When you want a fast dinner that still feels like something you’d order out, this 30-minute air fryer salmon with green peas and dill cream delivers. The salmon cooks quickly, the peas stay bright, and the cool dill cream ties everything together.
Why This Air Fryer Recipe Works
The air fryer’s circulating heat cooks salmon evenly without heating up the whole kitchen. It also helps the surface dry slightly, which improves browning and keeps the fish from tasting steamed.
Green peas cook in minutes and pair naturally with dill and lemon. A simple dill cream sauce (no cooking required) balances the richness of the salmon and makes the plate feel complete.
- Fast cook time with reliable doneness
- Minimal cleanup: one basket plus a small bowl
- Fresh flavors from lemon, dill, and sweet peas
Ingredients You’ll Need
Choose salmon fillets that are similar in thickness so they finish at the same time. Fresh or frozen peas both work; frozen are the easiest.
- 4 salmon fillets (about 6 oz each), skin-on or skinless
- 1 tbsp olive oil
- 1 tsp kosher salt (plus more to taste)
- 1/2 tsp black pepper
- 1 tsp garlic powder
- 1 lemon (zest and 2 tbsp juice)
- 2 cups green peas (frozen or fresh)
- 2 tbsp water (for warming peas)
- 2/3 cup sour cream (or plain Greek yogurt)
- 2 tbsp mayonnaise (optional but adds richness)
- 2 tbsp fresh dill, finely chopped (plus extra for serving)
- 1 tsp Dijon mustard
If your fillets are very thin, reduce cook time by a couple minutes. If they’re thick center-cut pieces, plan for the longer end of the time range.
How to Make 30-Minute Air Fryer Salmon with Green Peas and Dill Cream in the Air Fryer
Start by preheating your air fryer if your model calls for it. If not, you can still cook successfully—just keep an eye on the first batch as timing can vary.
- Make the dill cream: In a small bowl, stir together sour cream, mayonnaise (if using), chopped dill, Dijon, lemon zest, and 1 tbsp lemon juice. Taste and adjust with salt, pepper, and more lemon juice if you want it brighter. Refrigerate while you cook.
- Season the salmon: Pat salmon dry with paper towels. Rub with olive oil, then season with salt, pepper, and garlic powder. Add a little lemon zest if you like extra citrus.
- Air fry the salmon: Place fillets in the basket, leaving space around each piece. Cook until the salmon flakes easily and the center is still juicy.
- Warm the peas: While the salmon cooks (or right after), add peas and 2 tbsp water to a microwave-safe bowl, cover, and microwave 2–3 minutes until hot. Drain if needed, then season with a pinch of salt and a squeeze of lemon juice.
- Serve: Plate the peas, top with salmon, and spoon dill cream over or alongside. Finish with extra dill and black pepper.
Air Fryer Time and Temperature
Use this as a dependable starting point, then adjust based on thickness and your air fryer model. Salmon is best when it’s cooked through but still moist in the center.
- Temperature: 390°F
- Time: 8–12 minutes
- Flip? Not required. If you want more browning on top, cook skin-side down and leave it.
For food safety and texture, many home cooks aim for an internal temperature around 125–135°F for moist salmon, or closer to 145°F if you prefer it fully done. Check the thickest part with an instant-read thermometer when possible.
Tips for the Best Results
Small steps make a big difference with salmon in the air fryer, especially drying the surface and not crowding the basket.
- Pat dry first: Moisture is the enemy of browning.
- Don’t overcrowd: Air needs space to circulate; cook in batches if needed.
- Skin-on option: For crispier skin, cook skin-side down at 390°F and avoid sauce on the skin.
- Sauce timing: Keep dill cream cold and add it at serving so it stays fresh and tangy.
- Pea texture: Warm peas just until hot; overcooking makes them dull and mushy.
Variations and Substitutions
This is flexible depending on what you have in the fridge. Keep the salmon method the same and swap the supporting flavors.
- Greek yogurt dill sauce: Use all Greek yogurt instead of sour cream for a lighter tang.
- Herb swap: No dill? Try parsley and chives, or a little tarragon if you like that licorice note.
- Add heat: Stir a pinch of cayenne or a spoon of horseradish into the cream sauce.
- Other veggies: Swap peas for air-fried asparagus or green beans (cook separately so nothing overcooks).
What to Serve With It
Because the salmon and peas are already doing a lot, simple sides work best. Think grains, potatoes, or a crisp salad.
- Steamed rice, quinoa, or couscous to catch extra dill cream
- Baby potatoes (air-fried or boiled) with lemon and salt
- Arugula salad with olive oil and a squeeze of lemon
- Roasted cherry tomatoes for a sweet, bright side
For more air fryer side ideas, see Air Fryer Recipes.
Storage and Reheating
Store salmon, peas, and dill cream separately if possible. The sauce stays fresher that way, and the salmon reheats more evenly without getting watery.
- Refrigerate: Store in airtight containers up to 3 days.
- Freeze: Salmon can be frozen up to 2 months (sauce and peas don’t freeze as nicely).
To reheat, place salmon in the air fryer at 350°F for 3–5 minutes, just until warmed through. Warm peas separately (microwave or a quick skillet toss), then add cold dill cream at the end. For more reheating specifics, see Air Fryer Reheating Guide.
FAQ
- How do I know when air fryer salmon is done?
The salmon should flake easily with a fork and look opaque on the outside. For accuracy, check the thickest part with an instant-read thermometer and stop at your preferred doneness. - Can I use frozen salmon in the air fryer?
Yes, but results are best if you thaw first so seasoning sticks and the surface dries. If cooking from frozen, plan on a longer cook time and expect less browning. - How can I get crispy salmon skin in the air fryer?
Pat the skin very dry, rub with a little oil, and cook skin-side down. Avoid adding sauce until serving, and don’t crowd the basket so the skin can crisp. - Can I make the dill cream ahead of time?
Yes—make it up to 2 days ahead and keep it covered in the fridge. Stir before serving and adjust lemon and salt if it dulls a bit as it sits. - What if my salmon is cooking unevenly?
Uneven thickness is usually the reason. Put thicker pieces toward the back (often hotter) and thinner pieces toward the front, and start checking early with a thermometer.
