My air fryer spent a good few years banished in the shed. But the reason it now has a place in my kitchen is this salmon with crispy skin.
My Irishman had convinced me to get an Air Fryer for making chips. Then he decided he liked the oven fries better. So I packed it into the shed.
Fast forward a few years my Joyful Cooking students were asking me for a class on air fryer cooking.
So I decided to dig it out and play.
After my first experiment with frozen salmon, I feel deeply in love.
We’re talking the perfect balance between crispy skin and soft melting flesh.
Oh and it all happens in about 10 minutes – while you potter around doing other things.
The secret is using frozen salmon so the skin has extra time to cook and get that divine texture but the flesh doesn’t over cook because it has to defrost first.
Of course you can use fresh salmon (or other fish) – just reduce the cooking time and start checking after 8 minutes.
If you DON’T have an air fryer – you can still get the SAME result – just follow the oven instructions.
I’ve turned this recipe into a complete meal by cooking frozen broccoli rice in with the salmon.
But I often make cook salmon alone (with as many pieces as will fit in my air fryer) so I can enjoy crispy skinned salmon for other meals.
Air Fryer Salmon with Crispy Skin
Ingredients
- 1-2 salmon fillets
- 250 g frozen broccoli 'rice' or other frozen veg
- 2-3 tablespoons Greek yoghurt
PLUS ingredient
- small handful fresh herbs optional
Instructions
for AIR FRYER
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Line 1/2 your air fryer basket with baking paper or parchment paper so the veggie rice won't fall through the holes. Cover with frozen veggie rice in a single layer. Place frozen salmon skin side up on the wire next to the veggie rice.
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Set the air fryer to 200C (400F). Cook for 10 minutes.
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When the timer goes, check the salmon - it may need a few minutes longer depending on how thick the fillet was, how well cooked you like your salmon and how crispy you want your skin.
for OVEN
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Turn your oven to 250C (480F). Line a rimmed baking sheet with paper.
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Place frozen salmon Skin side up on the tray. Place the frozen broccoli rice in a thin pile next to the salmon (no need to defrost).
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Pop tray in the oven and set your timer for 12 minutes. Put your feet up.
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When the timer goes, check the salmon - it may need a few minutes longer depending on your oven.
To serve (both methods)
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Mix yoghurt in a small bowl with a pinch of salt.
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When the salmon is cooked and the broccoli rice is hot, remove from the oven. Place broccoli rice on a plate and drizzle over the yoghurt. Top with hot salmon.
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Scatter over the fresh herbs (if using).
Recipe Video
Variations & Substitutions for Air Fryer Salmon with Crispy Skin
plan-B (pantry) – just skip the optional fresh herbs.
fresh fish filet – reduce the cooking time and start checking after 8 minutes.
vegetarian – drained canned chickpeas crisped in the air fryer / oven would be awesome here! They won’t take as long to cook and will need a splash or spray of oil.
different protein – chicken thigh or breast fillets, sausages, other frozen or fresh fish fillets, meatballs, air fryer steak, eggs (will only need 5 minutes to cook in individual ramekins or moulds (grease first!).
dairy-free / different sauce – hummus or any of those dips you get at the supermarket like eggplant dip or beet dip, make a tahini sauce with equal parts tahini, lemon juice and water or just tahini and water. Pesto, mayonnaise, tabasco, sriracha or make a quick satay sauce with equal parts sriracha and smooth peanut butter. Or even a drizzle of your best peppery extra virgin olive oil.
different vegetables – frozen peas, frozen corn, frozen baby green beans, frozen spinach, frozen kale, frozen cauliflower ‘rice’, frozen broccoli are all great! Feel free to use fresh veg as well if you don’t mind chopping. Snow peas or asparagus cooked in an air fryer / hot oven like this are amazeballs. And I LOVE popping in some vacuum packed beets (out of the packet of course). Air fryer asparagus and air fryer brussels sprouts could become your new favorite.
