Why air fryer salmon beats my oven every time
I love salmon, and I love finding an easy and delicious way to prepare it without heating up my entire kitchen.
You’d think that after making 20+ different air fryer recipes the shock would have worn off. But once again, this Air Fryer Salmon recipe has completely amazed me.
Salmon is often one of those dishes that can be extremely challenging to cook just right. Cook it too long and it gets tough and dried out.
Not long enough, and well… you know the results of that.
For years I have stuck to either making Salmon in Foil or Lemon Dill Salmon that are both baked in the oven. It’s always somewhat predictably good, juicy, tender, and flaky.
But the one thing the oven lacked was that delightfully crispy crust that counteracts the delicate texture of the fish. And thanks to the circulation of hot air, that’s exactly what the Air Fryer can deliver.
Not to mention, the slightly sweet but mostly savory honey mustard sauce the salmon is coated in is absolutely INCREDIBLE.
The marinade is all pantry staples: soy sauce, honey, Dijon, garlic, and paprika. Give it 30 minutes in the fridge, a fully preheated basket, and 7-9 minutes at 400°F, and dinner is done.
And the best part? My kitchen stays cool the whole time.
Ingredients and Substitutions
For the exact measurements and detailed instructions, please see the recipe card below.
- Salmon: Any type you can get will work, though the fattier cuts taste the best. Fresh is preferred over frozen, and Verlasso is my go-to for sustainability.
- Soy sauce: This salty, savory staple is responsible for SO much of the flavor. Use tamari or a gluten-free soy sauce to keep the recipe gluten-free.
- Oil: Avocado or olive oil are best.
- Honey: Naturally sweet, it’s what caramelizes into that crispy, golden top. Maple syrup or agave work too, and for keto you can swap in stevia or leave it out.
- Dijon mustard: Dijon gives the most flavor, but yellow mustard works if that’s what you have on hand.
- Garlic: Mince it finely so the flavor spreads evenly through the glaze. Garlic powder works too.
- Paprika: It gives the glaze its warm, golden color, with salt and black pepper rounding it all out.
How to Make Air Fryer Salmon
Please see the recipe card below for the full instructions, ingredient amounts, and a printable recipe.
Cut the salmon.
Slice the salmon into equal-sized fillets so they all cook at the same rate. Leave the skin on or remove it, whatever you prefer.
Keep the skin on if you can. It keeps the fish from sticking to the basket, and it slides right off after cooking.
Whisk and marinate.
Whisk the soy sauce, oil, honey, mustard, garlic, and seasonings until smooth. Add the salmon (a bowl or zip-top bag both work), coat it well, and marinate in the fridge for 20-30 minutes.
The Air Fryer I Use and ❤️
I use a 6-quart air fryer for this recipe and it’s the perfect size for cooking everything in a single layer without overcrowding. Because remember, keeping it in one layer is key to all that crispy goodness!
Air fry at 400°F.
Preheat the air fryer to 400°F for at least 3 minutes, then spray the basket with nonstick cooking spray. Place the fillets skin-side down in a single layer and cook for 7-9 minutes, depending on thickness.
No flipping needed. The hot air circulates all the way around the fish, so just give each fillet a little space and let the glaze do its thing.
A must-have for fish fans!
If you cook fish even occasionally, a fish spatula is a non-negotiable. I waited way too long to get one!
The thin, flexible blade slides right under delicate fillets without tearing them apart. Total game-changer.
Check for doneness.
The salmon is ready when it flakes easily with a fork in the thickest part, or reads 145°F on an instant-read thermometer. Serve right away with a sprinkle of fresh parsley.
Grab a meat thermometer. It takes all the guesswork out and is the easiest way to avoid dry, overcooked salmon.
Oops! What Did I Do Wrong?
Why is my salmon dry?
It most likely cooked a minute or two too long. Thinner fillets can be done closer to 7 minutes, so start checking early.
Why did my salmon stick to the basket?
The basket probably wasn’t sprayed or fully preheated. Spray it right before the fish goes in and cook skin-side down for the easiest release.
Why is my glaze getting so dark?
