Frozen Salmon in Air Fryer – Crispy, Flaky & Ready in 15 Minutes
Cooking frozen salmon in an air fryer is quick, easy, and requires no thawing! This simple recipe delivers perfectly crispy, flaky salmon in just 15 minutes, making it a great option for a healthy and delicious meal.
Equipment
- Essential Equipment:
- ✔ Air Fryer – Any standard basket or oven-style air fryer will work. A 5-quart or larger air fryer is ideal for cooking multiple fillets.
- ✔ Tongs or Spatula – Helps flip the salmon gently without breaking it.
- ✔ Basting Brush – For applying oil or melted butter evenly.
- ✔ Meat Thermometer – Ensures the salmon is cooked to the perfect internal temperature (125-140°F).
- ✔ Small Mixing Bowl – For combining seasonings or marinades.
- ✔ Measuring Spoons – To accurately measure spices and oil.
- ✔ Parchment Paper or Cooking Spray (Optional) – Prevents sticking in the air fryer basket.
Ingredients
- 2 frozen salmon fillets skin-on or skinless
- 1 teaspoon olive oil or melted butter
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ½ teaspoon garlic powder
- ½ teaspoon paprika optional for extra flavor
- ½ teaspoon lemon zest optional
- Lemon wedges for serving
- Fresh parsley or dill for garnish
Instructions
- Step 1: Preheat the Air Fryer
- Set your air fryer to 375°F (190°C) and let it preheat for 3-5 minutes.
- Step 2: Prepare the Salmon
- Lightly brush the frozen salmon fillets with olive oil or melted butter to help the seasoning stick.
- Sprinkle the salt, black pepper, garlic powder, paprika, and lemon zest evenly over the fillets.
- Step 3: Arrange in the Air Fryer Basket
- Place the salmon skin-side down (if applicable) in a single layer in the air fryer basket.
- Leave space between the fillets for proper air circulation.
- Step 4: Cook the Salmon
- Air fry at 375°F (190°C) for 12-15 minutes, depending on thickness:
- ½ inch (1.2 cm) thick: 8-10 minutes
- ¾ inch (2 cm) thick: 10-12 minutes
- 1 inch+ (2.5 cm) thick: 12-15 minutes
- If desired, flip the salmon halfway through for even crispiness.
- Step 5: Check for Doneness
- Use a fork test—the salmon should flake easily.
- For accuracy, use a meat thermometer:
- Medium-rare: 125-130°F (52-54°C)
- Medium-well: 135-140°F (57-60°C)
- Well-done: 145°F (63°C)
- Step 6: Serve & Enjoy
- Let the salmon rest for 2-3 minutes before serving.
- Garnish with fresh parsley or dill and serve with lemon wedges.
Notes
If your salmon is frozen together, run it under cold water for a few seconds to separate the fillets.
For extra crispy skin, increase the temperature to 400°F (200°C) for the last 2 minutes.
If using a marinade, brush it on halfway through cooking to prevent burning.
For extra crispy skin, increase the temperature to 400°F (200°C) for the last 2 minutes.
If using a marinade, brush it on halfway through cooking to prevent burning.