Salmon in the air fryer is one of the quickest ways to get crisp skin and juicy flesh without splattering your stovetop. This version finishes with a simple herb oil that soaks into the top while the skin stays crisp underneath.
Why This Air Fryer Recipe Works
High, circulating heat renders salmon skin fast, so it turns crisp instead of chewy. Starting skin-side down also protects the delicate flesh from direct heat while it cooks through.
The herb oil is added after cooking, so the herbs stay bright and fresh rather than scorching. A quick rest before serving lets the juices settle and keeps the salmon moist.
Ingredients You’ll Need
- 4 salmon fillets (about 6 oz each), skin-on, preferably similar thickness
- 1 1/2 tsp kosher salt (plus more to taste)
- 1/2 tsp black pepper
- 1 tsp garlic powder (optional but helpful)
- 1 tsp smoked paprika (optional for color)
- 1 tbsp avocado oil or olive oil (for the salmon)
- 1/4 cup extra-virgin olive oil (for the herb oil)
- 1 tbsp lemon juice (plus lemon wedges for serving)
- 1 small garlic clove, finely grated
- 2 tbsp chopped parsley
- 1 tbsp chopped dill (or more parsley)
- 1 tsp chopped chives (optional)
- Pinch of red pepper flakes (optional)
Skin-on fillets matter here. If your salmon is skinless, it will still taste great, but you won’t get that crisp layer on the bottom.
How to Make Air Fryer Salmon with Crispy Skin and Herb Oil in the Air Fryer
1) Dry and season the salmon. Pat the fillets very dry with paper towels, especially the skin. Season with salt, pepper, and any optional spices, then lightly rub the flesh side with 1 tbsp oil.
2) Preheat the air fryer. Preheat to 400°F for 3–5 minutes. This jump-starts crisping as soon as the salmon goes in.
3) Make the herb oil. In a small bowl, stir together the olive oil, lemon juice, grated garlic, parsley, dill, chives (if using), and red pepper flakes. Taste and add a pinch of salt if needed. Set aside.
4) Air fry skin-side down. Lightly oil the basket or use perforated parchment made for air fryers (avoid blocking airflow). Place salmon skin-side down in a single layer, leaving space between fillets.
5) Cook, then rest. Air fry until the thickest part flakes easily and the skin is crisp. Rest 2 minutes, then spoon herb oil over the top right before serving.
Air Fryer Time and Temperature
Cook salmon at 400°F for the best crisp skin.
- 1-inch thick fillets: 7–9 minutes
- 1 1/2-inch thick fillets: 10–12 minutes
Timing can vary by air fryer model and the starting temperature of the fish. If your fillets are very cold from the fridge, plan on the higher end of the range.
Tips for the Best Results
- Dry skin = crisp skin. Moisture is the enemy. Pat dry well, and if you have time, salt the salmon and let it sit uncovered in the fridge for 20–30 minutes.
- Don’t overcrowd. Air needs to circulate to crisp the skin. Cook in batches if needed.
- Use oil lightly. A thin film helps browning, but too much can make the skin fry unevenly and smoke.
- Add herb oil after cooking. Pouring it on early softens the surface and can burn the herbs.
- Check doneness at the thickest point. Salmon should flake with gentle pressure while staying moist.
If the skin isn’t as crisp as you want, add 1–2 minutes. If the top is getting too dark before the center is done, lower to 380°F and extend the cook time by a couple minutes.
Variations and Substitutions
- Different herbs: Basil, tarragon, cilantro, or a mix work well. Keep the total amount similar so the oil stays spoonable.
- No fresh herbs? Use 1–2 tsp dried herbs, but add them to the oil and let it sit 10 minutes to soften. Fresh is brighter, though.
- Swap the acid: Lime juice or a splash of red wine vinegar changes the vibe without changing the method.
- Spicy herb oil: Add more red pepper flakes or a pinch of cayenne.
- Other fish: This method also works with Arctic char (great skin) or trout. Watch timing since fillets can be thinner.
What to Serve With It
This salmon is rich, so simple sides work best. Try it with rice or quinoa to catch the herb oil, plus a crisp vegetable on the side.
- Air fryer asparagus or green beans
- Roasted baby potatoes or a simple mashed potato
- Arugula salad with lemon vinaigrette
- Steamed broccoli with extra herb oil spooned over
For more air fryer side ideas, see Air Fryer Recipes.
Storage and Reheating
Store leftover salmon in an airtight container in the fridge for up to 2 days. Store extra herb oil separately if possible, since the herbs stay fresher that way.
To reheat, place salmon in the air fryer at 350°F for 3–5 minutes until warmed through. For the best texture, reheat without herb oil, then spoon the oil on after.
If you’re building a meal-prep plan, Air Fryer Reheating Guide can help.
FAQ
- How do I get crispy skin on salmon in the air fryer?
Pat the skin very dry, preheat the air fryer, and cook skin-side down with space between fillets. A little oil helps, but moisture control matters most. If needed, add 1–2 extra minutes at the end. - Do I need to flip salmon in the air fryer?
No flip is needed for this recipe. Cooking skin-side down keeps the skin in contact with the hottest airflow near the basket and helps it crisp while the flesh stays juicy. - Can I use frozen salmon?
Thaw first for the crispiest skin and most even seasoning. If you must cook from frozen, expect softer skin and add a few minutes; also drain and pat dry midway if excess moisture collects. - Why is my salmon skin chewy?
Chewy skin usually means too much moisture, not enough heat, or overcrowding. Dry the fish thoroughly, preheat to 400°F, and cook in a single layer with airflow around each piece. - Can I make the herb oil ahead of time?
Yes. Make it up to 24 hours ahead and keep it covered in the fridge; bring it toward room temperature and stir before serving so it pours easily.
