Air Fryer Salmon: Perfectly Flaky in 10 Minutes
Salmon fillets with crispy, golden skin and a buttery, flaky interior — cooked in the air fryer in under 10 minutes. A simple garlic and smoked paprika rub does the heavy lifting, and an optional honey-soy glaze adds a caramelised finish. No flipping required.
Salmon is one of the best proteins for the air fryer. The circulating hot air crisps the skin in a way that is difficult to achieve in a conventional oven, while the interior stays moist and flaky. The entire cook takes 8 to 10 minutes with no flipping, no babysitting, and no splatter.
The key is starting with dry fillets and a hot air fryer. Moisture on the surface of the fish prevents crisping, so a thorough pat-down with paper towels before seasoning is essential. A light coat of olive oil, a simple spice rub, and 200°C does the rest.
Pro Tip: Keep a meat thermometer handy — for salmon, the USDA recommends 63°C (145°F). For a juicier, medium-cooked fillet, pull it at 52°C (125°F) and let it rest for 2 minutes.
Air Fryer Salmon
Ingredients
Salmon
- 4 salmon fillets (skin-on, about 170g (6 oz) each, 2.5cm (1 inch) thick)
- 1 tbsp olive oil
- 1 tsp garlic powder
- 1 tsp smoked paprika
- ½ tsp salt
- ¼ tsp black pepper
- 1 lemon (cut into wedges, for serving)
Optional Honey-Soy Glaze
- 2 tbsp honey
- 1 tbsp soy sauce
- 1 clove garlic (minced)
- 1 tsp rice vinegar
Instructions
- 1
Remove the salmon from the fridge 10 minutes before cooking. Pat each fillet thoroughly dry with paper towels — both the flesh side and the skin side.
This is the most important step. Dry skin = crispy skin. Wet skin = rubbery skin.
- 2
Preheat your air fryer to 200°C (400°F) for 3 minutes.
- 3
Brush or drizzle the flesh side of each fillet with olive oil. Mix the garlic powder, smoked paprika, salt, and black pepper together, then sprinkle evenly over the flesh side of each fillet.
- 4
If using the honey-soy glaze, whisk together the honey, soy sauce, minced garlic, and rice vinegar in a small bowl. Set aside.
- 5
Place the salmon fillets skin-side down in the air fryer basket. Leave space between each fillet for air circulation. Do not flip at any point during cooking.
- 6
Air fry at 200°C (400°F) for 8 to 10 minutes, depending on thickness. The salmon is done when it flakes easily with a fork and the internal temperature reaches 63°C (145°F) for well-done, or 52°C (125°F) for medium.
- 7
If using the glaze, brush it over the salmon during the last 2 minutes of cooking. The sugars in the honey will caramelise under the high heat.
- 8
Remove from the air fryer and let rest for 2 minutes. Squeeze fresh lemon over the top and serve immediately.
Tips
- Do not flip the salmon. Skin-side down the entire time gives you crispy skin on the bottom and perfectly cooked flesh on top.
- Fillet thickness matters. For fillets thinner than 2cm, start checking at 7 minutes. For thicker cuts over 3cm, add 2 to 3 minutes.
- The honey-soy glaze burns easily. Only add it in the final 2 minutes of cooking.
- For crispier skin, lightly spray the skin side with oil before placing it in the basket.
- Frozen salmon works — cook from frozen at 200°C for 12 to 15 minutes. Season after the first 5 minutes when the surface has thawed enough for the spices to stick.
- Quick Reference — Air Fryer Cooking Chart: Chicken Tenders → 200°C (400°F) for 12–14 min, flip halfway. Salmon Fillets → 200°C (400°F) for 8–10 min, no flipping needed. Baked Potato → 200°C (400°F) for 35–45 min, rotate halfway.
Substitutions
- No smoked paprika? Use regular paprika with a pinch of cumin for warmth.
- Swap honey for maple syrup in the glaze for a deeper, less sweet flavour.
- Use any firm fish fillet — trout, arctic char, or cod work well, though cook times may vary.
- For a Middle Eastern twist, season with sumac, za'atar, and a squeeze of lemon instead of the paprika rub.
Storage
Store leftover salmon in an airtight container in the fridge for up to 2 days. Reheat gently in the air fryer at 160°C (320°F) for 3 to 4 minutes. Salmon does not reheat well in the microwave — the texture suffers.
Frequently Asked Questions
Should I use skin-on or skinless salmon?
Skin-on is recommended. The skin protects the fillet from the intense heat and crisps up beautifully. Skinless fillets work but cook slightly faster — start checking at 6 minutes.
Why is my salmon dry?
Most likely overcooked. Start checking at 8 minutes and use a meat thermometer. For juicy results, pull the salmon at 52°C (125°F) for medium or 57°C (135°F) for medium-well.
Can I cook salmon with the glaze from the start?
No. The honey will burn at 200°C if exposed for the full cook time. Add the glaze only during the last 2 minutes.
Do I need to use parchment paper?
Not required, but a parchment liner makes cleanup easier and prevents the skin from sticking to the basket. If using parchment, poke a few holes for air circulation.
