Air Fryer Blackened Salmon
Ready in about 19 minutes.
Published by the RecipeAirFryer editorial team · How we source times · Updated
Times and temperatures come from our reviewed cooking database. Explanatory text on each page is generated from that entry so the numbers stay consistent.
Salmon fillets rubbed in a smoky, spicy blackening mix and air fried until the crust is deeply savoury and the flesh stays moist. Bold flavour with minimal effort.
Written for 4. Cook in batches rather than stacking if you scale up.
Ingredients
- 4 salmon fillets, skin on
- 1 tbsp olive oil
- 2 tsp smoked paprika
- 1 tsp garlic powder
- 1 tsp dried thyme
- 1/2 tsp cayenne
- 1/2 tsp black pepper
- 1/2 tsp salt
Method
- 1Combine the paprika, garlic powder, thyme, cayenne, pepper and salt.
- 2Brush the salmon with olive oil and coat with the spice rub.
- 3Preheat the air fryer to 200°C/400°F for 3 minutes.
- 4Place skin side down and air fry for 8-10 minutes until it flakes and reaches 63°C/145°F.
- 5Rest for a minute so the juices settle.
- 6Serve with lime wedges and rice.
Tips for the best results
- For a milder version, halve the cayenne.
- Line the basket with parchment to stop the spice crust sticking.
Common mistakes to avoid
- Crowding the basket so air fryer blackened salmon steams instead of browning.
- Pulling air fryer blackened salmon the moment the timer ends without checking the centre.
- Trusting the clock instead of a probe - Air Fryer Blackened Salmon is ready at 63°C / 145°F in the thickest part.
Frequently Asked Questions
What temperature and time for air fryer blackened salmon?
A typical starting point is 200°C / 400°F for 8-10 min. Thickness and wattage change the finish, so check early.
How do I know air fryer blackened salmon is cooked through?
Use a probe in the thickest part. Air Fryer Blackened Salmon should reach 63°C / 145°F. Rest a few minutes before slicing so juices settle.
How many people does air fryer blackened salmon serve?
This recipe is written for 4. For a fuller basket, cook in batches rather than stacking, or add a couple of minutes and shake more often.