Some dinners feel calm right from the start. This air fryer salmon with lemon and garlic is one of those recipes. It’s fast, fresh, and tastes like you put in way more effort than you actually did.
Bright, Simple, and Done in Minutes
Salmon can be fancy, but at home it doesn’t need to be complicated. With an air fryer, you get juicy, tender fish with slightly crisp edges in just a few minutes. Lemon and garlic keep the flavors clean and bright, and a bit of olive oil helps everything stay moist.
This is the kind of meal you can make when you come home tired, still want something “real,” and don’t feel like standing over the stove. A tiny bit of prep, a short air fry, and you’re sitting down with a plate that looks like a restaurant, but feels cozy and homemade.
Ingredients
(Serves 2)
- 2 salmon fillets (about 150–180 g each), skin on or off
- 1 tablespoon olive oil
- 1 ½ tablespoons fresh lemon juice
- 1 teaspoon lemon zest (optional but lovely)
- 2 garlic cloves, minced or very finely grated
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ½ teaspoon paprika (sweet or smoked)
- ½ teaspoon dried oregano or thyme
You can easily double the recipe for 4 servings if your air fryer basket is large enough.
Prep the Salmon
Place the salmon fillets on a plate or small tray.
Pat them dry with paper towels, especially on the surface that will face up in the air fryer.
Drying the salmon helps the oil and seasonings stick better and gives the outside a nicer texture. It also prevents extra moisture from steaming the fish instead of letting it roast in the hot air.
If your salmon has pin bones, run your fingers gently along the flesh and remove any you feel with tweezers.
Make the Lemon Garlic Mixture
In a small bowl, add the olive oil, lemon juice, lemon zest, minced garlic, salt, pepper, paprika, and oregano or thyme.
Stir with a spoon until everything is well combined. The mixture should smell bright, garlicky, and fresh.
Taste a tiny drop—carefully, because of the raw garlic. You want a balance of tang from the lemon and warmth from the garlic and paprika.
Coat the Salmon
Brush or spoon the lemon garlic mixture over the top and sides of each fillet.
If your salmon has skin, focus most of the mixture on the flesh side and just lightly coat the skin.
Make sure each piece is well covered. You don’t need a thick paste—just a generous, glossy coating that clings to the fish.
Let the salmon rest for about 10–15 minutes at room temperature. This helps the flavors soak in a bit and takes the chill off the fish, so it cooks more evenly in the air fryer.
Preheat the Air Fryer
Preheat your air fryer to 190°C / 375°F for about 3–5 minutes.
Preheating is a small step that helps you get that nice, slightly crisp exterior while keeping the inside tender. It’s the same idea as preheating an oven, just faster.
If your air fryer doesn’t have a preheat option, simply let it run empty for a few minutes at the set temperature.
Arrange the Salmon in the Basket
Lightly spray or brush the air fryer basket with a bit of oil to prevent sticking.
Place the salmon fillets in the basket in a single layer, skin-side down if the skin is on. Leave a little space between them so the hot air can flow around each piece.
Avoid crowding. If you’re cooking more than two fillets and your air fryer is small, cook in batches instead of squeezing everything in at once.
Air Fry Until Juicy and Flaky
Cook the salmon at 190°C / 375°F for about 8–12 minutes, depending on the thickness of the fillets and how you like them done.
As a rough guide:
- Thinner fillets (about 2 cm / ¾ inch): 8–9 minutes
- Thicker fillets (about 3 cm / 1¼ inch): 10–12 minutes
You’ll know the salmon is ready when:
- The flesh flakes easily with a fork.
- The center is just opaque and no longer looks raw.
- The surface looks slightly crisp and caramelized from the lemon and paprika.
If you prefer a very soft, medium center, check a minute earlier. If you like it fully cooked through, let it go on the longer end of the range.
Rest and Garnish
Once the salmon is done, carefully remove the fillets from the basket with a spatula. They will be delicate, so move gently.
Let them rest for 2–3 minutes on a plate. This short rest allows the juices to settle so they don’t all run out when you cut into the fish.
Sprinkle with fresh parsley or dill and add a few lemon slices or wedges to the plate. A final quick squeeze of fresh lemon just before eating makes everything taste brighter.
How This Air Fryer Salmon Should Taste
The salmon should be juicy, tender, and full of flavor. The first bite brings a warm garlic note, a fresh lemon pop, and a hint of paprika and herbs. The outside has a light crust from the heat of the air fryer, while the inside stays moist and silky.
It’s simple, but not boring. The lemon keeps it light, the garlic makes it cozy, and the herbs add just enough character to make it feel special. This is the kind of recipe that fits into both a busy weeknight and a quiet weekend dinner.
What to Serve with Lemon Garlic Air Fryer Salmon
This salmon is incredibly flexible and matches well with many sides. Some easy ideas:
- Steamed or roasted vegetables (broccoli, asparagus, green beans, carrots)
- Rice, quinoa, or couscous
- Mashed or roasted potatoes
- A simple mixed salad with a lemon vinaigrette
- Garlic bread or warm pita
For something lighter, serve it over a bed of greens with a bit more lemon juice and olive oil drizzled on top. For something more filling, add rice or potatoes and roasted veggies.
Storing and Reheating Leftovers
If you have leftover salmon, let it cool, then store it in an airtight container in the refrigerator for up to 2 days.
To reheat gently:
- In the air fryer: 160°C / 320°F for 3–4 minutes, just until warmed.
- In the oven: low heat, covered, until warm.
- In the microwave: use low power and short bursts to avoid drying it out.
Leftover salmon is also fantastic flaked into salads, grain bowls, wraps, or even scrambled eggs for a quick, protein-rich meal.
Can I Use Frozen Salmon Fillets?
Yes, you can use frozen salmon, but it’s best to thaw them first. Thaw in the fridge overnight or use a quick cold-water method (sealed fillets in a bag, placed in cold water). Once thawed, pat them very dry before adding the lemon garlic mixture.
Some air fryers can handle cooking from frozen, but you’ll likely need to extend the cooking time and you may not get as even a texture. Thawed salmon gives you the most reliable, juicy result.
How Do I Keep Salmon from Sticking or Drying Out?
Two simple things help a lot:
- Oil the basket lightly and pat the salmon dry before cooking. Dry fish plus a light oil layer makes sticking much less likely.
- Don’t overcook. Start checking the salmon a bit early. You can always cook another minute or two, but you can’t fix dry fish.
The lemon garlic mixture and olive oil also help keep the salmon moist. As long as you use gentle timing and enough coating, you’ll end up with tender, flavorful fillets.
