How to Get Crispy Salmon Skin in Air Fryer
The air fryer is the best tool for crispy salmon skin that crackles. Follow these techniques for perfectly crispy skin every time.
Quick Answer
How do I get crispy salmon skin in the air fryer?
For crispy skin: Pat completely dry, cook skin-side down at 400°F for 7-9 minutes. Don't flip. Higher heat and dry skin are the keys.
Cook Time
7-9 min
Temperature
400°F (204°C)
The Secret to Crispy Skin
The #1 factor for crispy salmon skin is dryness. Moisture turns to steam and prevents crisping. Pat the skin with paper towels multiple times until completely dry. For fresh salmon, you can even let it air dry in the fridge for 30 minutes.
Step-by-Step Crispy Skin Method
- Remove salmon from fridge 15 minutes before cooking
- Pat skin completely dry with paper towels
- Season flesh side, lightly salt the skin
- Place skin-side DOWN in air fryer basket
- Cook at 400°F for 7-9 minutes
- Do NOT flip - let the skin crisp the entire time
Why Skin-Side Down?
In the air fryer, the bottom gets direct contact with the hot basket while hot air circulates above. Skin-side down lets the skin render its fat and crisp against the hot surface. This works for fillets and steaks alike.
Brand-Specific Settings
Cooking Times
Cooking Times by Temperature
| Temperature | Celsius | Cook Time | Notes |
|---|---|---|---|
| 390°F | 199°C | 8-10 min | Crispy skin |
| 400°F | 204°C | 7-9 min | Extra crispy |
| 375°F | 190°C | 9-11 min | Standard crisp |
Expert Tips
- 1Pat skin COMPLETELY dry - moisture is the enemy of crispiness.
- 2Score skin lightly with knife for extra crispiness.
- 3Cook skin-side DOWN the entire time (no flipping).
- 4Higher temperature (400°F) = crispier skin.
- 5Light oil spray on skin helps but isn't required.
- 6Don't cover or wrap - direct heat is essential.
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Our team tests air fryer recipes in-house using USDA food safety guidelines. All cooking times are verified with calibrated thermometers.
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