Air Fryer Salmon Fillet
Temperature
380°F
195°C
Time
10 min
2 fillets
Safe internal
145°F
63°C
Salmon is my quick midweek treat - ten minutes and there's no fishy smell hanging around the kitchen all evening, which is what always put me off cooking it. I do skin-on fillets skin-side down and the skin crisps up beautifully.
How to air fry salmon fillet
- Preheat your air fryer to 380°F (195°C).
- Add the fresh salmon fillet in a single layer. Single layer.
- Cook for about 10 minutes, flipping or shaking halfway through.
- Check the internal temperature reaches 145°F (63°C) before serving.
Pro tip
Cook skin-side down. The skin protects the meat.
How to tell when it's done
It's cooked at 145°F (63°C), when it flakes with a fork and turns opaque, though I often pull mine a touch earlier for a softer middle. I never leave it too long - salmon dries out in no time.
Safe internal temperature
Cook to 145°F (63°C) at the thickest point. An instant-read thermometer is the only reliable way to confirm it.
Converting from an oven recipe
If your recipe is written for a conventional oven, lower the temperature by about 25°F (15°C) and reduce the time by roughly 20% to land near 380°F for 10 minutes. Need a different starting point? Use the conversion calculator.
Air fryer salmon fillet: FAQ
How long does it take to air fry salmon fillet?
Air fry salmon fillet at 380°F (195°C) for about 10 minutes, flipping or shaking halfway through. That's for 2 fillets in a single layer; adjust slightly for a fuller basket or a different model.
What temperature do you air fry salmon fillet at?
Set the air fryer to 380°F (195°C). If you're converting an oven recipe, that's roughly 25°F (15°C) below the oven temperature, with the time cut by about 20%.
Do I need to preheat the air fryer for salmon fillet?
A 2-3 minute preheat gives the most accurate timing and the best browning, but it isn't essential - if you skip it, add a minute or two to the cook time.
What's the safe internal temperature for salmon fillet?
Cook salmon fillet to a safe internal temperature of 145°F (63°C), measured at the thickest point with an instant-read thermometer. Cooking time is a guide; internal temperature is what confirms it's safely done.