Did you know you can make moist and flaky salmon in the air fryer right from frozen? That's right! There's no need to thaw your fillet first. Just add some simple seasonings and you'll have a delicious meal ready in less than 30 minutes.
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If you're anything like me, there are nights when you forget to thaw your protein for dinner. But, that doesn't mean you have to settle for takeout. That's exactly why I love this salmon recipe. I can use a frozen fillet right from the freezer for a quick, fuss-free weeknight meal.
I use a combination of butter, garlic, lemon, and dill which makes the kitchen smell incredible. Plus, the fish comes out perfectly flaky with minimal effort. It can also be served with my lemon butter sauce for salmon for a great last-minute meal.
For a complete dinner, I'll serve it with a side of roasted veggies or use it as the protein for a simple salmon salad. It's also delicious flaked into pasta or rice bowls for a quick and easy meal. Once you make it, you'll be adding it to your regular rotation.
Ingredients
- Frozen salmon fillet - A convenient, protein-rich main ingredient that cooks beautifully in the air fryer without needing to thaw.
- Fresh dill - Adds a fresh, aromatic herb flavor that pairs well with the richness of the salmon.
- Fresh lemon - Provides brightness and a hint of citrus that balances the buttery, savory flavors.
- Unsalted butter - Enhances the salmon's richness and creates a moist, flaky texture.
- Olive oil - Helps prevent sticking and adds a subtle fruity depth to the overall flavor.
- Granulated garlic - Brings a warm, savory flavor that complements both the salmon and the herbs.
- Kosher salt - Boosts the natural flavors of the salmon and seasonings without overpowering.
- Ground black pepper - Adds a mild heat and complexity that rounds out the dish.
Scroll down to the recipe card for quantities used.
Instructions
Lightly spray the air fryer tray (or basket) and place frozen salmon on cooking surface. Air fry at 244°F (118°C) for 5 minutes to thaw.
While it cooks, coat dill with olive oil and slice the lemon, reserving a few slices for garnish.
Remove the salmon. Increase temperature to 375°F (191°C) and preheat.
Place dill and lemon slices on the tray (or in the basket), then set salmon on top. Spread butter over salmon and season with garlic, salt, and pepper.
Air fry for about 15 to 20 minutes, until salmon is opaque, flaky and reaches 145°F.
Remove and garnish with fresh lemon before serving.
Tips
Top tip: Preheat your air fryer properly after defrosting the salmon. If you don't, the fillet may not get evenly cooked or get the perfect flaky texture.
Here are more helpful tips for making this recipe:
- Use thick fillets for the best texture and flavor. At 375°F, a standard 1-inch fillet needs about 10 to 12 minutes of cooking while a 1½-inch needs about 12 to 15 minutes, and a 2-inch needs about 15 to 18 minutes. I tested the recipe with thicker 1½ to 2 inch fillets. Thinner fillets can overcook if you don't check for doneness early.
- Start checking for doneness about 5 minutes early to avoid dryness. Salmon is perfectly cooked at 145°F, but pulling it out at 140°F and resting works too. When done, it should be opaque and flake easily. Wild salmon can be enjoyed medium rare at 120°F to 130°F.
- Let the salmon rest for a couple of minutes after cooking to allow the juices to redistribute for a more tender bite.
Variations
Here are a couple different ways I like to vary the flavor:
- Sprinkle on Cajun seasoning for a little Southern flare. I find this adds a the best flavor boost to a frozen fillet.
- Adding a drizzle of my homemade gluten-free teriyaki sauce.
- Omit the dill and use fresh cilantro or thyme.
- Swap out the butter. I usually use olive oil or plant-based butter because I've had to eliminate dairy from my diet. If you skip the fat entirely, the fillet can be dry on the edges.
Storage
To store leftover salmon, let it cool completely before transferring it to an airtight container. It will keep in the refrigerator for up to 3 days. If you want to store it for a longer period, you can freeze the salmon by wrapping it tightly in plastic wrap or foil and placing it in a freezer-safe bag.
To reheat, place the salmon back in the air fryer at 350°F (175°C) for about 5 to 7 minutes until it's warmed through. Be careful not to overheat it, as it may dry out. Alternatively, you can reheat it in the microwave, but the air fryer method ensures the salmon stays moist and flaky.
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Recipe
Frozen Salmon in Air Fryer
Ingredients
- 1 frozen salmon fillet 7.05 ounces / 200 grams
- 5 grams sprigs of fresh dill reserve some for garnish
- 1 piece fresh lemon divided
- 1 tablespoon unsalted butter softened
- 1 tablespoon olive oil add up to 1 tablespoon more if needed
- ¼ teaspoon granulated garlic
- ¼ teaspoon kosher salt to taste
- ¼ teaspoon ground black pepper to taste
Instructions
- Lightly spray Air Fryer tray (or basket) with oil and place frozen salmon. Insert tray (or basket) into the middle of the air fryer.
- Start Air Fryer at 244°F (118°C). Set for 5 minutes. Frozen salmon will start to defrost in the Air Fryer while the Air Fryer oven is simultaneously preheating.
- On a plate, soak sprigs of fresh dill with olive oil. Reserve some fresh dill leaves for garnish before soaking in oil.
- Divide fresh lemon. Reserve 3 thinly sliced lemon for garnish. Slice the remaining lemon into 4 equal pieces.
- Remove the slightly defrosted salmon from the Air Fryer. Increase the temperature to 375°F (191°C) to pre-heat and set for 20 minutes.
- Temporarily transfer the defrosted salmon to a plate. Using the same Air Fryer tray, place the soaked dill and top with 4 lemon slices.
- Smother the salmon with softened butter, then season with granulated garlic, salt, and ground black pepper.
- Return the defrosted salmon to a bed of dill and lemon. Insert the tray into the cooking chamber.
- Remove the salmon from the Air Fryer once it turns opaque, flaky, and fully cooked through with an internal temperature reaching 145°F.
- Transfer cooked salmon to a plate and garnish with fresh slices of lemon.
Agnes Estabillo says
This looks amazing! I haven’t tried it yet, but I definitely want to, how quick and simple it is. Can’t wait to make this soon!