The air fryer transforms an otherwise plain Jane recipe into a golden, buttery work of art. Made specifically for sockeye salmon, this recipe takes just 10 minutes to cook and about 5 minutes to prep.
This recipe works especially well during the summer, when sockeye salmon is available fresh, rather than previously frozen. The air fryer doesn't require you to heat up the oven, and this quick recipe allows you to enjoy more of the summer sunshine.
Other quick recipes for sockeye salmon include these easy sockeye salmon tacos with chunky avocado salsa, sockeye salmon with a Thai red curry coconut glaze, and pan-seared sockeye salmon with a blackened crust.
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Why this recipe works for Sockeye Salmon
- Sockeye salmon doesn't have a lot of fat. It needs some help, so a good smear of butter makes up for its shortcomings.
- Sockeye salmon cooks quickly and often the albumen, white protein, oozes out the surface and can be unseemly. The air fryer takes advantage and gels the protein with the butter for a beautiful yellow top crust.
Ingredients
This recipe uses pantry staples that you probably already have in your kitchen. The use of fresh garlic and garlic powder makes this garlic buttery extra garlicky.
- Sockeye Salmon - You can substitute with other types of salmon, but you will need to adjust the cooking time if the fillet is thicker, like for Atlantic or king salmon. Coho salmon will be similar in thickness to sockeye, but it has a little more natural fat.
- Garlic Powder - Has a sweetness and intensity that fresh garlic does not just to give this fish a little extra something.
See recipe card for quantities.
Sockeye Salmon vs. Other Salmon
Not all salmon are created equal. While they share the same family name, each variety has its own flavor, texture, and best uses in the kitchen. Here’s how sockeye salmon stacks up against other popular types:
Color & Appearance
Sockeye: Striking deep red flesh that stays vibrant when cooked.
King (Chinook): Ranges from ivory to rich orange; often marbled with fat.
Other salmon (Coho, Atlantic, Pink, Chum): Lighter pink to orange flesh, sometimes less vibrant after cooking.
Flavor
Sockeye: Bold, robust, and intensely “salmony.”
King: Rich, buttery, and luxurious — often described as the most prized flavor.
Other salmon: Coho is mild and delicate, Atlantic is mellow, Pink and Chum are very light in flavor.
Texture & Fat Content
Sockeye: Lean, firm flesh with small flakes; lower fat content.
King: High fat content with a soft, buttery texture.
Other salmon: Coho has moderate fat and medium firmness; Atlantic is higher in fat and tender; Pink and Chum are leaner and softer.
Size
Sockeye: Smaller, typically 5–7 pounds.
King: The largest salmon, often 20–50 pounds.
Other salmon: Coho and Atlantic fall in between, while Pink and Chum are smaller and lighter.
Availability
Sockeye: Always wild-caught, primarily from Alaska and the Pacific Northwest.
King: Wild-caught and highly seasonal, making it rare and expensive.
Other salmon: Atlantic is mostly farmed and widely available; Coho and Pink are wild but vary with season.
Best Uses
Sockeye: Stands up well to bold recipes — grilling, roasting, tacos, or grain bowls.
King: Best enjoyed simply to highlight its buttery richness — seared, poached, or raw as sashimi.
Other salmon: Coho pairs well with light sauces, Atlantic works in almost any recipe, Pink and Chum are often canned, smoked, or used in budget-friendly dishes.
Instructions
The garlic can drip all over the air fryer basket, so I recommend cooking an piece of parchment paper, foil, or other air fryer safe vessel to keep the garlic butter contained.
- Step 1: Salt both sides of the salmon to taste. Place in a lined air fryer basket, skin side down.
- Step 2: Smear the garlic buttter over the flesh side of the sockeye.
- Step 3: A lot of the butter will melt off during cooking. You can reserve it to spoon over the top.
Hint: Remove the pin bones from the salmon fillet, if you don't want to pick them out while eating. Also, the salmon skin, if left on, will stick to the parchment paper and will be hard to remove from the paper. If you want to eat the skin, oil the parchment paper or foil before putting the salmon on top.
Air Fryer Salmon Cooking Cheat Sheet
Below are some guidelines for cooking times in the air fryer set to 350 degrees F.
Always check for doneness: the salmon should easily flake with a fork and reach an internal temperature of 145°F.
Cooking times may vary based on air fryer model and fillet size, so it’s best to start with the lower end and add time as needed.
Storage
This is best consumed the same day. Store leftovers in the fridge, in an air tight container. Consume within 3 days.
Why is it called Sockeye?
According to National Geographic, the name sockeye comes from a poor attempt to translate the word suk-kegh from British Columbia's native Coast Salish language. Suk-kegh means red fish.
They can also be called red or blueback salmon. Moving from freshwater to the sea, they have silver skin "with black flecks and bluish spots." Returning from the ocean to freshwater and upriver to spawn, "their bodies turn bright red and their heads take on a greenish color."
After spawning, they die within a few weeks.
Recipe
Air Fryer Sockeye Salmon with Creamy Garlic Butter
Ingredients
- 8 oz sockeye salmon skin on or off
- salt to taste for me this is ¼ teaspoon of table sale
Double Garlic Butter
- 2 Tb butter, softened or vegan butter
- ½ tsp minced garlic
- ¼ teaspoon garlic powder
- 1 Tb chopped parsley
Optional Garnish
- lemon wedges
Instructions
- Remove the skin and pin bones from the salmon, if you'd rather not deal with them later. To remove the pin bones, run your finger over the fillet feeling for any sharp bones. Pull them out with a pair of tweezers.
- Pat the salmon fillet dry with paper towels if it is wet. Cut the salmon into fillets that will fit into the air fryer basket.
- Season both sides of the sockeye salmon with salt.
- Line the air fryer basked with parchment paper, a silicone baking tray or paper baking tray. Place the salmon skin side down in the tray.
- Mix together the double garlic butter ingredients. Smear over the top of the salmon.
- Air fry for 8-10 minutes at 350 degrees F. No preheating necessary.
- Serve hot with lemon wedges.
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