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Air Fryer Garlic Butter Salmon

Alright, picture this: I’m fumbling around my tiny kitchen one busy weeknight, craving something quick but fancy enough to impress… myself. That’s when the brilliant idea of garlic butter salmon in the air fryer hit me! Not only does this dish come together in a flash, but the aroma of garlic and butter crisping up the salmon skin has me practically drooling before the timer even dings. If you’ve never tried salmon this way, get ready for beautifully flaky, tender fish with just the right amount of buttery, garlicky goodness—no mess, no stress. Trust me, once you try this, your air fryer will become your new best friend for dinner.

Quick Facts

Yield: Serves 2
Prep Time: 5 minutes
Cook Time: 8 minutes
Total Time: 13 minutes

Ingredients

For the Main Dish:

2 salmon fillets (6 ounces each), skin on
2 tbsp unsalted butter, melted
3 cloves garlic, minced
1 tsp lemon juice
½ tsp salt
¼ tsp black pepper
1 tsp smoked paprika (optional, for a bit of color and smoky flavor)
Fresh parsley, chopped (for garnish)

How I Make It

Step 1:

First, I **pat the salmon dry** with paper towels—this step is key to getting that crispy skin. In a small bowl, I mix the melted butter, minced garlic, lemon juice, salt, pepper, and smoked paprika to make a fragrant garlic butter sauce.

Step 2:

Next, I brush both sides of the salmon generously with the garlic butter mixture. Don’t hold back here; that butter is flavor magic! Let the fillets sit at room temperature for about 5 minutes if you have time—this helps them cook evenly.

Step 3:

Preheat your air fryer to 400°F for about 3 minutes. This gets the air circulating nicely for that perfect cook. Then, place the salmon, skin-side down, in the air fryer basket in a single layer—no overlap!

Step 4:

Cook the salmon at 400°F for 7–8 minutes, depending on thickness. You’re aiming for a flaky interior that still looks moist and opaque all the way through. If you want extra crisp on that skin, give it another minute or so—but watch closely so it doesn’t dry out.

Step 5:

Once done, carefully remove the salmon and spoon any leftover garlic butter from the bowl over the top. The smell of the hot butter and garlic hitting the fish is absolutely mouthwatering.

Step 6:

Garnish with fresh chopped parsley and a little extra squeeze of lemon. Serve immediately while it’s hot and buttery perfect!

Variations & Tips

Swap lemon juice for lime juice for a zesty twist.
Add a pinch of red pepper flakes to the garlic butter for a spicy kick.
Use fresh thyme or dill instead of parsley for a different herb profile.
If you prefer skinless salmon, watch the cook time closely—it may finish a minute or two earlier.
For an extra boost of flavor, marinate salmon in the garlic butter mixture for 15–20 minutes before air frying.
To keep the salmon juicy, don’t overcook—check for flakiness early and pull it out when it’s just right.

How I Like to Serve It

This garlic butter salmon pairs wonderfully with roasted asparagus or steamed green beans for a fresh, green touch. If I’m feeling indulgent, some garlic mashed potatoes or a bright quinoa salad on the side round it out beautifully. It’s perfect for midweek dinners but elegant enough to serve guests without breaking a sweat!

Notes

Store leftovers in an airtight container in the fridge for up to 2 days. Reheat gently in the air fryer at 350°F for 3–4 minutes to keep skin crisp.
Salmon fillets should reach an internal temperature of 145°F for safe eating, but many prefer pulling them off at around 130–135°F for tenderness.

Closing: This recipe is a fast, fail-safe way to get restaurant-quality salmon on your table, complete with buttery, garlicky goodness every single time.