Frozen Salmon in Air Fryer

A fork cutting into a piece of cooked salmon topped with basil pesto, served over rice.

This is the absolute best recipe for making frozen salmon in an air fryer! All you need are two simple ingredients and 15 minutes, which makes it perfect for busy weeknights.

Course dinner

Cuisine American

Diet Gluten Free

Prep Time 2

Cook Time 13

Total Time 15

Servings salmon filets

Calories 341kcal

Author Kristi

Equipment

1 Air Fryer

Ingredients

16 oz Salmon filets 4, four-ounce frozen salmon filets
¾ cup Pesto

Instructions

Preheat your air fryer at 375 degrees for about two minutes.
Remove the packaging from frozen salmon filets and line your air fryer basket with a piece of aluminum foil.
Place frozen salmon filets skin side down on the foil lined air fryer basket.
Air fry for 7 minutes. Carefully open the air fryer and add a generous layer (about 3-4 tablespoons) of pesto on each salmon filet. Continue to air fry for another 6 minutes. Check the internal temperature, and if needed, air fry for an additional 2 minutes, or until the internal temperature reaches between 125-145 degrees Fahrenheit.

Notes

You can skip a step by placing the pesto on the frozen salmon filets and then air fry for 14 minutes instead of cooking it in 7-minute increments. The pesto will get slightly burnt this way, but it will still taste amazing.
I've made this with both wild Sockeye salmon and wild Coho salmon, and both tasted great.
Cook time can vary depending on the air fryer used and the size and thickness of the frozen salmon filets.
Use a digital food thermometer to check the internal temperature of the salmon.
Remove the salmon when the internal temperature reaches 125-145 degrees Fahrenheit.
If you don't have a digital food thermometer, you should be able to tell when the salmon is done by checking to see if is separates easily with a fork.
Do not overcook the salmon. Overcooked salmon gets chewy.
Don’t buy frozen seafood if its package is open, torn, or crushed on the edges.
Avoid packages where the “frozen” fish flesh is not hard. The fish should not be bendable.
If using parchment paper instead of foil, use a piece of parchment paper the size of the salmon filet(s) to avoid the outer edges of excess parchment paper from burning as the salmon cooks.

Nutrition