These air fryer salmon fillets have crispy, golden skin and a juicy, flaky center in about 10 minutes. My trick: dry the skin really well, keep the spices on the flesh, and air fry skin side up with no flipping. Each fillet has 34g protein.
Air Fryer Salmon Fillet At A Glance
- ✅ Recipe Name: Air Fryer Salmon Fillet with Crispy Skin (34g Protein)
- 🕒 Ready In: 15 minutes
- 👪 Serves: 4 (one fillet each)
- 🍽 Calories: ~276 per fillet
- 🥗 Main Ingredients: Skin-on salmon fillets, avocado or olive oil, garlic powder, onion powder, paprika, lemon, fresh dill or parsley
- 📖 Dietary Info: Gluten-free, dairy-free, low-carb, paleo, and nut-free
- ⭐ Why You'll Love It: Just five pantry spices and 15 minutes for crispy-skinned salmon that tastes like a restaurant dinner. It works with wild or farm-raised salmon, too!
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Why Air Fryer Salmon Is My Weeknight Go-To
I've been making salmon in the air fryer for almost 10 years, and it's still one of the things I cook in it most. It's my answer on nights when I want a high-protein dinner on the table fast, without oil splattering all over the stove or waiting on the oven to heat up.
It took a lot of testing to get the skin right. My first batches were seasoned all over, and the paprika on the skin scorched before the salmon was cooked through.
When I cooked it skin side down or flipped it halfway, the skin came out soggy every time. Now I keep the spices on the flesh, give the skin just oil and salt, and cook it skin side up with no flipping.
I also learned that wild salmon cooks a couple of minutes faster than thicker farm-raised fillets, so I always check it early.
While the air fryer is still hot, I'll make a quick side like my air fryer broccolini or crispy air fryer green beans. For a bigger meal, serve this crispy salmon with my favorite high-protein edamame salad.
Jump to:
- Air Fryer Salmon Fillet At A Glance
- Why Air Fryer Salmon Is My Weeknight Go-To
- My Tips for EXTRA Crispy Air Fryer Salmon Skin
- Ingredients You'll Need
- Substitutions and Variations
- How to Make Air Fryer Salmon Fillets
- How Long to Cook Salmon in the Air Fryer at 400°F?
- What to Serve With Air Fryer Salmon
- Storage and Reheating
- Air Fryer Salmon FAQs
- More High-Protein Air Fryer Dinners
- 📖 Recipe
- 💬 Comments
My Tips for EXTRA Crispy Air Fryer Salmon Skin
Crispy salmon skin comes down to three things: drying it really well, using only oil and salt on the skin, and cooking it skin side up so it faces the heat.
- Dry it really well: This is THE most important step! Pat the skin with paper towels until it feels dry to the touch. If you have time, let the fillets sit uncovered in the fridge for 30 minutes.
- Keep the spices off the skin: Just lightly brush with oil and add a pinch of salt. Spices will scorch before your salmon is done.
- Cook it skin side up and don't flip: The skin faces the heating element, so it crisps while the salmon cooks through.
- Don't crowd the basket: Leave space between each fillet so the hot air can crisp every piece.
- Always preheat the air fryer: Salmon going into a hot air fryer starts crisping right away.
Ingredients You'll Need
All you need for crispy air fryer salmon is skin-on salmon fillets, a little oil, and a few pantry spices you probably already have.
- Skin-on salmon fillets: I use 6 oz fillets. Wild or farm-raised both work, but wild is thinner and cooks faster (see the time chart below). Try to pick pieces about the same thickness so they all finish together. Skinless works too, but start checking a minute or two early.
- Avocado or olive oil: A little on the flesh helps the seasoning stick. A light brush on the skin helps it crisp.
- Garlic powder and onion powder: I use powders here because fresh garlic burns in the air fryer.
- Paprika: I prefer regular paprika, but smoked works if you like a smokier flavor.
- Salt and pepper: Most of the salt goes on the flesh, with a pinch saved for the skin.
- Lemon and fresh dill or parsley: For serving. A squeeze of lemon at the end makes the whole thing.
Scroll to recipe card for quantities!
Substitutions and Variations
- Oil: I love avocado oil here, but olive oil or any neutral oil works great.
- Seasoning: Want it smoky? Use smoked paprika. You can also swap the whole spice mix for 1½ teaspoons of Cajun, lemon pepper, or everything bagel seasoning (like my everything bagel crusted salmon).
- Salty blends: If your blend already has salt, go easy on the salt for the flesh. Still give the skin its pinch!
- Sauces and glazes: Add them after cooking, not before! The flesh side faces down in the basket, so a glaze would just stick. I love a drizzle of my healthy teriyaki sauce or even BBQ sauce.
- Fresh herbs: Dill and parsley are my go-tos, but chives or basil are delicious too.
How to Make Air Fryer Salmon Fillets
Air fryer salmon fillets take about 15 minutes. Season the flesh, oil and salt the skin, and air fry skin-side up at 400°F for 6 to 10 minutes. Here's exactly how I do it.
- Step 1: Mix the seasoning. Stir together the garlic powder, onion powder, paprika, pepper, and most of the salt. Save a pinch of salt for the skin. Preheat your air fryer to 400°F.
- Step 2: Dry the salmon. Pat the fillets really dry with paper towels, especially the skin.
- Step 3: Oil the flesh. Brush most of the oil over the flesh side. This helps the seasoning stick.
- Step 4: Season the flesh. Sprinkle the seasoning evenly over the flesh and gently press it on.
- Step 5: Oil and salt the skin. Flip the fillets, brush the skin with the remaining oil, and sprinkle on the pinch of salt you saved. No spices on the skin!
