How Long to Cook Salmon Fillet in the Air Fryer

7–10 minutes at 200°C (fan 180°C / 392°F, gas mark 6).

Salmon cooks fast in the air fryer — usually 7–10 minutes at 190–200°C — which is exactly why it’s easy to overdo. Aim to pull it out the moment it turns opaque and flakes.

Timing by thickness

The number that matters is thickness, not weight: a thin tail fillet is done in 6–8 minutes, a thick middle-cut nearer 10–11. Cooking skin-side down protects the flesh and crisps the skin. For a full recipe with an optional glaze, see the air fryer salmon fillets recipe.

Don’t overcook it

Salmon carries on cooking after it comes out, so stop just as it flakes — around 63°C in the centre. White beads on the surface and firm, dry flesh mean it’s gone too far.

Method

1. Pat the fillet dry, rub with a little oil and season.
2. Preheat the air fryer to 190–200°C.
3. Cook skin-side down for 7–10 minutes, depending on thickness.
4. Check the centre and serve with a squeeze of lemon.

How to tell it's cooked

• Flesh turns from translucent to opaque
• Flakes easily when pressed with a fork
• Around 63°C in the thickest part

Times by size

Food safety: Cook until the flesh is opaque and flakes easily; if using a thermometer, aim for about 63°C in the centre. From frozen, add 3–4 minutes and check it's piping hot and opaque throughout.