✨ Free Printable Sheet #007 • Salmon, White Fish, Shrimp, Scallops & Crab Cakes

Air Fryer Fish & Seafood Cooking Times Cheat Sheet

Delicate fish proteins coagulate rapidly, meaning 90 extra seconds can turn buttery salmon or scallops into dry flakes. Most fresh seafood cooks in under 10 minutes with no flipping required when placed skin-side down on a perforated parchment liner. Target 145°F (63°C) for white fish and 130°F–135°F for medium-rare salmon.

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Fish Species & Cut	Temp (°F / °C)	Cooking Time	Skin & Flake Doneness Note
Salmon Fillet (1-inch thick, 6 oz)	400°F / 200°C	7–9 min	Skin-side down; no flip • Pull at 135°F–145°F
Thin Wild Sockeye Salmon (1/2-inch)	400°F / 200°C	5–7 min	Cooks very fast; brush top with maple/mustard
Cod / Haddock Loin (Thick, 1-inch)	380°F / 195°C	9–11 min	No flip needed • Flakes easily at 145°F / 63°C
Tilapia / Swai Fillet (Thin)	380°F / 195°C	6–8 min	Light oil spray + paprika; no flip
Mahi-Mahi / Halibut (1-inch steak)	390°F / 200°C	8–10 min	Brush with melted butter; pull right at 140°F
Tuna Steak (Ahi, 1-inch thick)	400°F / 200°C	4–5 min (Seared)	Preheat 5 min; flip at 2 min for rare center
Whole Trout / Branzino (1 lb gutted)	390°F / 200°C	13–15 min	Score skin 3 times; stuff cavity with lemon

Seafood Item	Temp (°F / °C)	Cooking Time	Texture & Visual Cue
Jumbo Shrimp (Raw, Peeled 16/20 ct)	400°F / 200°C	5–7 min	Shake at 3 min; done as soon as pink 'C' shape forms
Shell-On Shrimp (Raw)	400°F / 200°C	7–9 min	Toss with Old Bay & oil; shake halfway
Sea Scallops (Jumbo U-10, Dry-Packed)	400°F / 200°C	5–6 min	Pat bone-dry! Flip at 3 min • Pull at 125°F
Maryland Crab Cakes (4 oz patties)	375°F / 190°C	10–12 min	Chill 20 min before cooking; no flip needed
Lobster Tails (4–5 oz, Butterflied)	380°F / 195°C	6–8 min	Piggyback meat over shell; brush w/ garlic butter
Calamari Rings (Fresh Breaded)	400°F / 200°C	5–7 min	Spritz generously with oil; shake at 3 min

Frozen Fish Cut	Temp (°F / °C)	Cooking Time	No-Thaw Cooking Method
Frozen Salmon Fillet (Unbreaded)	390°F / 200°C	12–15 min	Cook 5 min plain, then brush oil/seasoning & cook 8 min
Frozen Cod / Tilapia Fillet (Raw)	380°F / 195°C	12–14 min	Season halfway through once surface ice melts
Frozen Raw Shrimp (Unbreaded)	400°F / 200°C	8–10 min	Shake at 4 min to drain melted ice water

💡 Chef's Pro Tip: Look at the shape of your shrimp: a loose 'C' shape means perfectly cooked and snappy; a tight 'O' shape where the tail touches the head means it is overcooked and rubbery!

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How to Prevent Delicate Fish From Sticking to the Basket

White fish like cod, flounder, and tilapia have fragile muscle flakes that easily weld onto bare metal grates. Use these 3 foolproof strategies:

No-Flip Skin-Down Rule: Always place skin-on fillets skin-side down.
Citrus Sling or Parchment: Lay 3 thin lemon slices under your fillet, or use perforated air fryer parchment paper.
Dry-Packed vs. Wet-Packed Scallops: Only buy 'Dry-Packed' scallops so they sear instead of steaming.

Frequently Asked Questions

What is the white stuff oozing out of my air fryer salmon?

That is albumin, a natural protein pushed to the surface when fish heats too fast. Brining salmon in salt water for 10 minutes before cooking or pulling it at 135°F stops albumin from forming.

Can I put aluminum foil under fish in the air fryer?

Yes, as long as the foil sits purely on the inner basket grate, is weighted down by the fish, and leaves at least 1 inch of border open around the edges for air circulation.