Air Fryer Salmon: 10-Minute Fillets, Fresh or Frozen

Salmon cooks quickly and evenly in an air fryer, with a lightly crisp top and moist middle. It's ready in about ten minutes with almost no washing up, which makes it a good weeknight option.

Here's how to get the timing right for fresh and frozen fillets, plus simple ways to season it.

Timings

Times vary with thickness more than weight. Check from the lower end.

• Fresh skin-on fillet (2–3 cm thick): 8–12 minutes at 180°C
• Fresh skinless fillet: 7–10 minutes at 180°C
• Thin tail pieces: 6–8 minutes at 180°C
• Frozen fillets (individually frozen): 14–18 minutes at 180°C
• Salmon in a foil parcel with butter and herbs: 12–15 minutes at 180°C

Preparing the fillets

Pat the fillets dry with kitchen paper, brush lightly with oil and season. If cooking skin-on, place them skin side down — the skin protects the flesh from the hot basket and helps hold the fillet together. There's no need to turn them.

To stop delicate fillets sticking, lightly oil the basket or use a perforated parchment liner placed under the fish (never preheat with the liner in on its own).

How to tell salmon is cooked

Raw salmon is deep orange-pink and translucent. As it cooks, it turns paler and opaque. Press a fork into the thickest part and twist gently: cooked salmon separates into flakes and is opaque all the way through.

White streaks appearing on the surface are a protein called albumin. A little is normal; a lot is a sign the fish is close to overcooked. Take it out as soon as it flakes.

Tip: Fish keeps cooking for a minute or two after you take it out. If you like it moist, remove it as soon as the thickest part has just turned opaque.

Seasoning ideas

Salmon is rich, so sharp or punchy flavours suit it:

• Lemon and herb: lemon zest, dill or parsley, salt and pepper; squeeze over lemon to serve
• Honey, soy and garlic: brush on a mix of 1 tbsp soy sauce, 1 tsp honey and grated garlic for the final 4 minutes
• Cajun or smoked paprika: a dry rub for a smoky crust
• Pesto crust: a spoon of green pesto spread on top before cooking
• Sweet chilli: brush with sweet chilli sauce for the final 3 minutes

Cooking from frozen

Individually frozen salmon fillets can usually be cooked straight from frozen — check the packaging. Rinse off any ice glaze, pat dry, brush with oil and cook at 180°C. Add sticky glazes only in the final few minutes, once the fish has mostly cooked, so they don't burn.

What to serve with it

Air-fried new potatoes (halved, 18–22 minutes at 200°C) are a natural partner — start them first, then add the salmon for the last 10 minutes. Steamed or microwaved green veg, rice, noodles or a simple salad also work.

Leftover salmon keeps in the fridge for up to two days. Eat it cold in salads or flaked into pasta, or reheat gently until steaming hot.

General information only. Check product labels and manufacturer instructions before you start.