15-Minute Air Fryer High-Protein Salmon – Herb Dill Perfection

Ever crave a healthy, protein-packed meal that’s ready in minutes? That’s why my Air Fryer High-Protein Salmon – Herb Dill is my go-to on busy nights. Seriously, the air fryer works magic—giving the salmon a crispy exterior while keeping the inside tender and juicy. Plus, that fresh dill and zesty lemon? Absolute perfection. I stumbled onto this combo when I needed something fast after a long workout, and now I make it weekly. No fuss, no mess, just deliciousness in 15 minutes flat. Trust me, once you try this, it’ll become your new kitchen MVP too.

Why You’ll Love This Air Fryer High-Protein Salmon – Herb Dill

This recipe is a total game-changer, and here’s why:

• Lightning-fast: Ready in just 15 minutes—perfect for those “I’m starving NOW” moments.
• Crispy outside, melt-in-your-mouth inside: The air fryer gives that gorgeous golden crust without drying it out.
• Protein powerhouse: Packed with 32g of protein per serving to keep you full and energized.
• Fresh herby zing: That dill-lemon combo? Bright, vibrant, and way better than boring baked salmon.
• Almost no cleanup: Just the air fryer basket and a cutting board—no pots or pans to scrub!

Honestly, it’s the kind of meal that makes you feel fancy without any effort. My kids even gobble it up—and that’s saying something!

Ingredients for Air Fryer High-Protein Salmon – Herb Dill

Here’s everything you’ll need for this flavor-packed salmon (and yes, every single ingredient matters!):

• 2 salmon fillets (6 oz each) – skin-on for that perfect crisp, patted dry with paper towels
• 1 tbsp olive oil – the good stuff, not that sad bottle that’s been in your pantry for years
• 1 tbsp fresh dill, chopped – stems removed, leaves finely chopped (measure after chopping!)
• 1 tsp garlic powder – not garlic salt! We’ll add salt separately
• 1 tsp lemon zest – from about 1 medium lemon (zest before juicing!)
• 1/2 tsp salt – I use kosher salt for even distribution

1/4 tsp black pepper – freshly ground makes all the difference

• 1 lemon, sliced – for that gorgeous garnish (and extra squeezes at the table)

Ingredient Notes & Substitutions

Don’t panic if you’re missing something – here’s how to adapt:

• No fresh dill? Use 1 tsp dried dill instead (but fresh really is best here).
• Out of olive oil? Avocado oil works great too – anything with a high smoke point.
• Salmon thickness varies? Thicker fillets (over 1 inch) may need an extra minute or two.
• Garlic powder MIA? 1/2 tsp minced fresh garlic works (but might brown faster).
• Lemon allergies? Try orange zest for a sweeter twist.

Pro tip: If your salmon smells fishy, give it a quick soak in milk for 10 minutes before patting dry – it neutralizes any strong odors!

How to Make Air Fryer High-Protein Salmon – Herb Dill

Ready for the easiest salmon of your life? Here’s exactly how I do it – every step matters!

Step 1: Prep the Salmon

First things first – grab those paper towels! Pat those salmon fillets dry like you mean it. Any extra moisture is the enemy of crispy skin, and we want that golden crunch. Then, drizzle the olive oil and rub it all over – both sides, edges too. Now, sprinkle your garlic powder, salt, and pepper evenly – I like to do this about 6 inches above the fish so it snows down perfectly. Last, press that fresh dill onto the top side – it’ll stick to the oil beautifully. Don’t be shy with the lemon zest either – that citrusy pop is everything!

Step 2: Air Fry to Perfection

Preheat your air fryer to 400°F for 3 minutes – this is non-negotiable for even cooking. When it’s hot, place the salmon in skin-side down (that sizzle sound? Music to my ears!). Now, here’s the magic: cook for 8 minutes, then peek. The edges should look crispy, but the center still slightly translucent. If your fillets are thick (over 1 inch), add 1-2 more minutes. Want to be extra sure? Slide in a meat thermometer – 145°F at the thickest part means it’s done. Watch closely though – overcooked salmon is sad salmon!

