Air-Fryer Salmon

By Eleanore Park

Air-Fryer Salmon
David Malosh for The New York Times. Food Stylist: Simon Andrews.
Total Time
15 minutes
Rating
4(643)
Notes
Read community notes

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.

Keys to This Recipe

How Long It Takes to Cook Salmon in the Air Fryer: 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.

How to Double the Recipe: Use a larger air fryer and double the quantities below, but keep the cooking time the same.

How to Use Leftover Salmon: Leftover salmon can be refrigerated for up to 2 days and would work well as a substitute for tuna in Eric Kim’s tuna rice recipe if you happen to have rice on hand. Or, toss flaked salmon into a salad for a hearty complete meal.

How to Clean an Air Fryer After Cooking Salmon: To get rid of any lingering fishy smells, be sure to clean your air fryer right away, following these tips from Wirecutter.

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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.

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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.

Ratings

4 out of 5
643 user ratings
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Cooking Notes

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

Alexa Weibel

Au contraire! I tested this recipe myself and was amazed at how easy it was to cook the fish gently in the air fryer; in fact I felt like it eliminated guesswork and cleanup, and it seemed to trap both grease and the smell of cooked fish. Here are some helpful tips on how to clean an air fryer, from our colleagues at Wirecutter: https://www.nytimes.com/wirecutter/guides/how-to-clean-an-air-fryer/.

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.

Bridget

Okay? What you've provided is a totally different recipe with 3+ extra hours of time with seven extra ingredient. This one is for a simple salmon. There's room in this world for both. Nothing is "lame."

Dan Nelson

Can you cook this in a toaster oven with a convection mode?

Janet

Salmon in the air fryer is a favorite. I do a light coat of Dijon mustard and it comes out perfectly with a nice crust.

Ricka G

Amazon sells a set of 3 silicone air fryer liners for about $13 that make cleaning up a cinch. Just toss in the dishwasher.I use the red one the most. https://www.amazon.com/gp/product/B09SXD4VDH/ref=ppx_yo_dt_b_search_asin_title?ie=UTF8&psc=1

Howard Grubbs

I don't flip mine..just coat with a balsamic glaze and airfry at 400 degrees for 9 minutes..never fails.

Cathy S

I cooked salmon in the air fryer for the first time last week, close to this recipe. My temp was 375 and it took 12 minutes with each small skin on, wild salmon (from one of those frozen packages that Kroger/Aldi etc sells). I cooked on top of lemon slices and thin fresh asparagus in small cast iron gratin dishes (vintage Descoware) with just a spritz of olive oil, and a smear of white miso. I was expecting drier salmon but it was moist and delicious, great leftovers too. Good company dish

Barbara

The idea of an air fryer is that the heat gets underneath as well. Using a paper liner defeats the entire purpose of it. Just wash it instead.

Hank

I have another NYT recipe for cooking salmon filets that says to broil, skin side up, about six inches from the heater element, for 5-6 minutes then rest the salmon for a few minutes. It's amazingly good.

Andrea

The recipe doesn’t specify wild or farmed salmon. There’s a big difference in cook time between them.

Ron

I found this recipe to be easy and tasty. I used a cut up Roma tomato (because it’s what I had) and it worked fine. I also started with frozen salmon so added 7 min, it was flakey and moist. Next to the salmon covered with lemon and tomato, I cooked diced potatoes tossed in olive oil and garlic salt. Was great with the salmon.

LMcDermott

A rice cooker doesn't heat the kitchen. The basic boiler pot type is inexpensive, simple and quick.

EWS

I tried using parchment paper to line my air fryer. The paper caught fire. It was my first attempt to bake anything. Fortunately, after unplugging the fryer and removing the singed paper, I was able to restart it and finish my salmon. I should have read more of the comments below before starting my dinner.

Lisa B

Put some toum on the salmon before you cook it! Oil, garlic, lemon juice - what could be wrong with that!

Michael LaClair

First time cooking fish in the air fryer. Was skeptical and this turned out GREAT. Will definitely do it again (and again!) really moist, with deliciously crispy skin.

Laura

Deliciously moist salmon. Saved as a family favorite.

JimmyW

I'm thinking about getting an air fryer and cook salmon often. If I use parchment paper to line it, will I have to clean it more often than once/twice a year? For what they cost, I'd be fine with throwing it out and buying a new one that often. It also would be nice to use it outdoors and avoid the fishy smell in my home.

Terri

Not sure what you mean. I cook salmon in my air fryer all the time, no parchment paper. Easy clean up. No smell. I love the way it comes out!

Beatty NJ

To prevent the skin from sticking to the basket, I recommend beginning with the skin side facing upwards.

Renny

Since my new toy is a convection toaster oven with air frying mode, this recipe (& comments) were unhelpful. If anyone at NYT Cooking or fellow cooks could point me in the direction of recipes/websites/books/tips and ideas for above mentioned appliance, I would be grateful. This particular adventure did not fare well, the timing seemed to be off, but will be trying another time since salmon is a staple in my diet.

Heather

Not a success for me. The thinner part of the salmon overcooked into jerky, possibly because the skin stayed firmly on the fryer when I flipped it. Getting off the skin required soaking the basket overnight. In theory, I could work on mastering the art of this method, but it's so easy to make salmon in a skillet that I'm not going to try.

MJ

How I use my leftover salmon: chunk it up, add minced green onion, celery, hard boiled egg, mayo, garlic salt, and lots of curry powder, and turmeric. Lemon juice to taste. Omg. Delicious on a sandwich, crackers or a scoop topping an entree salad. Even non-fish lovers love this. And lasts way longer than 2 days…if you haven’t eaten it all by then!

Roberto

The recipe specifies “unthawed”. What does that mean? The English language has: frozen/thawed. Does unthawed mean still frozen? Or is it a sloppy neologism meaning thawed? Or is it part of some regional dialect demonstrating the ongoing evolution of the language?

Susan Joseph

The salmon was just ok, but the cherry tomatoes exploded and didn't add much at all, so I'll think about using Dijon mustard or miso to give the fish more taste.

Beat

We tried air fry feature for first time and were not impressed

PaulL

Curious if air frying salmon stinks up your house?

Bittenbyknittin

Not that I've noticed

Ehalp

The skin always sticks!!

Jay in Toronto

Has anyone tried with trout fillets? I imagine the issue would be cooking time cause they are thinner and less fatty?

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