Description
Make tender, flaky Air Fryer Salmon with a savory Dijon mustard, paprika, and garlic coating. This easy recipe uses simple pantry ingredients and makes a delicious, protein-rich lunch or quick weeknight dinner.
Ingredients
- 4 salmon fillets (6 ounces / 170 g each)
- 2 tablespoons Dijon mustard
- 1 teaspoon paprika (sweet or smoked)
- 1 teaspoon garlic powder
- ½ teaspoon kosher salt
- ¼ teaspoon freshly ground black pepper
- Olive oil cooking spray, as needed
Instructions
- Set the air fryer temperature to 400°F (200°C). Pat the salmon fillets dry with paper towels to remove excess moisture.
- Spread the Dijon mustard evenly over the top of each fillet, using approximately ½ tablespoon per portion.
- Sprinkle the salt, black pepper, garlic powder, and paprika evenly over the mustard-coated salmon.
- Lightly spray the seasoned tops with olive oil cooking spray.
- Arrange two salmon fillets in the air fryer basket, skin-side down. Leave enough space between the fillets for hot air circulation.
- Air fry at 400°F (200°C) for 8 to 10 minutes. Check the salmon around the 8-minute mark and extend cooking in short increments when necessary.
- Check the thickest part with a food thermometer. Cook until the salmon reaches an internal temperature of 145°F (63°C). The flesh should also separate easily into flakes when tested with a fork.
- Remove the cooked fillets and repeat the process with the remaining two portions. Serve immediately with your favorite side dishes.
Notes
Drying the salmon before seasoning helps the mustard and spices adhere to the surface.
Only the upper side of each salmon fillet needs seasoning.
Sprinkling spices directly from their containers can create a more uniform coating than applying them with measuring spoons.
Keep the skin attached during cooking. Place fillets skin-side down and remove the skin afterward if preferred.
Preheating the air fryer is generally unnecessary for this recipe.
Cooking times depend on the thickness of the salmon and the air fryer model. Check the fish after approximately 8 minutes.
Avoid cooking salmon longer than necessary because excessive heat can dry out the flesh.
A large air fryer basket may accommodate all four fillets at once if you arrange them in a single layer with enough space.
King, coho, and sockeye salmon are suitable choices.
Steelhead trout can replace salmon in this recipe.
Stone-ground mustard can replace Dijon mustard for a slightly coarser texture.
Sweet paprika creates a mild flavor, while smoked paprika adds a smoky note.
Fresh or frozen salmon works well. Thaw frozen salmon completely in the refrigerator before cooking.
Store leftover cooked salmon in an airtight container in the refrigerator for up to 3 days.
To freeze, allow cooked salmon to cool completely, then transfer it to a freezer-safe container with parchment paper between portions. Refrigerate or freeze within 2 hours of cooking.
For best quality, enjoy frozen cooked salmon within 2 to 3 months.
Reheat salmon gently at a low temperature in the air fryer, oven, or microwave. Heat leftovers thoroughly to 165°F (74°C).
Serve with rice, quinoa, roasted vegetables, fresh salad greens, or lemon wedges.
The listed recipe time is 20 minutes. Cooking two separate batches for 8 to 10 minutes each may require 21 to 25 minutes total, including preparation.
Nutrition values are approximate and may vary depending on salmon variety and ingredient brands.