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Air Fryer Blackened Salmon

An air-fryer version of blackening-style spices, with no skillet required.
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Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings: 2 servings
Ingredients Method Notes

Ingredients
  

  • 2 salmon fillets 6 oz each, about 1 inch thick, thawed; pin bones removed
  • 1 teaspoon olive oil
  • 1/2 teaspoon smoked paprika
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon onion powder
  • 1/4 teaspoon dried thyme
  • 1/8 teaspoon cayenne pepper
  • 1/4 teaspoon kosher salt
  • 1/8 teaspoon black pepper
  • 1/2 lemon cut into wedges

Method
 

  1. Preheat the air fryer to 400°F for about 3 minutes, or follow its preheating instructions. Pat the thawed salmon dry with paper towels.
  2. Mix the paprika, garlic powder, onion powder, thyme, cayenne, salt and pepper. Rub the fish with oil and coat the flesh with the spice mixture.
  3. Place skin-side down in the basket. Cook for 8–10 minutes, checking at 7 minutes, until the thickest part reaches 145°F and flakes easily. Add 1–2 minutes if necessary; do not rely on color alone.
  4. Serve with lemon wedges.

Notes

Equipment: air fryer with room for two fillets, instant-read thermometer.
Serving size: one 6-ounce salmon fillet with half the toppings.
Times assume two 6-ounce fillets in one layer with space between them. If they do not fit, cook in batches and allow extra time. Thickness and air-fryer models affect cooking time; use a thermometer.
Refrigerate leftovers within 2 hours and use within 3–4 days. Reheat to 165°F.