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How to Cook Frozen Salmon in the Air Fryer

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Cook Time 15 minutes
Pre-heat 4 minutes
Total Time 19 minutes

Ingredients
  

  • Frozen salmon fillets (skin-on preferred), 4–6 ounces each
  • Olive oil or avocado oil
  • Salt and black pepper
  • Garlic powder or minced garlic
  • Paprika or smoked paprika (optional but tasty)
  • Lemon wedges for serving
  • Fresh herbs like dill, parsley, or chives (optional)
  • Optional glaze: 1 tablespoon maple syrup or honey + 1 teaspoon Dijon mustard
  • Nonstick spray (if your air fryer basket tends to stick)

Instructions
 

  • Preheat the air fryer to 390°F (200°C). A hot basket helps the salmon cook evenly and crisp up slightly. If your model doesn’t preheat, just let it run empty for 3–4 minutes.
  • Prep the basket. Lightly spray the basket with nonstick spray or brush with oil. This prevents sticking, especially with skin-on fillets.
  • Add the frozen salmon skin-side down. Don’t season yet. Place the fillets in a single layer with a little space between them so the air can circulate.
  • Cook for 6–7 minutes to thaw and set the surface. This first stage firms up the salmon and melts any ice, so your seasoning stays put.
  • Season generously. Carefully open the basket. Brush the tops with a little oil, then sprinkle salt, pepper, garlic powder, and paprika. If using the maple-Dijon glaze, brush it on now.
  • Cook for another 6–8 minutes. Keep the temperature at 390°F (200°C). Total cook time is usually 12–15 minutes, depending on thickness.
  • Check for doneness. The salmon should flake easily with a fork and be opaque throughout, with a slightly translucent center if you prefer medium. An instant-read thermometer should read 125–130°F (52–54°C) for medium, or 145°F (63°C) for fully cooked per USDA guidance.
  • Rest and finish. Let the salmon rest for 2 minutes. Squeeze fresh lemon over the top and add herbs if you like. Serve immediately.