Perfect Everything Bagel Salmon (Air Fryer Recipe)
Salmon in the air fryer is a revelation. Once you’ve had it this way, you won’t want it any other way.
This recipe takes 12 minutes flat—5 to prep, 7 to cook—and delivers crispy skin, juicy salmon, and flavors that make you look like you actually tried.
Pair it with a Lazy Caesar Salad and a glass of Rosé, and you’ll be insufferably smug all evening.
Ingredients (Serves 2)
- 1 lb wild sockeye salmon (2 large fillets or 4 smaller)
- 1 tsp good-quality mayo (Duke’s or avocado oil mayo works)
- 1/2 tsp avocado oil, ghee, or butter
- ½ tsp garlic powder
- 1 tsp everything bagel seasoning
- ½ tsp dried shallots
- ½ tsp dried parsley
- ½ tsp dried dill (I hate dill, but I’m in the minority)
- Salt + pepper to taste
- Lemon wedges for serving
Instructions
- Let salmon sit at room temperature for 1 hour before cooking.
- Preheat air fryer to 390℉ for 4 minutes.
- Rub the skin side of each fillet with oil.
- Smear tops with mayo (back of a spoon works great).
- Season with everything bagel blend, garlic powder, dried shallots, parsley, dill, salt, and pepper.
- Place fillets in air fryer basket with space between them.
- Cook at 390℉ for 8 minutes (check at 5 depending on your model).
- Remove gently with a long spatula—skip the tongs unless you like “salmon crumble.”
- Squeeze lemon over fillets, serve, and brag.
Notes
- Don’t overcrowd the basket. Two big fillets? Cook one at a time.
- Salmon thickness will affect cook time—check doneness early until you know your air fryer.
- Wine pairing: Rosé. Perfect match.
Alright, so we’re talking Everything Bagel Salmon in the air fryer—basically brunch pretending to be dinner. You’ve got rich salmon, garlicky everything seasoning, and that toasty sesame-poppy vibe. Pairings need to slice through the fat but also play nice with the seasoning circus.
Your “What Wine to Drink with Salmon” lineup:
1. Dry Riesling (Alsace or German Kabinett Trocken)
Crisp, citrusy, and just enough acidity to keep the salmon in check. Bonus: handles garlic and onion without flinching.
2. Sauvignon Blanc (New Zealand or Sancerre)
Herbal, zesty, and ready to tango with sesame and poppy seeds. Think palate cleanser meets green goddess energy.
3. Sparkling Rosé
Because bubbles + salmon = instant glow-up. The berry fruit in a Brut Rosé loves that smoky-salty seasoning.
4. Pinot Noir (light and chilled)
If you must have red, pick something light, silky, and low-tannin. Oregon Pinot is basically salmon’s soulmate.
5. A good Pale Ale
Yes, a beer. Citrusy, slightly bitter, and bubbly enough to refresh your taste buds between garlicky bites.
So the rule is: acidity and bubbles are your friends. Heavy oak and jammy reds? They’ll make your salmon taste like regret.
Final Word
Forget foil packets, oven broiling, or pan-searing disasters. This air fryer salmon is fast, foolproof, and fabulous.
PS: If you don’t own an air fryer yet, here’s my ranty love letter to why you need one >>
