Air Fryer Salmon with Lemon Dill Sauce

 

I had heard that air frying salmon is the only way to go for a meal that’s quick, delicious, nutritious, and perfect for any occasion, but I have to say that I was a bit reluctant to try it with my expensive piece of salmon. All of that has changed because now this air fryer salmon with lemon dill sauce is my new go-to! The best part? It’s ready in just 15 minutes, doesn’t heat up the kitchen, and delivers a burst of flavor that feels both everyday and elegant.

 This recipe is a game-changer for its simplicity and versatility. The air fryer works its magic to cook the salmon to perfection, while the zesty, creamy lemon dill sauce enhances every bite. Plus, it’s a nutritious option that’s light yet satisfying, ergo it is ideal for health-conscious foodies or anyone craving a gourmet meal without the fuss.

Air Fryer Salmon with Lemon Dill Sauce

2 skinless salmon fillets

Salt and pepper (to taste)

For the Lemon Dill Sauce:
½ c. sour cream
1½ T. fresh minced dill
½ t. grated garlic
½ t. Dijon mustard
¼ t. whole grain mustard
½ t. lemon zest
Juice of ½ lemon
Salt and pepper (to taste)

Preheat your air fryer to 360°F. Place the skinless salmon fillet on a paper liner, season with salt and pepper, and set it into the preheated air fryer. 

Air fry for 10-12 minutes, depending on the fillet’s thickness. Check at 10 minutes to ensure it’s cooked to your liking—flaky and tender is the goal!

While the salmon cooks, whisk together the sour cream, minced dill, grated garlic, Dijon mustard, whole grain mustard, lemon zest, and lemon juice in a bowl. Season with salt and pepper to taste.

Spoon the sauce over the warm salmon or serve it on the side. For the best flavor, refrigerate the sauce for a bit to let the flavors meld—or enjoy it fresh! It’s also divine drizzled over potatoes.

The sauce can be made ahead and stored in the fridge for up to three days, making this a fantastic meal-prep option.

Serves 2

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Baked Salmon with Pesto Butter Sauce

 

I can hardly believe I’ve gone from a novice to making salmon weekly! This baked salmon with pesto butter sauce is my go-to for a fast, delicious meal that’s even company-worthy. While the original recipe from The Art of Jacques Pépin uses store-bought pesto for simplicity, I prefer using my homemade pesto, which I keep stocked in the freezer. It’s just as quick but adds a fresher, more vibrant flavor—and it’s more budget-friendly, too. The pesto butter sauce is so versatile that I even used it on last week’s air fryer salmon, and it was a hit! This dish is perfect for busy weeknights when you want something tasty without the fuss.

Baked Salmon with Pesto Butter Sauce

Adapted from The Art of Jacques Pépin

2 skinless salmon fillets (about 5 oz. each)

¼ t. salt

¼ t. freshly ground black pepper

1 t. olive oil

1 T. butter, melted

2 T. basil pesto (homemade or store-bought)

Basil sprigs, for garnish

  Preheat your oven to 350°F and line a small baking sheet with aluminum foil.

Place the salmon fillets on the baking sheet. If one end is thicker, tuck the thinner belly portion underneath for even cooking. Sprinkle with salt and pepper, then drizzle with olive oil.

Bake for 6 to 8 minutes, or until the salmon is cooked to your preference. 

In a small bowl, mix the melted butter and pesto to create the sauce.

Transfer the salmon to a platter or individual plates, spoon the pesto butter sauce over the top, and garnish with basil sprigs. Serve immediately.

Serves 2

This recipe is a lifesaver for busy evenings, and the homemade pesto takes it to the next level. Try it with air fryer salmon for an even quicker twist!

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Air Fryer Lemon Pepper Salmon

 

I don’t use my air fryer as much as I probably should. I’ve been hesitant to use it to make salmon because salmon is not cheap, and my fear is that I would ruin it. The other day I decided to take the bull by the horns and give it a go. I had a 4-ounce piece of salmon that I skinned and placed in a paper liner and then coated it generously with lemon pepper seasoning. While I was preparing the salmon, I preheated the air fryer to 400°F. When the air fryer had adequately preheated, I dropped my paper liner – highly recommended for SO many things – with my spice-coated salmon in, slid the drawer closed, and set the timer for 9 minutes. It was perfect! While it was cooking, I had asparagus roasting in my toaster oven for 10 minutes, so I had my dinner on the table, if you want to count prep time, in 15 minutes. Super simple, super healthy, very delicious. If you don’t have an air fryer, you need to get one. My only experience is with the bucket style that is perfect for just me. I have this one; you might want to shop around.Air Fryer Lemon Pepper Salmon

 1 4-oz salmon fillet, skin removed

Lemon pepper seasoning

Lemon

Optional: Paper liner for air fryer

Preheat air fryer to 400°F. Generously coat salmon with lemon pepper seasoning. Place salmon on a paper liner and then into the air fryer basket. Cook for 8-10 minutes. Remove to a serving plate and drizzle with fresh lemon juice.

 Serve with roasted vegetables or your favorite side.

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