Step 3: Garnish & Serve

As soon as that salmon comes out, shower it with lemon zest – the heat wakes up those citrus oils. Add a few fresh lemon slices on top for looks (and extra squeezes at the table). Let it rest for just a minute – I know it’s hard to wait! – then serve immediately. That crispy skin? It’s at its absolute prime right now. Sometimes I throw extra fresh dill on top because, why not? It’s your kitchen – make it pretty!

See? I told you – easier than ordering takeout! Now go enjoy your masterpiece.

Tips for Perfect Air Fryer High-Protein Salmon – Herb Dill

Okay, friend to friend – here are my hard-earned secrets for salmon that comes out perfect every single time. These little tricks make all the difference between “good” and “oh my gosh, make this again tomorrow!”

Don’t crowd that basket! I learned this the hard way when my first batch steamed instead of crisped. Give each fillet some breathing room – if they’re touching, cook in batches. Your patience will be rewarded with that gorgeous golden crust we’re after.

Thickness matters. My 8-10 minute timing is perfect for standard 3/4-inch fillets. Got a thick, gorgeous piece? Add 1-2 minutes. Thin fillets? Start checking at 6 minutes. Your best tool? Your eyes – when the edges look crispy and the center is just barely opaque, it’s done.

Meat thermometer = no guesswork. I resisted getting one for years, but wow does it help! Slide it into the thickest part – 145°F means perfectly cooked. Pro tip: take it out at 140°F since it’ll keep cooking while resting.

Skin-side down always! It protects the delicate flesh from drying out while getting crazy crispy. If your salmon doesn’t have skin, reduce cooking time by a minute and check often.

Fresh herbs make it special. That burst of flavor from fresh dill? Worth the extra chopping. If you must use dried, rub it between your fingers first to wake up the oils.

Let it rest! I know, I know – but those 2 minutes after cooking let the juices redistribute. Cover loosely with foil if you’re worried about it getting cold.

One last thing – if your air fryer tends to run hot (looking at you, my old Ninja!), check a minute early. Better safe than sorry with our precious salmon!

Serving Suggestions for Air Fryer High-Protein Salmon – Herb Dill

Now that you’ve got this gorgeous salmon ready, let’s talk about what to serve with it! I’ve tried this with just about everything, and here are my absolute favorite pairings:

For a quick weeknight meal: Toss some asparagus or broccoli in olive oil, salt, and pepper, then pop them in the air fryer right after the salmon comes out (same temp, 5-6 minutes). Boom – dinner’s done in one appliance! You might also like this Air Fryer Street Corn Chicken Rice Bowl.

When I’m feeling fancy: A big scoop of lemon-dill quinoa (just stir some extra dill and lemon zest into cooked quinoa) makes it feel restaurant-worthy. Add a simple arugula salad with shaved parmesan on the side.

My go-to lazy lunch: Just pile the salmon on top of mixed greens with cucumber slices and a quick yogurt-dill dressing. So refreshing!

For carb lovers: Roasted baby potatoes with garlic and rosemary are incredible alongside. The crispy salmon skin + soft potatoes? Heaven.

Bonus pro tip: That leftover salmon (if you somehow have any!) is amazing cold the next day on whole grain toast with cream cheese and extra dill. Best lunch ever.

Honestly though? This salmon is so flavorful it doesn’t need much. Sometimes I just eat it straight from the air fryer basket with extra lemon wedges – no shame in my game!

Storage & Reheating

Okay, let’s talk leftovers – because yes, this salmon is just as good the next day (if you manage to not eat it all in one sitting!). Here’s how I keep it tasting fresh and delicious:

Storing it right: Let the salmon cool completely, then tuck it into an airtight container. I like to line it with parchment paper to prevent sticking. Pop it in the fridge, and it’ll stay perfect for up to 2 days. Any longer and the texture starts to change – trust me, I’ve tested this thoroughly!

