Method

  1. Pat the salmon fillets dry with paper towels. This matters more than it sounds like it should: a dry surface gets crisp edges, a damp one just steams.
  2. Rub each fillet with olive oil, then sprinkle with garlic powder, paprika, salt, and black pepper. 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 fillets skin-side down in the basket in a single layer, leaving space between each piece so air can circulate. Don't crowd them or they'll cook unevenly.

Air fryer: 400°F, 8 minutes, no flipping.

  1. Cook for 8 minutes without opening the basket or turning the fillets. Thinner fillets (under 3/4 inch) may be done closer to 6 minutes; thicker cuts might need an extra minute or two.
  2. Check for doneness with an instant-read thermometer inserted into the thickest part of a fillet. Salmon is safe to eat at 145°F, and the flesh should flake easily with a fork.
  3. Squeeze fresh lemon over the fillets right before serving.

Tips

  • Buy fillets of similar thickness so they finish cooking at the same time. A thin tail piece next to a thick center cut will force you to pull one early or overcook the other.
  • Skip flipping on purpose. Salmon skin crisps up against the basket, and the flesh side stays moist without needing to be turned or checked constantly.
  • If your air fryer runs hot, start checking at the 6-minute mark the first time you make this so you learn how your specific unit behaves.
  • A light coat of oil on the fillet, not the basket, is enough. Extra oil just drips and can cause smoking at 400°F.

FAQ

Do I need to flip the salmon halfway through? No. Cooking skin-side down the whole time in a single layer lets the top cook gently while the bottom crisps against the basket, so there's no need to flip or shake.

Can I cook skinless salmon the same way? Yes, just place it flesh-side down in the basket and check it a minute or two earlier since it has less protection from the basket's heat.

How do I know the salmon is done without cutting it open? Use an instant-read thermometer in the thickest part. It's safe and ready at 145°F. The flesh should also look opaque and flake apart easily.

What if my fillets are frozen? Thaw them fully in the refrigerator first. Cooking from frozen leads to uneven results and makes it harder to season the surface properly.

Can I use a marinade instead of the dry rub? Yes, though pat the fillets dry again before air frying if the marinade is wet, otherwise the surface won't crisp as well.