How Long Does Salmon Cook In An Air Fryer? | Time Chart

Air-fryer salmon is fast, hands-off, and easy to pair with simple sides. It can also turn dry in a blink. If you’re asking “how long does salmon cook in an air fryer?”, the best way to answer is a thickness-based chart plus a doneness check you can repeat.

What Changes Air Fryer Salmon Cook Time

Air fryers cook with fast moving hot air. That speed is great for browned edges, yet it also means small differences show up on the plate.

Fillet Thickness And Shape

Thickness beats weight. A tail piece can be thin and quick. A center cut can be thick and slower. Measure the thickest spot with a ruler, or eyeball it against your finger width.

Starting Temperature

Cold salmon from the fridge needs more minutes than salmon that sat out while you prepped. Frozen fillets need their own timing since the outside can brown before the center warms.

Air Fryer Model And Basket Crowding

Some units run hot, some run cool, and airflow varies. Crowding blocks airflow and stretches cook time. Leave space between pieces so the air can reach the sides.

Skin, Sugar, And Wet Marinades

Skin can protect the flesh. Sugary glazes brown fast, so they usually belong near the end. Wet marinades can steam the surface and soften browning.

How Long Does Salmon Cook In An Air Fryer? By Thickness And Heat

Use this chart as your starting point, then finish by internal temperature and texture. Times assume a preheated air fryer and salmon in a single layer.

Fillet Thickness Or State	Air Fryer Setting	Time Range
1/2 inch thin tail pieces	400°F (205°C)	6–7 minutes
3/4 inch average portions	400°F (205°C)	7–9 minutes
1 inch center-cut fillets	400°F (205°C)	8–10 minutes
1 1/4 inch thick fillets	390°F (199°C)	10–12 minutes
1 1/2 inch thick fillets	375°F (191°C)	12–14 minutes
Skin-on, same thickness	Same as above	Add 0–1 minute
Frozen fillets (individually wrapped)	380°F (193°C)	12–16 minutes*
Salmon bites (1-inch cubes)	400°F (205°C)	5–7 minutes

*For frozen salmon, check early and often. Ice glaze and air fryer power both shift timing.

Choosing Salmon That Cooks Evenly

If you can pick your cut, center-cut fillets make timing easier. They’re closer to the same thickness from end to end, so the whole piece reaches doneness together. Tail pieces taste great, yet the thin end can finish early. If you’ve got a long taper, fold the thin tail under itself before cooking. It turns one thin edge into a double layer and helps the piece cook as one.

Portion size still matters a bit. A small 4–5 ounce fillet cools down faster once it’s done, so you can rest it a shorter time. A thick 8-ounce piece holds heat longer, so expect a little more carryover after it leaves the basket.

Dialing In Your Own Air Fryer Once

Air fryers vary, so it pays to run one quick “calibration” cook. Pick a 1-inch fillet, season with just salt and oil, then cook at 400°F. Start checking at 7 minutes. Note the time when the center hits your target temperature and flakes the way you like.

Next time, you’ve got a baseline for your machine. If you switch brands, baskets, or you start stacking liners, run the same quick check again.

Step-By-Step Air Fryer Salmon That Stays Moist

Cook to doneness, not to the clock. The clock gets you close. A thermometer and a quick visual check get you right.

1) Prep The Salmon

• Pat the fillets dry with paper towels.
• Check for pin bones by running your fingers along the center line. Pull any with tweezers.
• Lightly oil the salmon, then season.

2) Preheat And Set Up The Basket

Preheat for 3–5 minutes. If your basket tends to stick, use a perforated parchment liner or a light oil mist on the basket.

3) Air Fry With Space Around Each Piece

Place salmon in a single layer with a small gap between pieces. Cook at 390–400°F for the time range from the chart, flipping only if you want browning on both sides.

4) Check Doneness The Smart Way

Start checking two minutes before the low end of the range. Insert an instant-read thermometer into the thickest part from the side so you hit the center.

For food safety, many home cooks use 145°F (63°C) as the target for fin fish. You can confirm that target on FoodSafety.gov safe minimum internal temperatures.

No thermometer? Use two cues together: the flesh turns opaque and the layers separate with a gentle poke from a fork. If the center still looks glassy, cook 1–2 minutes more and check again.

5) Rest Before Serving

Rest the salmon on a plate for 2 minutes. Heat keeps moving inward after the basket opens, and that short pause helps hold juices.

Picking Temperature: 375°F Vs 400°F

Both work. The choice depends on your goal and the salmon in front of you.

When 400°F Makes Sense

Go higher when the fillet is thin, when you want browned edges, or when you’re cooking salmon bites. Higher heat shortens time, so start checking early.

