Air fryer salmon skewers give you tender, flaky salmon threaded onto skewers with crisp-edged zucchini and sweet bell peppers. And everything cooks in your air fryer in under 15 minutes! This meal makes dinner feel effortless because you get protein and vegetables all in one, with no multiple pans and no babysitting the stove.
I started making these on fish Fridays when I realized I was overthinking the whole thing. Why juggle multiple pans and dishes while standing at the stove when I could thread everything together and let the air fryer do the rest!
What makes these skewers work so well is how the air fryer handles everything at once. The salmon gets that slightly caramelized exterior while staying moist inside, and the vegetables char just enough at the edges without turning to mush. The skewer format keeps it all together and cooking evenly.
If you’ve ever worried about cooking fish for your family (too dry, too fishy, kids won’t eat it), try this method. The quick, high heat searing seals in moisture, and the mild seasoning, paired with those colorful veggies, makes this approachable even for pickier eaters.
In this post, I’ll walk you through exactly how to prep and assemble these skewers, cook them, and give you tips for getting the best results every time. Once you see how easy these are to make and how impressive they look on the plate, you’ll never go back to wrestling with whole fillets again.
Looking for more air fryer meals? Try my air fryer Italian sausage, air fryer stuffed meatballs, and air fryer chicken satay recipes.
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Ingredient Notes
For exact amounts needed see the recipe card below
- Salmon: I always reach for fresh, skinless, boneless salmon fillets when I’m making these skewers. You want pieces about 1 inch thick so they cook evenly and don’t dry out. If your fillet has any thin tail pieces, save those for another recipe since they’ll cook faster than the thicker center cuts.
- Zucchini: Cut your zucchini into rounds that are about ½ inch thick.
- Bell peppers: Any color works, though I’m partial to red and yellow since they’re a bit sweeter and add gorgeous color to the skewers.
- Olive oil
- Paprika
- Italian seasoning
How to Make Salmon Skewers
- Place your salmon pieces in a medium bowl and add the olive oil, half the salt, the paprika, and half the Italian seasoning. Use your hands or a spoon to toss everything together gently. Let this sit at room temperature for 5-10 minutes while you prep the vegetables.
- Grab a separate bowl for your zucchini slices and bell pepper pieces. Drizzle them with the remaining tablespoon of olive oil and sprinkle over the rest of the salt and herbs. Toss well so every piece gets some seasoning.
- Alternate salmon pieces with your vegetables on wooden or metal skewers. Don’t pack everything too tightly since you want the hot air to circulate around each piece.
- Place the skewers in the air fryer basket in a single layer. Depending on the size of your air fryer, you might need to work in batches. They shouldn’t overlap, or you’ll end up with uneven cooking. Set your air fryer to 360 degrees F and cook for 8 minutes total. At the 4-minute mark, carefully flip each skewer so both sides get that nice golden color.
- Your salmon should be cooked through with slightly golden, crispy edges when it’s done. I usually peek at the thickest piece to make sure it’s opaque all the way through. Pull the skewers out and serve them right away while they’re hot.
Serving Ideas
Salmon skewers come off the heat hot and ready to eat. It is super convenient to have the veggies and protein prepared at the same time, without worrying about timing.
I love these with tartar sauce for dipping, but they’re also great with tzatziki, a squeeze of fresh lemon, or even just some melted garlic butter. Pair them with a simple green salad or some roasted potatoes, and you’ve got yourself a complete meal that took all of 30 minutes.
For a lighter meal, I’ll skip the heavy sides entirely and pair the skewers with roasted asparagus or green beans. It keeps dinner feeling fresh without leaving anyone hungry. The vegetables already threaded onto the skewers do most of the work, so you don’t need to go overboard with sides.
How to Store
Store any leftovers in an airtight container in the fridge for up to three days. When you’re ready to eat them again, reheat gently in the air fryer at 300°F for about 5 minutes, or pop them in a regular oven at 350°F for 8–10 minutes. This keeps the salmon moist instead of drying it out.
