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Air Fryer Salmon with Rice & Veggies

Air fryer salmon with rice and veggies—crispy, golden salmon with flaky flesh, served alongside tender-crisp roasted vegetables and fluffy long-grain rice. This 30-minute method uses a hot air fryer for caramelized edges and perfectly cooked rice for a complete weeknight plate.
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Prep Time 10 minutes
Cook Time 18 minutes
Total Time 28 minutes
Servings: 4 servings
Course: Dinner
Cuisine: American
Calories: 620
Ingredients Equipment Method Notes

Ingredients
  

For the Salmon
  • 6 oz salmon fillets skin-on
  • 2 tbsp olive oil
  • 1 tsp garlic powder
  • 1 tsp smoked paprika
  • 0.5 tsp onion powder
  • 0.5 tsp salt
  • 0.25 tsp black pepper
  • 1 tbsp lemon juice
  • 1 tsp honey
For the Veggies
  • 1 cup broccoli florets
  • 1 cup zucchini sliced into half-moons
  • 1 cup cherry tomatoes
  • 1 tbsp olive oil
  • 0.5 tsp garlic powder
  • 0.5 tsp salt
  • 0.25 tsp black pepper
For the Rice
  • 1.5 cup long-grain white rice rinsed under cold water
  • 3 water or chicken broth
  • 0.5 tsp salt
  • 1 tbsp butter
For serving
  • lemon wedges
  • fresh parsley

Equipment

  • 1 air fryer
  • 1 medium saucepan

Method
 

Cook the rice
  1. Rinse the long-grain white rice under cold water, then combine it with water or chicken broth, salt, and butter in a medium saucepan. Bring to a boil over high heat, then reduce to low, cover, and simmer for 18 minutes until the water is absorbed (visual cue: steam should be mostly gone and rice looks tender).
  2. Remove the saucepan from the heat and fluff the rice with a fork. Let it stand briefly off the burner while you cook the salmon and veggies.
Prep the salmon and veggies
  1. Preheat the air fryer to 400°F for 3 minutes (visual cue: basket heats up before cooking).
  2. Pat the salmon fillets dry with paper towels. This helps the skin get golden and the surface crisp.
  3. Whisk together olive oil, garlic powder, smoked paprika, onion powder, salt, black pepper, lemon juice, and honey. Brush generously over the salmon (visual cue: a thick, orange-gold coating).
  4. Toss the broccoli florets, zucchini, and cherry tomatoes with olive oil, garlic powder, salt, and black pepper. Spread them so they have space for airflow.
Air fry the salmon
  1. Place the salmon fillets skin-side down in the air fryer basket. Air fry at 400°F for 10–12 minutes until the salmon flakes easily and reaches an internal temperature of 145°F with a golden, slightly caramelized crust (visual cue: edges look browned and surface blisters slightly).
Air fry the veggies
  1. After the salmon starts, add the veggies to a second air fryer basket (or cook in batches after the salmon). Air fry at 380°F for 8–10 minutes, shaking halfway through, until edges are golden and tender-crisp (visual cue: broccoli tips are lightly browned and zucchini has softened but holds shape).
Serve
  1. Plate a scoop of fluffy rice, place a salmon fillet alongside, and arrange the roasted vegetables. Garnish with lemon wedges and fresh parsley and serve immediately.

Notes

Pro tip: Pat the salmon very dry and don’t overcrowd the basket—good airflow is what gives the golden, slightly caramelized crust. Store leftovers in sealed containers in the fridge for up to 3 days; reheat salmon and veggies in the air fryer at 350°F for 4–5 minutes to help restore texture. Freezing is not recommended for best flake quality. If you want a lighter option, use half the butter in the rice or swap for a light olive-oil finish after cooking (taste will change slightly but it stays satisfying).