Air fryer salmon is fast, easy, and mess-free. It locks in moisture, giving you juicy salmon every time without needing to flip or fuss. Whether you’re following a healthy eating plan or just want a no-fail seafood dish, this method guarantees great results. It’s also endlessly versatile—season it your way or pair it with your favorite sides.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
salmon fillets, skin-on or skinless olive oil garlic powder paprika lemon juice salt black pepper fresh parsley or dill for garnish (optional) lemon wedges for serving
Directions
Preheat your air fryer to 400°F (200°C) for about 3 minutes.
Pat the salmon fillets dry with a paper towel.
In a small bowl, mix olive oil, garlic powder, paprika, salt, and black pepper.
Brush the salmon fillets evenly with the oil and seasoning mixture.
Place the fillets skin-side down in the air fryer basket, leaving space between each piece.
Air fry for 7–10 minutes, depending on the thickness of the fillets, or until the internal temperature reaches 145°F (63°C).
Remove from the air fryer and drizzle with lemon juice. Garnish with herbs and serve with lemon wedges.
Servings and timing
This recipe serves 2 to 4 people, depending on fillet size. Preparation time: 5 minutes Cooking time: 8–10 minutes Total time: 15 minutes
Variations
Add a honey mustard or teriyaki glaze for a sweet and savory twist.
Use Cajun seasoning, Italian herbs, or curry powder for different flavor profiles.
Substitute salmon with trout or steelhead using the same cooking method.
Top with a dollop of garlic herb butter just before serving for added richness.
Try a parmesan crust by sprinkling grated cheese before cooking.
Storage/Reheating
Store leftover salmon in an airtight container in the refrigerator for up to 3 days. To reheat, place it back in the air fryer at 350°F for 3–4 minutes or warm gently in the microwave. Reheating in the air fryer helps maintain a crisp texture. Avoid overcooking to prevent dryness.
FAQs
Can I use frozen salmon in the air fryer?
Yes, just increase the cooking time by a few minutes. Make sure the salmon is not frozen in a large block and season it after the initial thawing stage in the air fryer.
Do I need to flip the salmon while cooking?
No, flipping isn’t necessary. The air fryer cooks evenly from all sides, especially if the fillets are skin-side down.
What internal temperature should salmon be cooked to?
Salmon is fully cooked at 145°F (63°C). Use a meat thermometer for best results.
Can I cook salmon with the skin on?
Yes, cooking with the skin on helps keep the salmon moist and flavorful. It also helps the fillet stay intact.
How do I prevent the salmon from drying out?
Avoid overcooking and check the internal temperature. Brushing with oil and not overcrowding the basket also helps retain moisture.
What type of salmon is best for air frying?
Fresh or thawed Atlantic, sockeye, or coho salmon all work well. Choose fillets of even thickness for consistent cooking.
Can I marinate the salmon beforehand?
Yes, marinate it for 15–30 minutes before air frying for extra flavor, but avoid acidic marinades for longer than 30 minutes to prevent a mushy texture.
Is air fryer salmon healthy?
Yes, air fryer salmon is a lean source of protein and rich in omega-3 fatty acids. It’s cooked with minimal oil, making it a heart-healthy choice.
What sides go well with air fryer salmon?
Serve with steamed vegetables, rice, quinoa, roasted potatoes, or a fresh salad.
Can I cook more than two fillets at once?
Yes, but don’t overcrowd the basket. Cook in batches if necessary to ensure even air circulation and crisp edges.
Conclusion
Air Fryer Salmon is the ultimate solution for a fast, delicious, and nutritious meal. It’s simple enough for a weeknight dinner but impressive enough for guests. With minimal ingredients and a foolproof method, this recipe is bound to become a regular in your kitchen rotation.
This Cajun Shrimp Pasta is a bold and flavorful dish that combines succulent shrimp with a creamy, spicy Cajun sauce tossed over perfectly cooked pasta. It’s a restaurant-quality meal that’s easy enough to make at home.
Ingredients
1 lb shrimp, peeled and deveined
2 tbsp Cajun seasoning (adjust to taste)
1 tbsp olive oil
2 tbsp butter (plus more if needed)
3 cloves garlic, minced
1 cup heavy cream
1/2 cup chicken broth or white wine
1/2 cup grated Parmesan cheese
12 oz fettuccine or preferred pasta
Salt and black pepper, to taste
2 tbsp fresh parsley, chopped (for garnish)
Instructions
Cook the pasta according to the package instructions until al dente. Drain and set aside.
Toss the shrimp with Cajun seasoning until evenly coated.
Heat olive oil and butter in a large skillet over medium heat. Add the seasoned shrimp and cook for 2–3 minutes per side or until pink and opaque. Remove shrimp and set aside.
In the same skillet, add more butter if needed and sauté the garlic for about 30 seconds until fragrant.
Pour in the chicken broth (or white wine) and let it reduce slightly.
Stir in the heavy cream and bring to a simmer.
Add the Parmesan cheese and stir until the sauce thickens. Season with salt and black pepper to taste.
Return the shrimp to the skillet along with the cooked pasta. Toss everything together until well combined and heated through.
Garnish with chopped parsley before serving.
Notes
Use andouille sausage or chicken instead of shrimp for a different protein option.Swap fettuccine for penne, linguine, or spaghetti.Add diced tomatoes or bell peppers for extra texture and flavor.Use coconut milk instead of heavy cream for a dairy-free version.Adjust the Cajun seasoning to make it milder or spicier depending on your heat preference.
