Air Fryer Salmon and Air Fryer Cooking Tips

How to make air fryer salmon: (Safe Temperature for salmon: 145 degrees)

  1. Cut the salmon fillets into even sizes and preheat your air fryer. You can also purchase them already pre-cut as fillets. You can remove the skin if you’d like, but it’s not necessary to do so.
  2. Season each fillet with garlic, paprika and salt and pepper, and drizzle a little olive oil on top or (use your favorite spices or rubs). The paprika really gives the salmon a beautiful, browned color when cooked, so I love adding it to salmon. Make sure to rub the spices in for best flavor, and then place the salmon in the air fryer.
  3. Depending on the thickness of the salmon and the exact air fryer you have, the time could range. But on average, expect the air fryer salmon to be cooked within 7-9 minutes – that’s it! [*All air fryers are different, but we recommend 375 degrees for cooking your salmon.]  You’ll know it’s ready when it flakes off easily. Then you’re ready to serve it. (Safe temperature for fish: 145 degrees). Let the salmon rest for 1-2 minutes before serving. 

Tips for making air fryer salmon:

  1. Make sure the salmon fillets are comparable thickness. This will ensure that they all cook evenly at the same time. Depending on the size of the air fryer, you may have to cook them in batches. Then you can cook the thicker ones together if necessary.
  2. Check for desired doneness with a fork. When it comes to air fryers, the time needed to cook the salmon will depend on the thickness of the salmon pieces and the model of air fryer you are using. The best way to check is with a fork to see if it flakes off easily.
  3. Preheat your air fryer before adding the seasoned salmon. We recommend doing this in order to allow the salmon to cook evenly. This speeds up the cooking time and gives a more crisped edge to the salmon.
  4. Don’t over crowd your basket. If you do so, you risk the salmon not being crispy because the moisture from the salmon fillets touching each other can affect the hot air circulating around the salmon rapidly. Air fry the salmon in two batches if necessary.