Salmon is a popular choice for a quick and nutritious midweek meal, but cooking it in an air fryer can easily lead to dry, tough fish. A seafood expert has shared three crucial tips to help you achieve a tender, flaky and moist fillet with crisp skin.
Why air fryer salmon dries out
Julian Klenda, seafood expert at Maine Lobster Now, said: "Packet instructions are written for one type of oven, and air fryers just don't behave in the same way." He explained that most people don't realise this is why their salmon keeps coming out dry, even when they have followed the cooking time exactly. The problem usually comes down to trusting the instructions on the box rather than adjusting them for the appliance they are actually using.
According to the expert, the cooking times printed on packets are typically intended for a conventional or fan-assisted oven, rather than an air fryer. In an air fryer, the heating element sits far closer to the food and rapidly circulates hot air, drawing moisture away from the salmon's surface. This means a fillet can brown and dry out around the edges well before the full cooking time is even up.
Three tips for perfectly cooked salmon
Klenda advised: "As a starting point, reduce the stated oven time by around 20% and begin checking the salmon several minutes before you expect it to be ready. Place the fillets in a single layer with space between them and check the thickest part, rather than judging them by the browned surface."
He also stressed removing the salmon promptly once cooked, as it will continue cooking slightly from the heat it has already absorbed. Leaving it in the hot basket while preparing the rest of the meal can be enough to dry it out.
Another common mistake is fillet positioning. Placing salmon skin-side down shields the flesh from the direct blast of hot air below, delivering a far more even finish. Cooking it skin-side up causes the top to crisp more quickly, which can make the fish appear done before the centre has actually finished cooking through.
The expert also advised matching fillet sizes when cooking multiple pieces. "If you cook fillets of noticeably different sizes together, do not expect them to be ready at the same time," he said. Give the thickest pieces a short head start, or remove the thinner fillets earlier instead of leaving everything in the basket until the largest piece is done.
Finally, he recommended arranging the salmon in a single layer and checking each piece individually. For tapered fillets, folding the thin end underneath can prevent it from becoming dry and brittle while the thicker centre finishes cooking.
