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–+ servings
Air fryer salmon fillets plated beautifully on a white dish with lemon slices, fresh dill, and a side of roasted asparagus

Air Fryer Salmon

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Prep Time 5 minutes
Cook Time 12 minutes
Total Time 17 minutes
Servings 4 servings

Ingredients
  

  • 4 salmon fillets skin-on, about 6 oz each, approximately 1 inch thick
  • 1 tablespoon olive oil
  • 1 teaspoon smoked paprika
  • 1 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon kosher salt or to taste
  • 1/4 teaspoon black pepper freshly cracked
  • 1/4 teaspoon cayenne pepper optional, for heat
  • 1 lemon (half juiced for cooking, half cut into wedges for serving)
  • 2 tablespoons fresh dill or parsley chopped, for garnish

Instructions
 

  • Preheat your air fryer to 400°F (200°C) for 3-5 minutes.
  • Remove salmon fillets from the refrigerator and pat them completely dry on all sides with paper towels. This step is essential for achieving a crisped exterior.
  • In a small bowl, combine the smoked paprika, garlic powder, onion powder, salt, black pepper, and cayenne pepper (if using). Stir to mix.
  • Brush both sides of each salmon fillet lightly with olive oil, then squeeze a little lemon juice over the top of each fillet.
  • Sprinkle the spice blend evenly over the top and sides of each fillet, pressing gently so it adheres.
  • Lightly spray the air fryer basket with cooking spray or brush with a small amount of oil to prevent sticking.
  • Place the salmon fillets in the air fryer basket skin-side down in a single layer, leaving space between each fillet for air to circulate. Do not overcrowd — cook in batches if needed.
  • Air fry at 400°F for 8-12 minutes, depending on the thickness of your fillets. A 1-inch thick fillet will typically be done at 10 minutes.
  • Check for doneness by gently pressing the thickest part of the fillet with a fork — the salmon should flake easily and the center should be just opaque. For a more well-done result, cook an additional 1-2 minutes.
  • Remove the salmon carefully from the basket using a spatula, sliding it under the flesh to keep the skin intact.
  • Transfer salmon fillets to a serving plate. Squeeze fresh lemon juice over each fillet and garnish with chopped fresh dill or parsley.
  • Serve immediately with lemon wedges on the side and your choice of vegetables, salad, or grains.

Notes

Storage: Store leftover salmon in an airtight container in the refrigerator for up to 3 days. Reheat in the air fryer at 350°F for 3-4 minutes. Frozen salmon: Cook straight from frozen at 400°F — season after the first 5 minutes and add 5-7 minutes to the total cook time. Thickness matters: Thinner fillets (under 3/4 inch) will cook in 7-8 minutes; thicker fillets (1.5 inches) may need up to 14 minutes. Always check with a fork rather than relying solely on the timer. Skin tip: The skin may stick slightly to the basket. Slide a thin spatula between the skin and basket to release cleanly, or serve with the skin left behind in the basket — it detaches easily.
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