets impossibly crispy while the inside stays meltingly tender
- From fridge to plate in barely fifteen minutes on busy nights
- The seasoning blend hits every single flavor note without any fuss
02 -
- Different air fryer models run hotter or cooler so check your salmon a minute early the first time
- The fish keeps cooking slightly after you remove it so take it out when it is just barely done
- Patting the fish dry is the step most people skip but it makes all the difference for texture
03 -
- Room temperature salmon cooks more evenly so take it out of the fridge fifteen minutes before cooking
- If your fillets vary wildly in thickness put the thinner ones in a minute later or check them early