Frozen Salmon in the Air Fryer
Description
Flaky, tender air fryer frozen salmon straight from the freezer — no thawing needed. A two-stage cooking method (plain first, then glazed) gives you a perfectly caramelized maple Dijon crust and moist, juicy flesh every time. Ready in 16 minutes.
Ingredients
Salmon:
- 4 frozen salmon fillets, 4–6 oz each, skin-on preferred
- 1 tablespoon olive oil, or avocado oil
- Kosher salt and black pepper, to taste
Maple Dijon Glaze:
- 2 tablespoons Dijon mustard
- 1 tablespoon pure maple syrup
- 2 cloves garlic , minced (or ½ tsp garlic powder)
- 1 teaspoon soy sauce
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
- 1 teaspoon fresh lemon juice, optional, brightens the glaze
Instructions
- Take the frozen salmon out of packaging. Pat the surface gently with paper towels to remove any loose ice or frost. Do not rinse or thaw — just remove surface ice that would create steam during cooking.
- Preheat air fryer to 390°F for 3–5 minutes. Spray the basket with cooking spray or line with a perforated parchment liner. Do not use solid foil — it blocks airflow.
- Place frozen salmon fillets skin-side down in a single layer, with space between each fillet. Do not add seasoning or oil yet. Air fry at 390°F for 7 minutes.
- While Stage One cooks, whisk together the Dijon mustard, maple syrup, minced garlic, soy sauce, salt, pepper, and lemon juice in a small bowl until smooth.
- Open the air fryer at 7 minutes. The fillet surfaces should be defrosted and slightly opaque. Brush each fillet generously with the maple Dijon glaze. Season with a pinch of salt and pepper. Return to the air fryer and cook for an additional 7–9 minutes depending on fillet thickness (see chart below).
- Insert an instant-read thermometer into the thickest part. Pull at 130–135°F for moist medium-well, or 145°F for fully cooked per USDA guidelines. Do not flip at any point — cook skin-side down the entire time.
- Let salmon rest 2 minutes before serving. Serve with lemon wedges, fresh herbs, or additional glaze. The skin will either be crispy and worth eating, or peel away easily if preferred.
Equipment
- Cooking Spray, Or olive oil, avocado oil.
- Parchment Paper, optional
Notes
Timing Chart by Thickness
| Fillet Thickness | Stage One | Stage Two | Total |
|---|---|---|---|
| Thin (under ¾ inch) | 6 min | 5–7 min | 11–13 min |
| Standard (¾–1 inch) | 7 min | 7–8 min | 14–15 min |
| Thick (1–1.5 inch) | 7 min | 8–10 min | 15–17 min |
| Very thick (1.5+ inch) | 8 min | 10–12 min | 18–20 min |
For fresh or thawed salmon: skip Stage One, season directly, and cook at 390°F for 8–12 minutes depending on thickness, checking at 8 minutes. Gluten-free: use tamari or coconut aminos in place of soy sauce. Keto/Whole30: replace maple syrup with sugar-free syrup or omit and double the Dijon. Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the air fryer at 325°F for 3–4 minutes.
Nutrition
Serving: 1ServingCalories: 294kcalCarbohydrates: 5gProtein: 34gFat: 15gSaturated Fat: 2gPolyunsaturated Fat: 5gMonounsaturated Fat: 6gCholesterol: 94mgSodium: 533mgPotassium: 868mgFiber: 0.4gSugar: 3gVitamin A: 74IUVitamin C: 1mgCalcium: 34mgIron: 2mg