This Is Why Air Fryer Salmon Turns Out Juicier (and Way Crispier) Than Oven-Baked!
Rapid Air CirculationAir fryers use high-speed hot air to surround the salmon, cooking it quickly and evenly. This seals in moisture while crisping the outside.
Shorter Cook TimeAir fryers cook salmon in 8–12 minutes versus 15–20 minutes in an oven, reducing moisture loss.
Compact Cooking SpaceSmaller chamber = concentrated heat. This delivers consistent results and a more intense sear on the fish.
Crispy EdgesThe dry heat in an air fryer makes the skin and edges deliciously crisp—something harder to achieve in a moist oven.
No Preheating HassleMost air fryers don’t need preheating, so salmon starts cooking faster, locking in natural juices.
Controlled TemperatureAir fryers hold a steady temp, minimizing overcooking and keeping the salmon flaky and tender.
No Drying OutSince it cooks quickly, the salmon retains its natural fats and juices instead of drying out slowly in the oven.
Perfect for Skin-On FilletsThe intense air circulation makes the skin crispy without flipping, unlike the oven where the skin often gets soggy.