Cooking salmon to perfection in an air fryer results in fish that is moist flaky and full of flavor. When salmon is cooked with the skin on the skin gets super crispy and adds great texture. But figuring out exactly how long to cook salmon skin-on in the air fryer can be tricky. This detailed guide will walk you through everything you need to know to nail air fryer salmon with crispy skin every time.
Why Cook Salmon Skin-On?
Salmon skin has gotten a bad rap over the years for being slimy and unappetizing. But when prepared properly, the skin can become one of the best parts of the fish! Salmon skin contains healthy fats and when cooked until crispy provides a delicious contrast of flavors and textures.
Leaving the skin on while cooking salmon in the air fryer allows the skin to get ultra crispy. The hot circulating air surrounds the skin, drying it out and making it perfectly crunchy. Skin also helps the salmon retain moisture and prevents the delicate fish from sticking to the basket.
Factors That Affect Cook Time
Several factors impact how long it will take to cook skin-on salmon to perfection in the air fryer:
Thickness
The thickness of the salmon fillet is the most important factor. Thinner fillets will cook faster while thicker cuts will take longer. For example, a 1-inch thick salmon fillet may need 12-14 minutes while a 1.5-inch thick fillet may need 14-16 minutes.
Quantity
The more salmon you cook at once, the longer the cook time since the air fryer will need more time to circulate hot air around all of the fish Cook time usually increases slightly when cooking more than two fillets
Temperature
Using a higher air fryer temperature like 400°F will cook the salmon faster compared to a lower temp like 350°F. Higher heat helps render the salmon skin extra crispy.
Additions
Breading, coating or topping the salmon with ingredients like panko or sesame seeds will increase cook time slightly since the coating needs time to brown and crisp.
Doneness
Salmon can be cooked to various degrees of doneness based on preference. Cooking to medium rare at 135°F internal temp takes less time compared to medium at 145°F or well done at 155°F+.
Step-by-Step Method
Follow these steps for perfect air fryer salmon with crispy skin:
-
Pat dry salmon fillets with paper towels and season both sides with salt and pepper.
-
Preheat air fryer to 400°F for 3-5 minutes.
-
Place fillets skin-side down in fryer basket lightly coated with oil or spray.
-
Cook at 400°F for 8-10 minutes based on thickness.
-
Flip fillets and cook 2-4 minutes more depending on desired skin crispness.
-
Use a meat thermometer to confirm 135°F for medium rare, 145°F for medium, or 155°F+ for well done.
-
Let rest 5 minutes before serving.
Cook Times Based on Thickness
Use these cook times as a general guideline for skin-on salmon fillets:
- 1-inch thick – 12-14 minutes
- 1.25-inches thick – 13-15 minutes
- 1.5-inches thick – 14-16 minutes
- 2-inches thick – 16-18 minutes
Always verify doneness with a meat thermometer for perfectly cooked results. Add or reduce time as needed if you prefer salmon more rare or well done.
Tips for Maximizing Crispness
Follow these tips to get the crispiest salmon skin possible when air frying:
- Pat salmon skin very dry before cooking
- Use a higher temp like 400°F
- Cook skin-side down first
- Flip and cook skin-side up at end
- Brush skin lightly with oil before cooking
- Preheat air fryer before adding salmon
- Let air fryer fully preheat for crisper skin
Common FAQs
Can I air fry frozen salmon?
Yes, air frying frozen salmon is possible. Thaw first, then pat dry, coat the skin with oil and increase cook time by 2-4 minutes.
Should I flip the salmon while air frying?
Flipping halfway through is recommended for evenly cooked salmon, but optional. Cook skin-side down first for crispiest results.
What temperature should I cook salmon at?
400°F is ideal for cooking salmon in the air fryer. The higher heat helps the skin get crispy and caramelized.
How will I know when the salmon is done?
Use an instant read thermometer to check for 135°F for medium rare doneness. Let rest 5 minutes then check that it flakes easily with a fork.
Can I put foil in the air fryer for easy cleanup?
