Air-Fryer Garlic Butter Salmon

A restaurant-quality seafood dish that is quick, healthy, and incredibly flavorful. Crispy on the outside, flaky and tender on the inside, bathed in a rich garlic herb butter sauce.

Ingredients

• 2 salmon fillets (about 6 ounces each, skin-on preferred for holding moisture)
• 1 tablespoon olive oil (for coating and high-heat stability)
• 1/2 teaspoon kosher salt
• 1/4 teaspoon freshly cracked black pepper
• 1/2 teaspoon garlic powder
• 1/2 teaspoon smoked paprika (adds a wonderful color and subtle warmth)
• 3 tablespoons unsalted butter (melted)
• 3 cloves fresh garlic (minced finely)
• 1 tablespoon fresh lemon juice (brightens up the rich butter)
• 1 tablespoon fresh parsley (finely chopped, plus extra for garnish)
• 1/4 teaspoon red pepper flakes (optional, for a tiny kick)

Instructions

1. Preheat your air fryer to 400°F (200°C) for about 3 to 5 minutes. Pat your salmon fillets completely dry with paper towels.
2. Rub both salmon fillets lightly with olive oil. In a small bowl, mix together the kosher salt, black pepper, garlic powder, and smoked paprika. Sprinkle this spice blend evenly over the top and sides of each salmon fillet, gently pressing it into the flesh so it adheres well.
3. In a small microwave-safe bowl, combine the melted unsalted butter, minced fresh garlic, fresh lemon juice, chopped parsley, and red pepper flakes (if using). Let it sit for a minute so the warm butter can extract the fragrant oils from the fresh garlic.
4. Lightly grease the air fryer basket with a high-smoke-point cooking spray or brush it with a little oil. Place the seasoned salmon fillets into the basket, skin-side down. Spoon about half of the garlic butter mixture directly over the top of the fillets, saving the remaining half for later. Cook in the air fryer at 400°F (200°C) for 7 to 9 minutes, depending on the thickness of your fillets. Salmon is typically done when it flakes easily with a fork and reaches an internal temperature of 135°F to 145°F (57°C to 63°C).
5. Carefully remove the salmon fillets from the air fryer basket using a spatula. Drizzle the remaining fresh garlic butter sauce over the top. Garnish with a sprinkle of fresh chopped parsley and an extra squeeze of fresh lemon wedge juice right before serving.

Notes

Don’t Overcook: Salmon continues to cook slightly from residual heat after you pull it out of the air fryer. For the most tender, juicy results, pull it out when the center is just slightly translucent (around 135°F). Skin-On is Best: Even if you do not plan to eat the skin, keeping it on protects the delicate fish flesh from drying out against the hot air fryer basket. Butter Control: Using unsalted butter allows you to control the exact amount of sodium in the dish, balancing it against the kosher salt in the rub.