Let’s be honest: most home-cooked salmon is disappointing. You bake it in foil and it steams into a soggy mess. You try to pan-sear it and your kitchen fills with smoke while the skin sticks to the pan.
The skin is supposed to be the best part—a salty, crunchy potato chip layer that contrasts with the buttery, flaky meat. Instead, it usually ends up rubbery and grey, and gets left on the side of the plate.
Welcome back to The Crispy Basket. Today, we are fixing your salmon game forever.
The air fryer is the superior tool for cooking fish. The intense convection heat dries out and crisps the skin rapidly, sealing in the moisture of the fillet. It gives you a restaurant-quality sear in about 10 minutes with zero smoke and practically no cleanup.
Why You’ll Love This Recipe
- The Skin: We aren’t kidding about “crispy.” If you follow the steps, you can tap it with a fork and hear it shatter.
- Speed Demon: Dinner is ready in literally 12 minutes from fridge to plate.
- Foolproof Flakiness: Because it cooks so fast, there is less risk of drying out the delicate meat compared to a long oven roast.
“The Crispy Basket” Secret: The Dry Pat & The Skin Oil
Moisture is the enemy of crispiness.
Secret 1: Extreme Dryness. You must pat the fish completely dry with paper towels. If the skin is damp, it will steam instead of fry.
Secret 2: Oil the Skin. We rub a generous amount of oil directly onto the skin side, then salt it well. This oil conducts the high heat of the air fryer, essentially “frying” the skin in place.
Ingredients Needed
- 2 Salmon Fillets (approx 6 oz each): Try to get center-cut fillets that are uniform in thickness so they cook evenly. Skin-ON is essential!
- 1 Tbsp Avocado Oil or Olive Oil: Avocado oil is better for high heat, but olive oil works fine.
- The Seasoning:
- 1/2 tsp Salt (Use coarse kosher salt for the skin if you have it).
- 1/4 tsp Black Pepper.
- 1/2 tsp Garlic Powder.
- 1/2 tsp Smoked Paprika (for beautiful color).
- Fresh Lemon Wedges: For serving.
Step-by-Step Instructions
Step 1: Prep the Fillets
Remove salmon from the fridge about 15 minutes before cooking to take the chill off. THE MOST IMPORTANT STEP: Using paper towels, pat every surface of the salmon bone-dry. Press down firmly on the skin side to absorb hidden moisture.
Step 2: Season
Drizzle half the oil over the flesh side (the pink top) of the fillets. Rub it in. Sprinkle evenly with the garlic powder, paprika, pepper, and a little salt. Flip the fillets over to the skin side. Drizzle with the remaining oil and rub it all over the skin until glossy. Sprinkle generously with coarse salt.
Step 3: The Air Fry
- Preheat your air fryer to 400°F (200°C) for 3 minutes. Preheating is crucial for that instant sear.
- Do not spray the basket (the fish is oily enough).
- Place the fillets in the hot basket, SKIN-SIDE UP. Yes, skin up. This puts the skin closest to the heating element for maximum crunch.
- Air fry at 400°F for 7–10 minutes.
- Thin fillets (tail end): Check at 7 minutes.
- Thick center-cut fillets: 9–10 minutes.
Step 4: Check Doneness
The salmon is done when the skin is blistered and crispy, and the meat flakes easily with a fork. If you have an instant-read thermometer, aim for an internal temperature of 130°F–135°F for perfect medium-rare to medium doneness. It will continue to cook slightly after removed.
Step 5: Serve
Remove carefully with a spatula. Squeeze fresh lemon juice over the top right before eating to brighten the flavors.
“The Crispy Basket” Pro-Tips
- Skin Up vs. Skin Down: Some people cook skin down. At The Crispy Basket, we cook skin up. The heating element is usually at the top of the air fryer, so putting the skin facing the heat source guarantees the crispiest result.
- Don’t Overcook: Salmon goes from juicy to dry very quickly. Check it early. It’s better to undercook it slightly and put it back in for a minute than to ruin it.
- No Foil: Do not line your basket with foil or parchment paper for this recipe. You want maximum air circulation around the skin.
FAQ
Do I have to eat the skin? You don’t have to, but you should try it this way! If you really hate skin, the meat underneath will still be delicious and moist.
Can I use frozen salmon? For crispy skin, no. You must thaw it completely and dry it well. Frozen salmon contains too much ice and will just steam.
Enjoy the best piece of fish you’ve ever cooked at home!
