A delicious air fryer salmon fillet recipe to serve with vegetables for a healthy, balanced meal.
Air fryer salmon fillet is a perfect example of how handy an air fryer can be in the kitchen. No oily splatters, barely any dishes to wash, and no compromise on flavor. In short, pure joy.
If your salmon fillet is frozen
No problem. It just needs a bit more time in two steps:
- Preheat the air fryer to 180 degrees. Place the salmon on a piece of aluminum foil and cook for about 7 minutes (or until it’s thawed).
- Season the salmon, then cook for another 6-11 minutes.
Tips for Air Fryer Salmon Fillet
Leave the skin on: To help the air fryer salmon hold together, cook it with the skin on. You can remove the skin after cooking, but I find it’s best left on. I usually serve the salmon skin-on so everyone can remove it themselves (cooked salmon will flake away easily with a fork).
Do not wrap the fish: There’s no need to wrap the salmon in aluminum foil—it will keep it from getting crispy.
Do not flip the salmon: There’s no need to turn it over.
Equipment
Ingredients
- 2 salmon fillets about 170 g each
- 1 pinch salt
- 1 pinch ground black pepper
Glaze
- 1 tablespoon honey
- 1 tablespoon mustard
- 0.5 tablespoon olive oil
- 0.5 tablespoon soy sauce
- 0.25 teaspoon garlic powder
- 1 pinch ground ginger
Instructions
- Pat the salmon dry with paper towels.2 salmon fillets
- Lightly season both sides with salt and pepper.1 pinch salt, 1 pinch ground black pepper
- Line the air fryer basket with aluminum foil for easy cleanup.
- Preheat the air fryer to 200°C.
- In a small bowl or measuring cup, whisk together the glaze ingredients.1 tablespoon honey, 1 tablespoon mustard, 0.5 tablespoon olive oil, 0.5 tablespoon soy sauce, 0.25 teaspoon garlic powder, 1 pinch ground ginger
- Spoon the glaze over the tops of the salmon fillets.
- Remove the air fryer basket and set it on a heatproof surface.
- Place the fillets in the basket, making sure they don’t touch.
- Air-fry the salmon for 6 to 11 minutes, depending on the thickness of the fillets.
- Remove the salmon when it reaches 63°C in the center (or slightly before), then let it rest to finish cooking.