Reheating magic: The air fryer comes to the rescue again! Preheat to 350°F, then give the salmon 2-3 minutes. This keeps that crispy exterior instead of turning it rubbery like a microwave would. Pro tip: spritz it lightly with water or lemon juice before reheating to add back some moisture.

Cold is cool too: Honestly? Sometimes I just eat it straight from the fridge on salads or in wraps. The flavors actually intensify overnight, especially that dill and lemon!

Freezer note: You can freeze it for up to a month, but the texture won’t be quite the same. If you do, thaw overnight in the fridge before reheating gently.

One last thing – if the skin gets soft after storing, just pop it back in the air fryer skin-side down for 1 minute to crisp it back up. Works like a charm every time!

Air Fryer High-Protein Salmon – Herb Dill FAQs

I get asked about this recipe ALL the time – here are the answers to the burning questions that pop up most often. Consider this your personal cheat sheet for salmon success!

Can I use frozen salmon fillets?

Absolutely! Just thaw them completely in the fridge overnight first. Pat them extra dry – frozen salmon tends to release more moisture. You might need to add 1-2 extra minutes to the cooking time since they’re usually colder when they go in.

How do I prevent the salmon from sticking to the basket?
Two foolproof tricks: First, make sure your air fryer is properly preheated. Second, give the basket a quick spritz of oil right before adding the salmon. If you’re really worried, place a small piece of parchment paper under the fillets (just don’t cover the whole basket or it’ll block airflow).

Is the skin supposed to get super crispy?
Yes! That’s one of the best parts. The skin should get delightfully crisp – almost like salmon bacon. If yours isn’t crispy enough, try patting the skin extra dry before cooking, or give it 30 more seconds at the end. Some air fryers have a “crisp” function that works wonders here.

Can I make this without an air fryer?
Of course! Bake it at 400°F on a parchment-lined sheet for about 12-15 minutes. You won’t get quite the same crispy skin, but it’ll still be delicious. For extra crispiness, finish under the broiler for 1-2 minutes (watch it like a hawk!).

What if I don’t like dill?
No problem! Try fresh parsley, thyme, or even a sprinkle of Italian seasoning. My husband loves it with a Cajun spice rub instead – just keep the cooking time the same. The beauty of salmon is how versatile it is with flavors!

Still have questions? Drop them in the comments – I answer every single one! Now go enjoy that perfect salmon you’re about to make.

Nutritional Information

Here’s the scoop on what you’re getting with each delicious serving of this Air Fryer High-Protein Salmon – Herb Dill (because yes, healthy can taste this good!):

• Calories: 280
• Protein: 32g (hello, muscle fuel!)
• Fat: 16g (mostly those heart-healthy omega-3s)
• Carbs: 2g (just from the lemon and herbs)
• Fiber: 1g
• Sugar: 0g
• Sodium: 300mg

Quick note: These numbers are estimates based on standard ingredients. Your exact nutrition may vary depending on salmon size, oil amount, and specific brands used. But one thing’s for sure – it’s packed with protein and nutrients without any junk!

Fun fact: Wild-caught salmon tends to have slightly fewer calories and more omega-3s than farmed. Either way, you’re winning with this meal!

Rate This Recipe

Okay, I’ve spilled all my salmon secrets – now it’s your turn! Did this recipe become your new go-to like it did for me? Leave a quick star rating below (be honest, I can take it!) or drop a comment telling me how yours turned out. Did you add any fun twists? Have a burning question I didn’t cover? I read every single one – your feedback helps make these recipes even better!

And hey, if you snapped a photo (that crispy skin deserves to be shown off), tag me on Instagram @[YourHandle]. Nothing makes me happier than seeing your kitchen wins!

Ever have one of those nights when you want something healthy, filling, and ridiculously easy? That’s exactly why my Air Fryer High-Protein Salmon – Herb Dill became my weeknight hero. I remember the first time I tried it—I was exhausted after work, staring at my air fryer like, “Prove your worth.” Fifteen minutes later? Crispy-skinned, herb-packed salmon that tasted like I’d slaved over it. The air fryer locks in moisture while giving that perfect golden crust, and with 32g of protein per serving, it keeps me full for hours. Now it’s my secret weapon when I need a nutritious meal fast – no excuses, just deliciousness.

