Air Fryer Stuffed Salmon quickly became my go-to when I wanted something that felt restaurant-worthy without turning on the oven. My first attempt split open and dried out because I cut the pocket too thin and overcooked it. After testing this three ways, different fillings, temperatures, and thicknesses, I discovered that 375°F was the sweet spot. Then I cracked the code by securing the pocket with toothpicks and not overstuffing. Now it comes out perfectly flaky on the outside with a creamy, flavorful center every time.
Why This Air Fryer Stuffed Salmon Recipe Works
Air Fryer Stuffed Salmon cooks evenly thanks to the circulating heat that crisps the outside while gently cooking the center. Most top recipes recommend 370–390°F for 10–15 minutes depending on thickness. That balance allows the filling to heat through without drying out the fish.
What makes this version reliable is using thick salmon fillets and creating a deep pocket instead of slicing fully through. The creamy filling stays contained, and cooking skin-side down protects the delicate flesh. The result is tender, flaky salmon with a warm, savory center, without any pan-searing mess.
Timing for Air Fryer Stuffed Salmon
Prep Time: 10 minutes
Cook Time: 12–15 minutes
Total Time: 22–25 minutes
Ingredients for Air Fryer Stuffed Salmon
A simple, creamy filling complements the salmon beautifully.
Main:
- 2 salmon fillets (6–8 oz each, about 1-inch thick)
- 1 tablespoon olive oil
- ½ teaspoon salt
- ¼ teaspoon black pepper
Creamy Spinach Filling:
- 3 oz cream cheese, softened
- ¼ cup shredded mozzarella
- 2 tablespoons grated Parmesan
- ½ cup finely chopped fresh spinach
- 1 clove garlic, minced
- ¼ teaspoon paprika
Optional:
- Lemon wedges for serving
- Fresh parsley for garnish
How to Make Stuffed Salmon in the Air Fryer
- Preheat your air fryer to 375°F (190°C) for 3 minutes.
- Pat salmon dry and carefully cut a deep pocket into the side of each fillet without slicing all the way through.
- In a bowl, mix cream cheese, mozzarella, Parmesan, spinach, garlic, and paprika until combined.
- Spoon filling evenly into each salmon pocket. Do not overfill.
- Secure openings with toothpicks if needed.
- Rub olive oil over the outside of each fillet and season with salt and pepper.
- Place salmon skin-side down in the air fryer basket in a single layer.
- Air fry at 375°F (190°C) for 12–15 minutes, depending on thickness.
- Check doneness: salmon should flake easily and reach an internal temperature of 125–130°F (52–54°C) for medium or 145°F (63°C) for fully cooked.
- Rest for 2–3 minutes before removing toothpicks and serving.
Tips for Perfect Air Fryer Stuffed Salmon
- Use thick fillets: Thin cuts are harder to stuff.
- Don’t overfill: Prevents splitting during cooking.
- Secure with toothpicks: Keeps filling inside.
- Skin-side down: Protects from overcooking.
- Check temperature early: Air fryer models vary.
- If browning too fast: Reduce heat to 360°F (182°C).
Storing and Reheating Stuffed Salmon
Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.
Freezing: Freeze tightly wrapped portions for up to 2 months.
Reheating: Air fry at 350°F (175°C) for 3–4 minutes until warmed through.
Variations:
- Swap spinach for crab meat for a seafood version.
- Add sun-dried tomatoes for a Mediterranean twist.
- Use feta instead of mozzarella for a tangy flavor.
- Add chopped herbs like dill or chives to the filling.
Conclusion
Air Fryer Stuffed Salmon is one of those impressive dinners that’s secretly simple. The flaky exterior and creamy center make it feel special without extra effort. Once you master the pocket-cut technique, it’s a recipe you’ll come back to again and again.
