Air Fryer Salmon Recipes: 5 Fresh Ideas

I used to treat salmon like a “nice dinner” ingredient. The kind you save for a weekend. Then I bought an air fryer and accidentally turned salmon into a Tuesday habit.

Here’s what surprised me. Salmon is forgiving in the air fryer. It cooks fast. It stays juicy. And it’s the easiest way I know to pull off bold flavors without turning the kitchen into a disaster zone.

Below are five recipe ideas with a twist. Not the usual lemon-butter routine. I’ve made all of these more than once, usually on nights when I wanted something solid without a long cleanup.

5 Air Fryer Salmon Recipes

1. Miso-Maple Salmon With Crispy Rice “Crackle”

Why this one works

This is sweet, savory, and a little nutty. The trick is the topping. You press cooked rice onto the glaze so it turns into a crunchy, snacky crust in the air fryer. I first tried this when I had leftover rice and zero patience. It stuck around because the texture is unreal.

You’ll need

• Salmon fillets (skin on or off)
• White miso paste
• Maple syrup
• Soy sauce
• Sesame oil
• Cooked rice (cold is best)
• Optional: sesame seeds, sliced scallions

What it tastes like

Deep savory notes from miso. Gentle sweetness from maple. Toasty sesame finish. Crunch from the rice.

How to make it

1. Dry the salmon. Pat each fillet with paper towels. Dry fish browns better.
2. Mix the glaze. Stir together miso, maple syrup, a small splash of soy sauce, and a few drops of sesame oil. Make it thick enough to cling.
3. Coat the top. Spread the glaze on the flesh side only.
4. Add the rice crust. Press a thin layer of cooked rice onto the glaze. Use your palm. Commit to it.
5. Preheat the air fryer. 3 minutes at 200°C / 400°F helps a lot.
6. Air fry. Place salmon rice-side up. Cook 7–10 minutes, depending on thickness.
7. Finish. Sprinkle sesame seeds and scallions. Rest 2 minutes before serving.

Serving ideas

• With cucumber salad and extra soy on the side.
• Over steamed greens with a little chili oil.
• In a rice bowl with edamame.

2. Gochujang-Pear Glazed Salmon With Charred Snap Peas

Why this one works

Gochujang brings heat and depth. Pear gives sweetness and body. Together, they make a sticky glaze that looks fancy but takes five minutes. I started doing this after grating a pear for a salad. It felt odd. It was not odd. It was perfect.

You’ll need

• Salmon fillets
• Gochujang (Korean chili paste)
• Ripe pear (grated)
• Soy sauce
• Rice vinegar (just a splash)
• Garlic (grated or minced)
• Snap peas (optional but great)
• Optional: toasted sesame oil, sesame seeds

What it tastes like

Spicy-sweet glaze with a roasted edge. Salmon stays rich. Snap peas get blistered and snappy.

How to make it

1. Grate the pear. Use the fine side of a grater. Catch the juice too.
2. Make the glaze. Mix gochujang, grated pear, soy sauce, a small splash of vinegar, and garlic. Add a few drops of sesame oil if you want.
3. Dry the salmon. Pat it dry. This matters.
4. Glaze the top. Brush the glaze onto the flesh side.
5. Add snap peas (optional). Toss snap peas with a little oil and salt.
6. Preheat the air fryer. 3 minutes at 200°C / 400°F.
7. Cook. Put salmon in first. Cook 6–9 minutes. Add snap peas for the last 3–4 minutes if they fit.
8. Rest and garnish. Rest 2 minutes. Sprinkle sesame seeds.

Serving ideas

• With plain rice and shredded nori.
• In lettuce cups with quick pickled onions.
• With cold noodles and extra glaze on the side.

3. Za’atar Salmon With Pistachio Crunch and Creamy Yogurt Swirl

Why this one works

Za’atar is herby and toasted. Pistachios add crunch. Yogurt cools everything down. This combo makes salmon feel like it belongs in a little café that charges too much for lunch.

You’ll need

• Salmon fillets
• Za’atar seasoning
• Olive oil
• Crushed pistachios
• Plain Greek yogurt
• Garlic (optional)
• Salt and pepper
• Optional: pomegranate seeds, parsley

What it tastes like

Toasty herbs. Nutty crunch. Creamy, cool finish from yogurt.

How to make it

1. Mix a quick yogurt sauce. Yogurt + pinch of salt + tiny bit of garlic. Set aside.
2. Dry the salmon. Pat dry.
3. Oil and season. Brush salmon with olive oil. Sprinkle za’atar, salt, and pepper.
4. Add pistachios. Press crushed pistachios onto the top. Not too thick.
5. Preheat the air fryer. 3 minutes at 200°C / 400°F.
6. Cook. Air fry 7–10 minutes, depending on thickness.
7. Plate. Swirl yogurt on the plate. Add salmon on top.
8. Finish. Sprinkle parsley or pomegranate seeds if you have them.

