Crispy Air Fryer Salmon (Printable)

Perfectly crisp salmon and tender asparagus, cooked quickly for a nutritious and flavorful meal.

# What You'll Need:

→ Fish

01 - 2 salmon fillets (about 5.3 oz each), skin-on, pin bones removed

→ Vegetables

02 - 8.8 oz asparagus spears, trimmed

→ Marinade & Seasoning

03 - 2 tbsp olive oil
04 - 1 lemon, zested and juiced
05 - 2 garlic cloves, minced
06 - 1/2 tsp smoked paprika
07 - 1/2 tsp salt
08 - 1/4 tsp black pepper
09 - 1/2 tsp dried dill or 1 tbsp fresh dill, chopped

→ Garnish

10 - Lemon wedges, for serving
11 - Chopped fresh dill or parsley (optional)

# How to Make It:

01 - Combine olive oil, lemon zest, lemon juice, minced garlic, smoked paprika, salt, black pepper, and dill in a small bowl.
02 - Pat salmon fillets dry with paper towels and brush both sides with the marinade, reserving 1 tablespoon for the asparagus.
03 - Toss trimmed asparagus spears with the reserved marinade in a bowl.
04 - Preheat air fryer to 400°F (200°C) for 3 minutes.
05 - Place salmon fillets skin-side down in the air fryer basket with space between, and arrange asparagus around them.
06 - Air fry for 10 to 12 minutes until salmon reaches an internal temperature of 125–130°F and asparagus is tender and crisp.
07 - Serve immediately garnished with lemon wedges and optional fresh herbs.

# Expert Hacks:

01 -
  • Actual crispy salmon skin without a drop of guilt—the air fryer does what a pan never quite manages.
  • Everything cooks at once, meaning one basket, minimal cleanup, and a complete dinner in under half an hour.
  • The flavor feels intentional and restaurant-quality despite being thrown together faster than you'd expect.
02 -
  • Dry salmon skin before cooking—any dampness becomes steam, and steam is the enemy of that gorgeous crispiness you're chasing.
  • Don't skip the lemon zest even though the juice is already there; the zest brings a brightness and fragrance that makes the whole dish sing.
03 -
  • If you want extra-crispy salmon skin, lightly spray the skin side with a tiny bit of oil right before the air fry step—it's optional but it does push the crispiness into almost-shattering territory.
  • Don't open the air fryer basket mid-cooking to check on things; those first eight minutes are when the skin is getting crispy, and opening it releases heat and steam that undoes that work.

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