more substantial (carb lovers) – serve with pita or wraps or tortillas or toasted sourdough.
more substantial (low carb) – good with a hunk of avocado. And some roast almonds, walnuts or pine nuts.
different flavor bombs – fresh herbs, ground coriander and salt, freshly ground black pepper, furikake, chilli flakes, pomegranate seeds, roast nuts, roast seeds, roast frozen cherries with the salmon, dried cranberries, dried apricots, avocado oil.
more fancy / for entertaining – make my Best Ever Almond Tabbouleh. Some toasted pine nuts or pistachios always make it feel fancy.
Waste Avoidance Strategy
salmon fillets – freeze it.
frozen broccoli rice – keep it in the freezer and will last for months.
yoghurt – usually has a shelf life of a month or so. Otherwise, have it for another meal like breakfast! Don’t freeze.
herbs – should keep for a few weeks in the fridge if wrapped in a plastic bag. For longer periods pop in the freezer – they will wilt but will still be usable in this dish.
Problem Solving Guide
bland – more salt and freshly ground black pepper, garlic powder, spices, smoked paprika, soy sauce, dijon mustard, cajun seasoning, maply syrup! Or add in a flavour bomb.
too dry – overcooked salmon. Next time get it out earlier. For now the yoghurt will help.
no oven OR air fryer – pan fry the salmon until cooked through and then cook the frozen broccoli rice in the salmon fat. Yum.
taking too long – different ovens / air fryers vary in heating speed. And once you open the door to check it takes time to come back to temperature. So be patient!
Can Air Fryer Salmon with Crispy Skin be made ahead of time?
You can but the salmon skin won’t be as crispy once it cools down! Just cook as per the recipe but get the salmon out of the air fryer / oven before it’s fully cooked. Keep the yoghurt and herbs separately. Either keep at room temperature if it’s only a few hours before serving or refrigerate if longer. Then to serve pop back in the air fryer (or 3-4 minutes) or a super hot oven (250C / 480F) for 5-10 minutes until everything is hot.
How long does Air Fryer Salmon with Crispy Skin last in the fridge?
Leftovers will keep in an airtight container in the refrigerator for at least a week or can be frozen.
Is Air Fry Salmon with Crispy Skin healthy? Is it good for me?
Absolutely! From a nutrition perspective it isn’t super high in calories and contains good quality protein and omega-3 fatty acids from the salmon. Then the broccoli is packed with fiber and vitamins and a little bit of protein on its own. And is low sodium.
Is Salmon and Broccoli a good combination?
Yes I LOVE this combo of slightly green broccoli and the rich soft salmon filets.
How to cook Air Fryer Salmon with Crispy Skin in the air fryer?
Follow the instructions above!
What do you eat with Air Fryer Salmon with Crispy Skin?
This is a fantastic meal on it’s own. If you wanted extra veggies you could serve with tabbouleh or a green salad OR if you happen to be catering for an Irishman like me some roast potatoes will always be welcomed. Or warm pita bread. So many options with air fryer recipes.
What wine goes with Air Fryer Salmon with Crispy Skin
I like a nice big bold Chardonnay with rich fish like salmon but you could go for contrast with a crisp dry Sauvignon blanc, Pinot Gris or Riesling. Lighter reds will work like a Pinot Noir.
What can I add to my Air Fryer Salmon with Crispy Skin to make it taste better?
If it’s tasting a little flat my first solution would be sea salt flakes (or any salt) and then if that doesn’t do the trick go for a squeeze of lemon or lime. And if you want more excitement some chilli flakes or freshly ground black pepper can liven things up.
More Recipes like Air Fryer Salmon with Crispy Skin
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- 3+ Ingredient Teriyaki Salmon
- Indian Spiced Salmon with Minty Yoghurt
- Salmon with Pistachio Salsa & Ginger Cream
- One Pot Miso Salmon
With Love
Jules x