- Prep the Salmon – Pat fillets dry with paper towels to ensure maximum crispiness.
- Season Generously – Rub both sides with olive oil, then sprinkle with garlic powder, smoked paprika, salt, and pepper.
- Preheat the Air Fryer – Set to 400°F (200°C) for a few minutes.
- Cook Skin-Side Down – Place salmon in the basket, skin side down, ensuring there’s space between fillets for air circulation.
- Air Fry to Perfection – Cook for 7–9 minutes, depending on thickness, until the internal temperature reaches 125–130°F (52–54°C) for medium-rare or 135°F (57°C) for medium.
- Serve Immediately – Finish with a squeeze of fresh lemon for brightness.
The First Bite Experience
Your fork pierces the delicate flesh and it flakes apart effortlessly, revealing moist, tender layers infused with smoky, garlicky flavor. The skin? Crisp, golden, and full of savory punch — the perfect textural contrast to the buttery salmon.
Every bite feels clean, light, and yet deeply satisfying.
Pro Tips for Salmon Success
- Dry the skin well — moisture is the enemy of crispiness.
- Don’t overcrowd the basket — air circulation makes the crust perfect.
- Use skin-on salmon — it protects the flesh and adds incredible flavor.
Serving Ideas
- Pair with roasted asparagus and garlic mashed potatoes.
- Flake over a crisp salad with avocado and feta.
- Serve in tacos with fresh mango salsa.
Why You’ll Make This Again and Again
It’s fast, it’s foolproof, and it tastes like a restaurant dish with almost zero effort. Whether you’re cooking for a weeknight dinner or impressing guests, Best Damn Crispy and Flaky Air Fryer Salmon will always deliver.
Once you make it, you won’t want to cook salmon any other way.