Foolproof Air Fryer Garlic Butter Salmon
This recipe delivers a perfectly flaky, tender salmon fillet with an irresistibly crisp, golden-brown crust in under 15 minutes. A rich, savory garlic butter sauce infused with fresh lemon and dill makes this an incredibly simple yet luxurious weeknight dinner.
Equipment
- Air fryer
- Paper towels
- Small Microwave-Safe Bowl or Small Saucepan
- pastry brush
- Knife
- Cutting board
- Lemon zester
- Measuring spoons
- instant-read thermometer
Ingredients
- 3 tablespoons unsalted butter, melted
- 3 cloves garlic, freshly minced
- 1 teaspoon olive oil or avocado oil
- 1 lemon, for zest and juice
- 1 tablespoon fresh dill, chopped
- ½ teaspoon kosher salt, or to taste
- ¼ teaspoon freshly cracked black pepper, or to taste
Instructions
- Preheat your air fryer to 400°F (200°C). Pat the salmon fillets completely dry with a paper towel.
- Brush the salmon fillets all over with olive oil and season generously with salt and pepper.
- Place the salmon fillets in the air fryer basket, skin-side down if applicable, ensuring there is space between them for air circulation.
- In a small bowl, combine the melted butter, minced garlic, and lemon zest. Mix well.
- Brush about half of the garlic butter mixture over the tops and sides of the salmon fillets in the basket.
- Cook in the air fryer for 7-10 minutes. The exact time depends on the thickness of your fillets. The salmon is done when it flakes easily with a fork or reaches an internal temperature of 140-145°F (60-63°C).
- While the salmon rests for a minute, stir the fresh lemon juice and chopped dill into the remaining garlic butter sauce.
- Drizzle the remaining sauce over the hot salmon fillets just before serving.
Notes
For best results, do not overcrowd the air fryer basket; cook in batches if necessary. Patting the salmon dry is a crucial step for achieving a crispy exterior. For variations, you can add a pinch of red pepper flakes for heat, substitute dill with fresh parsley, or use ghee for a dairy-free option. For a gourmet touch, try making brown butter before adding the garlic, or deglaze the pan with a splash of dry white wine.