Air Fryer Salmon Time and Temperature Chart (Fresh, Frozen, Other Fish)
Air fryer salmon time and temperature for fresh and frozen fillets, plus cod, tilapia, shrimp, scallops and tuna steak, with the 145°F / 63°C rule.
Salmon is the best thing to cook in an air fryer after frozen fries. It takes under fifteen minutes, the skin crisps instead of steaming, and there is no pan to scrub.
It is also the food people most often undercook by accident, because the outside looks finished long before the center is.
The rule before any chart: 145°F / 63°C, checked with a thermometer
Times vary by appliance model — use a thermometer, not the clock. Air fryer models differ in wattage, basket size and how close the element sits to the food, so a time that works in a 5.8-quart basket can overcook a thin fillet in a 2-quart one. Treat every time below as a range, and finish with an instant-read thermometer.
| Seafood | Safe internal temperature |
|---|---|
| Fish fillets and steaks, all kinds | 145°F / 63°C |
| Shrimp, scallops, shellfish | 145°F / 63°C |
| Reheated seafood leftovers | 165°F / 74°C |
Insert the probe into the thickest part, sideways if the fillet is thin. Fish carries no whole-cut rest allowance and no ground-meat exception: 145°F / 63°C is the number.
Fresh salmon: one table, three variables
Fresh fillets are the easiest version. Pat them dry, oil lightly, and season.
| Cut | Temperature | Time | Notes |
|---|---|---|---|
| Fillet, 1 inch thick, skin-on | 390°F / 199°C | 8–12 min | Skin side down, no flip |
| Fillet, 1 inch thick, skinless | 380°F / 193°C | 8–11 min | Oil the basket |
| Fillet, 1.5 inches thick | 380°F / 193°C | 12–15 min | Check at 10 min |
| Salmon steak, 1 inch | 390°F / 199°C | 10–14 min | Flip once at halfway |
| Thin tail piece | 380°F / 193°C | 6–9 min | Done before the center piece |
| Portion, 4–6 oz | 390°F / 199°C | 8–12 min | Single layer only |
Thickness matters more than weight. Two fillets can both weigh six ounces while one is one inch thick and the other is nearly two, and the thick one needs several more minutes. If they are uneven, fold the thin tail under itself so the piece cooks evenly.
Frozen salmon: no thawing needed
Frozen fillets go straight in. Add three to five minutes, and expect more water in the basket, which means the skin will not crisp as well.
| Frozen cut | Temperature | Time | Notes |
|---|---|---|---|
| Fillet, 1 inch, skin-on | 390°F / 199°C | 12–16 min | Check at 11 min |
| Fillet, 1.5 inches | 380°F / 193°C | 16–20 min | Start skin side down |
| Steak, 1 inch | 390°F / 199°C | 14–18 min | Flip at halfway |
| Glazed or marinated | 375°F / 190°C | 14–18 min | Sugar burns past 400°F / 205°C |
Frozen fish releases liquid as it thaws in the basket. Pour it off at the halfway point rather than letting the fillet sit in it.
The 145°F debate, stated honestly
USDA guidance lists 145°F / 63°C for fish, and that is the rule this site follows. In professional kitchens, salmon is often pulled earlier, and many chefs argue that salmon is one of the few foods where the texture at 145°F is not what they want to serve.
That is a preference, not a safety standard, and it comes with a kitchen that knows its supplier and its handling. At home you cannot see the center, so the thermometer number stands. For anyone in a higher-risk group, cook to 145°F / 63°C.
Other fish and shellfish
The same rules apply, with two adjustments: thinner and leaner fish dry out faster, and shellfish turn rubbery in under a minute past done.
| Seafood | Temperature | Time | Notes |
|---|---|---|---|
| Cod, 1 inch | 400°F / 205°C | 10–14 min | Check at 9 min |
| Tilapia, 1 inch | 390°F / 199°C | 9–12 min | Very thin edges |
| Shrimp, raw, peeled | 390°F / 199°C | 6–9 min | Pink and opaque |
| Scallops, large, dry | 400°F / 205°C | 6–9 min | Pat bone dry first |
| Tuna steak, 1 inch | 400°F / 205°C | 6–10 min | Same 145°F / 63°C rule |
Five mistakes that ruin air fryer fish
- Cooking from the clock. Fish goes from done to dry in about 90 seconds.
- Wet fillets. Surface water steams the fish and stops the skin from crisping.
- Overcrowding. Leave space between pieces or the bottom steams instead of browning.
- High heat on a sugary glaze. Honey and maple burn before the center cooks.
- Forgetting the rest. Two minutes on the counter lets juices settle, though it does not replace the temperature check.
Frequently asked questions
Do I need to flip salmon in an air fryer? Skin-on fillets do not need flipping. Steaks and thick skinless pieces benefit from one flip at the halfway point.
How long does salmon take at 400°F / 205°C? A one-inch fresh fillet takes roughly 7–10 min at that temperature, which is faster and less forgiving than 390°F / 199°C. Watch it closely the first time.
Can I cook salmon and vegetables together? Yes, if you give the vegetables a head start of about 5–8 minutes. Salmon finishes far sooner than potatoes or broccoli.
What does 145°F / 63°C salmon look like? Opaque all the way through, with flakes that separate when pressed with a fork. If the center is still glossy and translucent, it has not reached temperature.
The short version
Dry the fillet, oil it lightly, cook it skin side down in a single layer, and pull it at 145°F / 63°C. Everything else on this page is a refinement of those four steps.
Related charts
- Air Fryer Bacon: Times and Temperatures That Actually Work
- Air Fryer Cooking Times Chart (Free Printable)
- Air Fryer Potatoes (Times and Temperatures by Cut)
- How to Reheat Leftovers in an Air Fryer (Chart and Times)
Always verify doneness with an instant-read thermometer. Cooking times are starting points and vary by appliance model, wattage and basket size.