For 1-inch salmon fillets, air fry 7–9 minutes at 400°F (204°C) until the fish hits 145°F and flakes easily.
Want a fast, reliable way to cook tender fish on a busy night? An air fryer nails it. The trick is matching time and temperature to thickness, cut, and starting temperature. Use the guide below to hit juicy, flaky results without guesswork.
Air Fryer Salmon Timing Guide (By Cut And Thickness)
The chart below gives time windows that work across most basket models. Times assume a preheated unit and lightly oiled, room-temp fish unless noted.
| Cut / Thickness | Temperature | Time Window* |
|---|---|---|
| Fillet, ~1 in (2.5 cm) | 400°F / 204°C | 7–9 min |
| Fillet, ¾ in (2 cm) | 400°F / 204°C | 6–7 min |
| Fillet, 1¼ in (3.2 cm) | 375°F / 191°C | 10–12 min |
| Center-cut steak, 1–1¼ in | 380–390°F / 193–199°C | 9–12 min |
| Skinless pieces, ¾–1 in | 390–400°F / 199–204°C | 6–9 min |
| Frozen fillet, 1 in** | 390°F / 199°C | 10–13 min |
| Wild sockeye, ¾–1 in | 390–400°F / 199–204°C | 6–8 min |
| Farmed Atlantic, 1 in | 390–400°F / 199–204°C | 7–9 min |
*Cook to doneness, not just time. Pull when the thickest part reaches 145°F (63°C) or flakes easily.
**No thaw needed. Add 1–3 minutes for extra thick or icy portions; pat off surface frost first.
Time, Temp, And Doneness: What Actually Matters
Fish cooks fast. A minute or two changes the texture. The most dependable target is doneness, not the clock. Food agencies advise cooking finfish to 145°F (63°C). If you prefer a softer center, you can rest a few degrees earlier and let carryover finish the job.
For official guidance on safe doneness, see the FDA’s page on seafood safety. Many cooks also glance at the USDA’s safe temperature list for fish.
Setup For Even, Juicy Results
Preheat Briefly
Three minutes of preheat helps keep times consistent and encourages light browning. Some models run hot; if your unit darkens edges fast, drop the set point by 10–15°F.
Dry The Surface
Moisture blocks browning. Blot both sides and brush with a thin coat of oil. This also helps spices stick and reduces sticking on the basket.
Season Smart
Salt 10–15 minutes before cooking to draw a little moisture to the surface for better browning. Pepper, garlic powder, paprika, lemon zest, dill, or a maple-soy glaze all play well with salmon’s fat content.
Place Skin-Side Down
The skin acts like a built-in shield. It takes the brunt of the heat and keeps albumin (the white protein) from gushing out. Line the basket with a small piece of parchment with holes if sticking is a headache.
Doneness Cues You Can Trust
Thermometer Method
Slide a thin probe horizontally into the thickest part. For safe service, stop at 145°F (63°C). For a glossier center, you can pull at 125–130°F and let carryover heat bring it up while it rests. If cooking for kids, older adults, or anyone with higher risk, stick with the agency guidance.
Fork-Flake Method
Press a fork into the thickest part and twist gently. Done fish separates in moist flakes with a translucent sheen turning opaque. The center should give slightly, not feel dry or stiff.
Why Thickness And Starting Temp Change Everything
Two factors drive timing: how thick the piece is and how cold it starts. Thin tail pieces finish fast. A meaty center section needs a few extra minutes. Fridge-cold portions add a minute or two; frozen adds more. Use the ranges in the chart as a baseline, then adjust after the first test run in your own model.
Air Fryer Salmon Time By Scenario
Weeknight Fillets, About 1 Inch
Preheat to 400°F. Pat dry, season, and place skin-side down. Cook 7–9 minutes. Check at 7. If the thermometer reads 135–140°F, close the basket for 1 more minute. Rest 2 minutes; temp will climb a bit as juices settle.
