Salmon is one of the quickest useful dinners for an air fryer. A little oil and dry seasoning are enough; the important part is matching the cooking time to the thickness of the fillet rather than repeatedly opening the drawer.
For salmon fillets around 130 g each, air fry at 180°C / 350°F for 8–10 minutes in a single layer. Larger or thicker fillets need longer: check after 10 minutes, then continue in 1–2 minute intervals until cooked through. The Food Standards Agency says cooked fish should be opaque, separate easily with a fork and be steaming hot through the middle.
A simple herb seasoning
Good Food’s published method uses four fillets of about 130 g each. Skin-on or skinless salmon both work; keep the fillets similar in thickness so they cook at a similar rate.
- 4 salmon fillets, about 130 g each
- ½ tablespoon olive oil
- 1 teaspoon fine salt
- 1 teaspoon black pepper
- 1 teaspoon dried mixed herbs
- 1 teaspoon garlic granules, optional
- Lemon wedges, to serve
Oil and season the fillets
Check the salmon for any remaining pin bones and remove them with clean tweezers. Pat the surface dry, rub with the olive oil and combine the salt, pepper, herbs and optional garlic granules. Coat the fillets evenly.
Preheat if your machine requires it. Arrange the salmon in one layer with gaps around the pieces. Put skin-on fillets skin-side down and avoid stacking or overlapping them.
Smart tipArrange similarly sized fillets together and place the thickest one where it is easy to check. If one fillet is ready first, remove it rather than drying it out while the others finish.
Air fry for 8–10 minutes
Cook at 180°C / 350°F for 8–10 minutes. Good Food bases this range on four 130 g fillets. There is no need to turn them in its published method.
For larger or thicker portions, check after 10 minutes and continue in 1–2 minute intervals. The Food Standards Agency’s visual guidance is that cooked fish becomes opaque, separates easily with a fork and is steaming hot through the middle.
Serve while the salmon is hot
Lift the fillets carefully with a fish slice so they do not break apart. Add lemon at the table and serve with rice, quinoa, potatoes or green vegetables.
If the skin is attached, whether it becomes crisp depends on the fillet and the airflow beneath it. The skin is safe to eat when properly cooked, but it can also be left on the plate.
For a vegetable side, use the vegetable cooking-time guide and check each food separately before serving.
Adjust for thickness, not just weight
A compact, thick fillet can take longer than a broad thin piece of the same weight. Start with the published range, then use the centre of the thickest piece as your guide.
White beads on the surface are albumin, a protein that firms and moves out of the fish as it cooks. They are harmless, though a large amount can be a sign that the fish heated aggressively or for longer than necessary.
Store leftover salmon within two hours
Cool leftovers and refrigerate them within two hours. The Food Standards Agency advises eating properly cooked, chilled leftovers within 48 hours or freezing them.
If reheating, do it only once and make sure the salmon is steaming hot throughout. Use short intervals because a small fillet can dry out quickly.
Air fryers vary in power and basket design. Use these timings as a starting point and follow your manufacturer’s instructions where they differ.
Frequently asked questions
How long should salmon cook in an air fryer?
Fillets around 130 g take 8–10 minutes at 180°C / 350°F in the published method used here. Thicker or larger pieces need longer, so check the centre and add 1–2 minutes at a time.
What temperature do you air fry salmon at?
Use 180°C / 350°F for this recipe. Follow your appliance manual if its programme guidance differs.
Do you need to flip salmon in the air fryer?
No. The Good Food method this guide follows cooks the fillets in one layer without a turn. Put skin-on fillets skin-side down.
How do I know when salmon is cooked?
Food Standards Agency guidance says fish should turn opaque, separate easily with a fork and be steaming hot through the middle.
Can I use frozen salmon?
Do not use this fresh-fillet timing for frozen fish. Follow the packet instructions and your air-fryer manufacturer’s guidance, checking that the centre is cooked through before serving.
Sources and further reading
Safety, appliance and recipe guidance was checked against the following sources. Always follow the instructions for your own model.
