Air-Fryer Salmon Recipe (2024)

I use paper liners in the air fryer. Cuts way down on cleanup. For my latest version of air fryer salmon I mix Dijon, mayo and tahina sauce (tahina mixed w lemon juice water and a clove of garlic per Michael Solomonov). Delish

Au contraire! I tested this recipe myself and was amazed at how easy it was to cook the fish gently in the air fryer; in fact I felt like it eliminated guesswork and cleanup, and it seemed to trap both grease and the smell of cooked fish. Here are some helpful tips on how to clean an air fryer, from our colleagues at Wirecutter: https://www.nytimes.com/wirecutter/guides/how-to-clean-an-air-fryer/.

I’ve had success air-frying salmon en papilotte. Wrap the fillet and some veg in parchment paper, crimp to seal, and cook at 400 for about 15-16 minutes. Open to reveal perfectly cooked fish, steaming vegetables, and a light broth at the bottom of the packet. Bonus: Reduced smell and easy clean-up.

Using silicone liners reduces the airflow and the effectiveness of the air fryer. Most air fryer baskets are easy to clean after each use.

Can you cook this in a toaster oven with a convection mode?

Okay? What you've provided is a totally different recipe with 3+ extra hours of time with seven extra ingredient. This one is for a simple salmon. There's room in this world for both. Nothing is "lame."

Amazon sells a set of 3 silicone air fryer liners for about $13 that make cleaning up a cinch. Just toss in the dishwasher.I use the red one the most. https://www.amazon.com/gp/product/B09SXD4VDH/ref=ppx_yo_dt_b_search_asin_title?ie=UTF8&psc=1

Salmon in the air fryer is a favorite. I do a light coat of Dijon mustard and it comes out perfectly with a nice crust.

I don't flip mine..just coat with a balsamic glaze and airfry at 400 degrees for 9 minutes..never fails.

I cooked salmon in the air fryer for the first time last week, close to this recipe. My temp was 375 and it took 12 minutes with each small skin on, wild salmon (from one of those frozen packages that Kroger/Aldi etc sells). I cooked on top of lemon slices and thin fresh asparagus in small cast iron gratin dishes (vintage Descoware) with just a spritz of olive oil, and a smear of white miso. I was expecting drier salmon but it was moist and delicious, great leftovers too. Good company dish

The idea of an air fryer is that the heat gets underneath as well. Using a paper liner defeats the entire purpose of it. Just wash it instead.

I have another NYT recipe for cooking salmon filets that says to broil, skin side up, about six inches from the heater element, for 5-6 minutes then rest the salmon for a few minutes. It's amazingly good.

The recipe doesn’t specify wild or farmed salmon. There’s a big difference in cook time between them.

A rice cooker doesn't heat the kitchen. The basic boiler pot type is inexpensive, simple and quick.

I found this recipe to be easy and tasty. I used a cut up Roma tomato (because it’s what I had) and it worked fine. I also started with frozen salmon so added 7 min, it was flakey and moist.Next to the salmon covered with lemon and tomato, I cooked diced potatoes tossed in olive oil and garlic salt. Was great with the salmon.

First time cooking fish in the air fryer. Was skeptical and this turned out GREAT. Will definitely do it again (and again!) really moist, with deliciously crispy skin.

Deliciously moist salmon. Saved as a family favorite.

I'm thinking about getting an air fryer and cook salmon often. If I use parchment paper to line it, will I have to clean it more often than once/twice a year? For what they cost, I'd be fine with throwing it out and buying a new one that often. It also would be nice to use it outdoors and avoid the fishy smell in my home.

To prevent the skin from sticking to the basket, I recommend beginning with the skin side facing upwards.

Since my new toy is a convection toaster oven with air frying mode, this recipe (& comments) were unhelpful. If anyone at NYT Cooking or fellow cooks could point me in the direction of recipes/websites/books/tips and ideas for above mentioned appliance, I would be grateful. This particular adventure did not fare well, the timing seemed to be off, but will be trying another time since salmon is a staple in my diet.

Not a success for me. The thinner part of the salmon overcooked into jerky, possibly because the skin stayed firmly on the fryer when I flipped it. Getting off the skin required soaking the basket overnight. In theory, I could work on mastering the art of this method, but it's so easy to make salmon in a skillet that I'm not going to try.

How I use my leftover salmon: chunk it up, add minced green onion, celery, hard boiled egg, mayo, garlic salt, and lots of curry powder, and turmeric. Lemon juice to taste. Omg. Delicious on a sandwich, crackers or a scoop topping an entree salad. Even non-fish lovers love this. And lasts way longer than 2 days…if you haven’t eaten it all by then!

The recipe specifies “unthawed”. What does that mean? The English language has: frozen/thawed. Does unthawed mean still frozen? Or is it a sloppy neologism meaning thawed? Or is it part of some regional dialect demonstrating the ongoing evolution of the language?

The salmon was just ok, but the cherry tomatoes exploded and didn't add much at all, so I'll think about using Dijon mustard or miso to give the fish more taste.

We tried air fry feature for first time and were not impressed

Curious if air frying salmon stinks up your house?

The skin always sticks!!

Has anyone tried with trout fillets?I imagine the issue would be cooking time cause they are thinner and less fatty?

Quick, easy and tasty. A go to for a quick, yet nice weeknight dinner.

I lightly spray the air fryer basket with olive oil, add a thawed 4-oz fillet skin down, lightly spray the fillet, sprinkle with paprika, pepper, & garlic powder, cook for 10 minutes at 400 degrees. No flipping. Comes out perfect every time. Serve with lemon & my homemade tartar sauce (mayo & dill relish). (I have a Cuisineart air fryer.)