Thick Center Cuts Or Steaks
Set 375–390°F. Cook 9–12 minutes, checking at 9. If edges brown fast while the center lags, drop the set point by 10°F and add 1–2 minutes.
Frozen Portions
No thaw needed. Rinse off ice crystals and dry well. Run 390°F for 10–13 minutes. Check early. Frozen tends to bead more albumin; a quick brush of oil halfway through keeps the surface glossy.
Glazed Or Honey-Based Marinades
Sugars brown quicker. Use 375–385°F and the longer end of the time window. Add glaze in the last 2–3 minutes to prevent scorching.
Skinless Pieces
Reduce sticking risk with a light parchment liner or a thin film of oil on the basket grid. Cook 6–9 minutes at 390–400°F, checking early since there’s no skin buffer.
Simple Step-By-Step Method
- Preheat the air fryer to 400°F (or 380°F for thicker cuts or sweet glazes).
- Pat fish dry and season. Brush with a teaspoon of oil per portion.
- Arrange skin-side down with space between pieces.
- Cook by the chart. Start checking 1–2 minutes early.
- Verify doneness with a thermometer or fork-flake test.
- Rest 2 minutes. Finish with lemon, herbs, or a knob of butter.
Flavor Ideas That Fit The Time Windows
Citrus-Herb
Rub with lemon zest, garlic powder, and dried dill. Finish with a squeeze of lemon and chopped parsley.
Maple-Soy
Brush with a 1:1 mix of maple syrup and low-sodium soy. Add a pinch of chili flakes. Glaze in the last few minutes.
Garlic-Butter
Toss warm fish with melted butter, grated garlic, and a splash of lemon. Add capers for a briny pop.
Common Problems And Easy Fixes
| Problem | Likely Cause | Quick Fix |
|---|---|---|
| White stuff on top | Albumin pushed out by high heat | Drop temp 10–15°F; pull 1–2 minutes earlier |
| Dry texture | Overcooked or thin tail piece | Check earlier; use 375–385°F; choose center cuts |
| Raw center | Piece thicker than 1 in | Lower temp to 375°F and add 2–3 minutes |
| Sticking | Wet surface or bare basket | Blot dry; brush oil; add perforated parchment |
| Uneven browning | Crowded basket or hot spots | Leave space; rotate basket at halfway point |
Timing Tweaks You’ll Use Often
Bone-In Versus Boneless
Bones slow heat transfer a touch. Add 1–2 minutes for bone-in steaks of the same thickness.
Wild Versus Farmed
Wild species like sockeye are leaner and cook faster. Start at the early end of the window. Farmed Atlantic carries more fat and stays moist a little longer.
Large Family Batch
Cook in waves. Overcrowding leads to steaming. Hold finished portions on a warm plate and add a minute at the end if needed.
Testing Your Own Air Fryer
Appliances vary. Run a quick calibration: cook a 1-inch center piece at 400°F for 8 minutes. Note the final temperature and look. If it overshoots, drop your set point by 10°F next time. If it lags, add a minute or two. Keep a note in your phone; you’ll lock it in after two runs.
Storage, Reheating, And Food Safety
Cool leftovers quickly and refrigerate in a shallow container. Reheat at 300°F for 4–6 minutes until warm through; high heat dries it out. For safety guidance on fish doneness cues and thermometer use, the FDA lists 145°F as the target for finfish, and the USDA echoes the same advice for seafood.
Quick Reference: Time Ranges You Can Trust
Clip or save these ranges for fast weeknights. Adjust a minute based on your model and cut.
- ¾-inch fillets: 6–7 minutes at 400°F
- 1-inch fillets: 7–9 minutes at 400°F
- Thick center cuts: 9–12 minutes at 375–390°F
- Frozen portions: 10–13 minutes at 390°F
- Glazed fish: 9–12 minutes at 375–385°F
Once you cook it once or twice with a thermometer, the timing becomes second nature. From there, you can riff on flavors while keeping the same base method.