Air-Fryer Salmon
This air fryer salmon gets tender, flaky centers and lightly crisped edges with a quick rub of olive oil, grated garlic, lemon zest, and Mediterranean spices. Cook the skin-on fillets at 400°F, allowing 5 to 7 minutes for thinner pieces or 8 to 10 minutes for thicker cuts.
Servings: 4
Ingredients
- 1 1/2 tablespoons olive oil
- 1/2 teaspoons lemon zest
- 2 garlic cloves, grated
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon dried thyme or za'atar
- 1/4 teaspoon ground cumin
- Kosher salt
- black pepper
- 4 (6-ounce) skin-on salmon fillets, or one 1 1/2 pound salmon fillet, sliced into 4 equal pieces
Instructions
- Mix the spice rub. Preheat the air fryer to 400°F. In a large bowl, combine the olive oil, lemon zest, garlic, smoked paprika, dried thyme or za’atar, cumin, and a pinch each of salt and pepper. Whisk to combine.
- Prep the salmon. Pat each salmon fillet dry on all sides. Add the salmon to the olive oil mixture, turning to completely coat each piece.
- Air fry the salmon. Transfer the fillets to the air fryer basket, skin side down, leaving space between each piece. Air fry until the edges are beginning to brown and an instant-read thermometer inserted into the thickest part of each fillet registers 145°F. Start checking within 8 to 10 minutes for thicker cuts or 5 to 7 minutes for thinner fillets. If needed, continue cooking until they reach 145°F.
- Rest the salmon. Set the salmon aside to rest for a few minutes before serving.
Notes
- Choose similar thicknesses. Thin tail pieces cook faster than thick center-cut portions. Fillets of similar thickness will cook more evenly.
- Check the fish as it cooks. Air fryers vary, so use the cooking ranges as a guide and check toward the beginning of the range, especially if your appliance tends to run hot.
- Doneness. Check each fillet at its thickest part with an instant-read thermometer. The salmon should reach 145°F before you remove it from the air fryer. Cooking times are estimates because fillet thickness and air fryer performance vary.
- Storage. Store leftover salmon in an airtight container in the refrigerator for up to 4 days. Refrigerate within 2 hours of cooking, or within 1 hour if the surrounding temperature is above 90°F.
- Shop this recipe. Visit our shop for the smoked paprika, za’atar, and ground cumin used in this recipe.
Nutrition
Calories: 291.7kcal | Carbohydrates: 0.8g | Protein: 33.9g | Fat: 16.1g | Saturated Fat: 2.4g | Polyunsaturated Fat: 4.9g | Monounsaturated Fat: 7.4g | Cholesterol: 93.5mg | Sodium: 75.6mg | Potassium: 848.4mg | Fiber: 0.2g | Sugar: 0.1g | Vitamin A: 197.7IU | Vitamin C: 0.9mg | Calcium: 27.6mg | Iron: 1.7mg
QR code
Scan this QR code with your phone's camera to view this recipe on your mobile device.
