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–+ servings
Air fryer blackened salmon fillet with a crispy, dark spice crust, garnished with lemon and fresh herbs on a white plate

Air Fryer Blackened Salmon

4.34 from 6 votes
Author: Laurie Fleming
Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes
Servings: 2 Servings

Description

Flaky, tender salmon with a bold, smoky-spicy blackened crust — made in the air fryer in just 15 minutes. No skillet, no smoke, all flavor.

Ingredients 

For the salmon

  • 2 salmon fillets, about 6 oz / 170 g each, skin on or off
  • 2 tablespoons butter, melted (or olive/avocado oil)
  • Lemon wedges, for serving (optional)

For the homemade blackened seasoning

  • 1 tablespoon paprika
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon cayenne pepper, adjust to taste
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon dried thyme
  • 1 teaspoon brown sugar, optional, for balance and caramelization

Instructions

  • Make the seasoning. In a small bowl, mix the paprika, onion powder, garlic powder, salt, black pepper, cayenne, oregano, thyme, and brown sugar (if using) until well combined.
  • Prep the salmon. Pat the fillets dry with paper towels. Brush both sides with melted butter, then press the spice mixture firmly onto the flesh.
  • Preheat. Preheat the air fryer to 400°F (200°C) for 3–4 minutes.
  • Arrange. Place the fillets in the basket skin-side down, not touching or overlapping, so air circulates evenly.
  • Cook. Air fry at 400°F for 8–10 minutes, until the salmon flakes easily with a fork and reaches an internal temperature of 145°F (63°C).
  • Serve. Remove carefully, squeeze fresh lemon over the top, garnish with herbs if desired, and serve immediately.

Equipment

  • Air Fryer
  • Parchment Paper or Aluminum Foil, optional
  • Cooking Spray

Notes

Storing leftovers
  • Cool: Let the salmon cool to room temperature; don't leave it out longer than 2 hours.
  • Refrigerate: Store in an airtight container for 2–3 days.
  • Freeze: Wrap well and freeze up to 2 months. Thaw overnight in the fridge before reheating.
  • Reheat: Air fry at 350°F for 3–4 minutes until heated through (145°F internal). Avoid overcooking so it stays moist.
Pro tip: Keep the salmon away from air and moisture during storage to preserve flavor and texture — a vacuum sealer works great for freezing.

Nutrition

Serving: 1ServingCalories: 364kcalCarbohydrates: 5gProtein: 34gFat: 22gSaturated Fat: 9gPolyunsaturated Fat: 5gMonounsaturated Fat: 7gTrans Fat: 0.5gCholesterol: 124mgSodium: 1330mgPotassium: 902mgFiber: 1gSugar: 2gVitamin A: 792IUVitamin C: 7mgCalcium: 47mgIron: 2mg