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Salmon jerky strips in an air fryer

Marinated — the short answer

70°C (158°F) for 180–300 min

For
about 6mm at the thickest point
In
Multicooker with air fry
Published for
Ninja Foodi MAX Health Grill & Air Fryer AG551UK
Preheat
Not needed
Check
Firm and no longer tacky
Moderate confidenceWell supported, but from a narrower base of sources than we would like.

Three to five hours at 70°C — two hours shorter than any meat jerky, because of the fat.

Marinated

The quick answer

70°C (158°F) for 180–300 min

Published range of three to five hours for 6mm slices. The chart prints no amount.

Assuming
about 6mm at the thickest point
In
Multicooker with air fry
Published for
Ninja Foodi MAX Health Grill & Air Fryer AG551UK
Preheat
Not needed
Result
Cooked but dry
Moderate confidenceWell supported, but from a narrower base of sources than we would like.

Preparation

Cut in 6mm slices and marinated overnight, as the row prints.

How to tell it is done

  • Firm and no longer tacky
  • Bends without releasing moisture

Where these figures came from — marinated

Moderate confidenceWell supported, but from a narrower base of sources than we would like.
Applies to
Specific to this model
Why this rating
A published dehydrating row, held as the chart prints it. The chart has no amount column, so the slice the row prints is the only measure it gives, and a few rows do not print one. The manufacturer's booklet states separately that the appliance does not preheat in this mode.
Last reviewed
2026-08-13

What this does not cover

  • Published by the manufacturer for this appliance. It is evidence about this machine and is not general advice.
  • Dehydrating removes water without cooking. Nothing here is a cooking time and none of these figures brings food to a safe temperature.
  • Dehydrating does not bring fish to a safe temperature, and AirfryerHQ holds no safety rule covering dried raw fish.
Sources (1)

What usually goes wrong

Rancid rather than spoiled. Salmon's fat is what makes the drying quicker and it is also what limits how long the result keeps — a fatty jerky oxidises in a way a lean one does not, which is why the published time stops earlier.

Running the appliance safely

The rules for the machine are the same whatever is in it: plug it straight into a wall socket, leave clear space round it, do not overfill it, do not leave it running unattended, and unplug it at black smoke or an electrical smell. They are set out once, each with its source and what to do if it has already happened, and not repeated on every food. Every rule for running an air fryer safely.

Salmon in fast-moving hot air

Salmon's fat keeps the flesh moist across a wider window than lean white fish, but its proteins set within a narrow temperature band and squeeze out moisture sharply once they do — the white albumin that beads on the surface is that happening. Skin crisps readily in moving hot air, better than in a pan, because the air removes moisture from all sides rather than only where it touches metal.

More on salmon

Where to go from here

The pages that answer the questions this one tends to raise.

Easily confused with