Best Damn Crispy and Flaky Air Fryer Salmon
Absolutely! Here’s the full recipe for Best Damn Crispy and Flaky Air Fryer Salmon, with a Q&A section to help you master it every time.
🐟 Best Damn Crispy and Flaky Air Fryer Salmon
🔥 Perfectly seasoned, crispy on the outside, buttery and flaky on the inside — this air fryer salmon is fast, easy, and packed with flavor.
📝 Ingredients (Serves 2–4)
🧂 For the Salmon:
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2–4 salmon fillets (skin-on preferred, 5–6 oz each)
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1 tbsp olive oil
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Salt and pepper, to taste
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1 tsp garlic powder
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1 tsp smoked paprika (or sweet paprika)
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½ tsp onion powder
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½ tsp dried thyme or parsley
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¼ tsp cayenne pepper (optional, for heat)
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Lemon wedges (for serving)
🧄 Optional Add-Ons:
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1 tsp Dijon mustard (rubbed on before spices for extra depth)
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1 tbsp honey or maple syrup (for a sweet heat glaze)
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Fresh chopped herbs for garnish
🔪 Instructions
1. Prep the Salmon
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Pat salmon fillets dry with paper towels (key for crispiness).
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Rub with olive oil on both sides.
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Season evenly with salt, pepper, garlic powder, paprika, onion powder, thyme, and cayenne (if using).
2. Preheat the Air Fryer
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Preheat your air fryer to 400°F (200°C) for 3–5 minutes.
3. Air Fry the Salmon
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Place fillets skin-side down in a single layer in the air fryer basket (no overlapping).
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Cook at 400°F (200°C) for 7–10 minutes, depending on thickness:
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1-inch thick: about 8 minutes
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Thicker: up to 10–11 minutes
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Tip: No need to flip!
4. Check Doneness
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Salmon should flake easily with a fork and reach an internal temperature of 125–130°F (52–54°C) for medium, or up to 145°F (63°C) for well-done.
5. Serve
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Rest for 2 minutes, squeeze fresh lemon on top, and serve with your favorite sides.
🍽️ Side Ideas:
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Garlic roasted potatoes or air fryer fries
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Steamed or roasted broccoli
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Rice pilaf or quinoa
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Fresh salad with vinaigrette
❓Q&A: Best Damn Air Fryer Salmon
Q: Do I need to remove the skin?
A: Nope! The skin helps keep the salmon moist and gets crispy in the air fryer. You can peel it off after cooking if preferred.
Q: Can I use frozen salmon?
A: Yes, just thaw completely and pat dry before seasoning. Moisture is the enemy of crispiness.
Q: How do I know when salmon is done?
A: It flakes easily with a fork and is opaque throughout. Use a thermometer for accuracy (125°F = moist & flaky).
Q: What if I want it extra crispy?
A: Pat dry really well, use skin-on fillets, and cook for an extra 1–2 minutes at the end. Don’t overcrowd the basket.
Q: Can I make this ahead of time?
A: Best fresh, but leftovers keep well in the fridge for 2–3 days. Reheat in air fryer at 350°F (175°C) for 2–3 minutes.
Q: What’s a good sauce or glaze?
A: Try a squeeze of lemon, garlic butter drizzle, or brush with honey + Dijon before cooking for a sweet glaze.
Q: Is this keto/low-carb/paleo friendly?
A: Yes, it’s naturally low-carb, high in protein, and full of healthy fats.
Q: Can I double the recipe?
A: You can, but cook in batches to keep airflow around each fillet and maintain crispiness.