Serving ideas

• With warm flatbread and chopped salad.
• Over couscous with roasted veggies.
• On a big plate of greens with olives.

4. Black Garlic–Soy Salmon With Sesame Mushroom “Jam”

Why this one works

Black garlic has this mellow, sweet-savory vibe that feels almost like aged balsamic, but not sharp. Paired with soy and mushrooms, it turns into a glossy, rich topping that makes salmon taste like it took hours. It did not.

You’ll need

• Salmon fillets
• Black garlic cloves (or black garlic paste)
• Soy sauce
• Honey or brown sugar (small amount)
• Mushrooms (shiitake or cremini)
• Butter or oil
• Sesame seeds
• Optional: ginger, scallions

What it tastes like

Deep savory. Slight sweetness. Mushrooms feel almost spreadable. Salmon stays buttery.

How to make it

1. Cook the mushrooms first. Chop mushrooms small. Sauté in butter or oil with salt until they shrink and turn dark. Keep going until they look glossy and concentrated.
2. Make the black garlic glaze. Mash black garlic with soy sauce and a little honey/brown sugar. Add a touch of ginger if you like.
3. Dry the salmon. Pat dry.
4. Glaze the top. Brush glaze on the salmon.
5. Preheat the air fryer. 3 minutes at 200°C / 400°F.
6. Cook. Air fry salmon 7–10 minutes.
7. Top it. Spoon mushroom “jam” over the salmon. Sprinkle sesame seeds and scallions.

Serving ideas

• With buttered rice and sautéed spinach.
• Over mashed cauliflower.
• With roasted baby potatoes.

5. Coconut-Curry Salmon With Toasted Coconut and Quick Mango Herb Salad

Why this one works

Coconut milk plus curry paste makes a coating that browns nicely. Toasted coconut on top gives a sweet crunch. Then a simple mango-herb salad makes it feel bright and fresh. This is my “I want takeout but I also want to feel smug” dinner.

You’ll need

• Salmon fillets
• Coconut milk (thick is better)
• Red curry paste (or curry powder in a pinch)
• Lime zest (optional)
• Unsweetened shredded coconut
• Mango (diced)
• Fresh herbs (mint, cilantro, or basil)
• Salt

What it tastes like

Creamy coconut curry on rich salmon. Toasted coconut crunch. Mango and herbs keep it lively.

How to make it

1. Mix the coconut curry coating. Stir coconut milk with curry paste and a pinch of salt. Add lime zest if you have it.
2. Dry the salmon. Pat dry.
3. Coat the top. Spoon coconut curry mixture onto the salmon. Keep it on the flesh side.
4. Add coconut. Sprinkle shredded coconut on top. Press lightly.
5. Preheat the air fryer. 3 minutes at 200°C / 400°F.
6. Cook. Air fry 7–10 minutes until the coconut is toasted and the salmon flakes easily.
7. Make the quick salad. Toss diced mango with chopped herbs and a pinch of salt.
8. Serve. Salmon + mango herb salad on the side.

Serving ideas

• With jasmine rice.
• With a simple cucumber salad.
• In a bowl with greens and extra herbs.

Quick FAQ

What temperature should I use for air fryer salmon?

Most salmon does well at 200°C / 400°F. It browns nicely and cooks fast.

How do I avoid dry salmon?

Don’t overcook it. Start checking early. Thick fillets need more time. Thin ones finish fast. Also, patting the fish dry helps the outside brown without blasting it forever.

Skin on or off?

Both work. Skin-on can protect the bottom and stay tender. If you want crisp skin, put it skin-side down and don’t overcrowd.

Should I flip salmon in the air fryer?

Usually no. Keep the glazed or crusted side facing up so it sets and browns.

Can I use frozen salmon?

Yes, but results vary. Thawing gives better texture and better browning. If cooking from frozen, add time and keep seasonings simple so the surface doesn’t burn before the center is done.

What’s the easiest side that always fits?

Rice. Greens. Or a quick chopped salad. Salmon is rich, so something fresh on the side always helps.

Conclusion

Air fryer salmon is my favorite kind of cooking. Fast. Reliable. A little dramatic in the best way. You get that roasted finish without babysitting a pan.

If you try just one, start with the miso-maple rice crust. It’s weird in theory. It’s magic in real life. And it makes leftover rice feel like a planned decision, not an accident.

If you want, tell me what flavors you like (spicy, sweet, herby, smoky). I’ll tailor five more ideas in the same style.