Tips & Tricks
Be sure to check out the step by step instructions
- Cut your salmon into similar-sized chunks, about 1 inch each, so everything finishes cooking at the same time.
- If you’re using frozen salmon, make sure it’s completely thawed and patted dry with paper towels before marinating. Extra moisture can prevent that lovely golden exterior from forming.
- Leave a small gap between each piece on the skewer. Cramming everything together creates steam pockets that prevent proper browning.
- While this recipe only calls for 5–10 minutes of marinating time, you can absolutely prep the salmon up to 2 hours ahead if you’re planning dinner. Just cover it and pop it in the fridge. The longer the marinating time, the deeper the flavor without making the fish mushy.
- The zucchini and bell peppers are just a starting point. I’ve thrown cherry tomatoes, red onion chunks, and even pineapple pieces on these skewers with great success. Just make sure whatever vegetables you choose are cut to similar sizes so they cook evenly with the salmon.
- Salmon should reach an internal temperature of 145 degrees F for food safety. The flesh will be opaque and flake easily with a fork.
- Skinless salmon works better for skewers. The skin doesn’t crisp up as well in the air fryer when it’s threaded onto skewers, which can make the pieces harder to eat. Save your skin-on salmon for when you’re cooking fillets flat in the air fryer.
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Air Fryer Salmon Skewers Recipe
Ingredients
- 1 pound skinless boneless salmon, cut into 1-inch pieces
- 8 zucchini slices
- 8 bell pepper pieces
- 3 tablespoons olive oil
- ⅓ teaspoon salt
- ½ teaspoon paprika
- ½ teaspoon Italian seasoning
Instructions
- Place the salmon pieces in a medium bowl. Add 2 tablespoons of olive oil, half of the salt, the paprika, and half of theItalian seasoning. Gently mix until the salmon is evenly coated. Let it marinate at room temperature for 5–10 minutes while you prepare the vegetables.1 pound skinless, 3 tablespoons olive oil, ⅓ teaspoon salt, ½ teaspoon paprika, ½ teaspoon Italian seasoning
- In a separate bowl, add the zucchini slices and bell pepper pieces. Drizzle with the remaining 1 tablespoon olive oil, then sprinkle over the remaining salt and herbs. Toss everything well to ensure the vegetables are evenly coated with seasoning. You can also add optional ingredients like cherry tomatoes, lemon rounds, or thinly sliced shallots for extra color and flavor.8 zucchini slices, 8 bell pepper pieces
- Assemble the skewers by alternating salmon pieces with the vegetables on wooden or metal skewers. Place the skewers in the air fryer basket in a single layer, making sure they don’t overlap. Cook at 360 degree F for 8 minutes. Halfway through the cooking time (around 4 minutes), carefully flip the skewers to ensure even browning on all sides.
- Remove the skewers from the air fryer once the salmon is cooked through and slightly golden on the edges.
Notes
- Cut your salmon into similar-sized chunks, about 1 inch each, so everything finishes cooking at the same time.
- If you’re using frozen salmon, make sure it’s completely thawed and patted dry with paper towels before marinating.
- While this recipe only calls for 5–10 minutes of marinating time, you can absolutely prep the salmon up to 2 hours ahead if you’re planning dinner. Just cover it and put it in the fridge.
- The zucchini and bell peppers are just a starting point. I’ve thrown cherry tomatoes, red onion chunks, and even pineapple pieces on these skewers with great success. Just make sure whatever vegetables you choose are cut to similar sizes so they cook evenly with the salmon.
- Salmon should reach an internal temperature of 145 degrees F for food safety. The flesh will be opaque and flake easily with a fork.
- Skinless salmon works better for skewers. The skin doesn’t crisp up as well in the air fryer when it’s threaded onto skewers, which can make the pieces harder to eat. Save your skin-on salmon for when you’re cooking fillets flat in the air fryer.
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Nutrition Information
Nutrition facts are estimates.
