Air Fryer Salmon
This Air Fryer Salmon delivers 9g protein and 130 calories per serving from 4 batch servings. Cooks in minutes on the stovetop with Asian seasoning, making it a quick addition to your protein rotation. Stack multiple servings to hit your daily protein targets while keeping prep time minimal.
Ingredients
- •Salmon(170g)
- •Olive oil(15g)
Regular (not extra-virgin) olive oil for high-heat cooking. EVOO for dressings.
- •Garlic powder(5g)
- •Onion powder(3g)
- •Paprika, Smoked(3g)
- •1/2 teaspoon fine sea salt
- •1/2 teaspoon freshly-ground black pepper
- •Lemon Wedges, For Serving
Instructions
- 1Pat salmon dry with paper towels. Drizzle with olive oil and rub evenly to coat. In a small bowl, mix garlic powder, onion powder, smoked paprika, salt, and pepper. Sprinkle evenly over the salmon and pat gently so the seasoning sticks.
- 2Arrange fillets in the air fryer basket skin side down. Cook at 400°F for 7–9 minutes, depending on thickness, until the salmon flakes easily with a fork and reaches an internal temp of 125–130°F for medium.
- 3Squeeze with fresh lemon juice just before serving.
Nutrition — Per Serving
130
calories
9g
protein
10g
fat
- Carbohydrates
- 2g
- Saturated fat
- 1.8g
- Sodium
- 27 mg
- Dietary fiber
- 0.5g
4 servings per batch · ~49g each
Macro data sourced from USDA FoodData Central
AI Swap Engine
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How much protein does Air Fryer Salmon have per serving?
Each serving has 9g of protein and 130 calories with 10g fat and 2g carbs. This lower-protein variant works better as a side protein or for calorie-conscious meal combinations rather than a primary protein source.
How long does Air Fryer Salmon take to prep?
Quick prep on the stovetop with 4 servings per batch, so one preparation gives you multiple meals throughout the week. Efficient for filling out meal prep containers with minimal effort.
Is Air Fryer Salmon good for fat loss?
At 130 calories and only 2g carbs per serving, this is lean and low-carb for cutting phases. The 9g protein per serving is moderate, so layer this with a higher-protein component to maximize satiety during a deficit.
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