Between 7 and 12 minutes at 400°F. That’s your answer. The magic happens fast, the salmon emerges with crispy edges and a tender heart, but here’s the thing: thickness dictates everything. A slim fillet cooks in 7 minutes flat. A chunky piece needs the full 12. Nail the timing, and you get buttery flakes that melt on your tongue. Miss it by three minutes, and you’re chewing rubber.
Let me walk you through the real timing rules, the ones that actually work in a real kitchen with real salmon.
The Golden Timing Rule
For a standard 1-inch thick fillet, cook at 400°F for 8 to 9 minutes. No flipping, no fussing. Just slide it in skin side down and let the hot air work its magic.
Thinner fillets around 3/4 inch? Drop it to 7 minutes. Thicker cuts closer to 1.5 or 2 inches? Push it to 10 to 12 minutes. The air fryer’s circulating heat cooks evenly from all sides, so you don’t need to flip or rotate.
The fork test never lies. When the salmon flakes easily at the thickest part and the flesh turns opaque all the way through, it’s done. If you have an instant-read thermometer, aim for 145°F at the center. That’s the USDA standard for fully cooked fish. Some prefer it slightly undercooked at 135°F for a more tender, restaurant-style finish. Let it rest two minutes after cooking and the carryover heat brings it up to temp.
Why Thickness Changes Everything
A salmon fillet isn’t a uniform slab. The thick end near the head can measure 2 inches while the tail tapers to barely half an inch. That variance matters more than any recipe can account for.
When you’re at the fish counter, look for fillets with even thickness throughout. Center-cut pieces are your best bet. They cook uniformly, so you’re not dealing with overcooked edges and raw centers.
Can’t find even fillets? Fold the thin tail end underneath itself before cooking. This creates a more uniform thickness and protects that delicate tail from drying out. Or cook thicker pieces together and save the thin ones for a separate batch.
To measure at home, just press your finger against the thickest part. If it’s about as tall as your thumb from base to tip, that’s roughly 1 inch. Two fingers stacked? Closer to 1.5 inches. No need for a ruler unless you really want one.
Temperature Matters Too
Most recipes hover between 390°F and 400°F for good reason. This range gives you crispy edges without torching the outside before the inside cooks through.
At 400°F, the exterior crisps beautifully while the interior stays moist. Drop to 380°F and you add a couple minutes to the cook time, but you get slightly gentler heat. Useful if your fillets are particularly thick or you’re nervous about overcooking.
Go higher than 400°F and you risk burning any seasoning or marinade before the salmon’s done. Go lower than 370°F and the fish steams more than it crisps. You lose that lovely textural contrast between the golden crust and the tender flesh.
The relationship is simple: higher temp means faster cooking and more browning. Lower temp means gentler cooking and more forgiveness. For salmon, 400°F hits the sweet spot.
Fresh vs Frozen: Timing Adjustments
Frozen salmon can go straight from freezer to air fryer. No thawing needed if you’re in a hurry. Just add 3 to 5 extra minutes to your cook time.
A frozen 1-inch fillet that would normally take 8 minutes fresh will need about 11 to 13 minutes frozen. The outside cooks first while the inside gradually thaws and cooks through. Pat off any ice crystals before seasoning, and accept that the texture won’t be quite as silky as fresh salmon, but it’s perfectly decent for a weeknight dinner.
If you have time, thaw in the fridge overnight or run cold water over the sealed package for 20 minutes. Thawed salmon cooks more evenly and gives you better control over doneness.
Fresh salmon always wins for texture and flavor, but frozen works in a pinch. Just commit to one method. Don’t half-thaw and then cook. Either fully frozen or fully thawed.
How to Know It’s Actually Done
The fork test is your most reliable friend. Insert a fork into the thickest part and gently twist. If the flesh flakes into distinct layers and pulls apart easily, it’s ready. If it resists or feels mushy, give it another minute or two.
