Perfect Air Fryer Salmon
Air Fryer Salmon features skin-on fillets seasoned with smoked paprika, garlic, and dill; cook at 390°F for 12 minutes until flaky with perfectly crispy skin.
Saved in this browser. View saved recipes
Method
- 1
Pat salmon fillets completely dry. Brush with olive oil and season generously on the flesh side.
- 2
Place skin-side down in the air fryer basket. Air fry at 390°F for 8-10 minutes — no flipping needed.
- 3
Salmon is done when it flakes easily with a fork and reaches 145°F internal (or 125°F for medium).
- 4
Top with a pat of butter, fresh dill, and a squeeze of lemon.
- 5
Serve immediately — salmon dries out quickly if it sits.
Pro tip. Don't flip it — cooking skin-side down the entire time renders the skin crispy while the top stays moist. Pull at 125°F for silky, restaurant-style medium. It continues cooking off the heat.
Why the air fryer wins here
- Ready in 12 minutes. The same dish takes about 18 in a conventional oven, plus preheating.
- Fast-moving hot air browns the outside before the inside dries out, so you get color without babysitting.
- Cleanup is a basket, not a sheet pan and a splattered stovetop.
Storing and reheating
Refrigerate perishable leftovers within 2 hours, or within 1 hour above 90°F. Reheat leftovers to 165°F (74°C) throughout, measured with a food thermometer. USDA leftover safety guidance.
Keep leftovers in the fridge for up to 3 days. To bring them back, air fry at 300°F for 3-4 minutes. Low and slow. High heat turns leftover salmon chalky. Full reheat guide for salmon.
Get the air fryer cheat sheet
A one-page chart of everyday cooking times and temperatures. Print it, stick it on the fridge.
Confirm your email to get the free PDF. Unsubscribe anytime. Privacy policy.
