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Paprika-Crusted Air Fryer Salmon

This dish features a salmon fillet coated in a smoky paprika crust, cooked quickly in an air fryer for a crispy exterior and tender, flaky interior. The process involves seasoning, preheating, and air frying to achieve a golden, crackling crust that crackles with each bite, complemented by bright lemon and herbs.
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Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings: 2
Course: Main Course
Cuisine: American
Calories: 320
Ingredients Equipment Method

Ingredients
  

  • 2 fillets salmon fillets preferably wild-caught, skin on
  • 2 tsp smoked paprika
  • 1 tbsp olive oil or avocado oil
  • 1/2 tsp salt
  • 1/4 tsp pepper
  • 1 tbsp lemon juice freshly squeezed
  • 1/2 tsp garlic powder
  • optional to taste fresh parsley or dill chopped, added after cooking

Equipment

  • Air fryer
  • Small brush

Method
 

  1. Pat the salmon fillets dry with paper towels to remove excess moisture, helping the spice crust adhere better.
  2. Mix together smoked paprika, salt, pepper, garlic powder, and a teaspoon of olive oil in a small bowl to create a flavorful spice paste.
  3. Use a small brush to evenly coat the top and sides of each salmon fillet with the spice mixture, pressing gently to help it stick.
  4. Preheat your air fryer to 400°F (200°C) for about 3 minutes, ensuring a hot environment for crisping the crust.
  5. Place the seasoned salmon fillets skin-side down into the air fryer basket, making sure they aren’t touching for even air circulation.
  6. Cook the salmon at 400°F (200°C) for 8-10 minutes, depending on thickness, until the crust is crisp and the fish flakes easily with a fork.
  7. Carefully remove the salmon from the air fryer and transfer to a plate. Squeeze fresh lemon juice over the fillets for a bright finish.
  8. If desired, sprinkle with chopped parsley or dill for added freshness and color.
  9. Serve immediately, enjoying the crackling paprika crust with tender, flaky salmon on the inside.