When 375–390°F Wins

Use a slightly lower setting for thick cuts, sugary glazes, or air fryers that run hot. Lower heat gives you a wider landing zone.

Frozen Salmon In The Air Fryer

Frozen salmon can work if you get the surface dry. Rinse off any ice glaze under cold water, pat dry, then season. Cook at about 380°F, check at 10 minutes, then every 2 minutes. If the outside is browning while the center is still cold, drop the temperature by 15–25°F and keep going.

Skin-On Salmon: Crisp It Or Use It As A Shield

Skin can turn crisp in an air fryer. It can also act like a barrier that protects the flesh. Decide what you want, then cook toward it.

Crispier Skin

• Start skin-side up for the first half so the flesh sets.
• Flip skin-side down for the second half so the skin dries and browns.

Softer Skin, Juicier Flesh

Leave the salmon skin-side down the whole time. The skin takes the direct heat from the basket, and the flesh stays gentler.

Seasoning That Works With Air Fryer Heat

Air fryers reward dry rubs and quick sauces. Heavy wet marinades can drip, smoke, and leave you with pale fish.

Simple Rubs

• Garlic powder + smoked paprika + black pepper
• Dill + lemon zest + a pinch of sugar
• Cajun-style seasoning with a light hand on salt

Glazes And Sauces

If your sauce has honey, maple, or brown sugar, add it near the end. Cook the salmon most of the way, brush on the glaze, then air fry 1–2 minutes to set the surface.

Fixes For The Most Common Problems

Even when you follow a chart, salmon can surprise you. Use these quick checks and fixes when something feels off.

It’s Dry

Dry salmon usually means it went past your preferred doneness. Next time, lower the temperature a notch and start checking earlier. Thin tail pieces can finish before you’re ready.

It’s Undercooked In The Center

Thick fillets can brown outside while the center lags. Drop the heat to 375–390°F and add minutes. If you’re mid-cook and already browned, lay a loose foil tent over the top to slow surface drying.

White Stuff Is Oozing Out

That white stuff is albumin, a natural protein. More albumin shows up when the heat is high or the fish cooks past medium. A quick brine can reduce it: stir 1 tablespoon salt into 1 cup water, soak the salmon 10 minutes, then pat dry.

It Sticks To The Basket

Brush the basket lightly with oil, or use perforated parchment. Let the salmon sit one minute after cooking, then slide a thin spatula under it.

It Smokes

Salmon fat can drip and burn in the bottom of the drawer. Wipe out old grease, avoid heavy sugary sauces early, and add a splash of water to the bottom pan if your model allows it.

Quick Troubleshooting Table For Air Fryer Salmon

Use this table when the salmon looks close but not quite right.

What You See	Likely Cause	What To Do Next Time
Edges browned, center still glossy	Heat too high for thickness	Cook 10–20°F lower and check earlier
Flesh flakes fast and feels chalky	Cooked past preferred doneness	Pull 2 minutes earlier; rest, then re-check
Lots of albumin on top	High heat or longer cook	Brine 10 minutes; use 375–390°F
Skin tears and sticks	Not enough oil; moved too soon	Oil basket; let it sit 1 minute before lifting
Little browning	Wet surface; overcrowding	Pat dry; cook in a single layer with gaps
Smoke in the drawer	Drips hitting hot residue	Clean drawer; add glaze late; trim loose skin
Uneven doneness across fillet	One end thinner	Fold thin tail under, or cook pieces by size

Safe Storage And Reheating

Cooked salmon keeps well for lunches if you cool it fast and store it right. Refrigerate leftovers within 2 hours, and use shallow containers so the fish chills quickly. The USDA’s guidance on Leftovers and Food Safety lays out the timing basics.

For quality, eat refrigerated cooked salmon within 3–4 days. Reheat gently at 300–325°F in the air fryer for 3–5 minutes, just until warmed through.

Serving Ideas That Fit The Timing

While the salmon cooks, build sides that don’t need babysitting. That keeps you from overcooking the fish while waiting on something else.

• Bagged salad with lemony vinaigrette
• Microwave rice or quinoa with herbs
• Air-fried asparagus cooked in a second batch
• Greek yogurt + dill + lemon as a cool sauce

Quick Checklist Before You Hit Start

• Measure thickness at the thickest spot.
• Pat dry, then season.
• Preheat 3–5 minutes.
• Cook 390–400°F, using the chart as a start.
• Begin checking 2 minutes early.
• Confirm doneness by temperature and flake.
• Rest 2 minutes, then serve.

One More Time: The Practical Answer

If you came here asking “how long does salmon cook in an air fryer?”, use the chart, then trust your doneness checks. Most fillets land in the 6–12 minute range at 390–400°F, with thick or frozen pieces taking longer. Once you nail the timing for your air fryer, write it down.