- Step 6: Add to the air fryer. Place the fillets skin side up in the basket, leaving space between each one.
- Step 7: Air fry. Air fry for 6 to 10 minutes without flipping, until the skin is crispy and the thickest part reaches 130°F for medium.
- Step 8: Serve. Flip the fillets seasoned side up onto a plate, or keep them skin side up to show off that crispy skin. Finish with a squeeze of lemon and fresh dill or parsley.
How Long to Cook Salmon in the Air Fryer at 400°F?
Cook salmon fillets at 400°F (200°C) for 6 to 10 minutes, depending on thickness. Thin wild fillets take 6 to 7 minutes, and thicker farm-raised fillets take 8 to 10. Wild salmon is leaner and dries out faster, so I start checking it at 6 minutes.
| Salmon Fillet | Thickness | Time at 400°F (200°C) |
|---|---|---|
| Wild (sockeye, coho) | About ¾ inch | 6 to 7 minutes |
| Farm-raised (Atlantic) | About 1 inch | 8 to 9 minutes |
| Thick center-cut | 1¼ inches or more | 10 minutes, then check |
How to Tell When Salmon Is Done
The USDA recommends 145°F in the thickest part. I pull mine at 130°F, and it finishes at a juicy medium as it rests. No thermometer? Check that it flakes easily with a fork.
What to Serve With Air Fryer Salmon
This salmon goes with just about anything, but here's what I make most often:
- Air fryer veggies: Pop a side in once the salmon comes out. My air fryer sweet potato cubes and air fryer baby carrots are my favorites.
- Crispy potatoes: Golden crispy oven roasted potatoes make it a classic salmon dinner.
- Grain bowls: Flake it over my quinoa sweet potato bowl with tahini dressing for an easy high-protein lunch.
- Salads: Serve it with my shaved fennel apple salad or Mediterranean dense bean salad for a lighter meal.
- Sauces: A spoonful of healthy tzatziki, garlic yogurt sauce, or nut-free pesto on top is so good.
Storage and Reheating
- Fridge: Store leftover salmon in an airtight container for up to 3 days.
- Reheat: Air fry at 350°F for 3 to 4 minutes, just until warmed through. Heads up: the skin won't get as crispy as it was fresh. If crispy skin is your favorite part, make just what you'll eat!
- Eat it cold: Leftover salmon is great cold, flaked over a salad or grain bowl for lunch.
- Freezer: Freeze cooked fillets for up to 2 months, then thaw overnight in the fridge. The skin will be soft after freezing, so I'd peel it off and use the salmon in bowls or salads.
Air Fryer Salmon FAQs
Air fry skin-on salmon at 400°F for 6 to 10 minutes, skin side up. Thin wild fillets take about 6 to 7 minutes, and thicker farm-raised fillets take 8 to 10.
400°F (200°C) is my go-to. It's hot enough to crisp the skin before the inside overcooks.
Skin side up, and don't flip it. The skin faces the heat and gets crispy, while skin side down or flipped usually comes out soggy.
You can, but I don't recommend it! Frozen salmon releases water as it cooks, so the skin stays soggy and the seasoning won't stick. Forgot to thaw it? Seal it in a zip-top bag and put it in cold water for 30 to 60 minutes. That's it!
Nope. Liners block the airflow that crisps the salmon. Since the skin faces up, the flesh sits right on the crisper plate and doesn't stick if it's oiled.
More High-Protein Air Fryer Dinners
If you loved this crispy air fryer salmon, here are a few more easy dinners to try next:
Did you make this recipe?
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📖 Recipe
Air Fryer Salmon Fillet with Crispy Skin
Ingredients
- 4 skin-on salmon fillets, (5 to 6 oz each)
- 1 Tablespoon avocado oil or olive oil, divided
- 1 teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon paprika, (I prefer regular, not smoked)
- ½ teaspoon salt, or to taste
- ¼ teaspoon black pepper
- Lemon slices, for serving
- Fresh dill or parsley, for serving
Instructions
- Dry the salmon: Pat the fillets really dry with paper towels, especially the skin. This is THE most important step for crispy skin! If you have time, let them sit uncovered in the fridge for 30 minutes.
- Preheat: Heat your air fryer to 400°F (200°C) for 3 to 5 minutes.
- Mix the seasoning: Stir together the garlic powder, onion powder, paprika, pepper, and all but ⅛ teaspoon of the salt.
- Season the flesh: Brush 2 teaspoons of the oil over the flesh side and press the seasoning on.
- Oil and salt the skin: Flip the fillets, brush the skin with the remaining 1 teaspoon oil, and sprinkle with the remaining ⅛ teaspoon salt. Keep the spices off the skin so they don't burn!
- Air fry: Place the salmon skin side up in the basket, leaving space between each fillet. Air fry for 6 to 10 minutes without flipping, until the skin is crispy and the thickest part reaches 130°F for medium or 145°F for well done.
- Serve: I love this with a squeeze of fresh lemon and fresh herbs, but you can also serve it with tzatziki, garlic yogurt sauce, or your favorite herb sauce like Gotham Greens pesto!
Notes
Nutrition
Recipe tested and developed by Tati Chermayeff, creator of Healthful Blondie. A former Division I rower, Ironman triathlete, and recipe developer based in Austin, TX, Tati creates high-protein and healthy recipes that actually taste like the real thing.
Tati Chermayeff says
MY FAVORITE WAY TO COOK SALMON!! No oil splatter everywhere, no fishy smell, and super easy to clean up. Plus, the skin is EXTRA crispy.