The honey caramelizes fast at 400°F, which is exactly what gives you that crispy top. If it’s darkening before the center is done, let the extra marinade drip off before the salmon goes into the basket.
Why didn’t my salmon get crispy?
Make sure the air fryer is fully preheated and the fillets aren’t touching. Crowded fish steams instead of crisps.
FAQs
400°F is the sweet spot for this recipe. It caramelizes the honey mustard glaze into a crispy crust in just 7-9 minutes, while the inside stays tender. A 1-inch fillet takes about 8 minutes.
Yes! Skinless fillets work great. Just spray the basket well, since there’s no skin to keep the fish from sticking.
Absolutely. Cook the salmon in batches if it won’t all fit in a single layer, so every fillet gets crispy.
Keep leftovers in an airtight container in the fridge for up to 2 days. Cooked salmon freezes for 4-6 months. Heads up, the texture gets softer and a little drier once it thaws.
Warm it in the air fryer at 250°F for a few minutes, in the oven until heated through, or in a skillet with a splash of water. Low and slow keeps it from drying out.
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Air Fryer Salmon Recipe
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Ingredients
- 10-12 ounces salmon
- 2 teaspoons soy sauce or Tamari or Tamari
- 1 tablespoon oil avocado or olive
- 1 tablespoon honey
- 1 tablespoon Dijon mustard or yellow mustard
- 1 clove garlic finely minced
- ¼ teaspoon paprika
- ¼ teaspoon salt to taste
Instructions
- Cut salmon into two equal-sized filets. You can either leave the skin on or remove it, if you’d prefer.10-12 ounces salmon
- Whisk the remaining ingredients in a large bowl until smooth and well combined. Add salmon filets and let marinate in the refrigerator for 20-30 minutes.2 teaspoons soy sauce or Tamari, 1 tablespoon oil, 1 tablespoon honey, 1 tablespoon Dijon mustard, 1 clove garlic, ¼ teaspoon paprika, ¼ teaspoon salt
- Preheat a 6-quart air fryer to 400 degrees for at least 3 minutes. Once heated, spray the basket with non-stick cooking spray and place the salmon filets, skin side-down, onto the grate. Cook salmon for 7-9 minutes, depending on thickness. The salmon should flake easily with a fork in the thickest portion.
- Serve immediately with a sprinkle of fresh parsley and enjoy!
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Video
Notes
- Salmon: Choose fillets that are similar in thickness so they finish cooking at the same time.
- Pat Dry: Remove excess moisture from the salmon before adding the sauce so the glaze sticks better.
- Sauce: Whisk the Dijon, honey, soy sauce, and garlic together well before brushing it over the salmon.
- Don’t Overcrowd: Leave space between the fillets so hot air can circulate and the edges caramelize.
- Skin-Side Down: Place skin-on salmon with the skin facing down. There’s no need to flip it while cooking.
- Watch the Glaze: Honey can brown quickly, so check the salmon toward the end of cooking to prevent the sauce from burning.
- Don’t Overcook: Salmon is best when it’s moist and flakes easily with a fork. Check thicker fillets for doneness before adding extra cooking time.
- Extra Sauce: Reserve some of the sauce before it touches the raw salmon to brush on after cooking or serve alongside.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
What to Serve with Air Fryer Salmon
Since the salmon takes over the air fryer, I like pairing it with sides that cook on the stovetop or need no cooking at all. A scoop of Coconut Milk Rice or Instant Pot White Rice soaks up every bit of that honey mustard glaze.
For something green, Air Fryer Asparagus cooks in minutes right after the salmon comes out. (Keep the fish loosely covered so it stays warm.)
Craving something cozy? Mashed Sweet Potatoes add a little sweetness that plays SO well with the mustard.
Want a make-ahead side? Easy Broccoli Bacon Salad can hang out in the fridge until dinner. And a dollop of Homemade Tartar Sauce or Cajun Remoulade Sauce on the side never hurts.
More Easy Salmon Recipes
Salmon on repeat at your house too? Same. These are the ones I keep coming back to when that craving hits.
