Short Answer:

You can use either skin-on or skinless salmon in an air fryer, depending on preference. Skin-on salmon helps hold the fillet together, adds flavor, and becomes crispy when cooked. It also protects the flesh from drying out.

Skinless salmon cooks slightly faster and allows seasonings to penetrate directly into the flesh. Both options work well, but using skin-on is often recommended for beginners or those seeking extra moisture and texture.

Detailed Explanation:

Skin-On vs Skinless Salmon

Choosing between skin-on and skinless salmon affects texture, flavor, and cooking results in an air fryer. Both types can be cooked successfully, but each has unique benefits.

Skin-On Salmon

1. Moisture Retention – The skin acts as a barrier, preventing moisture from escaping during cooking. This keeps the flesh tender and juicy.
2. Crispy Texture – When air fried, the skin can turn golden and crispy, adding a delightful texture contrast to the tender flesh.
3. Structural Support – Skin-on fillets are easier to handle and less likely to break apart when transferring in or out of the air fryer basket.
4. Flavor Enhancement – The skin contains fat that enhances flavor during cooking, giving a richer taste to the fillet.

Skinless Salmon

1. Faster Cooking – Without the skin, heat penetrates the fillet more quickly, reducing cooking time.
2. Seasoning Absorption – Skinless fillets allow marinades or spices to directly contact the flesh, intensifying flavor.
3. Easier to Serve – Skinless fillets are ready to eat without removing skin, which some people prefer for convenience.
4. Slightly More Delicate – Skinless salmon is more prone to sticking and breaking, so gentle handling is needed.

Tips for Air Frying Both Types

1. Light Oil Spray – Applying a thin layer of oil helps prevent sticking and promotes a golden, crisp exterior for both skin-on and skinless fillets.
2. Preheat Air Fryer – Ensures even cooking and reduces the risk of overcooking the outer layer while keeping the inside tender.
3. Single Layer Placement – Avoid overcrowding to allow proper hot air circulation and even cooking.
4. Monitor Doneness – Check that the internal temperature reaches 63°C (145°F) for safe, perfectly cooked salmon.

Choosing Based on Preference

1. Beginners – Skin-on is recommended because it reduces the risk of fillets breaking and keeps the salmon moist.
2. Flavor Lovers – Skin-on provides additional fat and crispy texture, enhancing the eating experience.
3. Quick Meals – Skinless salmon is ideal if you want faster cooking and easier seasoning absorption.

Conclusion:

Both skin-on and skinless salmon can be cooked effectively in an air fryer. Skin-on fillets retain moisture, add flavor, and provide a crispy exterior, while skinless fillets cook faster and absorb seasonings more easily. Your choice depends on personal preference, desired texture, and cooking convenience, but skin-on is often recommended for beginners or for achieving a moist and flavorful result.