Fish & Seafood
Air Fryer Salmon (Skin-On or Skinless Fillets)
Juicy air fryer salmon at 400°F: 8–10 minutes for 1-inch fillets, skin-on or skinless, no flipping. Plus frozen salmon, salmon bites and foil packets.
Quick answer
Cook salmon in the air fryer at 400°F205°C for 8–10 minutes for fillets about 1 inch thick, or 6–8 minutes for thinner ¾-inch fillets. There's no need to flip it. Put skin-on fillets skin side down. The USDA recommends cooking salmon to 145°F63°C, when it flakes easily with a fork. Frozen fillets take 12–15 minutes at 390°F200°C.
- Time
- 8–10 min (1-inch fillets)
- Flip
- No flipping needed
- Done when
- 145°F63°C, flakes easily
Garlic Butter Air Fryer Salmon air fryer times
| What you're cooking | Temp | Time | Notes |
|---|---|---|---|
| Salmon fillets, ¾ inch | 400°F205°C | 6–8 min | Check at 6 minutes |
| Salmon fillets, 1 inch | 400°F205°C | 8–10 min | Skin-side down |
| Thick salmon fillets, 1½ inch | 380°F195°C | 11–14 min | Lower heat so the top doesn't dry out |
| Frozen salmon fillets, 1 inch | 390°F200°C | 12–15 min | Rinse off any ice, season after 5 minutes |
| Salmon bites, 1-inch cubes | 400°F205°C | 6–8 min | Shake halfway |
| Salmon in a foil packet | 380°F195°C | 12–15 min | Open carefully, steam is hot |
| Salmon steaks, 1 inch | 400°F205°C | 9–11 min | Flip halfway |
| Frozen salmon burgers | 380°F195°C | 10–14 min | Flip halfway |
| Reheating cooked salmon | 300°F150°C | 3–5 min | Low heat keeps it moist |
Times are for a preheated 5–6 quart basket air fryer with food in a single layer. Oven-style and very large air fryers can run 1–3 minutes slower. Always check doneness with an instant-read thermometer.
Air fryer salmon is one of the fastest healthy dinners there is: about 10 minutes, no flipping, and no fishy-smelling pan to wash. The hot air gives the top a light golden crust while the inside stays moist and tender. It works for skin-on or skinless fillets, fresh or frozen.
How to cook salmon in the air fryer
- Pat the fillets dry, then brush with oil and season.
- Preheat to 400°F205°C.
- Cook skin side down, with space between the fillets, for 8–10 minutes.
- Check for doneness: the salmon flakes easily and reaches 145°F63°C.
- Finish with garlic butter, lemon and herbs.
How long to cook salmon in the air fryer
Go by thickness, measured at the thickest part:
- ¾ inch: 6–8 minutes at 400°F205°C
- 1 inch: 8–10 minutes at 400°F205°C
- 1½ inches: 11–14 minutes at 380°F195°C
Sockeye and other wild salmon are leaner and usually thinner than farmed Atlantic salmon, so they cook a minute or two faster. Check them early.
Skin-on or skinless?
Both work. Skin-on fillets stay a little juicier, because the skin protects the bottom. Cook them skin side down, and lightly oil the basket or use a perforated parchment liner so the skin doesn’t stick. Skinless fillets can go straight in, too. Brush both sides with oil.
Frozen salmon
There’s no need to thaw it. Rinse off any ice glaze, pat dry and air fry at 390°F200°C for 5 minutes. Then brush with oil, season and cook another 7–10 minutes, until the center reaches 145°F63°C. Seasoning sticks better once the surface has thawed.
Salmon bites
Cut skinless salmon into 1-inch cubes, toss with a teaspoon of oil and your favorite seasoning, and air fry at 400°F205°C for 6–8 minutes, shaking halfway. Try them with honey garlic sauce, sriracha mayo or teriyaki, over rice or in a salad.
Salmon in foil
For extra-tender salmon with almost no cleanup, place each fillet on a square of foil with a pat of butter, a lemon slice and some herbs. Fold the foil into a sealed packet, and cook at 380°F195°C for 12–15 minutes. Keep the packets clear of the heating element, and open them carefully because of the steam. See our guide to using foil in the air fryer.
Seasoning ideas
- Garlic butter: the recipe below.
- Honey garlic: brush with 2 tablespoons honey, 1 tablespoon soy sauce and 1 minced garlic clove before cooking.
- Lemon pepper: lemon pepper seasoning and a squeeze of lemon to serve.