Yes, lining the air fryer basket with foil can make cleanup much easier. Spray foil lightly with oil before adding salmon.
The Perfect Crispy Salmon Skin
Cooking salmon skin-on in the air fryer results in tender, flaky fish with remarkably crispy skin when done right. Follow this guide for timings, tips and tricks to nail air fried salmon every time. Let the air fryer work its magic for delicious, easy salmon dinners any night of the week.
Martinis for the masses; a manifesto
This is one of the most popular recipes on my site.
Both turn out with good results, and obviously both go very well with a nice, cold martini!
A lot of people don’t eat fish skin – and I get it. It’s a completely different texture to the flesh. The skin is more likely to harbour bacteria. Some people just don’t find it appetising.
Nonetheless, if it’s fried and crunchy, some people who might otherwise leave it aside may have their minds changed.
This is a recipe that’s just for the skin. Some people might even refer to it as salmon ‘bacon’.
It’s very much what I would consider izakaya fare, which means it’s very suitable for serving alongside a nice cold martini, like a classic, a hot ‘n’ dirty or a filthy or some of the other classic variations. I make it when I’m using salmon flesh for something else (like onigiri for example).
The fat of the fish renders and the skin can even puff up with the crispiness. Seasoned with a little salt it can be an absolutely delectable bite. You’ve maybe had it in crunchy sushi rolls. I had it in a delicious salad at Eat Tokyo in Soho, London. If nothing else, I recommend giving it a go, because this little bite is very tasty.
Beware that it can get quite smokey, so turn on the extractor fan and open your windows before you start cooking.
Because of the smokiness, I’ve actually started preparing it a different way since I posted this. I now prefer preparing my salmon skin in a pan, and you can read about it at the bottom of this post. The end result of both methods is tasty, but I find the pan version easier and just as good.
The Air Fryer Version
If the fish hasn’t been de-scaled you will need to do this first, but this has normally already been done for store-bought or packaged salmon. Otherwise, you might want to ask your fishmonger to do this for you, or give it a go yourself, using the back end of a knife or a fish de-scaler, scraping away from you gently so as not to damage the skin itself.
Next, remove the skin from the salmon. You can use fish tweezers or a sharp knife to cut it off, although I normally just do it with my fingers. Peel it off very gently so you leave as much of the flesh behind as possible.
Try to scrape off any remaining pieces of flesh, then pat the skin dry on kitchen paper. The less flesh left attached to the skin, the crispier the end result will be.
Season the skin on both sides with salt and pepper then add it to your air fryer.
I like to use a silicon basket for this to try and stop any excess fat from dripping to the bottom of the air fryer and burning. Spray a tiny amount of oil to stop the skin from sticking to the silicon but not too much. There is enough fat in the skin that will melt and do the rest of the work.
It can help if you have a wire wrack that fits the air fryer because this can help hold the skin in place and stop it from blowing up onto the heating element, which can cause more smoke.
Pre-heat the air fryer to 200°C (392°F) then add the salmon skin and cook for about 6 minutes. Check on it and make sure it hasn’t stuck to the bottom. A gentle shake of the air fryer basket might be all you need.
Add it back to the fryer and cook for another 5 minutes, check again and either stop cooking there or keep going, checking every 2 minutes to make sure the skin isn’t burning.
When it’s lightly browned, curled and crispy, place the cooked skin on the same wire wrack to cool down.
You can either serve as soon as you can, when it’s warm, crunchy and tasty, although it might be worth letting the smoke clear and cleaning the kitchen as much as possible before you serve so you can sit down with a cold martini and the salmon skin with a sense of completion and relaxation but try to be quick!
Alternatively, if you let the skin cool completely, you can store it in an airtight container for at least 48 hours but bear in mind that it can lose some of its crunch from then on, plus the fishy taste will become stronger.
I would recommend doing it 1-4 hours before you intend to serve, let it crisp up and cool down, go about your day, then serve it with your end of the day martini as a nice, satisfying reward.