My go-to salmon recipe that’s perfect every time! Crisped and golden on the outside, buttery and juicy on the inside, and made in 15 minutes start to finish.
My go-to salmon recipe that’s perfect every time! Crisped and golden on the outside, buttery and juicy on the inside, and made in 15 minutes start to finish.
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Guys, this air fryer salmon has changed my salmon game. It’s loaded with flavor, and the air fryer gives it a crusty, crisped exterior while keeping a consistently juicy, buttery interior texture. Each piece just gently slips apart when you press a fork on it, and it is utterly delightful. This one goes in my forever files!
I’ve made this SO MANY TIMES in the last few weeks. Ways we’ve loved it:
I could have never imagined a world in which me and my two kids – under 5 years old – would stand around eating chunks of salmon, plain, no sauce, directly out of the air fryer, but this is my reality now. We are often finishing half or more before it makes it to the dinner table. It’s stupidly, ridiculously good.
Three reasons I love this so much:
Air fryer salmon! A new pillar in my life! COME ONNN! What a time!
Buying boneless skinless salmon will save you the work of removing the skin (which is how I like it)! Cubes are good because a) the spice coating gets everywhere, and b) the salmon cooks very evenly. No dry pieces! 100% juicy.
Every piece gets coated with flavor and texture, and a few teaspoons of olive oil will help it all hold nicely! Just how we like it!
Just pop it right in there! If your chunks are small or you like a more medium-doneness on your salmon, go for 7 minutes!
This salmon is BOMB DOT COM. I’m not a mega salmon lover but when I make this, I can stand over the counter and just eat half a pound of salmon, no problem. And with your favorite sauce on there? Game over.
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Total Time:
13 minutesYield:
4 servings 1xPin Recipe
This air fryer salmon is TOO GOOD. Crisped and golden on the outside, buttery and juicy on the inside, and made in 15 minutes start to finish.
Note 1 on Salmon: I prefer to buy boneless, skinless salmon in a nice thick piece so it can easily be cut into cubes. I usually find boneless, skinless salmon filets at Trader Joe’s, Target, and many other grocery stores. If you’re at a more boujee grocer with a seafood counter, you can also ask them to remove the skin and even cut it into cubes before packaging it for you. This amount of spice mix will work for anywhere from 1 to 1.5 pounds of salmon (if you’re closer to 1.5 pounds it will be less thoroughly coated and you may want to add a bit more salt when it’s done / after you taste it).
Note 2 on Brown Sugar: If the brown sugar is dry or clumpy, break it apart with your hands or with a fork so that it mixes more easily with the other spices and coats the salmon more easily.
Keywords: air fryer salmon, salmon recipe, easy salmon recipe
Sauce lover here! I’m so glad you asked. My favorite sauces for this air fryer salmon are the basil sauce, romesco, tzatziki, honey mustard, aji verde, an avocado based sauce like the magic green sauce, and the gochujang sauce (listed in the notes section here). If you don’t want to make a sauce, this is also 5-star with a drizzle of hot honey over the top! The spices on this salmon make it a really amazing pair with so many recipes and sauce combinations. *happy dance*
Yes. The main differences are that a) it won’t be as sweet (which I really like for the flavor) and b) it doesn’t get nearly as caramelized. But it’ll work! Here’s a photo of the recipe made without brown sugar:
Yes. The cornstarch is present in the recipe to help dry the exterior and make it a bit crispy, but it is not necessary. Here’s a photo of the recipe made without cornstarch:
Here in the Twin Cities, I have found thick, boneless, skinless filets from Target, Trader Joe’s, Cub Foods, and Kowalski’s.
Yes, but for this recipe I would recommend completely thawing the salmon first, and then cutting it as directed. You’ll also want to pat it with paper towels to ensure it’s dry enough for the spices to stick well to the surface of the salmon.
Yes. But since I like to cube the salmon, I prefer to cut the skin off so these eat more like salmon bites and you can just pop them right in your mouth. 🙂 If you prefer a single filet of salmon with skin on the bottom, that’s fine – you can use these same spices to rub the top surfaces of your filet of salmon and cook it whole. I would just increase the cook time to about 9 minutes to ensure doneness through the middle.
Technically, cooked salmon will be good in the fridge for about 3 days. But I find that, with this salmon in particular, it has the best taste and texture within 24 hours. (And for this recipe, we almost never have leftovers anyway! ha.) If you’re eating this salmon as leftovers, I’d actually encourage you to consider eating it cold. Yes, I’m serious! Reheating the salmon will dry it out further and it’s just always a bit sad. Team Cold Salmon! Toss it on a salad, dip it in some sauce, smash it on a bagel with cream cheese. Yum!
I prefer to NOT marinate the salmon for this recipe. The longest amount of time I’ve marinated the salmon for with the spices on it was about 3 hours in the fridge, and I didn’t feel like it added to the overall flavor. The cornstarch also doesn’t do great with a longer marinating time. If you do want to prep ahead, I’d suggest cutting up your salmon, mixing your spices, and then waiting until right before to toss it together.
Not for this! Just make sure they’re spread evenly and not on top of each other in the air fryer to get things nice and crispy.