The color tells you plenty too. Raw salmon is translucent and deep pink or orange. Cooked salmon turns opaque and lighter in color all the way through. If you see any glassy, translucent spots in the center, it needs more time.
For touch, press the top of the fillet gently with your finger. Cooked salmon feels firm but still gives slightly, like pressing the fleshy part of your palm below your thumb when your hand is relaxed. Raw salmon feels soft and jiggly. Overcooked salmon feels stiff and dry.
Temperature is the scientific approach. An instant-read thermometer inserted into the thickest part should read 145°F for fully cooked or 135°F for medium if you prefer it slightly translucent in the very center. Carryover cooking adds another 5 degrees as it rests.
The Most Common Mistakes
Overcooking is the killer. Three extra minutes turns tender salmon into chalky, dry fish that tastes like cardboard. Salmon continues cooking after you remove it, so pull it a minute early if anything.
Not preheating the air fryer means the salmon sits in a warming basket instead of hitting immediate high heat. You lose that crispy sear. Preheat for 3 to 5 minutes before adding the fish.
Overcrowding the basket blocks airflow. The fillets steam instead of crisping. Leave space between each piece. Cook in batches if needed.
Starting with wet salmon creates steam, not sear. Pat the fillets completely dry with paper towels before seasoning. Moisture is the enemy of crispy skin.
Flipping halfway through seems logical but it’s unnecessary. The air fryer cooks from all angles. Flipping just risks breaking the fillet and doesn’t improve anything. Let it be.
Quick Tips for Perfect Results Every Time
Preheat your air fryer for 3 to 5 minutes at 400°F before adding the salmon. A hot basket means instant sear.
Pat the fillets dry with paper towels. Dry surface equals better browning and seasoning adhesion.
Place salmon skin side down if it has skin. The skin protects the delicate flesh and crisps up nicely. You can peel it off after cooking if you don’t want to eat it.
Don’t flip the salmon. Seriously. The top browns beautifully from the heating element above and the circulating air.
Check doneness one minute early the first time you cook in your specific air fryer. Every model runs slightly different. Better to add a minute than to overcook.
Let the salmon rest for 2 minutes after cooking. The juices redistribute, the texture settles, and carryover heat finishes the job.
What to Do If It’s Undercooked
No drama needed. Slide the basket back in and add 1 to 2 minutes at a time. Check after each addition. Undercooked salmon is much easier to fix than overcooked.
If the outside looks done but the center’s still raw, drop the temperature to 350°F and give it another 2 to 3 minutes. This lets the inside catch up without burning the exterior.
What to Do If It’s Overcooked
It happens to everyone. Overcooked salmon is drier and flakier but it’s not garbage.
Serve it with a rich sauce like lemon butter, yogurt dill, or tahini. The moisture compensates for the dryness. Or flake it into a salad with plenty of dressing, toss it with pasta and olive oil, or mix it into salmon cakes where the binder rehydrates everything.
You can’t uncook it, but you can absolutely make it delicious anyway.
Salmon Thickness Cooking Chart
| Fillet Thickness | Temperature | Cook Time | Doneness Check |
|---|---|---|---|
| 3/4 inch | 400°F | 7 minutes | Flakes easily, opaque throughout |
| 1 inch | 400°F | 8-9 minutes | Fork pulls apart cleanly, 145°F internal |
| 1.5 inches | 400°F | 10-11 minutes | Firm to touch, no translucent center |
| 2 inches | 400°F | 12 minutes | Insert thermometer to check 145°F at thickest part |
| Frozen (1 inch) | 400°F | 11-13 minutes | Thawed through, flakes easily |
| Bite-sized cubes | 400°F | 5-7 minutes | Golden edges, opaque centers |
Timing salmon in an air fryer isn’t witchcraft. It’s paying attention to thickness, trusting your senses, and pulling it from the heat before it crosses the line from tender to tough. Seven to twelve minutes stands between you and dinner. Use them wisely.
