Main dishes
Healthy Air Fryer Salmon with Lemon, Garlic and Honey
Air fryer salmon that is juicy inside and golden outside, with a lemon, garlic, honey and paprika glaze. Ready in 20 minutes with very little oil.
- Total time
- 20 min
- Servings
- 2
- Difficulty
- Easy
- Cuisine
- International
Ingredients
For the salmon
For the glaze
To finish
Method
Dry the salmon
Take the salmon out of the fridge 10 minutes ahead and pat it very dry on all sides with paper towels.
Make the glaze
In a bowl, whisk the oil, lemon juice, garlic, honey, paprika and pepper until combined.
Brush the salmon
Place the fillets skin side down, brush the glaze over the top and sides, and season with salt.
Preheat the air fryer
Preheat the air fryer to 400 °F (200 °C) for 3 to 5 minutes and lightly oil the basket.
Place the salmon in the basket
Set the fillets in the basket skin side down, spaced apart, with a lemon slice next to each one.
Cook and check doneness
Air fry at 400 °F (200 °C) for 8 to 10 minutes, depending on thickness, until the center reads 145 °F (63 °C) and the flesh flakes.
Finish with lemon and dill
Move the salmon to a board, squeeze a little lemon over it, sprinkle with dill and rest for 2 minutes.
Serve
Serve right away with the roasted lemon slices, green asparagus and brown rice or a salad.
The step photos are illustrative.
Notes
Tips
- Use fillets of the same thickness so they cook at the same time; thin pieces may be done in 7 minutes.
- Do not crowd the salmon: hot air needs to circulate to brown it.
- Cooking skin side down keeps the salmon from sticking, and the skin peels off easily afterward.
- If the glaze browns too fast, cover the salmon with a piece of parchment for the last 2 minutes.
- The USDA recommends cooking fish to 145 °F (63 °C) in the thickest part.
Substitutions
- Honey: maple syrup, or a little Dijon mustard if you prefer it not sweet.
- Dill: parsley, cilantro or chives.
- Paprika: smoked paprika, cumin or a pinch of chili powder.
- Frozen salmon: thaw it in the fridge overnight and dry it very well before glazing.
Storage
Refrigerate leftover salmon in a covered container within 2 hours and eat within 3 to 4 days. Reheat in the air fryer at 320 °F (160 °C) for 3 to 4 minutes, or enjoy it cold in salads.
Sources: USDA FSIS, safe minimum internal temperatures; USDA FSIS, leftovers and food safety.
Nutrition facts
1 salmon fillet (1/2 of the recipe)
- Protein
- 36.9 g
- Carbohydrates
- 4.6 g
- Fat
- 30.9 g
- Saturated fat
- 6.4 g
- Fiber
- 0.3 g
- Sugars
- 3.1 g
- Sodium
- 690 mg
Estimate per fillet, calculated with Atlantic salmon, olive oil, lemon, garlic, honey, spices and salt.
Reference source: USDA FoodData Central, SR Legacy April 2018
For general information only; it does not replace advice from a qualified health or nutrition professional.
About this recipe
The air fryer is one of the best ways to cook salmon at home: in 8 to 10 minutes it turns golden and lightly caramelized outside and tender and juicy inside, with no splatter and no fishy smell filling the kitchen. This healthy version uses just one tablespoon of olive oil for two fillets and a simple glaze of lemon juice, garlic, a teaspoon of honey and paprika that turns glossy as it cooks. Salmon provides high-quality protein and omega-3 fats, so it makes a complete, light dinner with vegetables and a whole grain. The tricks are drying the fish well, preheating the air fryer and not crowding the basket. To know it is done, the center should reach 145 °F (63 °C).
Frequently asked questions
How long do you cook salmon in an air fryer?
8 to 10 minutes at 400 °F (200 °C) for fillets about 1 inch thick. Thinner ones need 7 minutes and very thick ones up to 12.
Do you flip salmon in the air fryer?
No. It cooks skin side down from start to finish, and the hot air browns the top.
How do I know when salmon is done?
The center should reach 145 °F (63 °C) and the flesh should look opaque and flake easily with a fork.
Is air fryer salmon healthy?
Yes. It uses very little oil and keeps the salmon's protein and omega-3 fats. It is a light dinner option.
Can I use frozen salmon?
It is best to thaw it in the fridge first. That way it cooks evenly and the glaze sticks better.
