Air Fryer Salmon

Ingredients

• 2 fillets, about 113 g eachboneless salmon fillets
• 15 mlolive oil
• to tastesalt and freshly ground pepper
• 6–8 slices (optional)lemon

Instructions

1. 1

   Season the salmon

   Pat the salmon dry with paper towels. Drizzle it with olive oil and season generously with salt and freshly ground pepper. Place the fillets in the air fryer basket; line it with foil if you like for easier cleaning.

2. 2

   Air fry the fillets

   Cook the salmon in the air fryer at 149°C for 10 minutes. It should be opaque throughout and flake easily. Remove it from the air fryer straight away and serve.

What is air fryer salmon?

This is a simple American-style preparation of salmon, seasoned with olive oil, salt and pepper, then cooked in an air fryer. The hot circulating air cooks the fillets quickly without needing a pan of oil.

The method works because the fillets are kept whole and the seasoning stays straightforward. Optional lemon slices add a bright citrus note at serving.

Nutrition and macros by portion

The nutrition label shows one serving as written: 210 calories, 22g protein, 0g carbs, 14g fat.

Salmon provides most of the protein and fat, while the olive oil adds further fat; the recipe contains no carbohydrate ingredients. Balance the plate with vegetables and a suitable potato or grain side.

Choosing the salmon

Fillets: Use two boneless pieces of about 113 g each, as specified in the recipe. Similar thickness helps them finish cooking at roughly the same time.

Dry surface: Patting the salmon dry before adding oil helps the seasoning cling and avoids carrying excess moisture into the basket.

Seasoning and basket setup

Olive oil: A light drizzle coats the fish and helps the salt and pepper adhere. Season generously, adjusting the amount to your taste.

Foil: Lining the basket is optional and can make cleanup easier. Keep the salmon positioned so air can circulate around the fillets.

How to judge doneness

Appearance: The recipe’s cues are salmon that looks opaque and flakes easily when checked with a fork. Remove it as soon as it reaches these cues to avoid leaving it in the air fryer longer than needed.

Timing: Cook for 10 minutes at 149°C, as directed. Fillet thickness and air fryer performance can affect the result, so use the visual and flaking cues as well as the timer.

Serving the salmon

Lemon: Add the optional lemon slices when serving for a fresh, tart contrast to the rich fish. They are not essential to the cooking method.

On the plate: Pair the salmon with vegetables and a potato, rice or grain side for a more complete meal. Serve it promptly after removing it from the air fryer.

Recipe notes & tips

• Pat the fillets dry before adding the oil and seasoning.
• Choose fillets of similar thickness so they cook more evenly.
• Keep the salt and pepper on the fish rather than seasoning the basket.
• Use the opaque and easily flaked texture cues alongside the 10-minute timer.
• Remove the salmon from the basket as soon as it is cooked through.

Variations

• Lemon finish: Serve with the optional lemon slices for a fresh citrus note.
• Herb seasoning: Add chopped dill or parsley to the salt and pepper before cooking.
• Garlic flavour: Rub a little minced garlic over the oiled fillets before air frying.
• Spice it up: Add a pinch of chilli flakes to the seasoning.
• Pepper crust: Use extra freshly ground pepper for a more pronounced peppery finish.

Common mistakes to avoid

• Skipping the drying step: Pat the salmon with paper towels first so the surface is not wet.
• Crowding the basket: Leave room around the fillets for air to circulate.
• Using only the timer: Check that the fish is opaque and flakes easily before serving.
• Leaving it in after cooking: Remove the fillets promptly once they meet the doneness cues.
• Over-seasoning with salt: Add it to taste, especially if serving the salmon with seasoned sides.

How to store

Refrigerate leftovers in a covered container and use within 3 days. Reheat gently in the air fryer or microwave just until warmed through; avoid prolonged heating, which can dry the fish.

Frequently asked questions