Air Fryer Salmon is a heartbreaker. Utterly tender and flaky inside, with a blush of crispness on top, it is so darn delicious it will make it basically impossible for you to ever order salmon in a restaurant again.
A firm believer that you don’t need to arm yourself with an array of fancy gadgets to cook a fantastic meal, I generally loathe purchasing new kitchen appliances.
Thus, it is no small announcement when I tell you that salmon cooked in the air fryer (this is the model I eventually bought) is something to brag about.
Call your mom, text a pic to that foodie friend, and post to social media. You cooked a seriously tasty piece of fish that is hands-down better than 97% of the salmon I’ve ordered out.
If you don’t have an air fryer but want to cook salmon, try my top-rated Baked Salmon in Foil, along with these healthy salmon recipes.
If you DO have an air fryer, then I share your obsession. Be sure to check out my full collection of air fryer recipes. (Air Fryer French Fries, Air Fryer Brussels Sprouts, and Air Fryer Chicken Breasts are on our menu almost weekly.)
How to Cook Salmon in the Air Fryer
You can cook salmon in the air fryer with any of your favorite seasonings, using the time and temperature in this recipe.
The air fryer salmon marinade I used for this recipe is very loosely based on the absolute favorite, back-pocket 5-Ingredient Maple Dijon Salmon from my cookbook. It’s a lovely blend of sweet and savory.
- Salmon. I prefer to cook air fryer salmon with skin on, as the fillet holds together more easily, and I find skin-on salmon turns out more moist and flaky results than salmon with the skin removed. Once the salmon is cooked, it will flake away from the skin easily. For the best taste, seek out salmon that is sustainably sourced (it feels good to do too!).
- Brown Sugar or Honey. Brown sugar or honey gives the salmon the perfect amount of sweetness and helps it caramelize.
- Dijon Mustard. Tangy, zippy, and pairs wonderfully with the brown sugar/honey and soy sauce.
- Soy Sauce. A salty umami bomb that coats the salmon in scrumptious flavor.
- Ginger. While optional, adding a pinch to make air fryer salmon with ginger gives the sauce a subtle, lively touch.
- Garlic. A seafood flavor BFF (this Garlic Salmon with Lemon Butter agrees).
- Dry the salmon, then sprinkle with salt and pepper.
- Stir the glaze together. Spread the mixture over the salmon.
- Add the salmon fillets to an air fryer basket lined with aluminum foil for easy clean up.
- Air fry the salmon at 400 degrees F for 6 to 11 minutes. ENJOY!
The best way to know when salmon is done is to use an instant read thermometer like this one. Salmon should be cooked to 145 degrees F. I like to remove it a few degrees early, then cover it and let it rest. The carryover cooking will bring it to temperature, and your salmon will be moist and flaky.
What to Serve with Air Fryer Salmon
- To Store. Refrigerate salmon in an airtight storage container for up to 2 days.
- To Reheat. Gently reheat leftovers in a skillet on the stovetop over medium-low heat until just warmed through.
Flaked leftover cooked salmon can be used in many ways!
Recommended Tools to Make this Recipe
The Best Air Fryer
This air fryer is easy to use and has a myriad of different cooking functions. It’s the ideal appliance for creating healthier versions of your favorite fried foods!
Air fryer salmon may have wholly ruined me from all future restaurant salmon orders, but thankfully it has a few important distinctions from heartbreaks of the past.
It exceeds expectations, never lets me down, and the only tears I’ll cry is if Ben beats me to the last serving!
- 2 salmon fillets about 6 ounces each
- Pinch kosher salt
- Pinch black pepper
- 1 tablespoon brown sugar or honey
- 1 tablespoon Dijon mustard
- ½ tablespoon extra virgin olive oil
- ½ tablespoon low sodium soy sauce
- ¼ teaspoon garlic powder
- Pinch ground ginger optional
With paper towels, pat the salmon dry. Sprinkle lightly on both sides with salt and pepper.
For easy cleanup, line the air fryer basket with aluminum foil. Preheat the air fryer to 400 degrees F according to the manufacturer’s instructions (for my air fryer, that is 3 minutes).
In a small bowl or larger liquid measuring cup, mix together the brown sugar, Dijon, oil, soy sauce, garlic powder, and ginger (if using). Spoon all over the top of the salmon.
Slide out the air fryer basket and set it on a heatproof surface. Place the fillets in the basket so that they are not touching.
Cook the salmon in the air fryer for 6 to 11 minutes, depending upon their thickness and your model (fillets around 1 inch will need 8 to 9 minutes). Do not overcook or the salmon will be dry. Salmon is done when it registers 145 degrees F on an instant read thermometer (I remove mine a few degrees early, let it rest, then the carryover cooking finishes the job). Check it a few times towards the end to make sure it doesn’t overcook.
Transfer to a serving plate. Enjoy hot, with a sprinkle of additional salt and pepper as desired.
- TO STORE: Refrigerate salmon in an airtight storage container for up to 2 days.
- TO REHEAT: Gently reheat leftovers in a skillet on the stovetop over medium-low heat until just warmed through.
Serving: 1(of 2)Calories: 313kcalCarbohydrates: 10gProtein: 34gFat: 15gSaturated Fat: 2gCholesterol: 94mgPotassium: 861mgFiber: 1gSugar: 9gVitamin A: 73IUVitamin C: 1mgCalcium: 26mgIron: 2mg
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