Air Fryer Recipe
Salmon fillets
This air fryer salmon recipe offers a quick and healthy way to enjoy moist and crispy salmon fillets.
Ingredients
- 2 salmon fillets (about 6 oz each)
- 1 tbsp olive oil
- 1 tsp lemon juice
- 1 tsp garlic powder
- 1 tsp paprika
- Salt and black pepper to taste
- Lemon wedges, for serving
- Chopped parsley, for garnish
Method
- Preheat your air fryer to 200°C (390°F).
- Pat the salmon fillets dry with a paper towel.
- In a small bowl, mix olive oil, lemon juice, garlic powder, paprika, salt, and pepper.
- Brush the mixture over the salmon fillets.
- Place the fillets in the air fryer basket without overlapping.
- Air fry the salmon for 8-10 minutes until the internal temperature reaches 63°C (145°F).
- Let the salmon rest for a couple of minutes.
- Garnish with chopped parsley and serve with lemon wedges.
Why this works in an air fryer
Drying the salmon removes surface moisture so the oil-spice coating can brown rather than steam. The air fryer’s fast convection sets the exterior quickly while the fillet’s own fat melts through the flakes, keeping the centre moist if pulled as soon as it reaches temperature.
Equipment notes
Assumes a 5-6 litre basket holding two 170 g fillets with at least 2 cm space around each; in a single-drawer model place them in the centre and swap positions only if browning unevenly, while dual-zone drawers run slightly faster with one fillet per side, so check 1-2 minutes early.
Common pitfalls
- White albumin pooling heavily on the surface before the centre is done? The heat is driving proteins out too fast; lower to 180°C and add 2-3 minutes next time, or pull as soon as the thickest part reaches temperature.
- Paprika turning dark and bitter by minute 6? The coating is scorching rather than browning; reduce to 190°C or brush with the oil mix after the first 2 minutes instead of before cooking.
- Top looks cooked but the underside is pale and wet? The fillets are sitting in moisture or touching; dry them more thoroughly and leave clear space in the basket so air can circulate underneath.
- Thin tail end is dry while the thick end is just done? The fillet is uneven; tuck the tail under before cooking or remove thinner pieces 1-2 minutes earlier.
Variations & substitutions
- Use skin-on salmon and cook skin-side down; the skin protects the flesh but will only crisp well if it is very dry and has direct contact with the hot basket.
- Swap paprika for smoked paprika; it browns similarly but tastes stronger, so avoid extending the cook once the colour is deep.
- Replace olive oil with melted butter; it gives richer flavour but browns faster, so check early for dark specks on the surface.
- Use lime juice and chilli powder instead of lemon and paprika; the acidity is similar, but chilli blends can scorch, so keep the coating light.
Storage & reheating
Keep cooked salmon chilled for up to 2 days and reheat in the air fryer at 160°C for 3-5 minutes until just warmed through to avoid drying it out.
Nutrition
Calories: 250
