My obsession with my air fryer continues. In this week’s saga, I’m sharing how to air fry salmon. It’s SO good! So quick! And it’s cooked well, but not dry.
This is a new favorite at our house for sure. Air fryer salmon is quick and easy as well as healthy. It’s been added to the rotation of air fried wings, air fryer steak, and air fryer fish.
I have air fried both fresh salmon as well as frozen. I must admit that I prefer fresh.
But since I only go grocery shopping once a week or less right now, it makes sense for us to have a lot of dinner options in the freezer. So, we do both just depending what we have on hand.
To air fry frozen salmon all you have to do is thaw it first. Otherwise, it’s no different than air frying fresh, unfrozen salmon.
A very popular way to cook seafood quickly and easily is by air-frying it. When people think about air-frying salmon, they often wonder if they can leave the skin on. Many good things happen when you leave the skin on while air-frying that make the dish taste better, look better, and make the texture better.
In this comprehensive guide, we will explain the advantages to air frying salmon with the skin on, recommend preparation tips, provide step-by-step cooking instructions, and offer serving suggestions. By the end, you’ll feel confident that air frying salmon with the skin intact is easy, tasty, and worth incorporating into your culinary repertoire.
Why Leave the Skin on Salmon when Air Frying?
Here are some of the key reasons why air frying salmon with the skin on can lead to optimal results
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Moisture retention – The skin helps seal in the natural juices and oils during the cooking process, keeping the flesh moist and flaky. Without the skin, the salmon can dry out quickly.
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Added flavor – The skin has a tasty crispness and savory flavor from the melted fat and seasoning that permeates the flesh beneath it,
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Textural contrast – The skin develops a wonderfully crisp exterior balancing the soft supple interior of the salmon. This contrast in textures enhances the eating experience.
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Handling: The salmon is easier to handle because its skin is still on. This keeps it from falling apart or sticking too much to the air fryer basket.
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Visual appeal – Salmon with crispy, seasoned skin simply looks more enticing when served!
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Nutrition – The salmon skin is rich in omega-3 fatty acids, protein, vitamins, and minerals. Leaving it on allows you to gain these nutritional bonuses.
Preparing Salmon for Air Frying
Proper preparation is key to achieving delicious air fried salmon skin. Follow these tips:
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Select fresh salmon fillets with the skin still attached. King, Sockeye, Coho, and Atlantic salmon all work very well.
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Pat the fillets dry with paper towels. Excess moisture can hinder the skin from crisping up.
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Brush lightly with oil. A thin coating of olive, avocado, or coconut oil boosts skin browning.
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Season generously. Flavor the skin side with salt, pepper, garlic powder, herbs, lemon zest, etc.
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Chill beforehand for 30 minutes. This helps the skin tighten up and crisp better.
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Cut in appropriate sizes. Whole fillets may be too large. Cut into 5-6 oz portions.
Step-by-Step Instructions for Air Frying Salmon with Skin
Follow these simple steps for spectacular air fried salmon skin every time:
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Preheat air fryer to 390°F. This high heat will crisp the skin nicely.
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Brush air fryer basket with oil to prevent sticking. Parchment paper can also be used.
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Place fillets skin side down in a single layer, without overlapping.
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Air fry for 8-10 minutes, depending on thickness. Thicker cuts may need 2-3 extra minutes.
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Check internal temperature with a meat thermometer, aiming for 145°F.
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Let rest 1-2 minutes before serving.
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Enjoy immediately for maximum skin crispness!
Handy Air Fryer Salmon Cooking Tips
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smaller fillets will cook faster than larger, thicker pieces. Adjust time accordingly.
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Don’t overcrowd the air fryer basket. Give fillets breathing room.
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Brushing fillets with glaze or sauce midway through adds sweetness.
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Flipping halfway isn’t necessary but produces more even browning.
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Sprinkling panko breadcrumbs over the skin before cooking adds crunch.
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Internal temperature should reach 145°F for proper doneness.
Serving Suggestions
Salmon fillets with crisp, flavorful air fried skin deserve an equally appealing presentation. Here are serving ideas:
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Garnish with lemon, dill, parsley or chopped green onion.
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Drizzle with reduced balsamic vinegar or creamy lemon aioli.
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Serve atop fresh greens, couscous, quinoa or roasted veggies.
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Pair with rice pilaf, new potatoes or pasta tossed in pesto or olive oil.
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For stunning appetizers, slice air fried salmon into bitesize pieces.
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Top salads, flatbreads or bowls with the salmon skin shards alone.
Air Fryer Salmon Skin FAQs
Should I brush oil on both sides of the salmon?
No, just brushing oil on the skin side is sufficient. Oil helps it get crispy.
What oil is best for air frying salmon?
I recommend avocado, olive or coconut oil. All have high smoke points.
Do I need to flip the salmon halfway through cooking?
Flipping is optional. Leaving skin side down entire time works well.
Can I air fry frozen salmon fillets with skin on?
Yes, thaw completely first and pat dry. Follow same method as fresh.
How can I tell when air fried salmon is done?
Use a meat thermometer to check internal temp. 145°F means it’s cooked but still moist.
The Benefits of Air Frying Salmon with Skin
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Skin protects moisture and adds flavor
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Achieve tasty, crispy skin full of textures
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Intact skin makes salmon easier to handle
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Skin has nutritional perks like omega-3s
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Overall dish has visual appeal and upscale look
So go ahead and leave that skin on next time you air fry salmon for a real treat! With a few simple preparation tips and air fryer cooking guidelines, you’ll achieve restaurant-quality salmon with skin that crisps up beautifully. Air frying salmon skin-on truly unlocks the full potential of flavor, texture, and presentation that this healthy fish has to offer.
How to Thaw Frozen Salmon:
There are several ways to thaw frozen salmon, but the way I usually do it is to put the filet in a bowl of very warm water in our sink if it comes in a sealed bag. This typically takes anywhere from 5-8 minutes depending on the size of filet.
I season the salmon before air frying. This could be onion powder, salt, pepper, cayenne, Italian seasoning, seasoning salt, or a mix of spices I have. If you are unsure, start with salt and pepper.
Do you leave the skin on before air frying salmon?
Yes, I do. I leave the skin on for the entire process. I remove the skin before eating (so I even leave the skin on when serving).