Air Fryer Cajun Salmon

Until a few years ago, I was adamant that I didn’t like salmon (or much seafood at all, for that matter). But recipes like my honey garlic salmon changed my mind.

We all know how nutritious salmon is… loaded with omega 3’s, high in protein and tons of vitamins, so I’m glad I can enjoy those benefits.  And now, so can you!

The salmon filets are brushed with a little oil, then rubbed with a simple yet delicious cajun seasoning blend. Cooking the salmon in the air fryer ensures that it stays nice and juicy, instead of ending up dried out.

You won’t believe how such a simple recipe can pack SO much flavor. And it’s ready in less than 30 minutes.

What do I need to make this recipe?

• Olive oil – you don’t have to use olive oil for this recipe, a good semi-neutral oil will work. Avocado is the oil I typically choose.
• Salmon – where I’m located, Atlantic salmon is what’s most readily available, but your favorite type of salmon will work in this recipe. You can also use skin-on filets, or skinless.
• Spices – the smoked paprika, salt, garlic powder, black pepper, onion powder, dried oregano, cayenne pepper, white pepper, and dried thyme combine to make a cajun-style seasoning.
• Lemon – this is for garnish, as the little bit of acid helps bring out all the other flavors.
• Parsley – this is also a garnish, that brings a bit of freshness.

How to make air fryer cajun salmon?

This is just an overview; the full ingredients and directions are in the recipe card toward the bottom of this post.

1. Make seasoning blend. To ensure the seasoning is blended evenly, I like to combine the seasonings in a small bowl first and stir well.
2. Brush with oil. This makes sure the seasoning blend will adhere to the salmon.
3. Season. Sprinkle liberally with the seasoning blend, then rub it in to the fish with your hands.
4. Air fry. Make sure you leave a little room in between each filet, so the air can circulate and they cook evenly.
5. Garnish and serve. Nothing fancy here, just a sprinkle of fresh parsley, and a squeeze of lemon.

Variations of this recipe

• Types of salmon – where I’m located, Atlantic salmon is what’s most readily available, but your favorite type of salmon will work in this recipe.
• Seasoning – if you’d prefer not to make your own cajun seasoning, you can pick up your favorite store-bought blend.
• Oil – in place of the olive oil, you can try using avocado or vegetable oil.
• Oven – if you don’t have an air fryer, no worries, this can be made in the oven as well. Check the “chef tips” section right below the recipe instructions for all the info.
• Sauce – while it’s not called for in this recipe, if you’d like a sauce to serve alongside the salmon, you could try a remoulade, or a ranch.
• Doneness – The USDA recommends salmon be cooked to an internal temperature of 145°F.  However, some people prefer their salmon to be more rare or more well-done, like a steak.  To be on the safe side, I stick to the USDA’s recommendation though.

Making cajun salmon ahead of time

Since seafood tastes best when made fresh, I don’t recommend making this recipe ahead of time.

However you can absolutely mix up the cajun seasoning ahead of time and keep it stored in an airtight container at room temperature.

Storage

Any leftover salmon should be refrigerated in an airtight container and enjoyed within 3 days.

Leftover cajun seasoning blend can be stored in an airtight container at room temperature for about 6 months.