Why You’ll Love This Air Fryer High-Protein Salmon

This isn’t just another salmon recipe—it’s your new weekday lifesaver. Here’s why you’ll be obsessed:

• Crazy fast: Done in 15 minutes flat—even faster than takeout!
• Protein powerhouse: 32g per serving keeps you full and energized.
• Perfect texture: Crispy skin with buttery-soft flesh—just like a fancy restaurant.
• Zero fuss: One appliance, minimal dishes (bye-bye, sink full of pots!).
• Fresh herb magic: That bright dill-lemon combo makes it taste gourmet.

Seriously, it’s the kind of meal that makes you feel like a kitchen rockstar with zero effort. My sister calls it “cheater’s gourmet”—and she’s not wrong!

Ingredients for Air Fryer High-Protein Salmon

Here’s everything you’ll need to make this flavor-packed salmon – and yes, every ingredient plays a starring role!

• 2 salmon fillets (6 oz each) – skin-on for that perfect crisp (trust me, it’s worth it!)
• 1 tbsp olive oil – the good extra virgin kind you’d drizzle on salads
• 1 tbsp fresh dill, chopped – measure after chopping (about 1 small handful)
• 1 tsp garlic powder – not garlic salt! We control the salt separately
• 1 tsp lemon zest – from about 1 medium lemon (zest it before juicing!)
• 1/2 tsp kosher salt – if using table salt, reduce to 1/4 tsp
• 1/4 tsp black pepper – freshly ground makes all the difference
• 1 lemon, sliced – for garnish (and emergency extra squeezes)

Quick tip: When measuring the dill, pack it lightly into the tablespoon – we want all those herby flavors!

Equipment You’ll Need

Don’t worry – you don’t need fancy gadgets for this! Here’s the short list of must-haves (plus a couple nice-to-haves):

• Air fryer – any model works, but basket-style gives the best crisp
• Paper towels – for that crucial pat-dry step (trust me, it matters!)
• Measuring spoons – eyeballing garlic powder never ends well
• Meat thermometer – takes the guesswork out of perfect doneness
• Zester/microplane – for that beautiful lemon zest
• Tongs or spatula – to gently flip if needed

No air fryer? No problem! Bake at 400°F on a parchment-lined sheet for 12-15 minutes instead. The skin won’t get quite as crispy, but it’ll still be delicious. Just finish under the broiler for 1 minute if you want that golden crunch!

How to Make Air Fryer High-Protein Salmon

Okay, let’s get cooking! This is so easy you’ll laugh, but I’ll walk you through every step to ensure perfection. Grab your salmon – it’s showtime!

Step 1: Prep the Salmon

First, pat those fillets super dry with paper towels – I’m talking serious blotting action here. Moisture is the enemy of crispy skin! Then, drizzle with olive oil and rub it all over like you’re giving the salmon a little massage. Mix the garlic powder, salt, and pepper together in a small bowl first – this ensures even seasoning. Sprinkle it evenly over both sides (I hold my hand about 6 inches above for perfect distribution). Finally, press that fresh dill onto the top side – it’ll stick beautifully to the oil. Don’t forget the lemon zest – just grate it right over!

Step 2: Air Fry to Perfection

Preheat your air fryer to 400°F for 3 minutes – this is crucial for even cooking. When it’s hot, place the salmon in skin-side down (that satisfying sizzle means you’re doing it right!). Cook for 8 minutes, then peek – the edges should be crispy and the center slightly translucent. For thicker fillets (over 1 inch), add 1-2 more minutes. The salmon’s done when it flakes easily with a fork and reaches 145°F internally. Pro tip: Remove at 140°F as it’ll keep cooking while resting!

