You’ll Laugh, But My Air Fryer Might Be My Best Friend
So, picture this: it’s a Wednesday, I’m juggling work emails, my kids are arguing about whose sock is on the couch (as if it matters), and honestly, the thought of turning on the oven just feels like too much. Then I remember—salmon in the air fryer! It’s one of those things I started doing out of desperation (the oven was broken, not one of my finer DIY moments) and now I almost prefer it this way. There’s something a little magical about crispy-topped, juicy-in-the-middle salmon that takes less time than my tea kettle needs to boil. Plus, it’s almost impossible to mess up (though, watch me try).
Why You’ll Love This (Or At Least Find It Useful!)
I make this when I’ve got about zero brainpower left and even less time. My family goes nuts for it (even my notoriously “salmon is weird” child). And while I do sometimes wish I was the kind of person who preps a fancy marinade the night before, this recipe has saved me more times than I care to admit. Oh, and it’s a total weeknight hero—it doesn’t heat up the kitchen or leave a mountain of dirty pans. Just don’t ask me to pick a favorite side dish, because I’m chronically indecisive.
What You’ll Need (And What You Can Swap)
- 2 salmon fillets (about 150-200g each)—skin on or off, honestly, whatever I have
- 1 tablespoon olive oil (sunflower oil works in a pinch, or once I used melted butter, yum)
- 1/2 teaspoon salt (I used to fuss about flaky salt but really, table salt is fine)
- 1/4 teaspoon black pepper
- Juice of half a lemon (or a splash of bottled lemon if fresh is nowhere to be found)
- 1/2 teaspoon garlic powder (fresh garlic is lovely, but I’m frankly too lazy most nights)
- Optional: A sprinkle of smoked paprika, dried dill, or a dash of cayenne—whatever’s calling your name
If I’m feeling fancy, I’ll add a bit of honey or maple syrup to the oil mix; my gran swore by it, but I usually forget.
How I Usually Throw This Together
- Pat the salmon fillets dry with a bit of kitchen paper. Don’t skip this, or they get a weird texture (learned the hard way!)
- Mix the oil, salt, pepper, lemon juice, and garlic powder in a little bowl—no need for precision, just eyeball it if you’re in a rush.
- Brush or spoon the mixture over the salmon. This is where I sometimes sneak a taste of the marinade. If you’re adding extras (paprika, dill), sprinkle them on now.
- Preheat your air fryer to 200°C (about 390°F) for 2-3 minutes; or, honestly, sometimes I forget and it still works out.
- Pop the salmon in the basket, skin side down if there’s skin. Don’t cram them in; give your fish some personal space (it matters!).
- Cook for 7-9 minutes. Check at 7—if it flakes easily with a fork, you’re golden. If not, another minute or two won’t hurt. Don’t worry if it looks a bit weird at this stage—it always does, but it comes together.
Notes from the Trenches
- I tried cooking straight from frozen once—definitely not as good, but edible if you’re desperate.
- If you use skin-on salmon, it gets super crispy underneath. My youngest calls it -fish bacon- (which, ok, is a stretch, but cute).
- Overcooked salmon is dry and a bit sad. When in doubt, check early.
Some Variations I’ve Tried (and One I Regret)
- Asian-style: Swap lemon for lime, add soy sauce and a dab of honey. Tastes a bit like something from my favorite noodle shop.
- Herby: A handful of chopped fresh parsley or dill on top. If I have it. Which, let’s face it, isn’t often.
- The one that failed: Tried peanut butter as a glaze once. Don’t. Just… don’t. My husband still teases me.
Equipment: Use What You’ve Got
I use a 4-quart basket-style air fryer (can’t remember the brand, to be honest). If you don’t have an air fryer, you can roast salmon in the oven—just up the temp and throw on the broiler at the end for a minute or two. I’ve even ‘fake air fried’ salmon under my oven grill, but keep a close eye or you’ll end up with “extra crispy” edges (ask me how I know).
Storing Leftovers (If That’s Even a Thing)
Technically, this keeps in the fridge for 2 days, but honestly, in my house it never lasts more than a day! I prefer it cold the next day, flaked over a salad. Or, if you want to reheat, do it gently—microwave is ok, but the air fryer for a minute or two is even better.
How We Like to Serve It
Most nights, I toss some baby potatoes in the air fryer first, then pop in the salmon when they’re nearly done. My kids love it with plain rice and a huge dollop of mayo (to each their own, right?). For a fancier dinner, I’ll serve it with this creamy cucumber salad—it’s the kind of thing that makes you feel like you’ve got your life together, even if you’re eating in your slippers.
‘Pro’ Tips, AKA Things I Learned the Hard Way
- Don’t skip preheating the air fryer—once I did, and the salmon stuck everywhere. Cleaning it was not fun.
- I once tried to rush the cook time by cranking up the temp. Result? Burnt outside, raw inside. Take it from me, slow and steady.
- Let the salmon rest a minute or two before serving. It’s not strictly necessary, but the texture’s nicer (plus it saves your mouth a burn or two).
FAQ—Yep, These Are Real Questions People Have Texted Me
- Can I make this with frozen salmon? Actually, yes, but you’ll want to add 3-4 extra minutes. Texture isn’t quite the same though.
- Does the skin get crispy? Definitely! Sometimes even crispier than from the oven, which is wild. But if you hate skin, just peel it off after.
- Do I have to flip the salmon? Nah, I never do; it cooks fine without flipping in the air fryer.
- Is it healthy? I’m not a nutritionist, but it’s fish and a splash of oil, so I’d call that a win.
- What if I don’t have an air fryer? You can bake or grill salmon—check out this Baked Salmon Guide for ideas. Or knock on your neighbor’s door; maybe they’ll lend you one?
Anyway, if you make this, let me know how it turns out! Or if you discover a weirdly amazing new flavor combo, I’m all ears (as long as it’s not peanut butter).
Ingredients
- 4 salmon fillets (about 6 oz each)
- 1 tablespoon olive oil
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon lemon zest
- Lemon wedges, for serving
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 paper towels. Brush both sides with olive oil.
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3In a small bowl, mix together garlic powder, paprika, salt, black pepper, and lemon zest. Sprinkle the seasoning evenly over the salmon fillets.
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4Place the salmon fillets in the air fryer basket in a single layer, skin side down.
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5Air fry for 8-10 minutes, or until the salmon is cooked through and flakes easily with a fork.
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6Serve immediately with lemon wedges on the side.
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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