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Crispy Garlic Butter Air Fryer Salmon

Close-up of a perfectly cooked, flaky air fryer salmon fillet topped with garlic and herbs on a white plate.

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Make this simple, healthy air fryer salmon recipe for a quick dinner. You get crispy skin and a juicy interior every time, ready in under 15 minutes.

Ingredients

Scale
  • 4 (6 ounce) salmon fillets, skin on or off
  • 1 tablespoon olive oil
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 teaspoon garlic powder
  • 1/2 teaspoon paprika
  • 2 tablespoons unsalted butter, melted
  • 2 cloves garlic, minced
  • 1 tablespoon fresh parsley, chopped (for garnish)
  • 1 lemon, cut into wedges (for serving)

Instructions

  1. Pat the salmon fillets completely dry using paper towels. This step helps you achieve crispy salmon in the air fryer.
  2. In a small bowl, mix the melted butter and minced garlic. Set aside.
  3. In another small bowl, combine the salt, pepper, garlic powder, and paprika.
  4. Brush the top and sides of each salmon fillet lightly with olive oil. Sprinkle the seasoning mix evenly over all sides of the salmon.
  5. Preheat your air fryer to 400°F (200°C) for 5 minutes.
  6. Place the seasoned salmon fillets in the air fryer basket in a single layer, ensuring there is space between them for air circulation.
  7. Air fry for 8 to 10 minutes, depending on the thickness of your fillets. For thicker fillets, start checking at 9 minutes.
  8. Brush the tops of the salmon with the garlic butter mixture during the last 2 minutes of cooking.
  9. Remove the salmon from the air fryer. Garnish with fresh parsley and serve immediately with lemon wedges.

Notes

  • For the best results and crispy skin, make sure your salmon is completely dry before seasoning.
  • If you prefer a different flavor, substitute the garlic butter with 2 tablespoons of your favorite teriyaki sauce or honey garlic glaze during the last 2 minutes of cooking.
  • This recipe works well for meal prep; store cooked salmon in an airtight container in the refrigerator for up to 3 days.

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