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Air Fryer Easter Salmon with Dill Lemon Sauce

Skin-on salmon fillets seasoned simply and air fried in under 10 minutes, served with a bright yogurt-and-dill sauce. Salt the fish just before it goes in to protect the texture.
Print Recipe
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Main Course
Cuisine: American
Calories: 360
Ingredients Equipment Method Notes

Ingredients
  

For the salmon
  • 4 fillets salmon 5 to 6 oz each, skin-on
  • 1-2 tbsp olive oil
  • 1 tsp lemon zest
  • 1/2 tsp kosher salt plus more to taste
  • black pepper
  • red pepper flakes a pinch, optional
  • lemon wedges to serve
For the dill lemon sauce
  • 1/2 cup Greek yogurt or sour cream
  • 2 tbsp mayonnaise
  • 2-3 tbsp fresh dill finely chopped
  • 1 tbsp lemon zest
  • 2 tbsp lemon juice
  • 1 tsp Dijon mustard
  • 1 small garlic clove grated
  • 1-2 tsp honey
  • kosher salt and black pepper

Equipment

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

Method
 

  1. Preheat the air fryer to 390 to 400°F for 3 to 5 minutes.
  2. Pat the fillets dry, then rub with olive oil, lemon zest, salt, pepper, and pepper flakes.
  3. Place the fillets skin-side down in a single layer with space between them.
  4. Cook 7 to 10 minutes, until the thickest part reads 120 to 125°F for medium-rare and the flesh flakes.
  5. Rest 2 minutes; carryover heat finishes the centre.
  6. Whisk all sauce ingredients together and chill 10 to 20 minutes while the salmon cooks.

Notes

Salt timing: season right before cooking, or 15 to 20 minutes ahead at most. Earlier and the salt draws out moisture.
Doneness: pull at 120 to 122°F and rest. Visible white albumin means it went a minute or two too far.
Even thickness: fold thin tail sections under themselves so the fillet cooks evenly.
Make ahead: the sauce holds a day; stir in fresh dill just before serving to keep it green.
Dairy-free: use a thick non-dairy yogurt with a splash of olive oil for richness.