Easy Air Fryer Salmon Recipe

I’m sharing one of my favorite Easy Salmon Recipes, a brown sugar rubbed air fryer fillet that cooks through and develops crisp seared edges in just 7 to 9 minutes.

I love simple food that looks fancy, and this easy air fryer salmon is one of those cheats I brag about. A brown sugar rub caramelizes into crisp seared edges while the center stays tender and flaky, and it only takes minutes.

I usually grab salmon fillets, skin-on, pat them dry, toss the rub on and wonder why I waited so long to use my air fryer more. It’s fast, kinda showy, and perfect when you want something healthy but exciting.

If you like quick hits of flavor, give it a try. Air Fryer Recipes Salmon

Ingredients

• salmon: rich in protein and omega 3 fats, great for heart health, flaky when cooked
• brown sugar: adds caramel sweetness and helps crust, mostly carbs so use sparingly, yum
• smoked paprika: smoky, slightly sweet spice, low calories, boosts flavor without salt overkill
• olive oil: healthy monounsaturated fats, helps browning, keeps salmon moist, a good pantry staple
• lemon: bright acidic pop, adds vitamin C and cuts richness, squeeze before serving
• parsley: fresh herb, adds color and mild herbiness, has vitamins and a tiny bitter note

Ingredient Quantities

• 4 salmon fillets (6 to 8 oz each), skin-on
• 2 tbsp packed light brown sugar
• 1 tsp smoked paprika
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• 3/4 tsp kosher salt (or 1/2 tsp table salt)
• 1/2 tsp freshly ground black pepper
• 1 tbsp olive oil or avocado oil
• nonstick cooking spray or extra oil for the air fryer basket (optional)
• 1 lemon (for serving, optional)
• 2 tbsp chopped fresh parsley (optional)

How to Make this

1. Preheat your air fryer to 400°F (200°C) for 3 to 5 minutes so it’s nice and hot when the salmon goes in.

2. Pat 4 skin-on salmon fillets dry with paper towels and let them sit at room temp for 10 minutes, this helps them cook evenly.

3. In a small bowl mix 2 tbsp packed light brown sugar, 1 tsp smoked paprika, 1/2 tsp garlic powder, 1/2 tsp onion powder, 3/4 tsp kosher salt (or 1/2 tsp table salt), and 1/2 tsp freshly ground black pepper.

4. Rub 1 tbsp olive or avocado oil over the top and sides of the fillets, press the brown sugar mixture onto the flesh side so it sticks, try not to pile it on the skin.

5. Lightly spray or brush the air fryer basket with oil or use a little parchment made for air fryers to prevent sticking, then place fillets skin-side down in a single layer, dont overcrowd the basket.

6. Cook at 400°F for 7 to 9 minutes for typical 6 to 8 oz fillets about 1 inch thick; no need to flip. Thicker fillets may need 1 to 2 more minutes. Check doneness with an instant‑read thermometer 125 to 130°F for medium, or 145°F if you prefer well done, or poke with a fork—the fish should flake easily.

7. If the brown sugar seems to be burning or getting too dark at the end, drop the temp to 375°F for the last minute or so and watch it closely.

8. Carefully remove salmon from the basket and let rest 2 to 3 minutes so juices redistribute and the edges settle, the skin will crisp as it cools a bit.

9. Serve with lemon wedges and sprinkle with 2 tbsp chopped fresh parsley if you like, squeeze lemon over the top right before eating.

Equipment Needed

1. Air fryer big enough for 4 fillets, preheats to 400°F
2. Paper towels to pat the salmon dry and for quick cleanup
3. Small mixing bowl for the brown sugar spice rub
4. Measuring spoons (tsp and tbsp) for the sugar and spices
5. Pastry brush or nonstick cooking spray to oil the fillets and basket
6. Air fryer safe parchment or basket liner to prevent sticking, optional but handy
7. Instant read thermometer to check doneness (125 to 130°F for medium)
8. Tongs or a fish spatula to lift the fillets out without tearing them
9. Cutting board for the lemon and parsley
10. Chef knife for chopping parsley and cutting lemon wedges

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FAQ

Easy Air Fryer Salmon Recipe Substitutions and Variations

• Light brown sugar: swap with 1 tbsp white sugar + 1 tbsp molasses to mimic brown sugar, or use 2 tbsp maple syrup or honey (brush on near the end of cooking since syrups can burn).
• Smoked paprika: use regular paprika plus 1/4 tsp ground cumin or 1/4 tsp chipotle powder for smokiness, or try 1/2 tsp smoked salt if you want just a hint of smoke.
• Olive oil or avocado oil: replace with melted butter or ghee for richer flavor, or a neutral oil like canola or grapeseed if you need a high smoke point.
• Chopped fresh parsley: sub with chopped cilantro, chives, or dill depending on the flavor you want (cilantro gives bright herbal kick, dill is classic with fish).

Pro Tips

– Use an instant read thermometer and pull the salmon at about 125 to 130°F for medium. It will keep cooking a few degrees while it rests, so dont wait till it looks perfectly done in the basket.

– To stop the brown sugar from scorching, press it onto the flesh not the skin and dont layer it too thick. If it starts to darken near the end, drop the temp to 375°F and watch it closely, or mix the sugar with a teaspoon of oil so it caramelizes more gently.

– For super crisp skin pat the skin very dry and preheat the air fryer so the basket is hot when the fish goes in. If the skin isnt as crisp as you want, flip to skin-side up for the last 60 to 90 seconds to finish it off.

– Dont overcrowd the basket. Cook in a single layer so hot air circulates, and if you have to do batches keep the cooked fillets loosely tented so they stay warm while the rest finish.