Air Fryer Salmon (with oven option)

A lovely balance of sweet, spicy, and tangy is the hallmark of this speedy salmon, which can be on your plate in less than 15 minutes.

Need a lightning-fast meal? Look no further than your air fryer and this easy salmon recipe.

No air fryer? No problem.

Salmon doesn’t take too much longer to cook in the oven. The main difference is that the air fryer saves additional minutes because it does not require preheating.

Either way, the prep is minimal and the results are delicious.

A Dijon-based topping creates a thick glaze (that won’t drip off the fillets) and enhances the flavor of the salmon. The quick stint in the air fryer caramelizes the topping while leaving the inside of the fish tender.

When using the oven, the fish will likely be cooked through before the same level of caramelization is achieved. To counteract this, you may cook the salmon on the top rack of the oven. Just peek towards the end to be sure the top isn’t browning too much. In that case, simply transfer the baking sheet to a lower rack until done.

The most challenging part of salmon recipes is that it’s impossible to provide a precise cooking time. Sure, there’s always the “all ovens vary” disclosure and dark baking sheets tend to cook food more quickly than light ones.

The added variable with salmon, however, is that there are many different varieties, which vary in overall size and thickness as well as fat content. Thicker, fattier farmed salmon, for example, will take measurably longer to cook that thinner, lean wild sockeye or coho fillets.

I have long recommended an internal temperature of 120°F for leaner wild salmon and 125-130°F for farmed salmon or fattier wild varieties, like king salmon. Coincidently, I recently read a Cooks Illustrated study where the majority of tasters preferred wild salmon samples cooked to 120°F and farmed Atlantic salmon to 125°F.  

No thermometer? You may cut into the thickest part of the fish without concern of moisture loss, as with chicken or steak. In this case, look for mostly opaque fish with a hint of translucence in the center.

What about the skin? Salmon skin contains a wealth of nutrients, and I enjoy it (especially when it gets a little crispy), while at the same time the gray fat attached to the skin is actually where they collect the most. Wild Pacific salmon is often deemed the “cleanest” salmon, while farmed Atlantic salmon has been reported to contain a higher level of pollutants.

Ultimately, it’s a matter of personal preference. If you’d like to remove the skin, don’t oil it or the surface on which the salmon is to be cooked. The skin will stick to the air fryer rack or baking sheet (unless the baking sheet is lined with parchment, which is a nonstick surface), and you can easily run your spatula between the skin and the flesh, leaving the former behind.

Prefer to eat the skin? In this case, rub it with a thin layer of oil or oil the surface on which the fish will be cooked. If baking in the oven, you may line the baking sheet with parchment paper for a non-stick, easy cleanup alternative. It is not generally recommended to use parchment (or foil) in an air fryer.

Finally, if using skinless salmon, I recommend oiling the bottom of the fillets before placing them on the air fryer rack. Otherwise, they will likely stick. If baking in the oven, you can oil the bottom of the fish or the baking sheet.

For welcome versatility, you can use the technique described in the following recipe with a favorite spice rub instead of the Dijon topping. In that case, brush the surface of the salmon with a thin coating of olive oil and then sprinkle with the seasoning blend, whether homemade or store-bought.

I use about 1 teaspoon of spice rub per 6-8 ounce salmon fillet. Most recently, I’ve been using Sazón seasoning with delicious results. That said, even a sprinkle of salt and pepper will make perfectly cooked salmon sing.

You might also enjoy trying the salmon with the rub used in my recipe for Simple Seared Halibut. This Indian spice rub and All Purpose BBQ Spice Rub offer two additional options for flavorful, speedy salmon.

For added convenience, this recipe may be scaled up or down as needed. It’s easy to cook one fillet or many!

Wholesome salmon and a flavorful Dion-based glaze come together with lightning speed for an easy dinner that’s worthy of the regular meal rotation. Pictured here with Everyday Kale Salad.

I’d love to know if you try this recipe. Leave a comment, rate it, and don’t forget to tag a photo @fountainavenuekitchen on Instagram and Facebook. Your feedback is always appreciated.

Easy Air Fryer Salmon (with oven option)

Prep Time: 5 minutes

Cook Time: 10 minutes

Total Time: 15 minutes

Yield: 2 servings (recipe may be scaled up or down as needed*)

A lovely balance of sweet, spicy, and tangy is the hallmark of this speedy salmon, which can be on your plate within 15 minutes.

Print

Ingredients

• 2 (6-8 ounce) salmon fillets
• 2 tablespoons (30g) Dijon mustard
• 1 tablespoon (12g) packed brown sugar**
• 2 cloves garlic, minced (may use 1 clove or omit if you’re not a fan)
• 1 teaspoon (5ml) olive oil
• ⅛ teaspoon kosher salt
• A pinch (1/16 teaspoon) cayenne pepper
• Optional for serving: lemon wedges, a sprinkle of fresh snipped chives or thyme leaves

Instructions

Helpful hint: If you enjoy eating the skin and don’t want it to stick to the air fryer basket, rub it with oil. If you prefer not to eat the skin, do not oil it. In that case, it will stick to the air fryer basket, and you can easily run your spatula between the flesh of the fish and the skin, leaving the latter behind.

In a small bowl, stir together the Dijon mustard, brown sugar, garlic, oil, salt, and cayenne pepper. Spread the mixture evenly over the top of the salmon fillets.

Place the salmon in the air-fryer basket. Cook at 400°F until desired degree of doneness, about 7 to10 minutes, depending on variety and thickness of the fish. You can cut into the fish to check or use a quick read thermometer and look for a temperature of 120℉ to 125℉ for medium rare or 130℉ to 135℉ for medium.

Storage: Leftover salmon will keep well for 3-4 days in an airtight container in the refrigerator.

Prefer to cook in the oven? Bake in an oven pre-heated to 400℉ for 12-14 minutes, or until the salmon is not quite opaque in the center when pulled apart with a fork. (Or refer to temperatures above.) If desired, you may broil it the last 1-2 minutes, watching very closely, to brown the topping.

Notes

* Depending on the model, air fryers will generally accommodate two or four fillets. If wanting to cook more than the rack accommodates, cook in two batches, or use the oven method instead.

** In this instance, maple syrup would not be a good substitute for the brown sugar, only because it will make the mixture thinner and more likely to run off the salmon.

Helpful hints:

Salmon size – Choose fillets that are similar in size and thickness, so they cook evenly and finish cooking at the same time.

Air fryer pro tip: Until you’ve made a recipe once or twice, check your food as it cooks. Air fryers vary from model to model and paying attention will ensure that nothing burns.

Pat the fish dry – If the salmon is wet, blot it dry with a paper towel, so the topping adheres well.

Mix it up – Instead of the Dijon topping, you could brush the surface of the salmon with a thin coating of olive oil and then sprinkle with your favorite spice rub, whether homemade or store-bought. Even a simple seasoning of salt and pepper will make perfectly cooked salmon sing.

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