I’m sharing my family-friendly Air Fryer Salmon Dinner that makes cooking fresh salmon simple, quick, and perfect for busy weeknights.
I’ve been making an Air Fryer Salmon that my kids actually ask for, and it still feels a little like cheating. Using fresh salmon fillets and a drizzle of olive oil gives a crisp outside and flaky inside with almost no babysitting.
If you want a quick, family-friendly dinner that still impresses, this one sits comfortably among Air Fryer Fish Recipes Salmon and somehow turns picky eaters into regulars. I swear it’s the kind of Easy Air Fry Salmon Recipes that makes you wanna invite people over even when you really shouldn’t.
It tastes fancy but takes hardly any drama.
Ingredients
- Salmon fillets: rich in protein and omega 3 fats, great for heart and brain health
- Olive oil or butter: adds healthy fats, helps crisp the outside, gives rich flavor
- Lemon juice: bright acidic tang, cuts richness, adds vitamin C and fresh lift
- Honey or maple syrup: optional sweet touch, balances salt and acid, adds a kinda glaze
- Garlic powder: gives savory, slightly pungent umami, low sodium way to add flavor
- Smoked paprika: smoky warm color and mild heat, boosts flavor without too much spice
- Fresh herbs (parsley or dill): add bright herbaceous notes, some vitamins, makes dish look fresh
Ingredient Quantities
- 4 fresh salmon fillets (about 6 oz each) skin on or off, your choice
- 1 1/2 tablespoons olive oil (or melted butter, if you like)
- 1/2 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1/2 teaspoon garlic powder
- 1/2 teaspoon smoked paprika or regular paprika
- 1 tablespoon fresh lemon juice
- 1 teaspoon honey or maple syrup (optional)
- 1 tablespoon chopped fresh parsley or dill (optional)
- Lemon wedges for serving (optional)
- Nonstick cooking spray or a little extra oil (optional)
How to Make this
1. Pat the 4 fresh salmon fillets dry with paper towels, season both sides with the 1/2 teaspoon kosher salt, 1/2 teaspoon freshly ground black pepper, 1/2 teaspoon garlic powder and 1/2 teaspoon smoked or regular paprika. Skin on or off is your choice, just note skin side usually goes down in the air fryer.
2. Whisk together 1 1/2 tablespoons olive oil (or melted butter if you like), 1 tablespoon fresh lemon juice and the 1 teaspoon honey or maple syrup (optional) until combined. This is your quick glaze, save a little to brush later.
3. Brush or rub most of the glaze onto the seasoned fillets so they are lightly coated. Dont drown them, you want a thin coat for crisping.
4. Preheat the air fryer to 400°F (200°C) for 3 to 5 minutes. While it preheats spray the basket lightly with nonstick cooking spray or rub with a little extra oil so the skin wont stick.
5. Place fillets in a single layer in the basket, skin side down if they have skin. Dont overcrowd the basket, cook in batches if needed so hot air can circulate.
6. Air fry at 400°F for about 7 to 9 minutes for fillets around 1 inch thick. Thicker pieces may need 10 to 12 minutes. Use a thermometer if you have one: 125 to 130°F gives a moist medium, 145°F is fully done per USDA. The salmon should flake easily with a fork.
7. If you want a little extra shine or caramelization, brush the saved glaze on during the last 1 minute of cooking or immediately after they come out. For crispier skin press the fillet gently against the basket for a few seconds at the start, and dont flip during cooking.
8. Let the salmon rest 2 to 3 minutes, sprinkle with 1 tablespoon chopped fresh parsley or dill (optional), squeeze extra lemon juice if you like and serve with lemon wedges. Drizzle a little extra olive oil or melted butter on top if you want richer flavor. Enjoy.
Equipment Needed
1. Air fryer with a basket big enough to hold fillets in a single layer
2. Instant read thermometer (check 125 to 130 F for moist medium, 145 F for fully done)
3. Small bowl and a whisk or fork (for the olive oil, lemon and honey glaze)
4. Pastry brush or silicone brush (to coat and finish the glaze)
5. Measuring spoons and a tablespoon (for salt, pepper, spices and lemon juice)
6. Paper towels (to pat the salmon dry)
7. Tongs or a sturdy spatula (to lift fillets out of the basket without tearing)
8. Cutting board and a small knife (for parsley or dill and lemon wedges)
FAQ
Air Fryer Salmon Recipe Substitutions and Variations
Quick swaps if you dont have everything on hand:
- Olive oil -> Avocado oil or grapeseed oil. Neutral flavor and higher smoke point so it wont burn as easily in the air fryer.
- Kosher salt -> Fine sea salt or table salt. Use about half the amount if swapping to table salt (so 1/4 tsp instead of 1/2 tsp) because its finer.
