Salmon is one of the few ingredients that’s both fast and feels like a real dinner. Twelve minutes in the air fryer gives you crisp edges with a still-tender center, great over rice or on a salad. This version skips the low-sodium rules so the seasoning is freer — for nights you just want fish on the table.
If you’re watching sodium, swap in our air fryer low-sodium garlic salmon — same quick method, lower sodium.
Why 12 Minutes Is Enough
Salmon is fatty, so the heat crisps the surface quickly; overcook and it goes dry. At 200°C (390°F) for 10–12 minutes, it’s done when a fork flakes it easily and the center turns opaque.
Ingredients (2 servings)
- 2 salmon fillets (about 250g)
- 1 tablespoon soy sauce
- 1 teaspoon honey
- 1 clove garlic, minced
- 1/2 lemon
- Black pepper, to taste
Steps
- Mix soy sauce, honey, and garlic into a glaze; brush over the fillets and rest 5 minutes.
- Line the basket, place fillets skin-side down, and air fry at 200°C (390°F) for 10–12 minutes.
- Finish with a squeeze of lemon and cracked black pepper.
Tips
- Fillets vary in thickness — give a thick one 1–2 extra minutes and test with a fork.
- A meat thermometer takes the guesswork out: pull at about 50°C (125°F) for medium.
- For the low-sodium version, see the garlic salmon above.
Gear I keep nearby: a roll of basket liner paper and an instant-read thermometer — both make a 12-minute salmon night foolproof.