This is the kind of meal that makes weeknights feel easy. Tender salmon, juicy shrimp, and a bright, garlicky butter finish come together in under 20 minutes. The air fryer keeps everything crisp on the edges and perfectly cooked inside, with hardly any cleanup.
You can season it simply or lean into bold flavors, and it still tastes restaurant-level. If you want a reliable seafood dinner that feels special without the stress, this is it.
Air Fryer Salmon and Shrimp Combo - Fast, Flavorful, and Weeknight-Friendly
Ingredients
- Salmon: 2 salmon fillets (about 6 oz each), skin-on if possible
- Shrimp: 12–16 large shrimp, peeled and deveined (tails on or off)
- Olive oil: 2 tablespoons
- Lemon: Zest of 1 lemon + 1 tablespoon juice (plus extra wedges for serving)
- Garlic: 2 cloves, minced
- Paprika: 1 teaspoon (smoked or sweet)
- Ground black pepper: 1/2 teaspoon
- Kosher salt: 1 teaspoon, divided (adjust to taste)
- Butter: 1 tablespoon (or use ghee/olive oil for dairy-free)
- Fresh herbs: 2 tablespoons chopped parsley or dill
- Optional add-ons: 1/4 teaspoon red pepper flakes, 1/2 teaspoon onion powder
- Serving ideas: Steamed rice, quinoa, mixed greens, roasted veggies
Instructions
- Preheat the air fryer. Set it to 390°F (200°C). Let it heat for at least 3 minutes so the basket is nice and hot.
- Pat seafood dry. Use paper towels to dry the salmon and shrimp well.This helps them brown and prevents steaming.
- Season. In a small bowl, mix olive oil, lemon zest, paprika, pepper, and half the salt. Brush or rub most of it on the salmon. Toss the shrimp with the remaining mixture.
- Start with salmon. Lightly oil the air fryer basket.Place salmon fillets skin-side down, not touching. Air fry for 6 minutes.
- Add shrimp. Open the basket, add shrimp around the salmon in a single layer. Cook 4–6 more minutes, until the salmon flakes easily and the shrimp are pink and just firm.Total time is about 10–12 minutes, depending on thickness.
- Make the quick finish. While the seafood cooks, melt butter in a small pan (or microwave). Stir in lemon juice and garlic. Warm just until fragrant—about 30 seconds.Add red pepper flakes if using.
- Finish and rest. Transfer salmon and shrimp to a plate. Spoon the lemon-garlic butter on top and sprinkle with herbs. Let it rest 2 minutes so the juices settle.
- Serve. Plate with rice, greens, or veggies.Add extra lemon wedges and a pinch of salt to taste.
Why This Recipe Works
The air fryer cooks salmon and shrimp quickly with steady heat and great airflow, so you get crisp edges without drying them out. A short marinade adds flavor without waiting around.
Cooking the salmon first and adding the shrimp later keeps both proteins perfectly done—no overcooked shrimp or underdone salmon. Finishing with a quick lemon-garlic butter and fresh herbs ties everything together and adds that glossy, craveable finish.
Keeping It Fresh
For meal prep, store cooked salmon and shrimp in separate airtight containers to keep the shrimp from picking up too much fish aroma. Add a lemon wedge but don’t squeeze it until serving—acid can dull flavors over time. Refrigerate for up to 2 days.
To reheat, use the air fryer at 320°F (160°C) for 3–4 minutes, or warm gently on the stovetop with a splash of water and a lid. Avoid microwaving on high—it can turn shrimp rubbery and dry out salmon.
Why This is Good for You
Salmon brings omega-3 fats that support heart and brain health, plus high-quality protein that keeps you full. Shrimp is lean, packed with protein, selenium, and B12, and low in calories. Using the air fryer reduces excess oil while still delivering crispy edges and deep flavor.
The lemon, garlic, and herbs add antioxidants and brightness without heavy sauces.
What Not to Do
- Don’t overcrowd the basket. Air needs to flow. If you double the recipe, cook in batches.
- Don’t skip drying the seafood. Moisture on the surface prevents browning.
- Don’t cook everything at once from the start. Salmon needs more time; shrimp cooks fast. Staggering prevents overcooked shrimp.
- Don’t blast high heat too long. If your air fryer runs hot, reduce to 380°F (193°C) for the last few minutes.
- Don’t forget carryover cooking. Pull the salmon when it flakes and the center is just opaque; it will finish as it rests.
Recipe Variations
- Cajun Kick: Swap paprika for Cajun seasoning, add a pinch of brown sugar, and finish with lime instead of lemon.
- Garlic-Parmesan: Add 2 tablespoons grated Parmesan to the shrimp before cooking and finish with extra parsley.
- Miso-Honey: Mix 1 tablespoon white miso with 1 teaspoon honey and 1 teaspoon soy sauce; brush on salmon in step 3 and keep shrimp simply seasoned.
- Lemon-Dill: Use dill as the main herb, add extra lemon zest, and skip paprika for a lighter, bright flavor.
- Spicy Mediterranean: Add cumin, oregano, and red pepper flakes; serve over a cucumber-tomato salad with a drizzle of tahini.
FAQ
Can I cook frozen salmon or shrimp in the air fryer?
Yes, but results are better thawed.
If cooking from frozen, pat dry after a brief rinse, add 2–3 minutes to the salmon time, and 1–2 minutes for shrimp. Season lightly because moisture can wash off spices.
How do I know when the salmon is done?
It should flake easily with a fork and look just opaque in the center. If you use a thermometer, aim for 125–130°F (52–54°C) for medium and up to 135°F (57°C) for medium-well.
What size shrimp works best?
Large shrimp (16/20 or 21/25 count) cook evenly and stay juicy.
Smaller shrimp can overcook quickly—start checking at 3 minutes after adding them.
Can I use skinless salmon?
Absolutely. Skin-on helps keep moisture, but skinless works fine. Lightly oil the basket and handle with a spatula to prevent sticking.
Which air fryer settings should I use?
Use the standard air fry setting at 390°F (200°C).
If your model runs hot, lower to 380°F (193°C) for the final minutes to avoid drying out the shrimp.
What sides go well with this?
Keep it simple: lemony rice, garlicky green beans, roasted asparagus, a quinoa salad, or a mixed green salad with a light vinaigrette.
How do I prevent a fishy smell?
Use fresh seafood, pat dry thoroughly, and add citrus and herbs. Clean the basket promptly and run a quick 3-minute cycle at 400°F (204°C) after wiping to burn off residual odors.
Can I make it dairy-free?
Yes. Swap butter for olive oil or ghee (if tolerated).
You’ll still get a silky finish with the lemon and garlic.
Final Thoughts
This Air Fryer Salmon and Shrimp Combo is fast, flexible, and full of fresh flavor. It’s weeknight-easy but nice enough for guests, and you can tweak the seasonings to match your mood. With minimal prep and a short cook time, you’ll have a balanced, satisfying dinner on the table in minutes—crispy edges, juicy centers, and a bright, buttery finish every time.
