Salmon in the Air Fryer
Salmon is easy to overcook in the oven or a frying pan, and the result is dry, chalky fish. Salmon in an air fryer cooks in about 10 minutes, the hot air sets the glaze into a sticky, lightly caramelised coating, and the flesh stays moist and flaky. This page covers the everyday method with a honey garlic glaze, plus timings for different sizes.
- Temperature
- 180°C
- Total time
- 22min
- Prep
- 10min
- Servings
- 4
- Core temp
- 52°C
- Per serving
- 335kcal
Why the air fryer works for salmon
Cooking salmon in air fryer baskets is one of the most reliable ways to get tender fish with a good surface. The hot air moves quickly around the fillet, so the top dries slightly and the glaze sets into a sticky coat, while the inside steams gently in its own juices. In a frying pan you have to judge when to turn the fish, and in the oven it can take 20 minutes. Salmon in air fryer form is done in about 10 minutes.
Most people searching for how to cook salmon in an air fryer want the same things: a time and a temperature that work, and a way to stop the fish drying out. Both come down to thickness. A fillet 3 cm thick at 180 °C needs 8–10 minutes, and a thermometer reading of 52 °C removes the guesswork. This page covers the basic glazed method, while salmon fillets with crispy skin and frozen salmon have their own pages.
How to make salmon in the air fryer
Tap a time to start a timer.
- Make the glaze Stir the honey, soy sauce, crushed garlic and lemon juice together in a small bowl. Leave it to one side – it goes on near the end so the honey does not burn.
- Prepare the salmon Pat the fillets dry with kitchen roll and rub them with the olive oil. Season with a little pepper and only a pinch of salt, because the soy sauce is already salty.
- Preheat Heat the air fryer to 180 °C for . Lay the fillets in the basket skin side down, with a little space between them.
- Cook Cook for , then brush the glaze over the top of each fillet. Cook for another , until the glaze bubbles and the flesh flakes when pressed.
- Check and rest Put a thermometer into the thickest part. Most cooks take salmon out at about 52 °C, and it carries on cooking as it rests. Leave it for , then serve with lemon wedges.
Cooking times and temperatures
| Salmon | Temperature | Time |
|---|---|---|
| Fresh fillets, 150 gGlaze for the last 3 minutes | 180 °C | 10 min |
| Thin tail pieces | 180 °C | 6–7 min |
| Thick centre cut, 4 cm | 180 °C | 12 min |
| Salmon from frozenTurn once, glaze at the end | 180 °C | 14–16 min |
| Teriyaki salmonTeriyaki sauce for the last 3 minutes | 180 °C | 10 min |
| Salmon in a foil parcelSteamed, no browning | 180 °C | 12 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
- Buy fillets of the same thickness. A tail piece cooks in 6 minutes while a centre cut takes 10, so cook uneven pieces together only if you take the thin ones out early.
- Dry the fish well. Wet salmon steams instead of roasting, and the glaze will slide off. Pat each fillet with kitchen roll before oiling it.
- Use the rest. Salmon carries on cooking for a couple of minutes after it leaves the basket. Taking it out slightly early is better than leaving it in for an extra minute.
Serving
Serve the glazed salmon with rice or new potatoes and a green vegetable such as broccoli or asparagus, which cook in the same machine while the fish rests. Spoon over any glaze left in the bowl, and add a lemon wedge. For a lighter meal, flake the fish over a salad of rocket and cucumber. Salmon in air fryer baskets also suits a quick weeknight dinner for two, if you simply halve the quantities.
Storing and reheating
Cooked salmon keeps for up to 2 days in an airtight container in the fridge. To reheat it, put it in the air fryer at 160 °C for 3–4 minutes, until it is steaming hot all the way through (75 °C in the centre). Cold flaked salmon is also good in sandwiches, fishcakes or pasta, and the FSA's guidance on cooking your food explains safe reheating.
Variations
- Lemon and dill: Skip the honey and soy sauce. Rub the fillets with oil, lemon zest, chopped dill and black pepper, and cook for 9–10 minutes at 180 °C.
- Teriyaki salmon: Replace the honey glaze with 2 tbsp teriyaki sauce and a pinch of ginger. Add it for the last 3 minutes, and serve with rice and sliced spring onions.
- Spiced crust: Mix 1 tsp smoked paprika, ½ tsp garlic granules and ½ tsp brown sugar. Rub it on the fish and cook for 10 minutes without a glaze.
Troubleshooting
- The glaze has burned and tastes bitter
- Honey scorches quickly. Brush it on only for the last 3 minutes, or lower the temperature to 170 °C if your air fryer runs hot.
- White protein oozes out of the salmon
- This is harmless, but it means the fish was cooked fast or for too long. Take it out at 52 °C and keep the fillets from touching each other.
- The fillets stick to the basket
- Brush the basket lightly with oil before preheating, and put the fish skin side down so the skin releases once it has crisped.
Frequently asked questions
How long does salmon take in an air fryer?
A 150 g fillet about 3 cm thick takes 8–10 minutes at 180 °C. Thin tail pieces need 6–7 minutes and thick centre cuts up to 12 minutes.
What temperature should salmon be cooked to?
Common kitchen practice is 50–55 °C in the thickest part, and 52 °C gives moist, just-flaky fish. This is a cook's figure, not Food Standards Agency guidance, which describes food as safe once it has been heated to 70 °C for 2 minutes. If you prefer your salmon cooked through, take it to 70 °C.
Can you cook salmon in the air fryer from frozen?
Yes. Cook frozen fillets at 180 °C for 14–16 minutes, turning once, and add the glaze for the last 3 minutes. Check that the centre has reached at least 52 °C.
Do you need foil for salmon in the air fryer?
No. Foil is only useful if you want to steam the fish with lemon and herbs in a parcel, and it stops the top from browning. For a glaze or crispy skin, cook the fish directly in the basket.
Should salmon go skin side up or down?
Skin side down for most of the cooking, so the flesh sits on top and stays moist. For crispy skin, see the page on an air fryer salmon fillet.
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