Place the filets, skin side down, into the air fryer basket.
Cook for 7-10 minutes or until the fish flakes easily with a fork. The internal temperature should read 145°F on a meat thermometer. Adjust the cooking time by as needed depending on the thickness of the fish.
Serve immediately!
Notes
*The calories listed are an approximation based on the ingredients in the recipe card and a serving size of 1 (6-ounce) filet. Actual calories will vary.
*Kim's Tips:
We use fresh salmon filets, but frozen may also be used. In our experience, it's best to thaw the filets prior to cooking. If you need to cook them from frozen, there are instructions included in the post above the recipe card. Look under "Frequently Asked Questions."
Use filets with the skin on or off. It's up to you. Leaving the skin on helps lock in moisture and keep the fish from drying out.
*Storage:
Refrigerator: Store leftovers in an airtight container in the fridge for up to 3 days.Freezer: Place cooked salmon into freezer-safe containers, and it should stay fresh for about 2 months. Thaw in the fridge overnight before reheating.