This air-fried salmon is coated with lemon, garlic, olive oil, and a small amount of soy sauce, then cooked until moist and flaky. The air fryer gives the edges light browning while keeping the center tender.
The recipe works with skin-on or skinless fillets and is ready in about 15 minutes once the air fryer is hot.
Ingredients
- 4 salmon fillets, about 5 to 6 ounces each
- 4 tablespoons fresh lemon juice
- 2 teaspoons olive oil
- 1 tablespoon reduced-sodium soy sauce
- 2 teaspoons minced garlic
- 1/2 teaspoon paprika
- 1/4 teaspoon fine salt, or to taste
- 1/4 teaspoon black pepper
- 1 tablespoon chopped fresh dill, or 1 teaspoon dried dill
How to Air Fry Salmon
- Prepare the fish. Thaw frozen salmon completely and pat it dry. Check for pin bones and cut oversized pieces so they fit without overlapping.
- Mix the marinade. Whisk the lemon juice, olive oil, soy sauce, garlic, paprika, salt, and pepper in a shallow dish.
- Coat the salmon. Turn the fillets in the mixture and let them stand for 10 to 15 minutes. Do not leave salmon in the acidic marinade for more than about 30 minutes, or its texture may become soft.
- Preheat. Preheat the air fryer to 400°F (200°C). Lightly grease the basket if required by your model.
- Cook. Arrange the salmon in a single layer. Air fry for 7 to 10 minutes, depending on thickness. There is usually no need to flip.
- Check and serve. Salmon should flake easily and reach 145°F (63°C) at the thickest part. Sprinkle with dill and serve immediately.
Cooking-Time Guide
Thin fillets may finish in 6 to 7 minutes, while pieces about 1 inch thick usually need 8 to 10 minutes. Begin checking early because air-fryer models vary.
Helpful Tips
- Pat the salmon dry before marinating so the coating is not diluted.
- Leave room between fillets for proper airflow.
- Measure salt after considering the sodium in the soy sauce.
- For skin-on salmon, place the skin side down.
Serving Ideas
Serve with roasted vegetables, rice, potatoes, or this Greek quinoa salad.
More Air-Fryer Meals
If you like this quick method, the same appliance also makes juicy chicken breasts and panko-crusted shrimp. Browse the full Air Fryer Recipes collection for more ideas.
Storage and Reheating
Refrigerate cooked salmon within 2 hours and use within 3 days. Reheat gently in the air fryer at 325°F (165°C) for a few minutes, just until hot. Avoid repeated reheating because salmon dries out quickly.
Frequently Asked Questions
Can I cook salmon from frozen?
You can, but the marinade will not adhere as well. For this recipe, thawing and drying the fillets gives a better result.
Do I need to flip the salmon?
Usually not. The circulating hot air cooks both sides, especially when the basket is not crowded.
How do I know when it is done?
Check the thickest part with an instant-read thermometer. The safe target is 145°F (63°C).
Easy Healthy Air-Fried Salmon Recipe Ready in 15 Minutes
This quick and easy air-fried salmon recipe is perfect for busy weeknights, delivering flavorful, moist salmon in under 15 minutes. A healthy crowd-pleaser that’s simple to prepare.
- 4 salmon fillets
- 4 tablespoons lemon juice (fresh is always best)
- 2 teaspoons olive oil
- 1 tablespoon soy sauce
- 2 teaspoons minced garlic
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1/2 teaspoon paprika
- Dill (for sprinkling)
- Prepare your salmon fillets. You can use skinless or skin-on salmon. If using frozen, make sure it’s thawed before you start.
- Cut the salmon into 3-inch wide fillets. Adjust the size to fit your air fryer. If a fillet is too long, cut it in half to make smaller pieces.
- Set the salmon aside.
- Start on the sauce by adding four tablespoons of lemon juice into a deep container that will hold all your salmon fillets.
- To the lemon juice, add two teaspoons of olive oil and one tablespoon of soy sauce.
- Add two teaspoons of minced garlic to the mixture.
- Give all the sauce ingredients a good mix with the smallest whisk you can find.
- Put your salmon fillets into the coating and make sure both sides are well covered. You can let these marinate for up to 24 hours, but for a quick meal, you can go straight to the air fryer.
- Preheat your air fryer to 400 degrees Fahrenheit, or as hot as it can go if it doesn’t reach 400 degrees.
- Once preheated, move the fillets into the greased basket, making sure they have space all the way around them.
- Once the salmon is in the basket, cover it with half a teaspoon of salt, half a teaspoon of pepper, and lastly, a half a teaspoon of paprika. If you accidentally dump everything in one spot, don’t be afraid to get your hand dirty and get those all mixed on.
- Slide that basket back in and cook for 8 to 10 minutes.
- You will know your salmon is done once it has reached an internal temperature of 145 degrees Fahrenheit and it flakes easily with a fork.
- Sprinkle some dill on each fillet.
Salmon thickness varies, so begin checking early and cook to your preferred doneness (145°F/63°C is the USDA safe temperature). Keep cooked salmon refrigerated for up to 3 days and reheat gently.