This air fryer salmon is tender, juicy, and perfectly seasoned. Once you make the salmon in the air fryer, there is no going back, I am telling you! The process is easy, fuss-free, requires minimal cleanup and all you need is 15 minutes of your time.
Line the bottom of the air fryer basket (or tray if using a tray-style air fryer) with aluminum foil and spritz with a little cooking spray.
Stir together 2 tablespoon light olive oil, 1 teaspoon garlic powder, 2 teaspoon paprika, salt, and pepper in a small mixing bowl.
Wash the salmon fillets and pat them dry using a paper towel. If using frozen salmon, thaw them to room temperature. Brush the oil mixture on 4 salmon fillets (6 oz each) on both sides.
Place the fillets on the basket in a single layer (skin side down if using the one with skin on). There must be some gap in between the fillets for the proper air circulation. Do not crowd the basket. If the fillets are large, you can air fry them in batches.
Put the basket in the air fryer and set it at 390 degrees F for 10 minutes.
When the timer goes off, open the basket and check the fillets with a fork to make sure they are done to your desired doneness. Internal temp should be 145 degrees (F) and fish should easily flake with a fork. You can return the salmon for another 1 or 2 minutes if necessary.
Transfer the cooked fillets to the serving plate, squeeze lime on top and sprinkle parsley over. Serve hot.
Cooking the salmon in an air fryer gives you better results because the air circulation inside makes the fish crispy from the outside, while the inside remains to be flaky and juicy.Do not overcook the salmon, otherwise, it will turn a little chewy. You can check the thickest part of the salmon with the help of a meat thermometer. The internal temp should be 145 degrees F.If you do not own a meat thermometer, you can check it by its color. When perfectly cooked, the fish will turn from translucent reddish to an opaque pink color.The time range can differ depending upon the thickness of fish or the brand of air fryer you own. Usually, it takes 10 minutes to cook, but still, keep an eye after 8 minutes. Use even-sized fillets for even cooking.Do not overcrowd the basket. Keep it in a single layer for even cooking.As salmon skin might stick to the bottom of the basket, placing an aluminum foil on the basket and then placing the salmon pieces on it prevents it from sticking.