Step 3: Garnish and Serve

Immediately zest more lemon over the hot salmon – the heat releases those amazing citrus oils. Add lemon slices for a pretty presentation (and because extra lemon juice never hurt anyone!). Let it rest for just 2 minutes – I know it’s hard to wait! – then serve right away. That skin? Absolute perfection when eaten immediately. Sometimes I sprinkle extra fresh dill for color, or add a quick drizzle of olive oil if I’m feeling fancy. Now dig in – you earned this!

See? I told you it was easy. Fifteen minutes to salmon heaven – no chef skills required!

Tips for the Best Air Fryer High-Protein Salmon

Alright, let me share my hard-won salmon secrets—the little tricks that take this from “good” to “oh my gosh, how is this so good?!” These are the things I’ve learned through many (many) batches:

Fresh dill makes all the difference. I know it’s tempting to grab that dried dill from your spice rack, but trust me—fresh is worth the extra minute of chopping. The flavor is brighter, more vibrant, and really makes the dish sing. That said, if you’re in a pinch, use 1 tsp dried dill (rub it between your fingers first to wake up the oils).

Thickness is everything. My 8-10 minute timing is perfect for standard 3/4-inch fillets. Got a thick, gorgeous piece? Add 1-2 minutes. Thin fillets? Start checking at 6 minutes. Your best tool? Your eyes—when the edges look crispy and the center is just barely opaque, it’s done.

Don’t crowd the basket! I learned this the hard way when my first batch steamed instead of crisped. Give each fillet some breathing room—if they’re touching, cook in batches. Your patience will be rewarded with that perfect golden crust we’re after.

Preheat religiously. Those 3 minutes while your air fryer heats up? Non-negotiable. A properly preheated air fryer means even cooking and that gorgeous crispy skin we love. If you skip this step, your salmon might stick or cook unevenly.

Skin-side down always. It acts like a protective shield for the delicate flesh while getting crazy crispy. If your salmon doesn’t have skin, reduce cooking time by a minute and check often—it’ll cook faster without that protective layer.

Let it rest! I know it’s hard to wait when your kitchen smells amazing, but those 2 minutes after cooking let the juices redistribute. Cover loosely with foil if you’re worried about it getting cold. This little pause makes every bite juicier.

One last pro tip: If your air fryer tends to run hot (looking at you, my old Ninja!), check a minute early. Better safe than sorry with our precious salmon!

Tips for the Best Air Fryer High-Protein Salmon

Alright, let me share the little tricks I’ve learned after making this salmon at least 50 times (no exaggeration!). These are the game-changers that take it from “good” to “oh my gosh, how is this so good?!”

Fresh dill is non-negotiable. I know it’s tempting to grab that dried dill from your spice rack, but trust me—fresh makes ALL the difference here. The bright, almost lemony flavor of fresh dill pairs perfectly with salmon. Pro tip: chop it right before using to keep that vibrant green color!

Pat that salmon DRY. I can’t stress this enough—moisture is the enemy of crispy skin. Spend a full minute blotting with paper towels, especially on the skin side. Your future crispy self will thank you!

Don’t crowd the basket! Learned this the hard way when my salmon steamed instead of crisped. Give each fillet its personal space—if they’re touching, cook in batches. The air needs to circulate properly for that perfect golden crust.

Adjust for thickness. My standard 8-10 minute timing is perfect for 3/4-inch fillets. Got a thick, gorgeous piece? Add 1-2 minutes. Thin fillets? Start checking at 6 minutes. Your eyes are the best tool—look for crispy edges and just slightly opaque centers.

Skin-side down always. This protects the delicate flesh while letting the skin get crazy crispy. If your salmon doesn’t have skin, reduce cooking time by a minute and check often—it’ll cook faster.

Let it rest! I know it’s hard to wait, but those 2 minutes after cooking let the juices redistribute. Cover loosely with foil if you’re worried about it getting cold. The texture will be so much better!

Extra lemon zest hack: After cooking, zest more lemon over the hot salmon—the heat releases those amazing citrus oils. It’s like a flavor explosion in your mouth!

