Let’s Chat About This Air Fryer Salmon Thing
Alright, so here’s the story: It was one of those soggy Tuesdays—rain pelting, dinner ideas dried up—and I’d just remembered the salmon fillets loitering in the fridge (definitely not past their prime, promise). I was skint on time, grumpy as a wet cat, and the oven? Ugh, not tonight. The air fryer was eyeing me; honestly, I kind of resented its smug efficiency, but, you know what, it did the trick. I put the salmon in, spent five minutes awkwardly dancing in my socks, and boom. Dinner was lovely, barely any washing up. Not to be dramatic, but it might be the closest I’ve come to culinary self love this year.
Why I Keep Coming Back to This
I make this air fryer salmon any time I want dinner to basically cook itself while I scroll (or, okay, sometimes actually fold laundry: boring, but real life). My family goes bonkers for it—the first time my son ate it, he licked his plate; I’m not even mad, just kind of impressed. Mostly, it’s a solid fallback when I forget to plan anything complicated, or just can’t face a mountain of pots. Oh, and if you’re salmon-shy ’cause you hate overcooked fish, the air fryer saves it’s dignity every time. No more dry, sad fish—which used to drive me nuts. Actually, I used to mess this up constantly on the stove…not to name and shame myself, but the struggle was real, mate.
Honestly, Here’s What You’ll Need
- 2 salmon fillets (I buy the ones with the skin on, but skinless is fine—my gran swears by wild-caught, though honestly, supermarket own-brand does the job)
- 1 tablespoon olive oil (sometimes I use melted butter when I’m feeling fancy, or just whatever oil’s handy)
- Juice of half a lemon (or a splash of that stuff in a bottle; no judgment)
- 1 big garlic clove, minced (powder works, too, if you’re super tired)
- Salt, just a good sprinkle
- Black pepper, loads if you want heat
- Pinch of smoked paprika (optional, but I’m partial to it)
- Fresh herbs: dill, parsley—whatever grows in your garden or once looked alive in your fridge
Let’s Make Air Fryer Salmon (It’s Dead Easy)
- Prep your fillets. Pat them dry—seriously, don’t skip this, they crisp up way better. I usually putter around for a minute here, probably checking my phone.
- Mix your marinade. Olive oil, lemon juice, garlic, salt, pepper, paprika. Whisk it up right in a mug if you don’t want to dirty another bowl. This is where I habitually sneak a taste—don’t worry, nobody’s looking.
- Rub it generously over both sides. I like to use my hands (messy but oddly satisfying). Don’t fret if it seems like too much marinade; the fish soaks it up.
- Preheat the air fryer at 400°F (or about 200°C). Five minutes is fine, unless you’re like me and forget to preheat entirely. Actually, I find it works better if you remember, but honestly—it’s not the end of the world.
- Place the fillets skin side down in the basket. Don’t overlap them if you can help it. If they look squished, they kind of are, but that’s okay—they still cook.
- Cook for 7-9 minutes. I stick to 8 when I want it glossy in the middle. If they’re super thick, give it another minute; thinner fillets sometimes finish fast, so keep a beady eye.
- Sneak a peek after 7 minutes. If they flake when you nudge them with a fork, they’re (probably) ready. Don’t panic if they look a bit weird—sometimes the white stuff on top looks odd. Totally normal!
- Squeeze a little more lemon, scatter fresh herbs, and serve. Or eat straight from the basket if you are solo and in a hurry—no shame.
Real Notes From the Battlefield
- I once crammed three fillets in and they cooked unevenly. Just don’t do it; patience pays
- If you forget the oil, it still cooks, but the edges aren’t as tasty. Trust me, learned that one the hard way
- I think salmon tastes even better the next day, but my mate thinks I’m off my rocker for saying so
- If the skin sticks to the basket, scrape it off—it makes an odd but crunchy snack. Or maybe that’s just me?
- Sometimes I forget to pat the fish dry, and it still turns out, just slightly less perfect—and nobody’s cross about it
Variations I’ve Tried
- Swap in harissa for paprika for a dodgy North African vibe—pretty tasty!
