Air fryer salmon is quick, flavorful, and perfectly flaky when you get the timing right. This guide shows you exactly how long to cook fresh or frozen fillets — with and without skin.
For perfectly cooked, flaky salmon in your air fryer, here’s a smart timing guide based on fillet thickness:
Cooking Chart (400°F / 200°C)
| Thickness | Time | Notes |
| Tail end (0.5″) | 6 minutes | Quick cook; check early |
| Standard (0.75″) | 8 minutes | Flaky and moist |
| Thick (1″) | 10 minutes | Best for denser cuts |
Pro Tips:
- Preheat the air fryer for 3 minutes at 400°F to help crisp skin.
- Pat dry, lightly oil, season simply (salt + pepper + lemon zest).
- Skin-side down yields a crisp exterior.
- Check for doneness: flaky with an internal temperature of ~145°F, according to the USDA’s Safe Minimum Internal Temperature Chart
Common Missteps
- Overcooking salmon for just 1–2 minutes can turn it dry.
- Applying glaze too early may cause burning—glaze in the last 1–2 minutes.
Summary:
Cook salmon at 400°F: 6 min for thin, 8 min for usual fillets, 10 min for extra thick—for perfect texture every time.
Craving crispy salmon and fries? Pair this recipe with air fryer French fries for an easy meal.
Bonus:
Freeze-safe trick: place on parchment-lined tray; skin stays intact, cleanup is easy.