Salmon is one of those proteins I never get tired of. It’s fast, it’s flavorful, and it always feels just a little special — even when I’m cooking on a busy weeknight. This air fryer blackened salmon is one of my go-to dishes when I want something bold and satisfying without a lot of fuss. The combination of smoky spices and that crisp, golden exterior from the air fryer is just perfection.
What I love most is how hands-off this recipe is. Once the seasoning is rubbed in and the salmon hits the air fryer basket, the magic pretty much happens on its own. It’s a great recipe whether you’re cooking for yourself, a family dinner, or even trying to impress guests. Pair it with a light salad or some roasted veggies and you’ve got a complete, restaurant-quality meal at home.
What You Need To Make This Recipe
Salmon fillets:
Look for center-cut fillets that are about the same thickness so they cook evenly. I usually go for skin-on, as it helps hold the salmon together and gets nice and crispy in the air fryer. Fresh or thawed fillets work best.
Olive oil:
A light drizzle of olive oil helps the spices stick and promotes that beautiful browning on the outside. It also adds a bit of richness without overpowering the flavor of the fish.
Paprika:
This is the base of the blackened seasoning. It adds color, warmth, and a subtle smokiness. You can use sweet or smoked paprika depending on your flavor preference.
Garlic powder:
Garlic powder gives depth and savory flavor. It blends well with the other spices and infuses the salmon with that familiar, comforting garlic note.
Onion powder:
This adds a mellow sweetness and rounds out the spice blend. It’s one of those background flavors that makes a big difference.
Dried thyme:
Thyme offers a subtle herbal edge to balance out the bolder spices. It pairs beautifully with salmon and gives the seasoning that classic blackened flavor.
Cayenne pepper:
A little heat goes a long way! Cayenne adds a spicy kick, but you can adjust the amount to your liking. If you’re sensitive to heat, use just a pinch.
Salt and black pepper:
The essentials! Salt brings everything to life, and black pepper adds a mild heat and a bit of earthiness.
Ingredients List
- 4 salmon fillets (about 6 oz each), skin-on
- 1 tablespoon olive oil
- 1 tablespoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon dried thyme
- ¼ teaspoon cayenne pepper (adjust to taste)
- ½ teaspoon salt
- ½ teaspoon freshly ground black pepper
How to Make Air Fryer Blackened Salmon
Step 1: Preheat the air fryer
Start by preheating your air fryer to 400°F (200°C) for about 5 minutes. This ensures the salmon cooks evenly and gets that crisp, blackened crust we’re after.
Step 2: Prepare the seasoning mix
In a small bowl, combine the paprika, garlic powder, onion powder, thyme, cayenne, salt, and black pepper. Give it a good stir so the spices are well blended.
Step 3: Season the salmon
Pat the salmon fillets dry with a paper towel. Brush each fillet with olive oil on both sides. Then, rub the spice mix generously onto the top of each fillet. Don’t be afraid to really press it in — that crust is what makes blackened salmon so delicious.
Step 4: Cook the salmon
Place the fillets skin-side down in the air fryer basket, leaving a bit of space between each one. Air fry at 400°F (200°C) for 8–10 minutes, depending on the thickness of your salmon. The salmon should be opaque and flake easily with a fork, and the top should look dark and crisp.
Step 5: Serve and enjoy
Remove the salmon carefully and serve immediately. I like to finish it with a squeeze of fresh lemon juice for a bright contrast. It’s fantastic with rice, quinoa, or a fresh salad.
Tips for Making This Recipe
- Don’t skip the preheat: Preheating the air fryer is key for that seared, crispy crust.
- Choose fillets of similar size: This helps everything cook evenly and finish at the same time.
- Adjust the heat: The cayenne gives it kick, but you can increase or decrease it depending on your spice tolerance.
- Don’t overcrowd the basket: Give each fillet some room so the air can circulate properly — it’s what gives the salmon that beautiful texture.
- Use a meat thermometer: For perfectly cooked salmon, aim for an internal temperature of 125°F–130°F (52°C–54°C).
- Let it rest a minute: Just like with steak, a quick rest after cooking lets the juices settle and keeps the salmon moist.
FAQs
Can I use frozen salmon for this recipe?
Yes, but make sure it’s fully thawed and patted dry before seasoning. Extra moisture will prevent the spices from sticking and reduce the crispness.
What if I don’t have an air fryer?
You can still make this in a regular oven. Bake the seasoned fillets at 425°F (220°C) for about 12–15 minutes, or until cooked through.
Can I make this recipe ahead of time?
The salmon is best fresh, but you can prep the spice mix and season the fish a few hours in advance. Store it covered in the fridge until you’re ready to air fry.
What can I serve with blackened salmon?
This pairs beautifully with roasted vegetables, garlic rice, lemony couscous, or a fresh mango salsa if you want something tropical.
How do I store and reheat leftovers?
Keep leftover salmon in an airtight container in the fridge for up to 3 days. Reheat gently in the air fryer at 350°F for a few minutes to restore the texture.