- Garlic powder -> 1 small clove fresh garlic, minced (about equal to 1/2 tsp powder) or 1/2 tsp onion powder for a milder, sweeter note.
- Smoked paprika -> Regular paprika plus a pinch of ground cumin or chipotle powder for smokiness, or use chili powder if you want more heat.
Pro Tips
– Pat the skin side super dry and score it lightly with a knife so the heat hits evenly and the skin gets crispy; if the skin is wet it will steam instead of crisping.
– Don’t brush on sugary glaze at the start or you’ll risk burning; reserve the honey or maple syrup and apply it in the last 60 seconds or right after it comes out.
– Pull the fish a few degrees early and let carryover heat finish it — take it out around 125 to 130°F for a moist medium, it will rise a bit while resting.
– Avoid overcrowding the basket, cook in a single layer so hot air circulates; if you need to batch cook, keep finished fillets loosely tented so they stay warm without steaming.
– Use a quick-read thermometer and finish with a squeeze of lemon and a sprinkle of coarse salt or chopped herbs right before serving for the best flavor boost.
Air Fryer Salmon Recipe
I’m sharing my family-friendly Air Fryer Salmon Dinner that makes cooking fresh salmon simple, quick, and perfect for busy weeknights.
4
servings
405
kcal
Equipment: 1. Air fryer with a basket big enough to hold fillets in a single layer
2. Instant read thermometer (check 125 to 130 F for moist medium, 145 F for fully done)
3. Small bowl and a whisk or fork (for the olive oil, lemon and honey glaze)
4. Pastry brush or silicone brush (to coat and finish the glaze)
5. Measuring spoons and a tablespoon (for salt, pepper, spices and lemon juice)
6. Paper towels (to pat the salmon dry)
7. Tongs or a sturdy spatula (to lift fillets out of the basket without tearing)
8. Cutting board and a small knife (for parsley or dill and lemon wedges)
Ingredients
4 fresh salmon fillets (about 6 oz each) skin on or off, your choice
1 1/2 tablespoons olive oil (or melted butter, if you like)
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1/2 teaspoon garlic powder
1/2 teaspoon smoked paprika or regular paprika
1 tablespoon fresh lemon juice
1 teaspoon honey or maple syrup (optional)
1 tablespoon chopped fresh parsley or dill (optional)
Lemon wedges for serving (optional)
Nonstick cooking spray or a little extra oil (optional)
Directions
- Pat the 4 fresh salmon fillets dry with paper towels, season both sides with the 1/2 teaspoon kosher salt, 1/2 teaspoon freshly ground black pepper, 1/2 teaspoon garlic powder and 1/2 teaspoon smoked or regular paprika. Skin on or off is your choice, just note skin side usually goes down in the air fryer.
- Whisk together 1 1/2 tablespoons olive oil (or melted butter if you like), 1 tablespoon fresh lemon juice and the 1 teaspoon honey or maple syrup (optional) until combined. This is your quick glaze, save a little to brush later.
- Brush or rub most of the glaze onto the seasoned fillets so they are lightly coated. Dont drown them, you want a thin coat for crisping.
- Preheat the air fryer to 400°F (200°C) for 3 to 5 minutes. While it preheats spray the basket lightly with nonstick cooking spray or rub with a little extra oil so the skin wont stick.
- Place fillets in a single layer in the basket, skin side down if they have skin. Dont overcrowd the basket, cook in batches if needed so hot air can circulate.
- Air fry at 400°F for about 7 to 9 minutes for fillets around 1 inch thick. Thicker pieces may need 10 to 12 minutes. Use a thermometer if you have one: 125 to 130°F gives a moist medium, 145°F is fully done per USDA. The salmon should flake easily with a fork.
- If you want a little extra shine or caramelization, brush the saved glaze on during the last 1 minute of cooking or immediately after they come out. For crispier skin press the fillet gently against the basket for a few seconds at the start, and dont flip during cooking.
- Let the salmon rest 2 to 3 minutes, sprinkle with 1 tablespoon chopped fresh parsley or dill (optional), squeeze extra lemon juice if you like and serve with lemon wedges. Drizzle a little extra olive oil or melted butter on top if you want richer flavor. Enjoy.
Notes
- Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.
Nutrition Facts
- Serving Size: 180g
- Total number of serves: 4
- Calories: 405kcal
- Fat: 28g
- Saturated Fat: 6g
- Trans Fat: 0g
- Polyunsaturated: 6.5g
- Monounsaturated: 10.4g
- Cholesterol: 95mg
- Sodium: 240mg
- Potassium: 620mg
- Carbohydrates: 1.6g
- Fiber: 0.1g
- Sugar: 1.4g
- Protein: 34g
- Vitamin A: 100IU
- Vitamin C: 1mg
- Calcium: 40mg
- Iron: 0.9mg
