Opt for fresh, skin-on salmon fillets around 1 to 1.5 inches thick. The skin helps retain moisture and prevents the fish from sticking to the air fryer basket.
Pat the salmon dry with paper towels. Then season with olive oil, salt, pepper, garlic powder, and your favorite herbs or spice rub for extra flavor.
Preheat your air fryer to 390°F (200°C) for about 3–5 minutes. A hot air fryer ensures crispy edges and even cooking.
Place fillets in a single layer with space around each piece. Overcrowding can cause uneven cooking.
Always place the salmon skin-side down in the air fryer basket. This helps keep the flesh tender and prevents the skin from burning.
Air fry for 7–10 minutes depending on thickness. Thinner fillets (under 1 inch) may only need 7 minutes, while thicker ones may need closer to 10.
The salmon is perfectly cooked when it flakes easily with a fork and reaches an internal temperature of 145°F (63°C) at the thickest point.
Let the salmon rest for 2–3 minutes after cooking. This helps redistribute juices and keeps it moist and flavorful.