- Cajun or blackened: 1–2 teaspoons of Cajun seasoning.
- Teriyaki: brush with teriyaki sauce for the last 2 minutes, so it doesn’t burn.
What to serve with salmon
Make a side while the salmon cooks, or just before: baby potatoes, garlic parmesan green beans, roasted cauliflower or sweet potatoes. For breaded white fish, see our air fryer fish.
Storing and reheating
Refrigerate leftover salmon for up to 3 days. Reheat at 300°F150°C for 3–5 minutes, so it warms through without drying out, or enjoy it cold on a salad. See our reheating guide.
Garlic Butter Air Fryer Salmon
- Prep
- 5 min
- Cook
- 9 min
- Total
- 14 min
- Air fryer
- 400°F205°C
- Makes
- 4 fillets
- Calories
- 310 per fillet with garlic butter
Ingredients
- 4 salmon fillets, about 1 inch thick (5–6 oz each), skin on or off
- 1 tablespoon olive oil
- ¾ teaspoon kosher salt
- ½ teaspoon garlic powder
- ½ teaspoon smoked paprika
- ¼ teaspoon black pepper
- 2 tablespoons butter, melted
- 1 garlic clove, minced
- 1 tablespoon lemon juice, plus lemon wedges to serve
- 1 tablespoon chopped fresh parsley or dill
Instructions
Tap a step to check it off.
- Dry and season. Pat the salmon dry with paper towels. Brush the tops with olive oil and sprinkle with the salt, garlic powder, smoked paprika and pepper.
- Preheat. Preheat the air fryer to 400°F205°C for 3 minutes.
- Air fry. Place the fillets in the basket skin side down, with space between them. Cook for 8–10 minutes without flipping, until the salmon flakes easily with a fork and reaches 145°F63°C in the thickest part.
- Make the garlic butter. While the salmon cooks, stir together the melted butter, minced garlic and lemon juice.
- Serve. Lift the fillets out with a spatula, spoon the garlic butter over the top, and sprinkle with parsley or dill. Serve with lemon wedges.
Notes
- Thinner fillets cook faster. Start checking at 6 minutes.
- Skin-on fillets release more easily if the basket is lightly oiled, or on a perforated parchment liner.
- If your fillets have one thin end, tuck it under so the whole fillet is an even thickness.
Nutrition is an estimate calculated from typical ingredient values and will vary by brand and portion.
Frequently asked questions
How long do you cook salmon in the air fryer?
At 400°F205°C, salmon fillets about 1 inch thick take 8–10 minutes, and thinner ¾-inch fillets take 6–8 minutes. Thick 1½-inch fillets take 11–14 minutes at 380°F195°C. Thickness matters more than weight.
What temperature do you air fry salmon at?
400°F205°C for most fillets. Use 380°F195°C for very thick fillets, foil packets and salmon burgers, and 390°F200°C for frozen fillets. The USDA recommends an internal temperature of 145°F63°C.
Do you flip salmon in the air fryer?
No. Salmon fillets cook evenly without flipping, and skin-on fillets are easier to move if you leave them skin side down the whole time. Salmon steaks and burgers are the exception: flip those halfway.
Do you put salmon skin side up or down in the air fryer?
Skin side down. The skin protects the bottom of the fillet from drying out and gets slightly crisp. Once it's cooked, the fillet often lifts off the skin easily if you'd rather not eat it.
How do you cook frozen salmon in the air fryer?
Rinse any ice off the frozen fillets and pat them dry. Air fry at 390°F200°C for 5 minutes, then brush with oil and season, and cook another 7–10 minutes, until the center reaches 145°F63°C. There's no need to thaw first.
How do you make salmon bites in the air fryer?
Cut skinless salmon into 1-inch cubes, toss with a little oil and seasoning, and air fry at 400°F205°C for 6–8 minutes, shaking the basket halfway. They're great over rice, in salads or with a dipping sauce.
Can you cook salmon in foil in the air fryer?
Yes. Wrap each seasoned fillet in a foil packet with a little butter, lemon and herbs, and cook at 380°F195°C for 12–15 minutes. Keep the packets clear of the heating element, and open them carefully, because the steam is hot. See our guide to using foil in the air fryer.
How do you know when salmon is done?
It turns opaque and flakes easily with a fork. The USDA safe temperature for fish is 145°F63°C in the thickest part. Some cooks take salmon out a little earlier for a moister center, but 145°F63°C is the recommended temperature.
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