Crispy Air Fryer Salmon

There's something almost magical about how an air fryer transforms salmon—one moment you're arranging pink fillets in a basket, and moments later they emerge with crackling skin and a buttery interior. I stumbled onto this particular combination on a Tuesday evening when I had asparagus that needed using and salmon thawing on the counter, with maybe twenty minutes before hunger called. The lemon and dill marinade came together thoughtlessly, but somehow that unplanned simplicity was exactly what the dish needed.

I made this for a friend who swore they'd never enjoyed salmon, convinced the texture was always wrong somehow. Watching them actually finish their plate and ask for the recipe felt like a small victory, like I'd solved a personal puzzle for them. Now whenever they visit on weeknights, this is the first thing they request, which says everything about how forgiving and delicious it actually is.

Ingredients

• Salmon fillets, skin-on, pin bones removed: Look for fillets about 150 g each and really run your fingers along the flesh to catch those fine bones before cooking—they disappear during air frying but catching them beforehand saves you an awkward moment mid-bite.
• Asparagus spears: Trim just the woody bottom inch or so by bending each spear until it naturally snaps, then they'll cook evenly and turn just tender enough to be satisfying.
• Olive oil: Use good oil here since it's building most of the flavor—bad oil makes itself known when everything's this simple.
• Lemon, zested and juiced: Fresh lemon is non-negotiable; the zest brings fragrance and the juice adds brightness that bottled juice simply won't replicate.
• Garlic cloves, minced: Don't use garlic powder—mince fresh garlic fine enough that it distributes into the marinade evenly and won't burn in the high heat.
• Smoked paprika: This is where the subtle depth comes from, warming the dish without overpowering the delicate salmon.
• Salt and black pepper: Season boldly; the salmon needs it, and the vegetables do too.
• Dried dill or fresh dill: Fresh is brighter if you have it, but dried dill holds its flavor through the heat just fine.

Instructions

Mix Your Marinade:

In a small bowl, whisk together olive oil, lemon zest, lemon juice, minced garlic, smoked paprika, salt, pepper, and dill until everything's combined and fragrant. This whole step takes ninety seconds but it's doing all the seasoning work for you.

Prepare the Salmon:

Pat your salmon fillets completely dry with paper towels—any moisture on the skin will steam rather than crisp. Brush both sides generously with the marinade and set aside one tablespoon to dress the asparagus.

Ready the Asparagus:

Toss your trimmed asparagus spears with that reserved marinade in a separate bowl, rolling them around until each spear gets a light coating. They'll roast while the salmon cooks and pick up all that lemon and garlic flavor.

Preheat Your Air Fryer:

Set the temperature to 200°C (400°F) and let it preheat for three minutes while you finish prepping everything.

Arrange Everything in the Basket:

Place salmon fillets skin-side down with space between them—don't crowd the basket or the steam will trap itself. Arrange the asparagus around and between the fillets, and you're ready to go.

Air Fry Until Done:

Cook for 10–12 minutes, watching around the ten-minute mark for that moment when the salmon just turns opaque all the way through. The internal temperature should hit 52–54°C (125–130°F), and the asparagus will be tender with slightly crispy tips.

Plate and Serve:

Transfer everything to plates immediately while the skin is still crackling, and squeeze fresh lemon wedges over the top. Add a scatter of fresh dill or parsley if you have it.

Save

The first time I got this timing right—when the salmon was perfectly cooked through without being overdone and the asparagus had just enough char—I felt a small rush of relief. It's the kind of dish that proves you don't need complicated techniques to eat something genuinely delicious on an ordinary weeknight.

The Secret to Crispy Salmon Skin

Everyone expects salmon skin to be rubbery or soggy, but the air fryer changes everything by surrounding the fish with circulating hot air instead of trapping steam like a pan does. The key is starting with completely dry fish—even a tiny bit of moisture sabotages the crispiness. I learned this the hard way by trying to shortcut the paper towel step, watching the skin steam instead of crisp, and never making that mistake again. Pat it truly dry, brush with that flavorful marinade, and let the air fryer do what it's designed to do.

Why This Pairing Works

Salmon and asparagus cook in almost the same time frame, which is rare and genuinely useful—most vegetable and protein combinations require you to stagger cooking or accept that something won't be quite right. Here they sync up beautifully, both reaching perfect doneness in roughly twelve minutes. The asparagus gets just tender enough while the salmon develops that incredible skin texture, and the shared marinade means they taste like they were made for each other rather than just happening to be in the same basket.

Customizing Without Losing the Plot

This recipe is flexible enough that you can swap vegetables if asparagus isn't what you have on hand—green beans work beautifully, taking slightly longer if they're thick, and broccoli florets crisp up wonderfully if you like them on the charred side. The marinade works with any of them, so don't stress about having exactly asparagus. The salmon amount and cooking time stay the same regardless, so really the only variable is whatever vegetable you choose and how long it needs to turn tender.

• Green beans need the same twelve minutes as asparagus and turn almost nutty when they crisp.
• Broccoli crowns might need an extra minute or two if they're large, so watch closely after ten minutes.
• Any leafy green vegetables should go in during the last five minutes to avoid getting too charred.

Save

This dish has become my answer to the question of what to make when I need something that feels effortless but tastes like you actually tried. The air fryer did the heavy lifting, the pantry ingredients did the flavor work, and you just get to eat something genuinely delicious.

Common Recipe Questions

→ How do I achieve crispy salmon skin in the air fryer?

Pat the salmon dry before cooking and lightly spray or brush the skin with oil. This helps promote crispiness while air frying.

→ Can I use vegetables other than asparagus?

Yes, green beans or broccoli are great alternatives that cook well alongside salmon in the air fryer.

→ What internal temperature indicates perfectly cooked salmon?

Salmon is best cooked to an internal temperature of 52–54°C (125–130°F) for moist and tender fillets.

→ Is it necessary to preheat the air fryer before cooking?

Preheating to 200°C (400°F) ensures even cooking and helps achieve crisp textures on the salmon and asparagus.

→ How can I enhance the flavor of the marinade?

Using fresh lemon zest and juice, minced garlic, smoked paprika, and dill creates a bright, aromatic marinade that complements both salmon and asparagus.