Air Fryer Salmon
Flaky air fryer salmon with a simple garlic-lemon seasoning—fast high-protein dinner in under 20 minutes. Perfect weeknight fish with crisp edges and moist centers.
đź›’Ingredients
- 4 salmon fillets (5–6 ounces each), skin-on or skinless
- 1 tablespoon olive oil
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1 teaspoon garlic powder
- 1/2 teaspoon paprika
- 1 lemon, cut into wedges
- Optional: chopped parsley for serving
🔧Kitchen Tools Needed
- Air fryer
- Instant-read thermometer
- Pastry brush
- Tongs
đź“ťInstructions
- 1
Pat salmon dry. Brush with olive oil and season with salt, pepper, garlic powder, and paprika.
- 2
Preheat air fryer to 400°F for 2–3 minutes. Lightly oil the basket or use a liner rated for air fryers.
- 3
Place fillets in a single layer. Air fry 7–10 minutes depending on thickness, until fish flakes easily and the thickest part reaches 145°F.
- 4
Rest 2 minutes. Squeeze lemon over the top and garnish with parsley if using.
- 5
Do not leave cooked fish at room temperature more than 2 hours.
🥗Nutrition Information
⚡Calories per serving: 320
🏷️Recipe Tags
âť“Frequently Asked Questions
How thick should fillets be?
About 1 inch is ideal; add 1–2 minutes for thicker cuts and always verify 145°F.
Skin-on or skinless?
Either works. Skin-on can help hold the fillet together; cook skin-side down first if your basket allows.
Frozen salmon?
Thaw in the refrigerator overnight for best texture and even cooking.
Sauce ideas?
Garlic butter, yogurt dill, or teriyaki glaze brushed on in the last 2 minutes.
Reheating?
Air fry at 320°F until just heated to 145°F—avoid overcooking.
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