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An overhead photo of 4 air fried salmon fillets on a platter with lemon wedges.
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Air-Fryer Salmon

Juicy salmon with crispy edges cooks fast in the air fryer and has loads of flavor thanks to a quick wet rub in extra virgin olive oil, garlic, lemon zest, and spices.
Prep Time3 minutes
Cook Time10 minutes
Course: Dinner
Cuisine: Mediterranean
Diet: Diabetic, Gluten Free, Low Calorie
Servings: 4
Author: Emily Teel

Ingredients

  • 1 1/2 tbsp olive oil
  • 1/2 tsp lemon zest
  • 2 garlic cloves, grated
  • 1/2 tsp smoked paprika
  • 1/2 tsp dried thyme or za'atar
  • 1/4 tsp ground cumin
  • Kosher salt
  • black pepper
  • 4 (6-ounce) skin on salmon fillets (or one 1 1/2 pound salmon fillet, sliced into 4 equal pieces)

Instructions

  • Mix the marinade. Preheat the air fryer to 400°F. In a large bowl combine olive oil, lemon zest, garlic, smoked paprika, dried thyme or za’atar, ground cumin, and a pinch each of salt and pepper. Whisk to combine.
  • Prep the salmon. Pat each salmon fillet dry on all sides. Add salmon to the olive oil mixture, turning to completely coat each piece.
  • Air fry the salmon. Transfer the salmon fillets to the air fryer basket, skin side down, leaving space between each one. Air fry the fish until the fillets are beginning to brown at the edges and are cooked through. This will take 8 to 10 minutes for a thicker cut and 5 to 7 minutes for a thinner fillet. 
  • Rest the salmon. Set the salmon aside to rest for a few minutes.

Notes

  • Visit our shop to browse quality Mediterranean ingredients including the cumin, za’atar and smoked paprika used in this recipe. 
  • How do you know when air-fryer salmon is done? Air fryer salmon fillets should register 140°F using an instant read thermometer at the thickest part of the filet. If you start to see white on the edges of your salmon, it’s done! Keep these factors in mind and don’t hesitate to check the fish often to ensure you don’t overcook it. 
  • Carryover cooking: Air-fryer salmon will continue to cook with carryover heat as the fish rests. Giving it a few minutes to rest will result in the best texture, without overcooking. The USDA recommends cooking salmon to 145°F, which these fillets will reach as they rest thanks to carryover cooking. 
  • Storage: Once cooled, store leftover salmon in an airtight container in the refrigerator for up to four days.

Nutrition

Calories: 291.7kcal | Carbohydrates: 0.8g | Protein: 33.9g | Fat: 16.1g | Saturated Fat: 2.4g | Polyunsaturated Fat: 4.9g | Monounsaturated Fat: 7.4g | Cholesterol: 93.5mg | Sodium: 75.6mg | Potassium: 848.4mg | Fiber: 0.2g | Sugar: 0.1g | Vitamin A: 197.7IU | Vitamin C: 0.9mg | Calcium: 27.6mg | Iron: 1.7mg

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