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Air fryer BBQ salmon with a flaky tender salmon fillet, caramelized barbecue glaze, fresh dill garnish, and lemon wedges, served as a juicy and flavorful seafood dinner.
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Air Fryer BBQ Salmon - Quick, Juicy, and Packed With Flavor

Prep Time10 minutes
Cook Time10 minutes
Total Time20 minutes
Servings: 4 servings

Ingredients

  • 4 salmon fillets (about 6 ounces each), skin-on or skinless
  • 1/2 cup BBQ sauce (use your favorite; see Alternatives for ideas)
  • 1 tablespoon olive oil
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon kosher salt (reduce if your BBQ sauce is very salty)
  • 1/4 teaspoon black pepper
  • 1–2 teaspoons apple cider vinegar or lemon juice (to brighten the sauce)
  • Optional garnish: chopped parsley or green onions; lemon wedges
  • Optional heat: a pinch of cayenne or red pepper flakes
  • Nonstick spray or a little oil for the air fryer basket

Instructions

  • Preheat the air fryer: Set it to 390°F (200°C) for 3–5 minutes. A hot basket helps prevent sticking and promotes caramelization.
  • Pat the salmon dry: Use paper towels to remove surface moisture. Dry fish browns better and won’t steam.
  • Mix your glaze: In a small bowl, stir together BBQ sauce, olive oil, smoked paprika, garlic powder, onion powder, black pepper, and apple cider vinegar or lemon juice. Taste and adjust salt and heat. You want a balanced sweet-tangy-smoky flavor.
  • Season the fillets: Lightly sprinkle the salmon with salt if needed, then brush about half the BBQ mixture over the tops and sides. Reserve the rest for basting.
  • Prepare the basket: Lightly oil or spray the air fryer basket. If your basket is prone to sticking, place salmon on small parchment liners made for air fryers (with perforations).
  • Arrange the salmon: Place fillets skin-side down if they have skin. Leave space between pieces for air flow.
  • Air fry, then baste: Cook for 5 minutes. Open the basket and brush with more BBQ glaze. Cook another 3–5 minutes, depending on thickness.
  • Check doneness: Salmon is ready when it flakes easily and the internal temperature reaches 125–130°F (52–54°C) for medium or 135°F (57°C) for medium-well. The surface should be slightly caramelized.
  • Rest and finish: Let the salmon rest 2 minutes. Brush with any remaining glaze for a glossy finish. Add a squeeze of lemon if you like.
  • Serve: Garnish with parsley or green onions. Pair with rice, quinoa, roasted potatoes, or a crunchy slaw to echo the BBQ vibe.