Name: Air Fryer Salmon
Total time: 10 min
Yield: 4 servings
Cuisine: American
Ingredients: 4 fillet salmon fillets; 1 tbsp dijon mustard; 1 tbsp olive oil; 1 tsp smoked paprika; 1/2 tsp garlic powder; 1 tsp brown sugar; 1/2 tsp kosher salt; 1/4 tsp black pepper; 1 medium lemon; 2 tbsp fresh parsley

← Recipes · Quick · Air Fryer Salmon

350 cal34g protein3g carbs22g fat430mg sodium

Estimated, per serving — stays per-serving no matter how many you cook for.

Everyday 25nothing beyond the everyday cabinet

Air Fryer Salmon

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Quick10 minBeginner friendly

Serves−4+· written for 4 — change it and the ingredients follow

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Ingredients

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salmon filletsabout 6 oz each and 1 inch thick, skin-on or skinless, patted very dry4 fillets

dijon mustard1 tbsp

olive oil1 tbsp

smoked paprika1 tsp

garlic powder1/2 tsp

brown sugar1 tsp

kosher salt1/2 tsp

black pepper1/4 tsp

lemonhalf juiced, half cut into wedges1 medium

fresh parsleyGarnishchopped2 tbsp

Cook it to

Salmon145°F / 63°C

USDA minimum internal temperatures. Measure at the thickest part, away from bone.

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Goes well with

Most sides finish faster than the main — start the quick ones last so everything lands hot.

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Steps

1Set the air fryer to 400°F and let it preheat while you season the fish; a hot basket is what gives the top its crust.

2Pat the salmon dry with paper towels on every side. Wet fish steams instead of roasting.

3Stir the paprika, garlic powder, brown sugar, salt and pepper together in a small bowl.

4Brush the top and sides of each fillet with a thin coat of Dijon, then drizzle with the olive oil and press the spice mix evenly over the top.

5Lay the fillets in the hot basket in a single layer, skin side down if they have skin, with a little space between them. Cook in batches if your basket is small.

6Air fry for 6 to 8 minutes, until the thickest part flakes with a fork and reads 125°F for medium or 145°F for fully cooked. Thinner fillets need closer to 6 minutes.

7Rest the salmon in the basket for 1 minute, then squeeze the lemon juice over the top, scatter with parsley and serve with the lemon wedges.