Air Fryer Fish and Seafood Times
Fish cooks fast and overcooks faster. Most fillets are done inside ten minutes, and the window between perfect and dry is narrow.
| Food | Temp | Time | Safe internal |
|---|---|---|---|
| Tilapia | 400°F | 8–10 min | 145°F |
| Salmon | 400°F | 7–9 min | 145°F |
| Shrimp | 400°F | 6–8 min | 145°F |
| Cod | 400°F | 8–10 min | 145°F |
| Crab Cakes | 375°F | 10–12 min | 165°F |
| Scallops | 400°F | 6–8 min | 145°F |
Dry the fish, always
Surface water is why air fryer fish comes out pale and soft. Fish holds a great deal of moisture, and any left on the outside steams before the surface can brown. Pat it thoroughly dry, then oil it lightly.
Safe temperature
Fish and shellfish are safe at 145°F (63°C). Beyond visual cues — flaking, opacity — a thermometer at the thickest point is the reliable test, particularly on thick centre-cut fillets.
Skin on, and do not flip
Where the fish has skin, cook it skin-side down and leave it alone. The skin shields the flesh from direct airflow, and flipping a delicate fillet usually just breaks it apart.
Every fish & seafood page
- Tilapia400°F · 8–10 min
- Salmon400°F · 7–9 min
- Shrimp400°F · 6–8 min
- Cod400°F · 8–10 min
- Crab Cakes375°F · 10–12 min
- Scallops400°F · 6–8 min
Common questions
What temperature do you cook fish & seafood in an air fryer?
Most fish & seafood cooks between 375°F and 400°F. The table above gives the exact setting for each one rather than a single average.
Can you cook fish & seafood from frozen in an air fryer?
Several of these can be cooked straight from frozen — the individual pages give the adjusted time. As a rule, add 30–50% to the time and drop the temperature slightly so the outside does not overcook first.