How to Cook Amazing Frozen Salmon in the Air Fryer

Name: How to Make the Best Frozen Salmon in the Air Fryer
Cook time: 12 min
Total time: 12 min
Yield: 1
Ingredients: Frozen salmon filets (I like center-cut, 1-1 1/2 inches thick); Dijon mustard; Himalayan sea salt; Other seasoning as desired (I use different Trader Joe's ones)

This recipe *might* take the crown for the most frequent dinner in Casa Jessica. Once I realized how easy it was to cook frozen salmon in the air fryer, I had it MADE!

It’s crazy to me that I had an air fryer for a couple years before ever using it. I tried it once or twice, was like “not for me”, and relegated it to the back of my pantry.

Then last summer when I was doing an intensively restrictive diet and gut health protocol, my air fryer suddenly became the MVP of my kitchen.

When I realized how amazing and fast it was for making all manner of veggies and proteins delicious (without heating up my kitchen in the middle of summer, and not having to wait for the oven to preheat), I upgraded to a two-drawer air fryer so I could cook two things at once.

I literally use it at least once a day, so it doesn’t even have cabinet space in my kitchen…it’s perpetually out.

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As you may have noticed in my ode to cooking the absolute best pan-seared salmon without oil, I have a strong preference for center-cut salmon filets. But this method works for any type of frozen salmon filet,

It’s really hard to find really good quality wild salmon, or (for Atlantic salmon) really good and sustainably-farmed. For fresh I usually shop at Whole Foods, and for frozen I’ve tried a couple different online partners, but my preference currently is Sizzlefish.

They have all sorts of fish and seafood, but I’m a salmon girl. So I make sure my freezer is stocked with frozen filets so I can whip this meal up any night. I have a subscription now, usually it comes every 6 weeks or so but I sometimes pause if I haven’t run through my stock. They’re an awesome option for sourcing your seafood and knowing exactly what you’ll get.

You might be asking, why make frozen salmon in the air fryer?? Why not just thaw the filets? Here’s the thing: I’ve never had much luck with that. My salmon always feels watery and gross once I thaw it. So this method has been my perfect solution.

…And also doesn’t require me to remember to thaw something.

How to cook frozen salmon filet in the air fryer

Preheat your air fryer for a couple minutes at 360 F. For cooking frozen salmon, we’ll start it without any seasoning. This is basically a “thawing” step. I usually cook it at 350-360 F for 5-7 minutes for a center-cut filet that’s 1 to 1 1/2 inch thick (thinner pieces will need less).

Then we’ll pause the air fryer briefly. Sprinkle with salt, then squeeze dijon mustard on it and spread a thin layer over the top of the filet (doesn’t hurt to get the sides, it’s just a bit trickier and not mission-critical). I use a silicone basting brush for this.

Then sprinkle with a bit more salt and whatever other spice mix you want…I have several I love, including Trader Joe’s Everything Bagel, 21 Seasoning Salute, and Chili Lime. I mix it up each night depending on my mood between these and others. (These are my go-to’s for chicken as well.)

Then cook for another 5 or so minutes, sometimes more. I do this either at the same temperature, or bump it up it to 375 F. You want the outside of the fish to look opaque and flaky but you definitely want to use a thermometer.

Frozen salmon tends to cook unevenly, with the outside coming to temperature faster than the frozen middle. So, always be sure to check the temperature of the very center of the salmon, or at the very thickest part of the salmon, before serving, to make sure it’s not still cold in the center.

What temperature should the fish be when done? The FDA says fish should reach an internal temperature of 145 F, which is INSANE in my opinion.

I’ve read that 120-125 F is better for salmon, to be cooked perfectly. However, I’ve found that if I try to get the very middle of my salmon even to 120 F, it will be really dry and overcooked. So I usually shoot for an internal temperature of 100-112 F, at which point I remove it from the air fryer.

The salmon continues cooking while it’s resting, getting up to a safe temperature and ensuring it’s completely cooked but ideally not dry as a bone.

If you haven’t tried making air fryer frozen salmon, I recommend giving it a try! It may take a time or two to perfectly calibrate the cooking times and texture for your particular air fryer, but you’ll fall in love with how fast and easy this meal is!

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How to Make the Best Frozen Salmon in the Air Fryer

Yield: 1+ servings

Cook Time: 12 minutes

Total Time: 12 minutes

It is super easy to make frozen salmon in the air fryer, and it makes a fast, healthy, & delicious dinner any night of the week! This is a go-to meal for me, with endless varieties of spices and side dishes.

Ingredients

Frozen salmon filets (I like center-cut, 1-1 1/2 inches thick)
Dijon mustard
Himalayan sea salt
Other seasoning as desired (I use different Trader Joe's ones)

Instructions

Preheat your air fryer for a couple minutes at 360 F. For cooking frozen salmon, start it without any seasoning. This is basically a "thawing" step. I usually cook it at 350-360 F for 5-7 minutes for a center-cut filet that's 1 to 1 1/2 inch thick (thinner pieces will need less).
Then pause the air fryer briefly. Sprinkle with salt, then squeeze dijon mustard on it and spread a thin layer over the top of the filet (doesn't hurt to get the sides, it's just a bit trickier and not mission-critical). I use a silicone basting brush for this.
Then sprinkle with a bit more salt and whatever other spice mix you want...I have several I love, including Trader Joe's Everything Bagel, 21 Seasoning Salute, and Chili Lime.
Then cook for another 5 or so minutes, sometimes more. I sometimes do this at the same temperature, and sometimes I up it to 375 F. You want the outside of the fish to look opaque and flaky but you definitely want to use a thermometer.
Frozen salmon tends to cook unevenly, with the outside coming to temperature faster than the frozen middle. So, always be sure to check the temperature of the very center of the salmon, or at the very thickest part of the salmon, before serving, to make sure it’s not still cold in the center. See notes below about internal temperatures for doneness.

Notes

The FDA says fish should reach an internal temperature of 145 F, which is INSANE in my opinion. I've read that 120-125 F is better for salmon, to be cooked perfectly. However, I've found that if I try to get the very middle of my salmon even to 120 F, it will be really dry and overcooked.
So I usually shoot for an internal temperature of 100-112 F, at which point I remove it from the air fryer. The salmon continues cooking while it’s resting, getting up to a safe temperature and ensuring it's completely cooked but ideally not dry as a bone.