Air-Fryer Salmon

By Eleanore Park

Updated Aug. 22, 2024

Air-Fryer Salmon
David Malosh for The New York Times. Food Stylist: Simon Andrews.
Total Time
15 minutes
Rating
4(843)
Comments
Read comments

Salmon cooks perfectly in the air fryer because the device’s circulating high heat keeps the fish moist and crisps skin-on fillets. Here, tomatoes and lemon slices provide a bright boost to the dish, but feel free to forgo or vary the recipe with seasonings like brown sugar and mustard or simply try out other salmon recipes.

  • or to save this recipe.

  • Subscriber benefit: Give recipes to anyone

    As a subscriber, you have 10 gift recipes to give each month. Anyone can view them - even nonsubscribers. Learn more.

    Subscribe

  • Share this recipe

  • Print this recipe

Advertisement

Ingredients

Yield:2 servings
  • 2(6-ounce) salmon fillets (if using frozen, see Tip), either skin-on or skinless
  • Olive oil, as needed
  • Salt and pepper
  • 1lemon and 1 cup cherry tomatoes (optional)
Ingredient Substitution Guide
Nutritional analysis per serving (2 servings)

716 calories; 62 grams fat; 11 grams saturated fat; 0 grams trans fat; 35 grams monounsaturated fat; 11 grams polyunsaturated fat; 4 grams carbohydrates; 1 gram dietary fiber; 2 grams sugars; 36 grams protein; 691 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

Powered by

Preparation

  1. Step 1

    Heat air fryer to 400 degrees, if preheating is recommended for your air fryer.

  2. Step 2

    Pat salmon fillets dry with paper towels. Brush olive oil all over salmon; season with salt and pepper. If using lemon and cherry tomatoes, thinly slice half the lemon crosswise; set the remaining lemon half aside. In a small bowl, add the cherry tomatoes, lemon slices and 1 tablespoon olive oil. season with salt and toss to combine.

  3. Step 3

    Place salmon fillets in the air fryer basket, skin-side down. Top with lemon slices and scatter tomatoes around the basket. Cook until salmon skin is crisped and lightly browned, 5 to 7 minutes. Flip the fillets and cook for another 4 to 6 minutes until salmon is cooked through and flakes evenly. Squeeze remaining lemon half over salmon fillets (if using) and serve.

Private Notes

Leave a Private Comment on this recipe and see it here.

FAQS

  1. The cook time depends on the thickness and temperature of the fillets. To test for doneness, insert a metal cake tester or thin paring knife into the middle of a fillet to see if the fish is warmed all the way through. If the metal feels cold, continue to cook for an additional minute or two. Generally, 6-ounce fillets take about 10 minutes. To cook frozen salmon, place unthawed fillets in the machine and add an extra 5 to 7 minutes.

Ratings

4 out of 5
843 user ratings
Your rating

or to rate this recipe.

Have you cooked this?

or to mark this recipe as cooked.

Comments

Hillaryn

I use paper liners in the air fryer. Cuts way down on cleanup. For my latest version of air fryer salmon I mix Dijon, mayo and tahina sauce (tahina mixed w lemon juice water and a clove of garlic per Michael Solomonov). Delish

Pugsam

I’ve had success air-frying salmon en papilotte. Wrap the fillet and some veg in parchment paper, crimp to seal, and cook at 400 for about 15-16 minutes. Open to reveal perfectly cooked fish, steaming vegetables, and a light broth at the bottom of the packet. Bonus: Reduced smell and easy clean-up.

Brenda

Using silicone liners reduces the airflow and the effectiveness of the air fryer. Most air fryer baskets are easy to clean after each use.

Ashley

Cooked our salmon using this method and it came out perfect! Served with brussel sprouts and cauliflower, also roasted in the air fryer at 400 for 15 minutes. Topped both with a sauce made from a dollop of dijon mustard, a little honey, chopped garlic, lemon juice, and olive oil. Clean plates all around!

Diane

I layered sliced yellow onion, cubed tomatoes, then sliced lemon (parchment paper lined to hold in juices) salt & Aleppo pepper (any pepper you like), frozen salmon, didn’t flip. Paused every 90 seconds to check AFTER first 5 minutes.

Fan of Bridget

I made this with (gasp!) farm-raised salmon, with the lemon but without the tomatoes, and it was amazing. I wanted to keep the fish super simple to highlight the more-spiced farmers market vegetable side.

Private comments are only visible to you.

Recipe Tags

or to save this recipe.