Salmon Fillet in the Air Fryer
A salmon fillet with properly crisp skin is hard to get in a frying pan without a splattered hob. In the air fryer the dry, fast-moving air crisps the skin while the flesh underneath stays soft and just flaky. The method below uses plain seasoning, so it works with any side dish, and it includes timings for fillets of different thickness.
- Temperature
- 200°C
- Total time
- 16min
- Prep
- 5min
- Servings
- 2
- Core temp
- 52°C
- Per serving
- 365kcal
Why the air fryer works for salmon fillets
An air fryer salmon fillet has two textures that are difficult to achieve together on a hob: crisp skin and soft, moist flesh. The basket allows air to reach the skin from every side, while the thick flesh cooks gently inside. There is no splashing oil and no pan to scrub, and the fish is done in under 10 minutes. This page is about the plain, skin-on fillet, while the glazed salmon recipe covers honey and garlic.
Thickness decides everything. A thin tail end can be cooked in 6 minutes, and a thick centre cut needs nearly double. Because most supermarket fillets are uneven, it pays to check early with a thermometer rather than trust the clock. Cooks commonly take salmon out at 50–55 °C, and 52 °C gives flesh that flakes easily but is still moist.
How to make salmon fillet in the air fryer
Tap a time to start a timer.
- Dry the skin Take the salmon out of the fridge before cooking. Pat both sides, and especially the skin, very dry with kitchen roll. Dry skin is what crisps.
- Season Brush the flesh with a little oil and rub the skin with the rest. Sprinkle the salt on the skin, and the pepper and paprika on the flesh.
- Preheat Heat the air fryer to 200 °C for . A hot basket stops the skin from sticking.
- Cook Lay the fillets skin side up in a single layer. Cook for without turning. A thin fillet of 2 cm needs , and a thick one of 4 cm needs .
- Check and rest Push a thermometer into the thickest part. At 52 °C the flesh is moist and just flaking, which is common kitchen practice for salmon. Rest the fillets for , then lift them off with a fish slice and serve with lemon.
Cooking times and temperatures
| Salmon Fillet | Temperature | Time |
|---|---|---|
| Skin-on fillet, 3 cmSkin side up, no turning | 200 °C | 8–10 min |
| Thin fillet, 2 cm | 200 °C | 6–7 min |
| Thick fillet, 4 cmSlightly lower heat | 190 °C | 11–12 min |
| Skinless fillet | 190 °C | 8–9 min |
| Fillet from frozenSeason after 5 minutes | 180 °C | 14–16 min |
Times are a guide and depend on the size of the food and the power of your air fryer. Cooked when the centre reaches 52 °C. See also cooking times and temperatures for all dishes.
Tips
- Salt at the last minute. Salt on the skin helps it crisp, but if it sits for an hour it draws water out. Season just before the fish goes into the basket.
- Leave room. Two fillets fit side by side in most baskets. If you cook four, work in two batches so the air can reach the skin.
- Do not press or move the fish. Leave the fillet alone until the time is up. Moving it early tears the skin.
Serving
Serve the fillet with boiled new potatoes and green beans, or on a bed of wilted spinach, with lemon and a spoonful of crème fraîche. A cooked air fryer salmon fillet also flakes well into salads, noodles and rice bowls. If you only have frozen portions, the page on frozen salmon has the right timings.
Storing and reheating
Leave leftover salmon to cool, then keep it covered in the fridge for up to 2 days. Reheat it in the air fryer at 160 °C for 3–4 minutes until steaming hot all the way through, with a core temperature of 75 °C. The skin will not be as crisp as when it was fresh, so it is often nicer to eat the leftovers cold in a salad.
Variations
- Lemon and herb: Rub the flesh with lemon zest, chopped dill and parsley instead of paprika. Cook as above.
- Mustard crust: Brush the flesh with 1 tsp wholegrain mustard and press on a spoonful of breadcrumbs. Cook at 190 °C for 9–10 minutes (not gluten-free).
- Chilli and lime: Mix ½ tsp chilli flakes with lime zest and a little oil, and rub it on the flesh for a sharper flavour.
Troubleshooting
- The skin is soft and rubbery
- The skin was damp or the fillet was covered by another piece. Dry it thoroughly, salt it just before cooking and leave gaps between fillets.
- The fillet is dry and chalky
- It has gone past about 55 °C. Check early, from 6 minutes for thin fillets, and take it out at 52 °C because it keeps cooking as it rests.
- The skin sticks to the basket
- Preheat the basket and brush it with a little oil. Wait until the skin has crisped before moving the fillet.
Frequently asked questions
How long does a salmon fillet take in an air fryer?
About 8–10 minutes at 200 °C for a fillet 3 cm thick. Thin fillets take 6–7 minutes and thick ones 11–12 minutes. There is no need to turn the fish.
Should salmon go skin side up or down in the air fryer?
Skin side up gives the crispiest skin, because the hot air blows from above. Skin side down protects the flesh if you prefer it very soft, but the skin will not crisp.
Can I cook an air fryer salmon fillet from frozen?
Yes, at 180 °C for 14–16 minutes, turning once. Season after 5 minutes, once the surface has thawed. Make sure the centre has reached 52 °C or more.
Do you need foil under the fillet?
No, and foil stops the skin crisping. If you want to catch drips or avoid sticking, use a perforated baking paper liner made for air fryers.
What is the right salmon temperature?
Cooks commonly aim for 50–55 °C, and 52 °C is a good target. This is kitchen practice, not Food Standards Agency guidance, which says food is safe once heated to 70 °C for 2 minutes.
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