Seafood · American

Air Fryer Frozen Salmon Fillets: 6 oz No-Thaw Timing

Name: Air Fryer Frozen Salmon Fillets: 6 oz No-Thaw Timing
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Yield: 2 servings
Cuisine: American
Ingredients: 2 frozen salmon fillets, about 170 g each, 2–2.5 cm thick; 10 ml olive oil or avocado oil; 2 g fine salt; 1 g black pepper; 2 g garlic powder; 2 g smoked paprika or sweet paprika; 1 lemon, cut into wedges

Air fryer frozen salmon fillets cook straight from the freezer in about 12–15 minutes at 400°F, with a thermometer check for safe doneness.

Easy 20 min Pescatarian Gluten-free Dairy-free High-protein Low-carb

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This no-thaw method is for individually frozen 6 oz salmon fillets about ¾–1 inch thick. The first few minutes dry the surface, then oil and seasoning go on so the fish cooks through without washing the spices away.

Ingredients

2 serv.

Instructions

Air fryer:204°C / 399°F

Air Fryer Frozen Salmon Fillets: 6 oz No-Thaw Timing after step 2: Rinse off any heavy ice glaze under cold water, then pat the frozen fillets as dry as possible with paper towels. Leave thin frost alone if it will not w — After step 2

Preheat the air fryer to 204°C/400°F for 3 minutes. If the salmon fillets are frozen together, separate them safely before cooking; do not stack or overlap them in the basket.
Rinse off any heavy ice glaze under cold water, then pat the frozen fillets as dry as possible with paper towels. Leave thin frost alone if it will not wipe off easily.
Place the salmon in the basket skin-side down if skin-on. Air fry for 5 minutes to start drying the surface.
Brush the tops with oil, then season with salt, pepper, garlic powder, and paprika. Return to the air fryer in a single layer.
Air fry for 7–10 minutes more, for 12–15 minutes total, depending on thickness and ice glaze. Start checking at 12 minutes for 2 cm fillets and expect closer to 15 minutes for 2.5 cm fillets.
Check the thickest part of each fillet with an instant-read thermometer. Salmon is safely cooked when it reaches 63°C/145°F internally and flakes easily with a fork.
Rest for 2 minutes, then serve with lemon wedges.

Tips & tricks

For 2 cm thick 6 oz fillets, check at 12 minutes; for 2.5 cm thick fillets, check at 14 minutes and add 1–2 minutes if needed.
If the basket fills up, cook in batches. Crowded salmon steams and cooks unevenly.
Do not judge doneness by color alone when cooking from frozen; always check the thickest part with a thermometer.
Skin-on fillets are easiest cooked skin-side down the whole time. The skin may not get very crisp because frozen fish releases moisture early.
If your fillets are much larger or extra thick, lower the heat to 190°C/375°F after the first 5 minutes and cook until the center reaches 63°C/145°F.