Fresh, frozen and skin-on fillets — with the doneness temps that actually matter.
| Salmon | Temp | Time |
|---|---|---|
| Fresh fillet, 1 inch (150–180 g) | 390° (200°) | 8–10 min |
| Fresh fillet, thin tail piece | 390° (200°) | 6–7 min |
| Skin-on fillet | 390° (200°) | 9–11 min, skin down |
| Frozen fillet (no thawing) | 390° (200°) | 12–15 min |
| Salmon bites (1-inch cubes) | 400° (205°) | 6–8 min, shake once |
| Salmon burgers (fresh) | 380° (195°) | 10–12 min, flip once |
🌡 Pull at 140 °F (60 °C) and rest 3 minutes — carryover heat finishes it at 145 °F without drying the edges.
1. Flipping it. Salmon is one of the few foods you never flip in an air fryer. The circulating air cooks the top; flipping just breaks the fillet.
2. Skipping the oil mist. A light, even mist keeps the surface from parching before the inside cooks. A drizzle pools; a mist coats.
3. Trusting the clock over the thermometer. Fillets vary wildly in thickness. Check 2 minutes early the first time in your fryer.
No need to thaw. Run 4 minutes at 390 °F to defrost the surface, then season (seasoning slides off ice), then finish the remaining 8–11 minutes. Glazes go on in the last 3 minutes so the sugars don't burn.
Sticky glaze, clean basket. Teriyaki and honey-garlic salmon are what silicone liners were made for — the Air Fryer Essentials Kit has 2 reusable liners, a 90-food magnetic times chart, and a mist-control oil sprayer.
Get the kit — $34.99 →The full 90-food times chart · Chicken breast · Chicken wings · Frozen fries · Bacon