Salmon is one of the fastest and most rewarding foods to cook in an air fryer. The intense convection heat crisps the skin beautifully while keeping the interior silky and tender — results that rival a restaurant sear. The key is not overcooking: salmon is done at 145°F (63°C) internal temperature, and it continues to cook for a minute or two after you remove it.
Start checking 2 minutes before the recommended time. Salmon goes from perfect to dry very quickly in the air fryer.
Have a custom recipe? Use our calculator for exact conversion.
Open Calculator →| Cut / Type | Oven Temp | Air Fryer Temp | Oven Time | Air Fryer Time | Notes |
|---|---|---|---|---|---|
| Fillet (1 inch) | 375°F | 350°F | 15 min | 10 min | Skin down. 145°F internal. |
| Fillet (1.5 inch) | 375°F | 350°F | 18 min | 13 min | Thicker — check at 11 min. |
| Frozen fillet | 400°F | 375°F | 22 min | 16 min | No need to thaw. Add 3–4 min vs fresh. |
| Salmon burger | 375°F | 350°F | 12 min | 8 min | Flip at 4 min. Light oil spray. |
Skin side down — Place salmon skin-side down in the basket. The skin protects the flesh and crisps up beautifully.
Pat dry before seasoning — Surface moisture prevents browning. Dry the fillet, then season with salt, pepper, and a light oil brush.
Check early — Salmon overcooks fast. Start checking 2 minutes before the timer. It should flake easily with a fork but still be slightly translucent in the center.