Air Fryer Reference
Frozen Salmon in an Air Fryer
Frozen · straight from the bag
- Temperature
- 380 °F
- 193 °C
- Total time
- 14 min
- Flipping
- Not needed
- Serving
- 2 frozen salmon fillets (5–6 oz each
- from frozen
Doneness
Flesh is opaque pink-orange throughout; flakes apart easily with a fork; no translucent centre.
Technique
Cook from frozen, skin-side down. The first 4 minutes thaw the surface; pull out, brush with oil and season (salt, lemon zest, dill), return for the remaining 10 minutes. Do not flip — frozen salmon is even more fragile than fresh.
Oil & seasoning
Brush the top of each fillet with olive oil after the first 4 minutes once the surface has thawed enough to hold the brush.
Watch out for
- Lower temperature (380 °F vs 400 °F for fresh) is intentional — frozen salmon at 400 °F sets the exterior before the centre thaws, leaving a cold raw centre.
- Do not flip. The two-stage technique (thaw + season + finish) keeps the fillet intact.
- Pin-bone the fillets before cooking. Run a finger across the surface against the grain to find any bones the processor missed.