The Secret to Perfect Air-Fried Salmon Every Time

Why Air-Fry Salmon?

Air-frying salmon delivers a crispy exterior while keeping the inside juicy and tender. Unlike baking, it requires less oil, making it a healthier option. The high-speed hot air ensures even cooking, eliminating dry or rubbery textures.

Plus, it’s incredibly fast—perfect for busy weeknights. If you love restaurant-quality salmon without the hassle of pan-searing or baking, the air fryer is your best bet. It locks in flavors beautifully while giving that perfect golden crust.

Choosing the Best Salmon for Air Frying

Not all salmon is ideal when it comes to air frying. Opt for fresh, high-quality fillets with even thickness to ensure uniform cooking. Wild-caught salmon, like sockeye or coho, has a firmer texture and a more robust flavor.

If using farm-raised salmon, look for sustainably sourced options. Avoid thin, uneven fillets, as they cook too quickly and may dry out. For the best results, go for center-cut fillets, around 1 inch thick.

To Skin or Not to Skin?

Leaving the skin on helps retain moisture and prevents the salmon from falling apart. The air fryer crisps up the skin beautifully, adding texture and flavor.

However, if you prefer skinless salmon, consider placing parchment paper in the air fryer basket to prevent sticking. Skin-on fillets are also easier to handle, and you can easily remove the skin after cooking if desired. For crispy skin, always cook salmon skin-side down first.

The Secret to Perfect Seasoning

Simple seasonings work best to highlight salmon’s natural flavor. A mix of olive oil, salt, pepper, garlic powder, and paprika creates a great base. For an extra kick, add cayenne or chili flakes.

Want a sweeter twist? Try a honey or maple glaze. Marinate for at least 15 minutes before air frying to deepen the flavors. If using dry rubs, pat the salmon dry first to ensure even seasoning and a crisp finish.

Should You Marinate or Dry Rub?

Both work, but it depends on your desired texture. A dry rub creates a crispy crust, while a marinade infuses deep flavor and moisture.

If marinating, avoid acidic ingredients like lemon or vinegar for more than 30 minutes, as they can break down the salmon’s texture. For quick meals, a simple mix of oil, garlic, and herbs works wonders. If using a dry rub, let it sit for at least 10 minutes before air frying.

Preheating Your Air Fryer: Is It Necessary?

Yes! Preheating ensures even cooking and a crispier exterior. Without preheating, your salmon might cook unevenly, leading to dry edges and an undercooked center. Set your air fryer to 375°F (190°C) and let it run for 3-5 minutes before adding the salmon.

This quick step mimics the searing effect of a hot pan, locking in moisture and flavor instantly. Preheating makes all the difference for perfect, restaurant-quality salmon.

The Perfect Air Fryer Temperature for Salmon

The ideal temperature for air-frying salmon is 375°F (190°C). This allows the exterior to crisp up while keeping the inside flaky and moist.

Cooking at too high a temperature can dry out the fish, while a lower setting won’t give you that golden crust. If you prefer medium-rare salmon, try 360°F (182°C). Always adjust based on the thickness of your fillet—thicker cuts may need an extra minute or two.

How Long Should You Air-Fry Salmon?

Cooking time depends on thickness. For a 1-inch thick fillet, air fry at 375°F for 8-10 minutes. Thinner fillets may only need 6-7 minutes. If cooking a whole side of salmon, increase the time to 12-15 minutes.

Always check for doneness by inserting a fork—it should flake easily. For precise results, use a meat thermometer and cook until the internal temperature reaches 125°F (medium-rare) or 145°F (well-done).

Flipping Salmon: Yes or No?

Unlike grilling or pan-searing, flipping salmon in an air fryer isn’t necessary. Air fryers circulate heat evenly, cooking both sides without the need to turn the fish.

However, if you want an extra crispy crust, flip the fillet halfway through. If cooking skin-on salmon, always start skin-side down. This helps crisp the skin while protecting the delicate flesh from overcooking. If flipping, do it gently with a spatula to prevent breaking.

The Best Oils for Air-Fried Salmon

The oil prevents sticking and adds flavor. Use oils with a high smoke point, like avocado, grapeseed, or canola oil. Olive oil works well, too, but extra virgin olive oil can burn at high temperatures.

Lightly brushing the salmon with oil before cooking enhances crispiness. Avoid drenching it—too much oil can cause the air fryer to smoke. A light spritz of cooking spray on the basket also helps prevent sticking.

How to Get the Crispiest Salmon Skin

For ultra-crispy skin, start with dry salmon. Pat the fillets with a paper towel to remove excess moisture. Next, lightly coat the skin with oil and season with salt.

Always place the salmon skin-side down in the air fryer to allow the skin to crisp up. Cooking at 375°F-400°F helps render out the fat, making the skin extra crunchy. Let it rest for a minute after cooking for the crispiest bite.

Do not miss out on these crispy hacks every air fryer owner should try. You can also check out these air fryer secrets TikTok doesn’t want you to know.

The Resting Trick for Juicier Salmon

Letting salmon rest for 2-3 minutes after cooking helps redistribute its juices. Cutting into it too soon releases moisture, leading to drier fish. Just like steak, salmon continues to cook slightly after being removed from the heat.

Resting also allows flavors to settle, enhancing the taste. Simply leave it in the air fryer basket or transfer it to a plate and tent loosely with foil before serving.

If you’re worried about cooking fish in the air fryer because of the odor, check out the top tips to keep it smelling fresh. Also, check out this quick and easy recipe to cook tender BBQ ribs in your air fryer.

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