{"id":110381,"title":"Air Fryer Salmon Fillet","modified":"2025-10-29T17:09:56+01:00","plain":"A delicious air fryer salmon fillet recipe to serve with vegetables for a healthy, balanced meal.\n\n\n\nAir 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.\n\n\n\nCraving an equally easy dessert? Try air fryer egg custard\n\n\n\nIf your salmon fillet is frozen\n\n\n\nNo problem. It just needs a bit more time in two steps:\n\n\n\nAlso try my air fryer chicken breasts\n\n\n\n\nPreheat the air fryer to 180 degrees. Place the salmon on a piece of aluminum foil and cook for about 7 minutes (or until it\u2019s thawed).\n\n\n\nSeason the salmon, then cook for another 6-11 minutes.\n\n\n\n\nTips for Air Fryer Salmon Fillet\n\n\n\n\n\n\n\nLeave 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\u2019s 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).\n\n\n\nDo not wrap the fish: There\u2019s no need to wrap the salmon in aluminum foil\u2014it will keep it from getting crispy.\n\n\n\nDo not flip the salmon: There\u2019s no need to turn it over.\n\n\n\n \n\n\n\n\n\n\tAir-Fryer Salmon Fillets\n\t\t\n\t\t\t\n\t\n\t\tair fryer\t\n\t\n\t\t2 salmon fillets (about 170 g each)1 pinch salt1 pinch ground black pepperGlaze1 tablespoon honey1 tablespoon mustard0.5 tablespoon olive oil0.5 tablespoon soy sauce0.25 teaspoon garlic powder1 pinch ground ginger\t\n\t\n\t\tPat the salmon dry with paper towels.Lightly season both sides with salt and pepper.Line the air fryer basket with aluminum foil for easy cleanup.Preheat the air fryer to 200\u00b0C.In a small bowl or measuring cup, whisk together the glaze ingredients.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\u00b0C in the center (or slightly before), then let it rest to finish cooking.\t\n\t\n\t\t\nLeave the skin on: To keep the salmon intact, I recommend air-frying it skin-on. You can remove the skin after cooking, though I find it's best left on. I usually serve the salmon with the skin, and everyone can remove it themselves (the cooked fish will flake easily with a fork).\n \nDo not wrap the fish: There's no need to wrap the salmon in foil; it will prevent the exterior from crisping.\n \nDo not flip the salmon: There's no need to turn it.\n\n\t\n\t\n\t\tPlat principalFran\u00e7aise","_links":{"self":[{"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/posts\/110381","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/comments?post=110381"}],"version-history":[{"count":1,"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/posts\/110381\/revisions"}],"predecessor-version":[{"id":110623,"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/posts\/110381\/revisions\/110623"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/media\/31344"}],"wp:attachment":[{"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/media?parent=110381"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/categories?post=110381"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/tags?post=110381"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}