American · 400°F · 10 min
Air Fryer Shrimp
Plump shrimp in about 10 minutes: from fresh or straight from frozen, with garlic and lemon.
Air Fryer Salmon
Salmon in the air fryer is a weeknight cheat code: hot air crisps the edges while the center stays moist if you pull it early. One-inch fillets need roughly 8-10 minutes at 390°F (199°C). Walk away for a phone call and you will have dry fish.
Skin-side down
Start skin-side down so the fat renders and the fillet holds together. Flip only if the piece is very thick. Pat the skin dry first. Wet skin steams.
Doneness
125°F (52°C) in the center for medium pink; 135°F (57°C) if you prefer it firmer. Rest two minutes; carryover heat finishes the job. Lemon after cooking, not before. Acid on raw fish can toughen the surface.
Air Fryer Salmon
Prep 8 min · Cook 10 min · Total 18 min · 2 servings
Crowding. Two fillets is the max in most 6-quart baskets. They need airflow on the sides.
From frozen. From frozen: 360°F (182°C) for 12-14 minutes. Do not thaw. Season after the surface looks dry, about 6 minutes in.
Step-by-step instructions
Follow each step in order. Photos show what to look for so the basket finish matches the plate.
Prep
Pat the salmon fillets dry, especially the skin. Brush lightly with oil and season with salt and pepper (and any other seasoning you like).
Cook
Preheat the air fryer to 390°F (199°C). Place the fillets skin-side down in the basket so the fat can render and the fish holds together.
Salmon fillets skin-side down in the air fryer basket Cook about 8-10 minutes for typical fillets. Start checking at 7 minutes. You want the center around 125°F (52°C) for medium pink, or 135°F (57°C) if you prefer it firmer.
Cooked salmon fillet with crisp edges in the air fryer
Finish
Rest 2 minutes on a plate. Carryover heat finishes the cook.
Squeeze lemon over the top just before serving. Add herbs if you like. Lemon goes on after cooking so the acid does not toughen the surface.
