Air Fryer Salmon
Published October 25, 2020 • Updated February 23, 2026
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I cook salmon in the air fryer at least twice a week. This recipe gets the skin perfectly crispy while keeping the flesh light and flaky, and the whole thing is done in under 10 minutes.
I have been cooking salmon this way for years, and I keep coming back to it because nothing else gets the skin this crispy with so little effort. Two seasonings, a squeeze of lemon, and 8-10 minutes in the air fryer. That is it.
The circulating hot air does all the work. It crisps the skin from the outside while the inside stays light and flaky. I have tried broiling, pan-searing, and baking, and the air fryer beats all of them for consistent results with zero babysitting.
This is one of my favorite keto seafood recipes because each fillet has 0g net carbs and over 30g of protein. I pair it with cilantro lime cauliflower rice and air fryer asparagus for a complete low carb dinner that takes about 15 minutes total. On nights when I want something different, I will shred the leftovers into a salmon poke bowl the next day.
How to air fry salmon?
I start by drizzling olive oil over two 6oz fillets and squeezing half a lemon on top. Then I season with salt, pepper, and Italian seasoning. If I am feeling fancy, I lay thin lemon slices on top. The air fryer crisps those lemon slices into something gorgeous on the plate.
How long to air fry salmon?
I cook mine at 375 degrees F for 8-10 minutes depending on thickness. I pull it when the thickest part hits 145 degrees F. My fillets are usually about an inch thick at the center, and they hit 145 right at the 9-minute mark. If yours are thinner, start checking at 7 minutes.
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Ingredients
1 lemon -
Two 4-6 oz salmon filets
-
1 tablespoon olive oil
-
1/2 teaspoon salt
-
1/2 teaspoon pepper
-
1/2 teaspoon Italian seasoning blend
Step by Step Instructions
Step by Step Instructions
Drizzle olive oil
Place the salmon filets skin side down and drizzle olive oil on top. Squeeze the juice from half of the lemon on top of the fish.
Season the filets
Sprinkle the salt, pepper and Italian seasoning blend over the fish. Place the lemon slices on top, if desired.
Nutrition disclaimer
The nutrition information provided is an estimate and is for informational purposes only. I am a Doctor of Pharmacy (Pharm.D.); however, this content is not intended to be a substitute for professional medical advice, diagnosis, or treatment. Always consult your physician or other qualified health provider before making any lifestyle changes or beginning a new nutrition program.
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Get My Macros + Recipes →Frequently Asked Questions
Can I cook frozen salmon in the air fryer without thawing?
I have done this when I forgot to thaw my fillets. I put the frozen salmon in at 375 degrees F for about 5 minutes to partially thaw it, then I pull it out, season it, and put it back in for the full 8-10 minutes. It works, but I get better crispy skin when I start with thawed fillets.
Can I cook salmon in the air fryer without skin?
Yes, I have made this with skinless Costco fillets and it works fine. I just lightly spray the basket with oil first to prevent sticking. The fish cooks a little faster without skin, so I start checking at 7 minutes.
Do I need to flip the salmon halfway through cooking?
I never flip mine. I place it skin side down and leave it the entire time. The circulating air cooks the top evenly without flipping, and leaving it in place keeps the skin contact with the basket so it gets crispy.
How do I prevent salmon from sticking to the air fryer basket?
I leave the skin on and place it skin side down. The skin acts as a natural nonstick layer. If I am using skinless fillets, I give the basket a light spray of avocado oil before placing the fish. I have never had sticking issues with either method.
What temperature should I cook salmon to?
I pull my salmon when the thickest part hits 145 degrees F on an instant-read thermometer. That gives me a fillet that is cooked through but still moist. If you prefer it slightly more done, go to 150, but I would not go higher than that or it starts drying out.
What other seasonings work well with this?
I rotate through a few favorites. Lemon pepper with garlic is my second most-used combo. I also love cajun seasoning with smoked paprika, and a Dijon mustard glaze for something richer. My family liked the sesame and soy sauce version too. The cook time stays the same for all of them.
How long does cooked salmon last in the fridge?
I keep mine for up to 3 days in an airtight container. After that the texture starts to go downhill. I reheat leftovers in the air fryer at 300 degrees F for a few minutes to bring back the crispiness. It is not quite as good as fresh, but it is close.
I've made sheet pan salmon, pan-seared salmon, poached salmon and the skin never actually gets crispy (it just sort of slides off) until I tried this. Ten minutes at 375 and it shattered. I'm mad I waited this long to try it in the air fryer.
Hi Annie,
Thank you for all your great recipes.
I just got an air fryer. I’d like to make the salmon, but our Kirkland/Costco salmon doesn’t have skin.
Can I still make it this way?
Thank you very much
Yes you can!