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Blackened Air Fryer Salmon with Snap Pea Salad

Blackened Air Fryer Salmon

Want salmon that's ultra crispy on the outside, moist on the inside, and abundant with flavor? Head straight the grocery store and pick up the ingredients for our Blackened Air Fryer Salmon with Snap Pea Salad. This bright, spring-forward meal comes together in less than 30 minutes and will certainly find a home win your weekly dinner rotation. 
Course Main Course
Cuisine American
Keyword crispy salmon, air fryer salmon, blackened salmonn
Prep Time 10 minutes
Cook Time 16 minutes
0 minutes
Total Time 26 minutes
Servings 4 people
Calories 169kcal
Author Nicole
Cost $30


  • Air fryer


  • 4 6 oz center-cut salmon filets
  • 2 tsp spanish paprika
  • 2 tsp onion powder
  • 2 tsp garlic powder
  • 1 tsp kosher salt
  • 1/4 tsp black pepper
  • 1 tsp dried thyme
  • non-stick cooking spray
  • 1/4 cup lemon juice
  • 2 tsp dijon mustard
  • 1 tsp honey
  • 3 tbsp olive oil
  • 3 oz goat cheese


  • Preheat air fryer to 400 degrees. The instructions on your air fryer will say how long it needs to preheat. Once you set it, pull out the salmon and pat dry with paper towels.  
  • While the air fryer preheats, add the paprika, garlic powder, onion powder, 1 teaspoon salt black pepper, and thyme to a small bowl. Mix until combined. If the air fryer isn’t done preheating after you make the seasoning, start to chop the vegetables. 
  • Sprinkle the top of the salmon with the blackenening seasoning. It may seem like a lot, but trust me, you’ll want every bit of it!
  • Spray the bottom of the air fryer with olive oil spray. Place 3-4 salmon filets in the air fryer. Don’t overcrowd the air fryer, because we want the salmon to get super crispy, it’s important there is space in between each filet. If needed, work in two batches. I can fit three to four comfortably in mine. Spray the top of the salmon with olive oil spray and set the timer for eight minutes. The salmon is done when it flakes easily with a fork and the top is ultra crispy. If you need to check the temperature it should be 125 degrees (medium) to 140 degrees (well done).
  • While the salmon cooks, make the slaw. Finish chopping all the veggies. Add the lemon juice, dijon, honey, and remaining 1/4 teaspoon salt to the bottom of small bowl. Slowly whisk in olive oil. Season to taste with salt and pepper. Add the snap peas, dill, parsley, and green onion to a large bowl. Toss to combine. Add about half of the vinaigrette. Toss. If needed add more to suite taste. Season to taste with salt and pepper. If using, gently crumble the goat cheese into the salad. Toss just until it’s combined so you don’t smash the goat cheese.
  • Spoon a little bit of the salad on your plate. Top with a piece of salmon. Spoon more of the salad on top. Drizzle with extra vinaigrette. Garnish with extra dill, parsley, and goat cheese. Enjoy! 


Serving: 1filet with salad | Calories: 169kcal | Carbohydrates: 5g | Protein: 4g | Fat: 15g | Saturated Fat: 5g | Cholesterol: 10mg | Sodium: 690mg | Potassium: 57mg | Fiber: 1g | Sugar: 2g | Vitamin A: 233IU | Vitamin C: 6mg | Calcium: 43mg | Iron: 1mg