Salmon is one of my favorite weeknight dinners. It’s quick, it’s versatile, and when it’s cooked right, it feels a little fancy without any of the work. For years I made it in the oven multiple times a week for dinners and lunches, and that method never let me down.
These days, I reach for my air fryer more often than not. It’s faster, the edges crisp up beautifully, and it’s just about foolproof. But I know not everyone has an air fryer (and plenty of people still prefer the oven), so I’m sharing both methods here. Whichever you choose, you’ll get tender, flaky, perfectly cooked salmon every single time.
Let’s get into it.
Why You’ll Love This
- Two methods, your choice. Oven or air fryer — both deliver perfect salmon.
- It’s fast. Either way, dinner’s ready in around 15–20 minutes.
- It’s simple. A handful of pantry seasonings is all you need.
- It’s versatile. Great for dinner, meal-prep lunches, salads, tacos, or bowls.
- It’s foolproof. With a couple of easy tips (and a thermometer), you’ll nail it.
Choosing Your Salmon
- Fresh or frozen both work. Just thaw frozen filets fully and pat them dry before cooking.
- Aim for even thickness. Filets about 1 inch thick cook the most evenly and stay moist.
- Skin-on or skinless are both fine. If your salmon has skin, cook it skin-side down — it helps protect the fish and crisps up nicely.
- Wild-caught vs. farm-raised is personal preference; wild-caught tends to have a more robust flavor, while farm-raised is often milder and more affordable.
Ingredient Notes
Salmon filets — About 6 oz each is a nice portion.
Butter or olive oil — Brushed on top to keep the salmon moist and help the seasoning stick.
Seasonings — Salt, pepper, garlic powder, and paprika (regular or smoked) are a simple, reliable combo.
Lemon — A fresh squeeze at the end brightens everything up.
Fresh herbs — Dill or parsley are lovely for serving.
Method 1: Cold-Oven Baked Salmon
This is my original go-to, and the trick is going to sound a little strange: you start with a cold oven. I know, it goes against everything but I promise it works, and it’s what keeps the salmon from overcooking and turning dry. It’s wonderful when you’re already using the oven or cooking for a crowd.
- Do NOT preheat the oven. (Resist the urge — this is the secret.)
- Prep the pan. Line a pan with aluminum foil and spray it well with cooking spray, especially if your salmon has the skin on.
- Season. Place the salmon on the foil and brush with a light coat of olive oil. Sprinkle with salt and pepper and sometimes I add lemon pepper, garlic powder, and onion powder.
- Into the cold oven. Put the pan in the cold oven, then turn it on to 400°F.
- Bake for 20–25 minutes. (Larger filets need the full 25; cook until the salmon flakes easily with a fork and reaches your desired internal temperature.)
- Finish with a squeeze of fresh lemon, and serve.
This is one of my favorite quick lunches — about 5 minutes of prep and 20–25 minutes in the oven, and it’s incredibly delicious.
Method 2: Air Fryer Salmon
This is what I reach for most these days. It’s quick, the edges get irresistibly crisp, and cleanup is minimal. This method comes from Jason over at RecipeTeacher. It’s the recipe I personally use and love, so I want to send you straight to the source for the full details. Here’s the gist of how I make it:
- Prep. Pat the salmon filets dry and brush the tops with melted butter (or olive oil).
- Season. Sprinkle generously with a mix of garlic powder, paprika, salt, and pepper.
- Preheat. Line the air fryer basket with a little foil, spritz with cooking spray, and preheat to 390°F for about 5 minutes. This helps get those crisp edges. (My recommendation is to preheat the air fryer prior to putting the foil in.)
- Air fry. Place the salmon skin-side down and air fry at 390°F for about 10 minutes.
- Check and serve. The salmon is done when it flakes easily and reaches your preferred internal temperature. Finish with fresh lemon and herbs.
For the full recipe, all the seasoning variations (maple-mustard, honey-Dijon, Cajun), and Jason’s tips, head over to his Best Damn Air Fryer Salmon post.
The Secret to Perfect Salmon: Don’t Overcook It
The number one tip for perfect salmon, no matter the method: use a thermometer and don’t overcook it. Salmon continues cooking a little after you pull it, so take it off the heat when it’s just shy of your target and let it rest a couple of minutes.
- The USDA recommends salmon reach an internal temperature of 145°F for food safety.
- Many people prefer it pulled slightly earlier (around 135°F) for a more tender, medium result, then rested — cook to the doneness you’re most comfortable with.
Salmon is done when it flakes easily with a fork and looks opaque.
Tips for the Best Salmon
- Pat it dry. Dry salmon sears and crisps; wet salmon steams.
- Even thickness cooks evenly. Try to use uniform filets.
- Skin-side down. It protects the flesh and crisps the skin.
- Use a thermometer. The surest way to perfect doneness every time.
- Don’t skip the rest. A couple of minutes resting keeps it juicy.
Serving Ideas
Salmon pairs with just about anything. A few favorites:
- Roasted asparagus, broccoli, or Brussels sprouts
- Rice, quinoa, or a grain bowl
- Roasted or mashed potatoes
- A big green salad (flake leftover salmon right on top)
- A squeeze of lemon and fresh dill
Leftovers are wonderful flaked over greens, tucked into tacos, or spread on a bagel with cream cheese. For more easy dinners, browse my Dinner recipes.
Storage & Reheating
Refrigerator: Store cooked salmon in an airtight container for up to 3 days.
Freezer: Wrap tightly and freeze; thaw overnight in the fridge before reheating.
Reheating: Gently reheat in the air fryer (350°F for a few minutes) or a low oven. Cold salmon is also delicious over a salad or grain bowl with no reheating required.
Frequently Asked Questions
Oven or air fryer — which is better? Both make great salmon! The oven is wonderful for cooking several filets at once; the air fryer is faster and gives extra-crispy edges. Use whichever you have and love.
Do I need to flip the salmon? No, neither method requires flipping. Cook it skin-side down all the way through.
Can I cook salmon from frozen? Yes, especially in the air fryer. Just add a few minutes. For the oven, thawing first gives more even results.
How do I know when salmon is done? It flakes easily with a fork, looks opaque, and reaches your target internal temperature (145°F per USDA).
What seasonings go well with salmon? Garlic, paprika, lemon, and dill are classic. You can also try a maple-mustard, honey-Dijon, or Cajun seasoning for variety.
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