Go Back

Air Fryer Crispy Skin Salmon

Skin-on salmon started skin-down and finished with a hot blast so the skin blisters gold while the flesh stays juicy. Dry skin is the whole game.
Print Recipe
Prep Time 10 minutes
Cook Time 11 minutes
Total Time 21 minutes
Servings: 4 servings
Course: Main Course
Cuisine: American
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

  • 4 fillets salmon 6 to 8 oz each, skin-on, 1 inch thick
  • 1 tbsp neutral oil
  • 3/4 tsp kosher salt
  • black pepper
  • lemon wedges and fresh herbs to serve

Equipment

  • Air fryer
  • Small bowl
  • Meat thermometer
  • Paper towels

Method
 

  1. Pat the skin bone-dry with paper towels, then leave the fillets uncovered in the fridge 30 minutes if you have time.
  2. Rub the skin with oil and salt just before cooking.
  3. Preheat the air fryer to 400°F (205°C) for 3 minutes.
  4. Cook skin-side down 8 to 10 minutes.
  5. Bump to 400°F for a final 1 to 2 minutes if the skin needs more colour, then rest 2 minutes.

Notes

Dry skin, always: any surface moisture steams the skin soft.
Salt the skin right before cooking, not earlier, or it draws out moisture.
Don't stack fillets — the skin needs direct airflow.