Salmon in the air fryer is fantastic because you get the most crispy skin as a result, and it’s fast. Delicious and healthy without turning on the stove.
Salmon is always best when it’s got really crispy skin and it’s flaky and juicy in the middle. The easiest way to do that is with the air fryer, believe it or not.
Scroll down to read more about how it all comes together or click here to jump straight down to the recipe.
Video: Getting Crispy Salmon Skin In The Air Fryer
Cutting Salmon Into Portions
If you buy your salmon already into individual portions, then you don’t have to cut it. If you do have to cut it though, put it skin-side-down on the cutting board and use a sharp knife. The raw salmon skin can be hard to cut through but having it right against the cutting board makes it easier.
What’s The Safe Temperature For Salmon?
According to the FDA, salmon should be cooked to an internal temperature of 145°F. This is to ensure any harmful bacteria are destroyed. However, many people prefer to cook salmon more medium done, 120°F – 125°F. You can find more information on salmon cooking temperatures from Alaska Salmon Company.
Methods For Cooking Salmon
One way I love to cook salmon is pan frying it and then finishing the cooking process in the oven. I also have a method I use where I cook the salmon under the broiler so that I can get the skin bacon-levels of crispy.
But, when I’m running out of time, or if I don’t feel like dirtying a pan or the oven, I turn to my air fryer. The tray goes right into the dishwasher, making cleanup is a breeze. Plus, my kitchen doesn’t smell like fish after!
I do try to eat fish when I can, and I always have some in the freezer hanging around. I cook it from frozen often. However, if I find a nice piece of sustainable, wild-caught salmon, I make sure to snag it. I always look for salmon that is a bit fattier and that doesn’t contain any dyes.
Other than a really nice piece of fish, the only real trick to salmon in the air fryer is patting it down so it’s really dry. Then coat it with just a touch of olive oil. A teaspoon is all you need. That’s the great thing about the air fryer, you don’t need a lot of oil.
Getting Really Crispy Skin In The Air Fryer
If you like your salmon well-done, then the skin will get fairly crispy as the salmon cooks skin-side-up. Not fully crispy, but quite nice. However, if you are cooking your salmon to between 120°F and 140°F, then you need to do an extra step. You see, if you leave the salmon in there for as long as it takes the skin to crisp up, the salmon will be too dry.
Here’s what you do for extra-crispy salmon skin in the air fryer. Once the salmon reaches your desired internal temperature, remove it from the air fryer with the skin still up. Use tongs or a fork to carefully remove the skin from the top of the fish. It should only be loosely attached and it will come off with some gentle pulling. Transfer the skin back to the air fryer basket. You’re going to crisp the skin on its own, and trust me, the result is like salmon bacon!
Now, you need to put something on top of the salmon skin. You don’t want it flying around the air fryer. It also kind of curls in on itself, which isn’t ideal. The best thing to use is a metal heat-safe trivet or rack. That way the air will still circulate over and around the salmon skin but it will be held down. Many models of air fryers come with a little rack so that you can cook two layers of food in there. That is what you’re looking for. So, put that on top of the salmon skin and then put the basket back into the air fryer and cook it at 400°F until it is nice and crispy, about 3-4 minutes. Do note that once you remove the skin from the air fryer and it starts to cool, it will crisp up a bit more.
Once the skin is crisp, serve it either on top of or underneath your salmon portions. I actually like to serve it underneath since it is a bit misshapen at this point. It’s easier to cut through when it’s on the bottom too. But, if you want everyone to really see that nice crispy skin, then put it on top for sure.
How To Season Salmon
I like the let the flavor of the salmon shine so I often season it with just salt and pepper, but if you like to add a spice blend, go right ahead. A touch of lemon juice is delicious when it’s finished cooking, as well.
Pair your delicious Air Fryer Salmon with a side of roasted potatoes or some asparagus for a fantastic dinner any day of the week.
Crispy, juicy, and flaky salmon is only 20 minutes away! – Christine xo
Podcast Episode About Making Air Fryer Salmon
Listen to me explain briefly about how make this salmon, along with some other great tips, by clicking the play button below:
Listen to more Recipe of the Day episodes here.
Print
Air Fryer Salmon with Crispy Skin Recipe
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Total Time: 15 minutes
- Yield: 2 servings 1x
- Category: Entrée
- Method: Air Fryer
- Cuisine: American
DESCRIPTION
Salmon in the air fryer is fantastic because you get the most crispy skin as a result, and it’s fast. Delicious and healthy without turning on the stove.
