10-Minute Garlic Butter Air Fryer Salmon
Buttery, flaky salmon with crispy skin and garlic herb crust in under 10 minutes.
air-fryer Timer
Set for 8 mins @ 400°F (204°C)
Ingredients
Base recipe calibrated for 4 adults.
Get to the Point Execution
Pat 4 salmon fillets dry. Brush with melted garlic herb butter and season with salt and paprika.
Place skin-side down in the air fryer basket with space between.
Air fry at 400°F for 8 minutes (NO FLIPPING needed) until salmon flakes easily with a fork.
Squeeze fresh lemon juice over top and serve immediately.
Step-by-Step Guided Instructions
Pat four 6-oz salmon fillets dry with paper towels. Rub skin with 1 tsp olive oil and a pinch of salt to prevent sticking to the basket grate.
Dry skin gets crispier and releases effortlessly from the basket.
Melt 3 tbsp salted butter. Whisk in 2 minced garlic cloves, 1 tsp dried parsley, 1/2 tsp smoked paprika, 1/2 tsp kosher salt, and 1/4 tsp black pepper. Brush generously over the salmon flesh.
The butter creates a golden caramelized crust under the air fryer convection fan.
Arrange salmon fillets skin-side down in a single layer. Air fry at 400°F for 8 minutes for medium doneness (135°F internal) or 10 minutes for well-done (145°F).
Do not flip salmon! Convection heat cooks the top perfectly while the bottom skin crisps.
Transfer fillets carefully with a wide fish spatula. Squeeze half a fresh lemon over the hot fillets and serve.
The acid from fresh lemon balances the rich buttery crust.
Take the salmon out at 135°F internal temp. Carryover heat will bring it to a tender, flaky 140°F without drying it out.
Omit pepper and garlic if sensitive, brush with honey-teriyaki glaze instead.
- Garlic butter jasmine rice
- Roasted asparagus spears
- Cheddar bay biscuits
Reheat in air fryer at 325°F for 3-4 minutes to keep moisture.