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salmon air fryer recipe
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7-Minute Salmon Air Fryer Recipe: Juicy, Flaky Results + 3 Easy Flavor Variations

A fast air fryer salmon recipe with crisp edges, a tender center, simple seasoning, and easy flavor variations for a quick weeknight dinner.
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Prep Time 2 minutes
Cook Time 8 minutes
Rest Time 2 minutes
Total Time 12 minutes
Servings: 2
Course: dinner, Main Course
Cuisine: American
Ingredients Method Notes

Ingredients
  

  • 2 salmon fillets About 6 oz each try to match thickness.
  • 2 tsp olive oil or avocado oil Helps the seasoning stick
  • 1/2 tsp kosher salt Adjust if using salty sauces later
  • 1/4 tsp black pepper Fresh cracked if preferred
  • 1/2 tsp garlic powder Easy base flavor.
  • 1/2 tsp smoked paprika Adds color and gentle smokiness.
  • 1 lemon Cut into wedges for serving
Optional addons
  • 1 tsp lemon zest
  • 1 pinch brown sugar helps with browning
  • 1 tbsp dill parsley, or chives Optional garnish.

Method
 

  1. Pat the salmon dry with paper towels.
  2. Brush or rub the salmon with the oil.
  3. Mix the salt, pepper, garlic powder, and smoked paprika in a small bowl, then coat the top and sides of the salmon.
  4. Place the salmon in the air fryer skin-side down if using skin-on fillets, or presentation side up if using skinless fillets.
  5. Air fry at 400°F for about 7 to 9 minutes for a 1-inch thick fillet.
  6. Check the thickest part with an instant-read thermometer.
  7. For a softer, more buttery texture, many people prefer pulling the salmon around 125 to 135°F and letting it rest.
  8. For the official food-safety benchmark, cook the salmon to 145°F.
  9. Let the salmon rest for 2 minutes, then squeeze lemon over the top before serving.

Notes

  • Thickness matters more than exact time, so use minutes as a guide and temperature as the final check.
  • A 1/2-inch fillet may cook in 5 to 6 minutes, a 3/4-inch fillet in 6 to 8 minutes, a 1-inch fillet in 7 to 9 minutes, and a 1 1/2-inch fillet in 11 to 13 minutes.
  • Skin-on fillets are easier to handle and should be cooked skin-side down.
  • If your salmon has a thin tail end, tuck it under or remove it a minute earlier so it does not dry out.
  • Sugary glazes like honey or teriyaki can brown too quickly, so add them near the end or reduce the heat slightly.
  • For frozen salmon, air fry a few minutes first to soften the surface, then pat dry, oil, season, and finish cooking.
  • Refrigerate cooked salmon for 3 to 4 days in an airtight container.
  • Reheat at about 320°F for a few minutes, just until warmed through.
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