Method

  1. Pat the halibut steaks dry with paper towels. Moisture on the surface steams instead of crisping, so don't skip this. Steaks around 1in thick give the best balance of a set exterior and a moist center.
  2. Rub each steak with olive oil, then sprinkle both sides with salt, pepper, garlic powder, and paprika. Press the seasoning in lightly so it sticks.
  3. Preheat the air fryer to 400°F for about 3 minutes if your model has a preheat setting.
  4. Arrange the steaks in a single layer in the basket, leaving space between each one. Don't crowd them or they'll steam instead of crisp; cook in batches if your basket is small.

Air fryer: 400°F, 10 minutes, no flip needed for steaks this thick.

  1. Cook for 10 minutes. Thinner steaks (under 0.75in) may be done closer to 7 minutes, so start checking early the first time you make this cut.
  2. Check doneness with an instant-read thermometer inserted into the thickest part of a steak. Fish is safe to eat at 145°F; pull the steaks as soon as they hit that number so they stay moist rather than drying out.
  3. Drizzle with melted butter if using and serve immediately with lemon wedges.

Tips

  • Buy halibut steaks of similar thickness so they finish cooking at the same time. A thin tail piece next to a thick center cut will overcook before the thick one is done.
  • A light coat of oil is enough; too much will pool in the basket and can smoke at 400°F. Wipe out any excess oil between batches.
  • Every air fryer runs a little differently. The first time you cook a new cut, start checking the internal temperature about 2 minutes before the time listed here.
  • Parchment liners made for air fryers can help prevent sticking on delicate fish, but keep them away from the heating element and don't use them during preheating.

FAQ

Can I cook frozen halibut in the air fryer? Yes, though it takes longer and the texture is a bit less even. Thaw it in the refrigerator first if you have time; if cooking from frozen, add roughly 5 to 7 extra minutes and check the internal temperature frequently until it reaches 145°F.

Do I need to flip the halibut? Not usually at this thickness. The air fryer circulates hot air around the food, so a single side up is enough for steaks around 1in. Thinner fillets can benefit from a gentle flip halfway through.

Why did my halibut turn out dry? Overcooking is the most common cause. Pull the fish right at 145°F using a thermometer rather than relying on cook time alone, since fish continues to firm up slightly after it comes out of the basket.

What can I season halibut with besides garlic and paprika? Lemon zest, dill, Old Bay style blends, or a simple herb butter all work well. Keep the oil light regardless of seasoning so the surface still crisps.

Can I use halibut fillets instead of steaks? Yes. Fillets usually cook faster since they're thinner and boneless, so start checking for 145°F a few minutes earlier than the time given here.