- Used soy sauce instead of lemon once; not my best move, the family was unimpressed
- Cajun seasoning works if you’re out of fresh garlic—but I always use too much, then chase water for twenty minutes
- If you hate fishy smells, a little grated ginger in the marinade seems to scare it off
Do You Really Need Special Equipment?
Well, I use a 4-quart air fryer (basket style), but honestly, any air fryer should work. If you don’t have one, this probably won’t work (ha), but you could technically broil the fish instead. I heard of a mate using a toaster oven in a pinch; not ideal, but hey, needs must. As for fancy tongs—I just use a fork or even my fingers (just don’t burn yourself, please).
How I (Attempt) To Store Leftovers
I mean, technically, you can wrap leftovers tight and keep them in the fridge for two days. But to be honest, in my house this is gone before the kettle’s boiled for post-dinner tea. If you do end up refrigerating it, it’s awesome flaked over salad or thrown into eggs (never tried it cold on toast, actually—maybe next time?).
How We Serve This Up at Home
I’m all about dolloping homemade tzatziki or, if we’re running late, just a blob of plain yogurt on the side. Most of the time, it sits next to baby potatoes and some green beans, but sometimes chips sneak onto the plate—diet be damned. Oh, and once a month (or less), we go rogue with pickled onions and rye bread—don’t ask me why, it’s just tradition now.
Things I’ve Learned (Sometimes the Hard Way)
- Rushing the preheat step leaves the fish a bit rubbery—don’t chance it unless you really don’t care
- Spray the basket with a bit of oil if you’re not keen on scraping stuck skin (which I usually forget, then regret)
- I used to think thicker fillets were always better, but honestly, medium ones seem less fussy
- And this one’s random: don’t walk away, thinking you’ll just check TikTok for “two seconds”—I’ve come back to overcooked fish twice now and it’s a bit heartbreaking
FAQ I’ve Actually Been Asked
- Can you use frozen salmon?
Yeah, I have. I usually defrost it in the microwave ’cause who has time? Just dry it well or the marinade refuses to stick. Sometimes it’s just a bit soggy but still tasty! - Does the skin get crispy?
Sometimes. Not always super crisp like in a hot pan, but kinda crunchy in bits—if you eat it straight away. Otherwise, no dice. - Can you double the recipe?
If your air fryer is massive, go for it. Just don’t stack the fillets—that rarely works, they come out uneven. Learned that the crunchy way. - What’s the deal with the white stuff (albumin)?
Everyone asks this! Totally normal, it’s just fish protein. I used to scrape it off, now I just eat it; you get over it after a few tries. - Do I need to flip it?
Nope, not usually. I did it once by accident—it kinda broke apart, so I wouldn’t bother. - My air fryer doesn’t have a basket, just trays. Still usable?
Should be okay; maybe watch it more closely, and line it with parchment if you’re worried it’ll stick. Or just risk it! I do.
One last completely unrelated thing—I once dropped a lemon half in the air fryer preheat accidentally, and dang, it smelled amazing (possibly a new room freshener idea, though my partner was not impressed).
Ingredients
- 4 salmon fillets (about 6 oz each)
- 1 tablespoon olive oil
- 1 teaspoon garlic powder
- 1/2 teaspoon paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 lemon, sliced
- 1 tablespoon fresh chopped parsley (optional, for garnish)
Instructions
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1Preheat the air fryer to 400°F (200°C) for 3 minutes.
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2Pat the salmon fillets dry with a paper towel. Brush each fillet with olive oil on all sides.
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3In a small bowl, mix together garlic powder, paprika, salt, and black pepper. Sprinkle the seasoning evenly over the salmon fillets.
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4Arrange the salmon fillets in a single layer in the air fryer basket. Top each fillet with a lemon slice.
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5Air fry for 8-10 minutes or until the salmon easily flakes with a fork and reaches an internal temperature of 145°F (63°C).
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6Garnish with chopped parsley if desired. Serve immediately with additional lemon wedges.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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