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Healthy Air Fryer Lemon Garlic Salmon

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Cook Time 10 minutes
Pre-heat 5 minutes
Total Time 15 minutes

Ingredients
  

  • 4 salmon fillets (4–6 ounces each), skin-on or skinless
  • 2 tablespoons extra-virgin olive oil
  • Zest of 1 lemon
  • 2 tablespoons fresh lemon juice (about half a lemon)
  • 3 cloves garlic, finely minced or grated
  • 1 teaspoon Dijon mustard (optional, for extra tang and emulsification)
  • 1/2 teaspoon honey or maple syrup (optional, to balance acidity)
  • 3/4 teaspoon kosher salt, plus more to taste
  • 1/2 teaspoon freshly cracked black pepper
  • 1/2 teaspoon smoked paprika or sweet paprika
  • 1/4 teaspoon red pepper flakes (optional, for a little heat)
  • 2 tablespoons chopped fresh parsley or dill, for garnish
  • Lemon wedges, for serving
  • Olive oil spray or a small piece of parchment cut to fit the air fryer basket

Instructions
 

  • Preheat the air fryer: Set to 390°F (200°C). Preheating helps the salmon cook evenly and form a light crust.
  • Pat the salmon dry: Use paper towels to remove excess moisture. Dry fish sears better and won’t steam.
  • Mix the marinade: In a small bowl, combine olive oil, lemon zest, lemon juice, garlic, Dijon (if using), honey (if using), salt, pepper, paprika, and red pepper flakes. Stir until glossy and emulsified.
  • Coat the fillets: Brush or spoon the mixture over the top and sides of the salmon. If the skin is on, leave the skin side mostly plain so it crisps.
  • Prep the basket: Lightly spray the basket with olive oil spray or line with perforated parchment made for air fryers. This reduces sticking.
  • Arrange the salmon: Place fillets in the basket in a single layer, skin side down if using skin-on. Leave a little space between pieces for airflow.
  • Air fry: Cook for 7–10 minutes, depending on thickness. Start checking at 7 minutes. The salmon is done when it flakes easily with a fork and reaches 125–130°F in the thickest part for medium, or up to 145°F if you prefer well-done.
  • Rest briefly: Let the salmon sit for 2 minutes after cooking. Residual heat finishes the job and keeps it juicy.
  • Garnish and serve: Sprinkle with chopped parsley or dill and serve with lemon wedges. It’s great with roasted asparagus, a simple arugula salad, quinoa, or garlic green beans.