Garlic Butter Air Fryer Salmon

Ingredients

• 500 g (1 lb)salmon fillets
• 113 g (½ cup)butter, melted
• 3garlic cloves, crushed
• 1 tsporegano
• 1 pinchchilli flakes
• 2 tsplemon juice
• 2 tspparsley
• To tastesalt and pepper

Instructions

1. 1

   Mix the butter

   In a bowl, combine the melted butter, crushed garlic, oregano, chilli flakes, parsley and lemon juice. Season with salt and pepper, then mix.

2. 2

   Season the salmon

   Season both sides of the salmon fillets with salt and pepper.

3. 3

   Brush the flesh

   Set the salmon flesh-side down on a piece of parchment paper and brush with half of the garlic butter.

4. 4

   Cook skin-side up

   Put the salmon in the air fryer and cook at 200°C (390°F) for 5 minutes, or until the skin is crisp.

5. 5

   Turn and butter

   Carefully turn the salmon over, take out the parchment paper and brush the fillets with the remaining garlic butter.

6. 6

   Finish cooking

   Return the salmon to the air fryer and cook for a further 3–5 minutes, until it is cooked to your preference.

7. 7

   Serve the salmon

   Remove the salmon from the air fryer and serve with lemon.

What is garlic butter air fryer salmon?

This American-style dinner pairs salmon with a rich butter sauce flavoured with garlic, oregano, parsley, chilli and lemon. The air fryer cooks the fillets quickly, while turning them partway through gives the butter a chance to coat both sides.

The method keeps the ingredient list simple and focuses on a contrast between crisp skin and moist fish.

Nutrition and macros by portion

The nutrition label shows one serving as written: 386 calories, 25g protein, 1g carbs, 31g fat.

The salmon supplies most of the protein, while the butter contributes most of the fat and energy; the lemon, herbs and seasonings add little carbohydrate. Balance the plate with vegetables, and add a portion of potatoes or another grain if you want a more filling meal.

The garlic butter

Butter: melted butter makes it easy to blend the seasonings and brush them over the fish. Divide the mixture in half as directed so some goes on before cooking and the rest after turning.

Seasoning: garlic and oregano provide savoury flavour, while lemon juice and chilli flakes add brightness and a little heat. Adjust the salt and pepper to suit your taste.

Why turn the fillets?

Starting flesh-side down lets the skin face upwards during the first stage, where it can crisp. After 5 minutes, turn the salmon gently so the flesh side can cook with the remaining garlic butter.

The parchment is used for the first stage only; remove it before returning the fish to the air fryer.

How to check doneness

Timing: the recipe gives 5 minutes for the first cook, followed by another 3–5 minutes. The exact finish depends on the thickness of the fillets and your preferred degree of doneness.

Texture: check the thickest part of a fillet and stop cooking when it reaches your preference. Handle the fish gently when turning, as cooked salmon can flake apart.

Choosing salmon fillets

Size: the recipe uses 500 g of salmon for four servings. Fillets of similar thickness are more likely to finish cooking at the same time.

Skin: keep the skin on for the crisp-skin method described here. If your fillets are skinless, watch their texture as they cook and turn them carefully.

What to serve with it

Serve the salmon with lemon, as suggested in the method. A green vegetable or salad provides a fresh contrast to the buttery fish.

For a more substantial plate, add potatoes, rice or bread to make use of any garlic butter left on the plate.

Recipe notes & tips

• Pat the salmon dry before seasoning if its surface is wet.
• Use fillets of a similar thickness so they cook at a similar pace.
• Brush the butter over the fish rather than pouring it all in one spot.
• Turn the fillets gently to help keep them intact.
• Check doneness after the shorter end of the final cooking time.
• Keep parchment in place during cooking so it cannot lift towards the heating element.

Variations

• More lemon: add extra lemon juice to the butter for a sharper flavour.
• Herb swap: use another soft herb in place of the parsley.
• Milder heat: leave out the chilli flakes for a gentler butter.
• Extra garlic: add another crushed clove for a stronger garlic flavour.
• Skinless fillets: use skinless salmon and turn it carefully to avoid breaking it.

Common mistakes to avoid

• Crowding the basket: leave space around the fillets so hot air can circulate.
• Guessing the finish: check the thickest part and use the stated final cooking range as a guide.
• Turning roughly: use a wide, gentle turn to reduce the chance of the fish breaking.
• Leaving parchment loose: keep it beneath the salmon and remove it after the first cooking stage.
• Adding all the butter at once: reserve half for brushing after the salmon is turned.

How to store

Refrigerate leftover salmon in a covered container within 2 hours and use within 2 days. Reheat gently in the air fryer or microwave until hot throughout, taking care not to overcook it.

Frequently asked questions