Enjoy crispy, tender salmon every time with this Air Fryer Salmon Recipe. It takes just a few simple ingredients and under 20 minutes from start to finish.
Salmon is a regular on our table, so I’m always trying new preparations. Lately I’ve been using the air fryer a lot, and cooking salmon fillets in it delivers reliable, restaurant-quality results with minimal fuss.
The fillets come out crispy on the outside and flaky, moist, and tender inside. I use a lightly spicy seasoning that forms a crisp crust on the flesh — reduce or omit the cayenne if you prefer milder flavors. You can also switch the spices to suit your taste.
If you want an extra-crispy option, try air fryer breaded salmon bites for a panko-coated version that’s equally tender inside.
Ingredients for air fryer salmon
- Fresh salmon fillets (skin on or off)
- Extra virgin olive oil
- Chili powder (about 1 ½ teaspoons)
- Smoked paprika (¼ teaspoon)
- Cumin (¼ teaspoon)
- Garlic powder (¼ teaspoon)
- Onion powder (⅛ teaspoon)
- Cayenne pepper (a pinch, optional)
- Salt (to taste)
How to cook salmon in the air fryer
- Mix chili powder, smoked paprika, cumin, garlic powder, onion powder, cayenne (if using), and salt in a small bowl.
- Brush the top of each salmon fillet with a little olive oil, then press the spice mixture onto the flesh so it adheres.
- Lightly spray the air fryer basket with nonstick spray. Place the fillets in the basket and air fry at 400°F for 12–14 minutes, depending on thickness. No flipping required.
Ways to serve salmon
- Serve over rice or quinoa with a kale Caesar or mixed green salad.
- Chill and flake into a pasta salad for a protein-packed lunch.
- Use it in a salmon quinoa bake for an easy casserole-style meal.
- Swap it into fish tacos in place of white fish for a faster dinner.
- Flake and toss with lemon-garlic pasta for a quick weeknight dinner.
Frequently asked questions
Many recipes recommend skin-side down to protect the flesh. For this spiced, crusted version, you can cook skin up or down. Cooking skin side up produces a crisper top, but watch closely to avoid overcooking.
Leaving the skin on helps the fillet hold together while cooking and can become crispy. If you prefer not to eat the skin, it’s easy to remove after cooking.
For fillets about 1 inch thick, air fry at 400°F for 12–14 minutes for a fully cooked fillet. Adjust time up or down for thinner or thicker pieces and for preferred doneness.
Use a digital thermometer to check the thickest part of the fillet; it should read 145°F for fully cooked fish.
Thawing in the refrigerator first is best. Seasoning adheres better to thawed fish, and cooking from frozen will lengthen cook time and reduce seasoning adherence.
Additional recipe tips
- Press the spice mix into the salmon so it sticks; a small amount may fall off but the coating will remain.
- Choose fillets of similar thickness so they finish cooking at the same time.
- Adjust spices to taste if you prefer a milder or different flavor profile.
- Air fryer models vary. This recipe was tested in a 2.75‑quart Philips basket-style fryer; you may need to tweak time and temperature for larger or different models.
- Work in batches if your air fryer can’t fit all the fillets at once to avoid overcrowding.
More air fryer seafood recipes
- Air Fryer Salmon Patties
- Air Fryer Crab Cakes
- Air Fryer Cod
- Air Fryer Scallops
- Air Fryer Fish Tacos
- Air Fryer Tilapia
If you try this easy air fryer salmon, please leave a comment to share how it turned out.
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📖 Recipe
Air Fryer Salmon Recipe
Ingredients
- 1 ½ teaspoons chili powder
- ¼ teaspoon smoked paprika
- ¼ teaspoon cumin
- ¼ teaspoon garlic powder
- ¼ teaspoon kosher salt
- ⅛ teaspoon onion powder
- Pinch cayenne pepper (optional)
- ½ tablespoon extra virgin olive oil
- 2 salmon fillets, about 4 ounces each, skin on
Instructions
- Combine the chili powder, smoked paprika, cumin, garlic powder, salt, onion powder and cayenne pepper in a small bowl.
- Brush oil over the top of each salmon fillet and press the spice mixture onto the flesh so it adheres.
- Spray the bottom of the air fryer basket with nonstick spray and place the fillets (skin side up or down). Air fry at 400°F for 12–14 minutes, depending on thickness.
- Carefully remove the salmon with tongs or a spatula and serve immediately.
Notes
- Cooking skin side up gives a crisper top but can dry the fillet faster — watch the timing.
- Times are for 1-inch-thick fillets; adjust for thinner or thicker pieces.
- Ensure fillets are similar thickness for even cooking.
- Check doneness by flaking with a fork or using a digital thermometer — 145°F in the thickest part is the recommended internal temperature.
- Adjust spice levels to suit your taste.
- Air fryer size and model affect cook times; this recipe was tested in a 2.75‑quart Philips basket-style unit.
Nutrition Facts per Serving
Carbohydrates: 1 g |
Protein: 23 g |
Fat: 11 g
Nutrition information is an estimate and will vary based on substitutions and brands used.