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overhead close up view of cooked salmon filled being held over air fryer basket
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5 from 11 votes

Air Fryer Salmon

This air fryer salmon is quick, juicy, and full of bold flavor thanks to a smoky-sweet spice rub (yes, brown sugar belongs here). It’s my go-to for busy nights—no fishy smell, no mess, just perfectly cooked salmon in under 15 minutes.
Prep Time5 minutes
Cook Time10 minutes
Total Time15 minutes
Course: Main Course
Cuisine: Mediterranean
Difficulty: Easy
Servings: 4 servings
Calories: 290kcal
Author: Nora from Savory Nothings

Ingredients

  • 1.5 pounds salmon fillet I prefer thick skin-on fillets
  • 1 tablespoon oil use an oil intended for high temp cooking
  • 1 tablespoon brown sugar you can... skip it if you must
  • 1 teaspoon ground paprika
  • ½ teaspoon ground smoked paprika
  • 1 teaspoon garlic powder
  • ½ teaspoon onion powder
  • 1 teaspoon cornstarch
  • ¾ teaspoon salt use a little more if using kosher/sea salt
  • black pepper to taste

Instructions

  • Preheat the air fryer for 5 minutes.
  • While preheating, lightly oil the salmon (all over if using skinless, I usually do just the non-skin side if I have skin-on fillets).
    1.5 pounds salmon fillet, 1 tablespoon oil
    overhead view of four oiled salmon fillets on cutting board
  • Combine all remaining ingredients. Rub on the oiled salmon (again - all over or just on top).
    1 tablespoon brown sugar, 1 teaspoon ground paprika, ½ teaspoon ground smoked paprika, 1 teaspoon garlic powder, ½ teaspoon onion powder, 1 teaspoon cornstarch, ¾ teaspoon salt, black pepper
    overhead view of four oiled salmon fillets on cutting board rubbed with seasoning mix
  • Place the salmon, skin-side down, in the preheated air fryer basket. Air fry at 400°F for 8-12 minutes, depending on size/thickness of fillets and preferred doneness (the USDA recommends an internal temp of 145°F for safe salmon; many higher-end restaurants will cook salmon to 120-125°F for the most succulent fish).
    overhead view of four air fried salmon fillets in air fryer basket

Notes

  • Fillets: Thick, skin-on fillets work best, but skinless also works—just oil all sides before rubbing.
  • Spice rub: Don’t skip the brown sugar! It helps with caramelization and adds depth (without making it sweet).
  • Cornstarch: Gives that crispy edge—especially great if you’re not using the skin.
  • Cook time: Varies by thickness. For most 1–1.5 inch fillets, 10 minutes is spot on.
  • Temp check: For moist, restaurant-style salmon, I pull it at 125–130°F but please note this is my personal preference at my own risk and is NOT what the USDA recommends. For USDA recommended food safety, go to 145°F.

Nutrition

Serving: 1serving | Calories: 290kcal | Carbohydrates: 1g | Protein: 33g | Fat: 15g