There’s something about the moment you realize dinner needs to be fast but not boring. I remember one evening, distracted by a half-finished book and a phone buzzing with messages, I wanted something effortless yet satisfying. The kitchen smelled like garlic and lemon before I even fully registered what I was doing. The salmon sizzled gently in the air fryer, crisping just enough on the skin while staying tender inside. I almost forgot about the salsa, but the burst of tomatoes and olives brought everything alive—bright, savory, and a little unexpected. It wasn’t perfect; I might’ve added a touch too much lemon, but that’s how real cooking feels—alive and a little messy. That night, the meal felt like a small escape, fresh and full of life, even with just two fillets on the plate.
Why You’ll Love It:
- Speedy but thoughtful: from prep to plate in about 20 minutes.
- Bright Mediterranean flavors—garlic, lemon, herbs, and fresh salsa—without turning on the oven.
- Air fryer magic makes the skin crisp while keeping the salmon juicy inside.
- It’s simple—and that’s kind of the point. No complicated steps, just honest, fresh ingredients.
- Perfect for a quick weeknight meal, but elegant enough to impress without fuss.
If you’re ever worried about salmon drying out in the air fryer, I usually keep a close eye on the timing and check a little early. It might seem like you’re hovering too much, but it’s worth it to get that tender middle every time.
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Air Fryer Mediterranean Salmon
- Total Time: 22 minutes
- Yield: 2 1x
Description
A quick and flavorful Mediterranean-inspired salmon recipe cooked perfectly in the air fryer. This dish features tender salmon fillets seasoned with garlic, lemon, and herbs, topped with a fresh tomato and olive salsa.
Ingredients
2 salmon fillets, skin-on, about 6 ounces each
1 tablespoon olive oil
1 teaspoon garlic powder
1 teaspoon dried oregano
1/2 teaspoon ground cumin
1/2 teaspoon salt
1/4 teaspoon black pepper
1 medium tomato, diced
10 kalamata olives, pitted and sliced
1/4 cup red onion, finely chopped
1 tablespoon fresh parsley, chopped
1 tablespoon fresh lemon juice
1 teaspoon olive oil (for salsa)
Lemon wedges, for serving
Instructions
Preheat the air fryer to 400°F (200°C) for 5 minutes.
In a small bowl, mix together olive oil, garlic powder, dried oregano, ground cumin, salt, and black pepper to create the seasoning blend.
Pat the salmon fillets dry with paper towels. Brush both sides of each fillet with the seasoning blend.
Place the salmon fillets skin-side down in the air fryer basket, making sure they do not overlap.
Cook the salmon in the air fryer at 400°F (200°C) for 10-12 minutes, or until the salmon flakes easily with a fork and reaches an internal temperature of 145°F (63°C).
While the salmon cooks, prepare the Mediterranean salsa by combining diced tomato, sliced kalamata olives, chopped red onion, fresh parsley, lemon juice, and 1 teaspoon olive oil in a small bowl. Mix well.
Once the salmon is cooked, carefully remove it from the air fryer and transfer to serving plates.
Top each salmon fillet with a generous spoonful of the Mediterranean salsa.
Serve immediately with lemon wedges on the side.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
Kitchen Notes:
The air fryer is really forgiving here—no fancy equipment needed, just a reliable basket. I like to serve this salmon alongside a simple couscous or a green salad with a drizzle of olive oil. Sometimes I swap the kalamata olives in the salsa for green olives, which adds a little different tang, but I haven’t tested how it changes the whole flavor balance completely. If you want a little extra kick, adding a pinch of chili flakes to the salsa works well, though it might steal the spotlight from the herbs. And if you’re into herbs, a sprinkle of fresh dill can be a nice twist, but it’s definitely not required.
FAQ:
Can I use frozen salmon? I usually prefer fresh, but if you defrost it properly, it should work fine. Just adjust cooking time slightly.
What if I don’t have an air fryer? You can bake it in the oven at a similar temperature, though the skin won’t be quite as crisp.
Can I make the salsa ahead of time? Yes, but it’s best fresh to keep the textures bright. If you do prepare it earlier, add the lemon juice last to avoid sogginess.
Give this a try the next time you want a fresh, bright dinner that doesn’t take over your evening. Save it, print it, and cook it soon—you might find yourself reaching for this recipe more than you expect.