30-Minute Air Fryer Salmon
Quick air-fried salmon fillets with a tangy creamy sauce combining Dijon mustard, fresh herbs, and mayo. The fish cooks in minutes to tender perfection while the bright sauce balances rich sour cream with sharp mustard and fresh parsley and green onion. Ideal for weeknight dinners or meal prep, this version uses fish rub seasoning for effortless flavor without fussy spice blending.
Ingredients
- 4 salmon fillets, thawed if frozen
- 4 tsp olive oil, for rubbing
- 2 tsp fish rub, for seasoningsalt, pepper, paprikato tastehomemade
custom seasoning
- ¼ cup sour cream
- 3 T mayonnaise
- 1 T Dijon mustard, or more to taste
- 1 T lemon juice
- 1 T fresh parsley, finely chopped
- 1 T green onion, finely chopped
- ½ tsp dried dill weed
Instructions
- 1
Thaw salmon overnight in refrigerator if frozen.
- 2
Drain salmon and pat dry. Rub each fillet with olive oil, then coat with fish rub.
- 3
Place salmon on air fryer rack and let come to room temperature.
- 4
Finely chop green onion and parsley.
- 5
Whisk together sour cream, mayo, Dijon mustard, parsley, green onion, and dill until combined. Taste and add more mustard if desired.
- 6
Set air fryer to 400F. Cook salmon 6 minutes until barely firm when pressed.
- 7
Serve salmon hot with mustard-herb sauce on the side.
Tips
Pat salmon completely dry before oiling and seasoning to ensure even coating and better texture.
Check doneness by gently pressing the thickest part with your finger; it should feel barely firm but still slightly yielding.
Make the sauce while salmon comes to room temperature to save time.
Good to Know
Leftover salmon keeps 3-4 days refrigerated in an airtight container. Sauce keeps 2-3 days. Store separately.
Prepare sauce up to 1 day ahead. Season salmon and refrigerate up to 8 hours before cooking.
Serve immediately while salmon is hot. Sauce can be served at room temperature or chilled.
Common Mistakes
Skip patting salmon dry to avoid steaming and uneven browning.
Don't overcrowd air fryer basket to ensure proper air circulation.
Remove from heat when barely firm to avoid dry, overcooked fish.
Substitutions
Dairy-Free Swaps
General Alternatives
custom seasoning
FAQ
Can I use frozen salmon without thawing overnight?
Yes, but add 2-3 minutes to cook time. Pat dry carefully as frozen fillets release water. Check doneness frequently to avoid overcooking.
What if I don't have fish rub?
Combine 1 tsp salt, 1/2 tsp black pepper, 1/2 tsp paprika, and 1/4 tsp garlic powder. Adjust ratios to taste. Store-bought Old Bay or Cajun seasoning also work well.
How long does the mustard-herb sauce keep?
Refrigerate up to 3 days in a covered container. The sauce may separate slightly; whisk or stir before serving. Do not freeze.