When salmon meets a bright spring pea and herb relish, you get a dinner that feels fresh but still weeknight-friendly. The air fryer keeps the salmon juicy while giving the edges a little bite, and the relish does the heavy lifting for flavor.
Why This Air Fryer Recipe Works
Air frying cooks salmon quickly with steady circulating heat, so you get a lightly crisp surface without drying out the center. It also frees up the stove, which is handy when you’re making a quick relish at the same time.
The spring pea and herb relish is cool and punchy against warm salmon. Lemon, herbs, and a little olive oil turn sweet peas into something that tastes like early spring on a plate.
Fast cook time with minimal cleanup
Relish adds color, texture, and brightness without a heavy sauce
Works with fresh or frozen peas and most salmon cuts
Ingredients You’ll Need
Choose center-cut fillets if you can; they cook more evenly. Skin-on or skinless both work—pick what you like.
4 salmon fillets (about 6 oz each, 1 to 1 1/4 inches thick)
1 tbsp capers, drained and chopped (optional but great)
1 tbsp extra-virgin olive oil (for relish)
1–2 tbsp finely diced shallot (optional)
If using frozen peas, run them under cool water to thaw quickly, then pat dry. Less water means a brighter, less watery relish.
How to Make Air Fryer Salmon with Spring Pea and Herb Relish in the Air Fryer
1) Preheat the air fryer for 3 minutes at 400°F. If your model doesn’t preheat, just let it run empty briefly.
2) Season the salmon. Pat fillets dry, then brush with 1 tbsp olive oil. Season with salt, pepper, garlic powder, and half the lemon zest.
3) Make the spring pea and herb relish. In a bowl, mix peas, parsley, dill, chives, capers (if using), shallot (if using), 1 tbsp olive oil, 1–2 tbsp lemon juice, and remaining lemon zest. Taste and add a pinch of salt if needed.
4) Air fry the salmon. Place salmon in the basket in a single layer, leaving space around each piece. Cook until the salmon flakes easily and the center is just opaque.
5) Serve. Spoon the pea and herb relish over warm salmon right before eating.
Air Fryer Time and Temperature
Air fry salmon at 400°F for 7–10 minutes for 1 to 1 1/4-inch fillets. Thinner pieces may be done closer to 6–7 minutes.
For medium-rare to medium: start checking at 7 minutes
For more well-done: plan for 9–10 minutes
If cooking from chilled (very cold) salmon: add 1 minute
Because baskets and wattage vary, the best cue is doneness: the fish should flake with gentle pressure and look opaque, with a slightly darker, moist center if you like it less done.
Tips for the Best Results
Dry salmon = better texture. A quick pat with paper towels helps the surface sear instead of steaming.
Don’t overload the basket. Air needs to circulate around each fillet or you’ll lose the lightly crisp edges.
Use similar-sized fillets so they finish at the same time
For skin-on salmon: cook skin-side down for easier serving
Relish too thick? Add a teaspoon of olive oil or lemon juice
Relish too thin? Pat peas dry and chop herbs a bit larger
Variations and Substitutions
Swap herbs based on what you have. Dill and chives read classic, but basil and parsley make it feel more summery.
No peas: use chopped cucumber or blanched asparagus tips for a similar fresh crunch
No capers: add chopped green olives or a pinch of flaky salt on top
Spicy: stir a pinch of red pepper flakes into the relish
Different fish: try arctic char or trout (start checking a minute early)
If you want a slightly richer finish, add a teaspoon of butter to the warm salmon right when it comes out, then top with relish.
What to Serve With It
This salmon is bright and savory, so it pairs well with simple sides that don’t compete. Think grains, roasted veggies, or a crisp salad.
Brown rice, quinoa, or couscous
Air fryer asparagus or green beans
Roasted baby potatoes (air fryer or oven)
Arugula salad with lemon vinaigrette
For another easy side that fits the same timing, check Air Fryer Recipes.
Storage and Reheating
Store salmon and relish separately if possible. Refrigerate in airtight containers for up to 2 days; the herbs stay brighter when not sitting on warm fish.
To reheat, warm salmon in the air fryer at 350°F for 3–5 minutes until heated through. Add the relish after reheating so it stays fresh and snappy.
If you’re building a meal-prep rotation, Air Fryer Reheating Guide has more storage-friendly air fryer ideas.
FAQ
Can I use frozen salmon in the air fryer?
Yes, but results are best if you thaw first so the seasoning sticks and the texture stays even. If you must cook from frozen, plan on a longer cook time and add seasoning after a few minutes once the surface has thawed.
Do I need to flip salmon in the air fryer?
Usually no. Cooking in a single layer at 400°F gives even heat, and flipping can tear softer fillets. If a piece is very thick on one end, you can rotate the basket halfway through instead.
How do I know when air fryer salmon is done?
Look for opaque flesh that flakes with gentle pressure. The center can be slightly darker and moist if you prefer it less done; cook another minute if you want it firmer.
Can I make the spring pea and herb relish ahead?
Yes. Make it up to 24 hours ahead and refrigerate; stir before serving and add a squeeze of lemon if it tastes muted.
Why is my salmon not getting crisp on the edges?
Most often it’s moisture or crowding. Pat the salmon dry, use a little oil, and leave space between fillets; also make sure the air fryer is fully preheated.
