Air Fryer Fish Recipes: Crispy Salmon, Cod & Tilapia in 15 Minutes

Weeknight win: crisp salmon, cod, and tilapia in 15 minutes with zero guesswork—times, temps, and seasonings that actually work.

Weeknights don’t care about your culinary dreams. You’ve got minutes, not hours, and fish that should be crisp, juicy, and done on time. Here’s the play: the air fryer gives you pan-seared edges, tender centers, and consistent results without babysitting a skillet. I’ll hand you the exact times, temps, and seasonings so your salmon, cod, and tilapia taste like a flex, not a gamble. Bonus: cleanup is so fast you’ll wonder why you ever washed a splattered stovetop.

The Secret Behind This Recipe

Air fryers excel at one thing: moving hot air fast. That means your only job is to make the surface dry, lightly oiled, and well-seasoned so it crisps before the interior overcooks. Do that, and you’ll get shattering edges with buttery centers in, yes, about 15 minutes total.

• Preheat for 3–5 minutes at 400°F (204°C). Hot basket = instant sizzle = crisp exterior.
• Dry the fillets aggressively. Pat with paper towels until the fish looks matte, not shiny. Water = steam = sogginess.
• Salt early. A light sprinkle 10–15 minutes ahead dry-brines the fish and boosts flavor.
• Use a thin oil film. About 1 teaspoon oil per fillet is plenty for golden edges.
• Add cornstarch for white fish. Cod and tilapia love a light dusting (1–2 teaspoons per fillet) for extra crunch. Skip it for salmon; fat in salmon does the work.
• Don’t crowd. Leave space so air can circulate. If the fillets touch, they steam. Hard pass.
• Cook to temperature, not just time. Aim for 125–130°F for medium salmon (many pros prefer this), and 140–145°F for cod/tilapia. FYI, the FDA recommends 145°F for all fish.
• Rest 2 minutes. Let juices redistribute. It’s the difference between “pretty good” and “whoa.”

What You’ll Need (Ingredients)

For Crispy Salmon (serves 4)

• 4 salmon fillets (5–6 oz each), skin-on preferred
• 1 tbsp olive oil (or avocado oil)
• 1 tsp kosher salt, 1/2 tsp black pepper
• 1 tsp garlic powder, 1 tsp smoked paprika
• Optional glaze: 1 tsp Dijon + 1 tsp honey
• Lemon wedges, to finish

For Crispy Cod (serves 4)

• 4 cod fillets (5–6 oz each), patted very dry
• 1 tbsp olive oil
• 1 tsp kosher salt, 1/2 tsp black pepper
• 1 tsp Old Bay (or 1/2 tsp paprika + 1/2 tsp garlic powder)
• 2 tbsp cornstarch (about 1–2 tsp per fillet)
• Lemon wedges, to finish

For Crispy Tilapia (serves 4)

• 4 tilapia fillets (4–5 oz each), thawed if frozen
• 1 tbsp olive oil
• 3/4 tsp kosher salt, 1/2 tsp black pepper
• 1 tsp chili-lime seasoning (or 1/2 tsp cumin + 1/2 tsp chili powder)
• 2 tbsp cornstarch
• Lime wedges, to finish

Helpful Extras

• Perforated parchment or a light spritz of oil for the basket (avoid aerosol with propellants)
• Instant-read thermometer

Cooking Instructions

1. Preheat the air fryer to 400°F (204°C) for 3–5 minutes. Hot basket, happy crisp. Don’t skip.
2. Dry-brine the fish. Pat fillets very dry. Sprinkle with salt and let sit 10–15 minutes while you gather seasonings.
3. Season and oil. Drizzle about 1 tsp oil per fillet. Add pepper and your seasonings. For salmon, you can whisk Dijon and honey and brush it on lightly. For cod/tilapia, dust all sides with cornstarch for extra crunch.
4. Prep the basket. Lightly oil the grate or use perforated parchment. Don’t add parchment during preheat (it can lift and touch the heating element).
5. Arrange the fillets. Place fish in a single layer, skin-side down for salmon. Leave space between pieces.
6. Air fry to doneness. Use these guide ranges and start checking early:
   • Salmon: 8–10 minutes at 400°F to 125–130°F (145°F if you prefer fully firm).
   • Cod: 7–9 minutes at 400°F to 140–145°F.
   • Tilapia: 6–8 minutes at 400°F to 140–145°F.

   Thickness and model variance matter; trust your thermometer.

7. Optional flip for extra browning. If you want more crust on white fish, flip at the halfway mark. Keep salmon skin-side down throughout.
8. Finish and rest. Squeeze citrus, add a pinch of flaky salt, and rest fillets 2 minutes. This keeps them juicy.
9. Serve immediately. Plate with quick sides: bagged slaw, microwaved green beans, buttered rice, or a salad kit. Dinner = done.
10. Total timeline: About 15 minutes (3–5 min preheat + 6–10 min cook + 2 min rest). IMO, that beats waiting for delivery.

Keeping It Fresh

Leftovers? Cool the fish completely, then store in an airtight container. It’ll keep in the fridge for 2–3 days. For best texture, reheat in the air fryer at 350°F for 3–4 minutes until warm and crisp; the microwave works, but it softens the crust and can overcook fast.

