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Air Fryer Keto Salmon With Lemon Dill - Quick, Fresh, and Flavorful

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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • 4 salmon fillets (about 5–6 ounces each), preferably skin-on
  • 1–2 tablespoons olive oil or avocado oil
  • 1 teaspoon sea salt, plus more to taste
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon smoked paprika (optional, for color and depth)
  • Zest of 1 lemon
  • 2 tablespoons fresh lemon juice
  • 2 tablespoons fresh dill, finely chopped (plus extra for garnish)
  • 2 tablespoons unsalted butter or ghee, melted
  • Lemon wedges, for serving
  • Nonstick spray or a little oil for the air fryer basket

Method
 

  1. Preheat the air fryer: Set your air fryer to 390°F (200°C). Lightly spray or brush the basket with oil so the salmon won’t stick.
  2. Pat the salmon dry: Use paper towels to remove excess moisture. Dry fish sears better and gets a nicer surface.
  3. Season the fillets: Rub salmon with olive oil. Mix salt, pepper, garlic powder, onion powder, and smoked paprika. Sprinkle evenly on all sides. If your fillets have skin, season the flesh side more generously.
  4. Make the lemon-dill butter: In a small bowl, stir together melted butter, lemon zest, lemon juice, and chopped dill. Taste and add a pinch of salt if needed. Set aside.
  5. Arrange in the basket: Place salmon in the air fryer basket skin-side down in a single layer with a little space between pieces. Don’t stack.
  6. Air fry: Cook for 7–10 minutes, depending on thickness. A general guide is about 7 minutes for 1-inch-thick fillets. The salmon is done when it flakes easily and reaches an internal temperature of 125–130°F for moist medium or up to 140°F if you prefer it more well done.
  7. Baste and finish: In the last 1–2 minutes of cooking, spoon or brush half the lemon-dill butter over the salmon. Close the air fryer to let the butter warm and infuse.
  8. Rest and serve: Transfer salmon to plates, drizzle with the remaining lemon-dill butter, and garnish with extra dill. Serve with lemon wedges.