Ingredients
- 3/4 lb. salmon fillet with skin
- 1 tsp. olive oil
- 1 tsp. salt
- 1/2 tsp. pepper
- Seasonings of choice, optional
Instructions
- With salmon skin-side-down, cut into 2 portions.
- Brush both sides with olive oil and sprinkle with salt and pepper.
- Place the salmon in the air fryer tray skin side up and slide it in the air fryer.
- Cook at 400°F for 8-11 minutes, or until internal temperature is 140°F* at the thickest point.
- Transfer salmon to a plate to rest.
- If crispier skin is desired, use tongs to carefully remove skin from top of salmon portions. Transfer skin back to the air fryer. Top the skin pieces with a heat safe trivet (to prevent skin from flying around the air fryer). Cook at 400°F for 2-4 minutes, or until desired crispness is achieved.
Note that once you remove the skin from the air fryer and it starts to cool, it will crisp up more. Place crisped skin pieces on top of salmon portions and serve immediately.
Love this recipe? I’d appreciate it if you could scroll down and add a *5 star rating* to help others know they’ll love it as well!
Notes
*Cook time will vary depending on thickness. The safe temperature for salmon is considered to be 145°F, which the salmon will reach once it has rested. However, if you prefer your salmon a bit less well done, you can remove it from the air fryer when it reaches 120°F, about 7-8 minutes.
This post originally appeared in May 2019 and was revised and republished in May 2023.
Miranda Baxter-Russell says
Wonderful! First time I’ve used my air fryer for salmon as I was afraid to overcook it. This turned out perfectly! I spread a little mayo on the flesh sides which caramelised slightly. I also finished the skin with the blowtorch. Will definitely use this recipe again! Thanks.
Christine Pittman says
Amazing, thanks for sharing, Miranda! If you have a moment, I’d really appreciate you adding a 5 star rating which helps others find this recipe too. Thanks!
Ed says
Turns out great 😋
★★★★★
Christine Pittman says
Happy to hear you enjoyed, Ed! :)
blah says
skin not really crispy. still had to finish in pan.
★★★
Christine Pittman says
Sorry to hear that. This one isn’t in the air fryer, but it does give you really crispy skin! – https://cookthestory.com/crispy-skin-salmon/
Christine Pittman says
I’ve retested and updated the recipe with a new way of crisping up the skin if you’d like to give it a try!
Natalia says
Thanks for this recipe, Christine!
Question for you — my Cosori air fryer recipe book says 6 mins for salmon. My family also cooks it for 6-7 mins max so that it doesn’t overcook and dry out. The time here is almost 3x as long. Why is that?
Christine Pittman says
I’ve retested the recipe with a new way of crisping up the skin without overcooking the salmon if you’d like to give it a try!
Tere McKibbins says
Why does all the other recipes say “skin side down?”
★★★★★
Christine Pittman says
In my experience, it’s often gotten a bit stuck in the air fryer when cooking skin side down, Tere.
agha says
Can you cook the salmon from frozen in the air fryer?
Christine Pittman says
I have never tried doing this but I’m sure that you can. The general rule of thumb for frozen chicken is to cook it 1.5 times as long as thawed chicken. So if you wanted to try the salmon, that is where I would start. You might want to turn the air fryer down a little bit to 350°F so that the outside doesn’t get too dry before the inside cooks. Make sure you use an instant read thermometer and make sure the salmon is cooked internally to 145°F. The instant read thermometer will also be an easy way to know if the salmon has actually thawed and then cooked on the inside. If you try this, please come back and let us know how it worked!
Donkeyhow.com says
Thank you. I was looking for something simple and yummy. I’m new to air fryer cooking with the Power XL. Is any oil spray needed for the salmon? I haven’t used any at all with the 4 things that I’ve cooked so far but wanted to be sure with salmon. Thank you!!
Christine Pittman says
We just used a small amount of olive oil on the salmon for this recipe. Enjoy!
Jia Yaw Dam says
I tried this recipe and even tried increasing my air fryer temperature to 450 and moving the fish closer to the heating element and I still can’t get crispy skin that I can get from pan searing the salmon on a cast iron pan. b time the fish is crispy in the air fryer, I’m afraid that the insides would be over cooked already
Susan says
I assume it’s skin up because there a where the heating elements are and to crisp the skin.
Could the author reply ?
Christine Pittman says
Skin side up for this recipe, Susan. I’ll edit above to make that more clear. Thank you!
Nadia says
I don’t think you mentioned whether you put it skin side up or down. Should I assume from the photos that it’s skin-side down?
Christine Pittman says
Sorry that I missed this before, Nadia. Skin side up!