Forgot to thaw your salmon? Don’t panic. You can cook it straight from the freezer, and the timing is simpler than you think. Depending on thickness, you’re looking at 12 to 18 minutes in the air fryer. No soaking, no waiting, just flaky fish that tastes like you planned this all along.
The Right Temperature and Base Timing
Set your air fryer to 390°F. The technique works in two stages, and this temperature handles both perfectly.
Start with 7 minutes to let the surface thaw just enough for seasoning to stick. Then continue for 5 to 11 more minutes depending on how thick your fillet is.
Thin fillets (under 1 inch): 12 minutes total. Standard fillets (1 to 1.5 inches): 15 minutes. Thick fillets (over 1.5 inches): 18 minutes.
These are your baselines, but always check the internal temperature. A meat thermometer removes the guesswork. Your salmon is safely cooked at 145°F, which is the FDA recommendation. If you prefer it medium and juicier, aim for 125-130°F instead. That’s a personal choice, not an official guideline, but many chefs cook salmon this way.
Why Two Stages Work Better
The first 7 minutes aren’t just cooking time. They’re thawing the surface so your oil and seasonings actually cling to the fish instead of sliding off frozen flesh onto the basket below.
Try brushing olive oil on a rock-solid frozen fillet. It beads up, rolls off, goes nowhere useful. After 7 minutes in the heat, that same fillet has a tacky surface that holds whatever you put on it. Salt sticks. Pepper sticks. Lemon juice seeps in.
The second stage finishes the cooking. By then, the seasoning is where it belongs, and the heat can work on the flesh itself. This approach isn’t complicated. It just respects the fact that frozen food needs a moment to catch up before you treat it like fresh.
How to Know It’s Actually Done
Press the salmon gently with a fork. If it flakes easily and separates into tender pieces, you’re there. The flesh should look opaque, not translucent or glassy.
The edges might have a slight golden crisp. That’s a good sign. If you see any icy center or the color is still quite dark and raw-looking, give it another 2 minutes and check again.
A meat thermometer is your most reliable friend here. Slide it into the thickest part of the fillet. Hit 145°F, and it’s officially done. Hit 125-130°F, and you’ve got that medium doneness that stays moist and almost buttery inside.
You’ll also notice the salmon has firmed up but still has some give when you press it. Overcooked salmon feels stiff and dry. Perfectly cooked salmon has a little bounce left.
Skin Side Down or Up
If your fillet has skin, place it skin side down. Always. The skin acts as a protective layer between the delicate flesh and the direct heat of the air fryer basket.
It also prevents sticking, which matters when you’re dealing with frozen fish that might have a bit of frost or moisture. The skin takes the heat, the flesh cooks gently on top.
Don’t expect crispy skin. The air fryer won’t give you that crackling texture you’d get in a hot skillet with oil. But that’s fine. The top of the fillet gets the color, the slight char, the visual appeal. The skin just does its job quietly underneath.
What If It’s Skinless
Same timing, same temperature, same method. Just spray or brush the air fryer basket with a little oil before you put the salmon in. Without skin, the flesh can stick, especially if there’s any residual frost.
The fillet cooks just as well. You might even prefer it this way if you’re flaking the salmon into a salad or pasta later. Less prep, nothing to peel off.
Basic Seasoning That Works
After those first 7 minutes, pull the basket out. Brush the salmon with olive oil. This helps the seasonings stick and adds a bit of richness.
Sprinkle with salt and pepper. That’s the baseline. If you want more, add garlic powder for depth or paprika for a touch of color and mild smokiness.
Lay a few lemon slices on top before the second stage. They soften in the heat, release their juice, and give the salmon a bright, fresh note without any extra effort. Squeeze them over the fish when you serve.
That’s enough. Frozen salmon already has good flavor on its own, especially if it’s quality fish. You’re just highlighting it, not covering it up.
Common Mistakes to Avoid
Overcrowding the basket is the fastest way to steam your salmon instead of air frying it. Leave space around each fillet. The hot air needs to circulate freely. If you’re cooking multiple pieces, work in batches.
Skipping the preheat can lead to uneven cooking. Let the air fryer heat up for 3 to 5 minutes before you add the salmon. It makes a difference in how evenly the fish cooks and how well the exterior browns.
Adding too much seasoning too early is pointless. On frozen fish, it just falls off. Wait for that first 7 minutes. Let the surface thaw. Then season. Your spices end up on the salmon, not wasted at the bottom of the basket.
Cooking past 145°F gives you dry, chalky fish. It might be safe, but it’s not delicious. Use a thermometer. Pull it off the heat as soon as you hit your target temperature. The salmon will continue cooking slightly as it rests.
Not checking thickness before setting the timer is guessing, not cooking. A thin fillet at 18 minutes will be overcooked. A thick fillet at 12 minutes will still be raw in the center. Look at what you’re working with. Adjust your time accordingly.
What to Do With Leftovers
Let the salmon cool to room temperature. Transfer it to an airtight container and refrigerate. It keeps for 3 days, sometimes 4 if it was very fresh to begin with.
Reheat gently at 350°F for 3 to 4 minutes in the air fryer. Don’t blast it at high heat. You’ll dry it out. Low and slow brings it back without turning it into cardboard.
Or skip reheating entirely. Flake the cold salmon over a salad, toss it with pasta and olive oil, or stuff it into a wrap with greens and a lemony yogurt sauce. Leftover salmon doesn’t have to mean reheated salmon.
It won’t be as moist as it was fresh out of the air fryer, but it’s still good. Still useful. Still better than ordering takeout because you thought you had nothing to cook.
