Air Fryer Salmon
Maria Chen
@mariachencooks
Prep
5 min
Cook
7 min
Total
12 min
Servings
2
Difficulty
Easy
Let's cook
Preheat the basket
Run the air fryer empty at 400°F (205°C) for 3 minutes. A cold basket gives the salmon a slow, grey start.
Dry and season
Pat the fillets completely dry, rub with oil, and season with garlic powder, paprika, salt, and pepper.
Cook skin-side down
Air fry at 400°F (205°C) for 8 minutes. Do not flip — the circulating air cooks the top without needing it.
💡No flipping. Turning salmon in an air fryer is how it breaks apart.
Glaze and finish
Mix the honey and Dijon, brush over the fillets, and cook 2 minutes more until it bubbles and tacks up.
Rest
Rest 3 minutes — it should reach about 130°F internal — then finish with lemon and dill.
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📝 Tips, swaps, and make-ahead notes
Thickness drives the timing far more than weight: a thick centre-cut fillet needs the full 10 minutes, a thin tail piece only 7. Check the thickest part flakes with gentle pressure.
- •Frozen: Cook straight from frozen at 390°F for 14 minutes, glazing in the last 3.
- •Teriyaki: Swap the honey-Dijon for teriyaki sauce.
- •Vegetables: Asparagus in the basket alongside cooks in the same time.
Nutrition & Safety
Calories
368kcal
Protein
36g
Carbs
6g
Fat
22g
⚠️ Allergen & Safety Note
This recipe contains fish. Nutritional values are estimates per serving and may vary based on the specific ingredients you use. If you have food allergies, please verify all ingredients before cooking.
AI-assisted content. Always verify instructions with trusted culinary sources.
Made by the Chew community
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