One last thing—if your air fryer tends to run hot (looking at you, my old Ninja!), check a minute early. Better safe than sorry with our precious salmon. Now go forth and make the crispiest, most flavorful salmon of your life!

Ingredient Substitutions & Variations

Listen, I know we don’t always have every ingredient on hand – life happens! Here are my favorite swaps and tweaks when I need to adapt this recipe (because yes, it’s flexible like that).

When You’re Missing Ingredients

No fresh dill? Use 1 tsp dried dill instead – rub it between your fingers first to wake up the oils. Or try 1 tbsp fresh parsley or chives for a different herby twist.

Out of lemons? Orange zest gives a sweeter vibe, or use 1 tsp bottled lemon juice (though zest is best for that bright flavor).

Ran out of olive oil? Avocado oil works great, or even melted coconut oil for a subtle tropical note.

Dietary Tweaks

For keto: You’re already golden! This recipe is naturally low-carb. Just skip the lemon slices if you’re being strict.

Low-sodium version: Cut the salt in half and use a salt-free garlic powder. The lemon and herbs still pack tons of flavor!

Pescatarian/gluten-free: Congrats – this recipe is already perfect for you! No changes needed.

Fun Flavor Variations

Mediterranean style: Swap dill for oregano and add 1/4 tsp crushed red pepper flakes before cooking.

Asian-inspired: Use sesame oil instead of olive oil, and top with sesame seeds and green onions after cooking.

Cajun kick: Replace the dill with 1 tsp Cajun seasoning – spicy and delicious!

The beauty of salmon? It’s like a blank canvas for flavors. Once you’ve mastered the basic recipe, get creative with your favorite herbs and spices. My only rule? Always start with quality salmon – no seasoning can fix fish that’s past its prime!

Serving Suggestions

Now that you’ve got this gorgeous crispy salmon, let’s talk about what to serve with it! These are my go-to pairings – tried, tested, and absolutely delicious every time.

For the easiest weeknight meal: Toss some asparagus or broccoli in olive oil, salt, and pepper, then pop them in the air fryer right after the salmon comes out (same temp, 5-6 minutes). One appliance, zero fuss – dinner’s done!

When I’m feeling fancy: A big scoop of lemon-dill quinoa (just stir extra dill and lemon zest into cooked quinoa) makes it feel restaurant-worthy. Add a simple arugula salad with shaved parmesan on the side – perfection!

My favorite lazy lunch: Pile the salmon on mixed greens with cucumber slices and a quick yogurt-dill dressing. So refreshing and keeps me full all afternoon.

For comfort food vibes: Roasted baby potatoes with garlic and rosemary. That crispy salmon skin + soft potatoes? Absolute heaven on a plate.

Bonus tip: Leftover salmon (if you have any!) is amazing cold the next day on whole grain toast with cream cheese. Best. Lunch. Ever.

Honestly though? This salmon is so flavorful it stands on its own. Some nights I just eat it straight from the air fryer basket with extra lemon wedges – no sides needed for this protein-packed superstar!

Storage & Reheating

Okay, let’s talk leftovers – because this salmon is so good, you might actually have some (though I usually devour it all in one sitting!). Here’s how to keep it tasting fresh and delicious for round two:

The fridge is your friend: Let the salmon cool completely, then tuck it into an airtight container. I like to line it with parchment paper – prevents sticking and keeps that gorgeous crispy skin intact. It’ll stay perfect for 2 days max – after that, the texture starts to change (trust me, I’ve pushed it to day 3 and regretted it!).

Reheat like a pro: Your air fryer is the MVP here again! Preheat to 350°F and give the salmon 2-3 minutes. This brings back that crispy exterior without turning the inside rubbery. Pro tip: Spritz it lightly with water or lemon juice before reheating – adds back just enough moisture.

Cold salmon magic: Honestly? Sometimes I skip reheating entirely. Cold leftover salmon is AMAZING on salads, in wraps, or straight from the fridge. The flavors actually intensify overnight – that dill and lemon get even brighter!

