Description
Learn how to cook delicious salmon three ways: oven-baked, pan-seared, and air-fried. Each method yields perfectly cooked, flavorful salmon fillets that are easy to prepare and versatile for any meal.
Ingredients
Oven-Baked Salmon:
- 4 salmon fillets (about 6 oz each), skin-on or skinless
- 2 tbsp olive oil or melted butter
- 1 lemon (zested and sliced into wedges)
- 2 cloves garlic, minced (optional)
- Salt and black pepper, to taste
- Optional: fresh herbs like dill, parsley, or thyme
Pan-Seared Salmon:
- 4 salmon fillets (about 6 oz each), skin-on or skinless
- 2 tbsp olive oil or melted butter
- Salt and black pepper, to taste
- Optional: lemon juice for finishing
Air Fryer Salmon:
- 4 salmon fillets (about 6 oz each), skin-on or skinless
- 2 tbsp olive oil or melted butter
- Salt and black pepper, to taste
Instructions
- Oven-Baked Salmon: Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper or foil. Pat salmon dry with paper towels. Rub each fillet with olive oil or butter. Season with salt, pepper, garlic (if using), and lemon zest. Place fillets skin-side down on the baking sheet. Bake for 12–15 minutes, or until the salmon flakes easily with a fork. Serve with lemon wedges and sprinkle with fresh herbs.
- Pan-Seared Salmon: Heat 1–2 tbsp olive oil in a skillet over medium-high heat. Season salmon with salt and pepper. Place fillets skin-side down in the pan and cook for 4–5 minutes, until the skin is crispy. Flip and cook another 2–4 minutes, until opaque and cooked through. Remove from heat and finish with a squeeze of lemon juice.
- Air Fryer Salmon: Preheat air fryer to 400°F (200°C). Lightly oil and season salmon fillets. Place in the air fryer basket and cook for 8–10 minutes, depending on thickness. No flipping required—serve immediately.
Notes
- Salmon is done when it reaches 135–145°F (57–63°C) internally and flakes easily.
- If using frozen salmon, thaw overnight in the fridge or under cold running water before cooking.
- Pairs well with roasted veggies, rice, or salad.
