Air Fryer Salmon
Perfectly seasoned air fryer salmon with a caramelized honey paprika crust, ready in just 12 minutes with a buttery, flaky center every time.
Equipment
- Air fryer
- - Small mixing bowl
- Paper towels
Ingredients
- 4 salmon fillets about 6 oz / 170g each, skin-on
- 2 tablespoons olive oil
- 1 tablespoon honey
- 1 teaspoon smoked paprika
- ½ teaspoon garlic powder
- ½ teaspoon fine sea salt
- ¼ teaspoon black pepper
- Zest of 1 lemon
- 1 tablespoon fresh lemon juice
Instructions
- Remove the salmon fillets from the refrigerator 10 minutes before cooking. Pat each fillet completely dry on all sides using paper towels — this step is essential for a crispy, non-steamed result.
- In a small bowl, whisk together the olive oil, honey, smoked paprika, garlic powder, salt, black pepper, lemon zest, and lemon juice until combined into a smooth, fragrant marinade.
- Spoon the marinade evenly over the flesh side of each salmon fillet, spreading it all the way to the edges with the back of the spoon.
- Preheat your air fryer to 400°F (200°C) for 3 minutes. Once preheated, place the fillets skin-side down in a single layer in the basket without overlapping. Cook for 10 to 12 minutes, until the top is caramelized and the salmon flakes easily when pressed gently in the thickest part.
- Remove from the air fryer and let rest for 2 minutes before serving. Serve immediately with lemon wedges, over steamed rice, or alongside your favorite vegetables.
Notes
For fully cooked salmon, aim for an internal temperature of 145°F. For a slightly silkier, medium texture, pull it at 130°F. Thinner fillets under ¾ inch will be done closer to 8–9 minutes — keep an eye on them after the 8-minute mark.