Freezer warning: You can freeze it for up to a month, but the texture won’t be quite the same. If you do, thaw overnight in the fridge before reheating gently. Better yet – make it fresh! It’s so quick anyway.

Microwave = last resort: I beg you – don’t nuke it unless you’re desperate. That beautiful crispy skin turns sad and soggy in seconds. If you must microwave, do it at 50% power for 30-second bursts and accept your fate.

One last trick: If the skin gets soft after storing, pop it back in the air fryer skin-side down for 1 minute at 400°F. Works like magic to crisp it right back up – almost like new!

Nutrition Information

Here’s the nutritional breakdown per serving of this Air Fryer High-Protein Salmon – because yes, delicious can also be crazy good for you!

• Calories: 280
• Protein: 32g (hello, muscle fuel!)
• Fat: 16g (mostly those heart-healthy omega-3s)
• Carbs: 2g (just from the lemon and herbs)
• Fiber: 1g
• Sugar: 0g
• Sodium: 300mg

Quick note: These numbers are estimates based on standard ingredients. Your exact nutrition may vary depending on salmon size (wild vs farmed makes a difference!), how much oil you use, and specific brands. But one thing’s for sure – it’s packed with protein and nutrients without any junk!

Fun fact: Wild-caught salmon tends to have slightly fewer calories and more omega-3s than farmed. Either way, you’re winning with this meal – it’s basically a multivitamin that tastes incredible!

FAQs About Air Fryer High-Protein Salmon

I get asked about this recipe all the time – here are the answers to the most common questions that pop up in my kitchen (and my DMs!). Consider this your go-to troubleshooting guide for salmon success!

Can I use frozen salmon fillets?
Absolutely! Just thaw them completely in the fridge overnight first – this is key. Pat them extra dry with paper towels (frozen salmon tends to release more moisture). You might need to add 1-2 extra minutes to the cooking time since they start out colder. And don’t worry – the flavor and texture will still be amazing!

How do I prevent the salmon from sticking to the basket?
Two foolproof tricks: First, always preheat your air fryer – a hot basket equals less sticking. Second, give the basket a quick spritz of oil right before adding the salmon. If you’re really nervous, you can place a small piece of parchment paper under the fillets (just don’t cover the whole basket or it’ll block airflow).

Is the skin supposed to get super crispy?
Yes! That’s one of the best parts. The skin should get delightfully crisp – almost like salmon bacon. If yours isn’t crispy enough, try patting the skin extra dry before cooking, or give it 30 more seconds at the end. Some air fryers have a “crisp” function that works wonders here too!

Can I make this without an air fryer?
Of course! Bake it at 400°F on a parchment-lined sheet for about 12-15 minutes. The skin won’t get quite as crisp, but it’ll still be delicious. For extra crunch, finish under the broiler for 1-2 minutes (but watch it like a hawk – it can burn fast!).

What if I don’t like dill?
No problem at all! Try fresh parsley, thyme, or even a sprinkle of Italian seasoning. My husband loves it with a Cajun spice rub – just keep the cooking time the same. The beauty of salmon is how versatile it is with flavors!

Still have questions? Drop them in the comments below – I answer every single one! Now go make that perfect salmon you’ve been dreaming about.

Share Your Feedback

Okay, I’ve spilled all my salmon secrets – now it’s your turn! Did this recipe become your new weeknight hero like it did for me? Leave a quick star rating below (be brutally honest – I can take it!) or drop a comment telling me how yours turned out. Did you add any fun twists? Have a burning question I didn’t cover? I read every single one – your feedback helps make these recipes even better!

And hey, if you snapped a photo of that gorgeous crispy skin (because let’s be real, it deserves to be shown off), tag me on Instagram @[YourHandle]. Nothing makes me happier than seeing your kitchen wins – it’s like we’re cooking together across the miles!

One last thing – if this recipe saved your busy weeknight, pay it forward by sharing it with a friend who needs easy, healthy meals in their life. Happy cooking, friends!

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