Lemon and Garlic Air fryer Salmon

Why you’ll love this Lemon and Garlic Air fryer Salmon

Ready in Under 15 Minutes
It’s perfect for busy weeknights and it delivers big flavour with minimal effort.

Simple, Clean Ingredients
Made with just salmon, spices, and lemon juice, there’s no fancy marinades or hard-to-find ingredients.

Bold, Zesty Flavour
Chicken seasoning and lemon juice add a savoury, citrusy punch that complements the rich salmon beautifully.

Healthier Cooking Method
Air frying uses little to no oil while keeping the salmon juicy with a lightly crisp exterior.

Versatile & Meal Prep Friendly
Serve with rice, salad, or roasted veg or flake into wraps and bowls for weekday lunches.

Top Tips

Don’t Overcook
Salmon is done when it flakes easily with a fork and reaches an internal temp of 63°C (145°F).

Preheat the Air Fryer
Always preheat to ensure even cooking and a slightly crisped top.

Pat the Salmon Dry
Removing excess moisture helps the seasoning stick better and enhances the texture.

Use Skin-On Fillets for Extra Moisture
Skin-on fillets retain more moisture while cooking so place them skin-side down.

Let It Rest for 2 Minutes
Resting the salmon helps the juices redistribute for maximum flavour and tenderness.

How to make Lemon and Garlic Air fryer Salmon

Ingredients

• 2 salmon fillets (skin on or off, ~120–150g each)
• 1 tsp chicken/fish seasoning
• ½ tsp garlic powder
• ¼ tsp black pepper
• 1 tbsp lemon juice

Instructions

• Pat salmon dry with a paper towel.
• In a small bowl, mix the chicken seasoning, garlic powder, lemon juice and black pepper.
• Rub the spice mix evenly over both sides of the salmon fillets.
• Place the salmon fillets in the air fryer basket, skin-side down if skin is on.
• Air fry at 200°C (400°F) for 10–12 minutes, depending on the thickness.
• Salmon is done when the internal temperature reaches 63°C (145°F) and flakes easily with a fork.
• Garnish with a squeeze of fresh lemon and herbs if desired. Serve with roasted veg, rice, or salad.
• Optionally drizzle over some buffalo sauce and onion mayonnaise.

Storage tips

Fridge: Store cooked salmon in an airtight container for up to 3 days.

Freezer: Freeze cooled fillets for up to 1 month. Thaw overnight in the fridge.

Reheat: Gently reheat in the air fryer at 160°C (320°F) for 3–4 minutes or microwave on low to avoid drying out.

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