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Perfect Air Fryer Salmon: Crispy Outside, Flaky Inside

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✓ Pesach-friendly. Look for a Pesach hechsher on: garlic powder, paprika. Pesach recipes and menu planner

PareveFish

Air fryer salmon is a quick weeknight dinner: fillets brushed with olive oil and seasoned with salt, pepper, garlic powder and paprika, air-fried until caramelized outside and flaky inside, and served with lemon.

Timing It Right

An inch-thick fillet takes about 7 to 9 minutes. Add a minute or two for thicker pieces, and take thinner ones out earlier if your fillets vary. Cook skin-side down; the skin crisps and lifts away easily from the basket. The salmon is done when it flakes and is just opaque in the center.

Kosher Notes

Salmon is kosher, and this dish is pareve. If you follow the custom of keeping fish separate from meat, serve it as its own meal or course.

Leftovers

Leftovers keep for 2 days; reheat in the air fryer at 350°F for 2 minutes.

Perfect Air Fryer Salmon: Crispy Outside, Flaky Inside
This air fryer salmon gets perfectly crispy skin and stays tender inside. Ready in just 7 minutes with minimal cleanup required.
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Prep Time 5 minutes
Cook Time 7 minutes
Total Time 12 minutes
Servings: 4 servings
Course: Main Course
Cuisine: American
Calories: 285
Ingredients Method Notes

Ingredients
  

  • 4 salmon fillets 6 oz each, skin-on, about 1 inch thick
  • 2 tablespoons olive oil
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper freshly ground
  • 1 teaspoon garlic powder
  • 1/2 teaspoon paprika
  • 1 medium lemon cut into wedges for serving

What I use for this recipe

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Method
 

  1. Remove salmon from refrigerator 15 minutes before cooking to bring to room temperature. Pat fillets completely dry with paper towels.
  2. Preheat air fryer to 400°F for 3 minutes.
  3. Brush both sides of salmon fillets with olive oil. In a small bowl, mix kosher salt, black pepper, garlic powder, and paprika.
  4. Season both sides of the salmon evenly with the spice mixture, gently pressing to help it adhere.
  5. Place salmon fillets in the air fryer basket skin-side down, leaving space between each piece. Don't overcrowd.
  6. Cook for 6-8 minutes depending on thickness. For 1-inch thick fillets, start checking at 6 minutes. The salmon is done when it flakes easily with a fork and reaches an internal temperature of 145°F.
  7. Remove carefully using a thin spatula to avoid breaking the fish. Let rest for 2 minutes before serving.
  8. Serve immediately with lemon wedges and your favorite sides.

Notes

For thicker fillets (over 1.5 inches), add 1-2 extra minutes. If your salmon pieces vary in thickness, remove thinner pieces first. The skin should be crispy and easily lift away from the basket. Store leftovers in the refrigerator for up to 2 days and reheat gently in the air fryer for 2 minutes at 350°F.
Nutrition Facts
4 servings per recipe
Serving size 1 serving
Calories 285
% Daily Value*
Total Fat 13g 17%
Saturated Fat 2g 10%
Trans Fat 0g
Cholesterol 94mg 31%
Sodium 420mg 18%
Dietary Fiber 0g
Total Sugars 0g
Protein 39g 78%
*Percent Daily Values are based on a 2,000 calorie diet.

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Ess gezunterheit!

Yiddish for "eat in good health." Kosher recipes for Shabbat, the holidays and every weeknight, with meat, dairy and pareve always kept apart.

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