Crispy Skin Air Fryer Salmon

Ingredients

• 2 pieces Salmon Fillets (6‑ounce (170 g) fillets, skin on, thawed if frozen)
• 1 tsp Olive Oil (extra‑virgin, for light coating)
• 1/2 tsp Salt (kosher or sea salt)
• 1/4 tsp Black Pepper (freshly ground)
• 1 piece Lemon (cut into wedges for serving)

Instructions

1. Season and Oil the Salmon

   Pat the salmon fillets dry with paper towels, then sprinkle both sides with salt and pepper. Drizzle 1 tsp olive oil over each fillet and rub gently to coat.

   Time: PT5M

2. Preheat the Air Fryer

   Set the air fryer to 400°F and let it preheat for about 2 minutes.

   Time: PT2M

   Temperature: 400°F

3. First Air‑Fry the Salmon (Skin Side Up)

   Place the fillets skin side up in the basket, making sure they don’t overlap. Cook for 8‑12 minutes, checking that the internal temperature reaches 140°F.

   Time: PT10M

   Temperature: 400°F

4. Rest the Cooked Salmon

   Remove the salmon from the air fryer and let it rest on a plate for 5 minutes; the temperature will rise to about 145°F.

   Time: PT5M

5. Remove the Skin

   While the salmon is still warm, gently peel the skin away from each fillet. It should lift off easily.

   Time: PT2M

6. Crisp the Salmon Skin

   Place the removed skin back into the air fryer, skin side up, on the rack so it doesn’t flutter. Cook at 400°F for 3‑4 minutes until golden and crisp.

   Time: PT4M

   Temperature: 400°F

7. Plate and Serve

   Lay the crisped skin on top of each rested salmon fillet. Squeeze fresh lemon juice over the top and serve immediately.

   Time: PT2M

Nutrition Facts

Calories

350

Protein

30 g

Carbohydrates

0 g

Fat

22 g

Fiber

0 g