Air Fryer Salmon

Equipment

• Air fryer (basket or tray style)
• Small mixing bowl & basting brush
• Paper towels
• Meat/Instant-read digital thermometer
• Tongs or wide fish spatula

Ingredients

Salmon Fillets

• 4 fresh skin-on center-cut salmon fillets (approx. 6 oz / 170 g each, roughly 1 to 1.25 inches thick)
• 1 tablespoon extra-virgin olive oil (or avocado oil)
• 1/2 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper

Garlic Herb Butter Glaze

• 3 tablespoons unsalted butter, melted
• 3 cloves garlic, finely minced or grated
• 1 teaspoon smoked paprika (or sweet paprika)
• 1/2 teaspoon onion powder
• 1/2 teaspoon dried Italian herb blend (or dried oregano)
• 1 tablespoon freshly squeezed lemon juice
• 1/2 teaspoon lemon zest (grated from an unwaxed lemon)

For Garnish & Serving

• 2 tablespoons fresh flat-leaf parsley, finely chopped
• 1 fresh lemon, sliced into rounds or wedges

Instructions

Step 1: Prep and Dry the Salmon

1. Remove the salmon fillets from the refrigerator approximately 10 to 15 minutes before cooking to take off the chill, which ensures even cooking throughout the center.
2. Use clean paper towels to thoroughly pat all surfaces of the salmon completely dry. Removing surface moisture is crucial: excess water creates steam inside the air fryer basket, which prevents the outer crust from browning properly.

Step 2: Season the Base

1. Brush each fillet lightly with olive oil across the flesh and skin. Season evenly with the kosher salt and freshly ground black pepper.

Step 3: Mix the Garlic Herb Glaze

1. In a small heatproof bowl, combine the melted unsalted butter, minced garlic, smoked paprika, onion powder, dried herbs, lemon juice, and lemon zest. Stir until the seasonings are uniformly suspended in the butter.
2. Using a silicone basting brush, coat the tops and sides of each seasoned salmon fillet generously with the garlic butter mixture. Reserve about one teaspoon of the glaze for finishing after the cook.

Step 4: Preheat the Air Fryer

1. Set your air fryer to 400°F (200°C) and let it preheat for 3 minutes. Preheating ensures the cooking chamber is at full heat the moment the fish hits the basket, giving the exterior an immediate sear while protecting the delicate interior from drying out.

Step 5: Arrange in the Air Fryer Basket

1. Lightly coat the bottom of the air fryer basket with olive oil cooking spray (avoid non-stick aerosol propellants with lecithin to protect your basket’s coating).
2. Place the salmon fillets skin-side down into the basket in a single layer. Ensure there is at least 1/2-inch of space between each piece to permit uninterrupted airflow. Do not crowd or overlap the fillets.

Step 6: Air Fry to Temperature

1. Slide the basket into the air fryer and cook at 400°F (200°C) for 7 to 9 minutes :
2. 7 minutes: Yields a tender, medium doneness with a vibrant pink interior (internal temperature around 125°F to 130°F / 52°C to 54°C).
3. 8 to 9 minutes: Yields a fully cooked, flaky well-done texture (internal temperature around 135°F to 140°F / 57°C to 60°C).
4. Note: Check with an instant-read digital thermometer inserted into the thickest part of the fillet. The FDA recommends an internal temperature of 145°F (63°C), but pulling the fish at 135°F to 140°F and letting it rest will allow carryover heat to finish cooking without drying it out.

Step 7: Rest, Garnish, and Serve

1. Using a wide spatula, gently transfer the salmon fillets from the air fryer to a warm serving plate. Brush the tops with any remaining butter glaze.
2. Allow the fillets to rest undisturbed for 2 to 3 minutes; this allows the juices to redistribute back through the flakes. Garnish with chopped fresh parsley and fresh lemon wedges, and serve warm.

Nutrition

Calories: 385 kcal · Protein: 39 g · Fat: 24 g · Carbohydrates: 2 g – Dietary · Saturated Fat: 7 g – Trans · Fiber: 0.5 g – · Sugar: 0.5 g · Sodium: 380 mg