Frozen Salmon in the Air Fryer
Frozen salmon is a handy freezer standby, but thawing takes hours and a microwave can leave it rubbery. Frozen salmon in the air fryer needs no thawing at all. The fillets go in straight from the freezer and come out in 15–18 minutes, flaky inside and lightly browned outside. The key is the order of work, with the seasoning added once the surface has thawed.
- Temperature
- 180°C
- Total time
- 21min
- Prep
- 3min
- Servings
- 2
- Core temp
- 52°C
- Per serving
- 295kcal
Why the air fryer works for frozen salmon
Cooking frozen salmon in air fryer baskets is faster and gentler than most people expect. The circulating air warms the outside while the ice melts, and the water evaporates rather than pooling around the fish as it does in a tray in the oven. You do not need to remember to thaw anything the night before, and the salmon still comes out in about 15 minutes.
The method differs from fresh salmon in one respect: you cook for the first half with nothing on the fish, and season later. Oil and spices will not stick to ice, and they can burn before the middle has thawed. For fresh fillets, use the glazed salmon page or the guide to a crispy-skin salmon fillet, which have shorter times.
How to make frozen salmon in the air fryer
Tap a time to start a timer.
- Rinse and dry Take the fillets out of the packaging and rinse off any ice glaze under cold running water for a few seconds. Pat them as dry as you can with kitchen roll.
- Preheat Heat the air fryer to 180 °C for . Put the fillets in the basket, skin side down, without overlapping.
- Cook the first half Cook for with nothing on the fish. The surface thaws, so oil and seasoning will now stick instead of falling off the ice.
- Season and finish Brush the fillets with the oil and sprinkle on the salt, pepper, garlic and dill. Cook for another , until the flesh flakes and the thickest part reads 52 °C.
- Rest Leave the salmon for and serve with lemon. If the centre is still translucent and cold, return it for .
Cooking times and temperatures
| Frozen Salmon | Temperature | Time |
|---|---|---|
| Frozen fillets, 150 gSeason after 8 minutes | 180 °C | 15–18 min |
| Thin frozen portions | 180 °C | 12–14 min |
| Frozen salmon steaksTurn halfway | 180 °C | 18–20 min |
| Frozen salmon burgersCook to 75 °C | 180 °C | 12–14 min |
| Frozen salmon in foilSteamed, no browning | 180 °C | 18–20 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 individually frozen portions. Fillets frozen in one block cook unevenly. Separate them under cold water before they go into the basket.
- Keep the temperature moderate. Above 190 °C the outside overcooks before the centre loses its chill. 180 °C works for most frozen portions.
- Check at the thickest part. Insert the thermometer into the centre, where a frozen fillet is slowest to warm. If it is below 52 °C, give it two more minutes.
Serving
Serve the salmon with rice, steamed broccoli or green beans, and a squeeze of lemon. For a creamier plate, add a spoonful of crème fraîche mixed with dill and capers. Frozen salmon in air fryer baskets also flakes well into pasta, a fish pie topping or a warm rice bowl. Times for other foods are in the air fryer cooking times chart.
Storing and reheating
Cooked salmon keeps for up to 2 days in a covered container in the fridge. Do not refreeze salmon that you have cooked from frozen unless it has been cooled quickly and frozen within a day. Reheat leftovers in the air fryer at 160 °C for 3–4 minutes, until steaming hot all the way through (75 °C in the centre).
Variations
- Lemon pepper: Season with lemon zest, cracked black pepper and a little garlic after the first 8 minutes.
- Soy and ginger: Brush with 1 tbsp soy sauce, 1 tsp honey and a little grated ginger for the final 4 minutes (not gluten-free).
- Pesto topping: Spread 1 tsp green pesto on each fillet for the last 4 minutes. This contains nuts and dairy.
Troubleshooting
- The outside is overcooked while the middle is still cold
- The heat was too high for a frozen block. Keep to 180 °C, and use a thermometer in the thickest part. Fillets thicker than 3 cm may need 20 minutes.
- The seasoning slides off
- Ice on the surface stops it sticking. Season only after the first 8 minutes, once the fish has thawed on the outside.
- The fish tastes watery
- Rinse off the ice glaze and dry the fillet well before it goes in, and do not stack the pieces. Excess water steams the fish.
Frequently asked questions
How long does frozen salmon take in an air fryer?
15–18 minutes at 180 °C for fillets about 3 cm thick. Thinner frozen portions take 12–14 minutes, and thick centre cuts and steaks up to 20 minutes.
Do you need to defrost salmon before air frying?
No. Air frying from frozen works well and is quicker than thawing. Only fillets stuck together in a block need separating first, which a few minutes under cold water will do.
What temperature should frozen salmon be cooked to?
Check that the centre has reached at least 52 °C, a common kitchen figure for moist salmon. The Food Standards Agency says food is safe once it has been heated to 70 °C for 2 minutes, so take frozen fish further if you prefer it cooked through.
How do you cook frozen salmon burgers in the air fryer?
Cook them at 180 °C for 12–14 minutes, turning halfway. Ready-made burgers and patties should be steaming hot all the way through, at 75 °C.
Can frozen salmon be cooked in foil in the air fryer?
Yes. Wrap a fillet with lemon and herbs in a loose parcel and cook at 180 °C for 18–20 minutes. The fish steams and stays soft, but the top will not brown.
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