Want to freeze? White fish (cod and tilapia) freeze better than salmon. Wrap tightly and freeze up to 2 months. Thaw overnight in the fridge, then re-crisp in the air fryer. If you love meal prep, salt the fish earlier in the day, keep it uncovered in the fridge to dry the surface, and you’ll get an even better sear later. TBH, that little move pays off.

What’s Great About This

• Fast and predictable: You’ll hit perfect doneness without hovering over a pan.
• Light but crispy: Minimal oil, maximum crackle. Your cardiologist sends regards.
• Flexible flavors: One method, infinite seasonings. Think taco night, Mediterranean bowls, or lemon-pepper classics.
• High protein, low mess: Racks go in the dishwasher, and you still get restaurant texture.
• Budget-friendly: Tilapia and cod keep costs down; salmon makes it feel luxe.
• Family-proof: Mild flavor + crunchy edges = no one complains. That’s rare, right?

What Not to Do

• Don’t crowd the basket. Overlapping fillets steam. Do batches if needed.
• Don’t skip the preheat. A cold basket sabotages crispiness from second one.
• Don’t drown the fish in oil. A thin sheen is enough; excess oil drips and smokes.
• Don’t use aerosol sprays with propellants. They can damage nonstick. Use a refillable spritzer or brush oil.
• Don’t ignore thickness. A 1.5-inch salmon loin needs a minute or two more than a skinny tail piece.
• Don’t chase a beer-batter vibe here. Thick wet batters don’t set well in air fryers. Use a cornstarch or panko crust instead.
• Don’t parchment-preheat. Add parchment only with food on top so it doesn’t fly into the element.
• Don’t forget the rest. Two minutes off heat keeps juices in the fish, not on your plate.

Mix It Up

• Lemon-pepper salmon: 1 tsp lemon pepper + 1/2 tsp garlic powder; finish with lemon zest.
• Blackened cod: 1 tsp paprika, 1/2 tsp cayenne, 1/2 tsp thyme, 1/2 tsp garlic powder, 1/2 tsp onion powder; brush butter after cooking.
• Chili-lime tilapia: 1 tsp chili powder, 1/2 tsp cumin, lime zest; serve with avocado salsa.
• Parmesan crust (white fish): Mix 2 tbsp cornstarch, 2 tbsp grated Parmesan, 1/2 tsp garlic powder; press on lightly and air fry.
• Panko crunch: Brush top with a touch of mayo, press panko + paprika, and cook until golden.
• Glazed salmon: Brush 1 tsp honey + 1 tsp soy + 1 tsp Dijon for a sweet-savory lacquer.
• Taco night: Flake the fish, load tortillas with slaw and chipotle crema. Cod and tilapia were born for this.
• Mediterranean bowls: Add quinoa, cucumbers, olives, tomatoes, and tzatziki. Salmon shines here.

FAQ

Can I cook the fish from frozen?

Yes, especially for cod and tilapia. Add 2–4 minutes to the cook time and season after the first 3–4 minutes once the surface thaws and dries a bit. For salmon, thawing gives better texture, but in a pinch you can cook from frozen; just watch the internal temperature closely.

Do I need to flip the fish in the air fryer?

Not always. Salmon prefers skin-side down the whole time. White fish benefit from an optional flip halfway if you want more browning on both sides. If the coating looks delicate, skip the flip—it’s already getting blasted with hot air.

How do I prevent sticking?

Preheat, then lightly oil the grate or use perforated parchment. Dry the fish well and give it a thin oil coat. If it still clings, let it cook another 30–60 seconds; proteins release naturally once browned—no need to pry with a spatula like it owes you money.

What’s the best thickness for air-fried fish?

About 3/4 to 1 inch thick cooks evenly and stays juicy. Thicker loins (1.25–1.5 inches) simply need another minute or two. Super-thin pieces cook fast; start checking early to avoid overcooking.

Skin-on or skinless salmon?

Skin-on is ideal. The skin insulates and renders, giving you crisp edges and easier release from the basket. If you use skinless, be extra careful with oiling and flip gently only if needed.

Can I air fry different fish together?

You can, but match thicknesses and start times. For example, start salmon, then add tilapia a couple of minutes later. Keep temps the same (400°F) and pull pieces as they hit their ideal internal temperature. FYI, don’t crowd or you’ll lose the crisp.

Is this gluten-free?

Yes—just use cornstarch instead of panko, and verify your seasonings are certified gluten-free. The results still get crispy and satisfyingly golden.

Will my kitchen smell like fish?

Less than pan-frying. Air fryers contain splatter and move odors away quickly. Use lemon at the end, clean the basket while it’s warm, and if you’re really sensitive, a quick vinegar-and-water wipe on the interior cuts any lingering aroma.

Final Thoughts

Give the air fryer 15 minutes and it gives you crispy, juicy salmon, cod, and tilapia without the guesswork. Dry the fish, preheat hard, season boldly, and cook to temp—those four moves win every time. Stack a few easy sides on the plate and you’ve got a dinner that looks fancy and feels effortless. Once you run this play twice, it becomes your weeknight cheat code—no takeout required.