Air Fryer Halibut
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My air fryer halibut recipe makes a simple dinnertime protein that pairs with many sides. It’s crispy on the outside, flaky inside, and doesn’t need any breading at all.
We try to enjoy fish weekly, and this air fryer halibut is the one even my picky partner requests. Unlike other fish, this one is super mild tasting, which takes on the flavor of whatever I season it with.
It’s essentially a faster version of my baked halibut, but I tweaked the seasonings and cooking temperature for the air fryer. I initially tested this recipe with breading on the fish, but found that using the right combination of spices and seasonings meant I didn’t need to (its low-fat content and firm texture help, too!). The hot air circulates each filet, leaving it crisp on the outside, while soft and flaky in the middle.
I love that it cooks in just 8 minutes, and my partner loves that he’s getting a hefty dose of healthy protein, along with some omega-3s.
Key Ingredients
Here are the main ingredients that go into air-fried halibut. Find the full list with measurements in the recipe card below.
- Halibut filets. Either fresh or frozen filets work. If you opt for the frozen kind, please thaw it first.
- Mustard. I’ve been enjoying using mustard as a part of a coating for seafood recently, and it’s especially delicious for this halibut. Dijon is my go-to, but American or yellow mustard works in a pinch.
- Seasonings. Smoked paprika, salt, and pepper.
- Garlic. I initially used dried garlic, which was fine, but freshly minced cloves added an extra layer of flavor.
- Oil OR butter. Use whichever you have on hand. If you use butter, unsalted and melted, please.
How to cook halibut in the air fryer
Step 1- Season. Mix the seasonings, mustard, and oil in a bowl and brush over both sides of the raw fish.
Step 2- Assemble. Grease an air fryer basket and place the seasoned fish in it.
Step 3- Air fry and serve. Air fry for 8 minutes or until the edges are golden. Remove from the air fryer and serve.
My recipe tips
- Always start with dry filets. Because there’s no breading, the only liquid that touches the fish can only be oil (or melted butter). This means the fish will crisp up in the air fryer instead of steaming.
- Don’t flip. Halibut is delicate, and the air fryer’s circulation browns both sides evenly.
- Avoid overcooking. Because it’s a lean protein, halibut can go from buttery and flaky to dry quite quickly. I recommend checking the fish at the 7-minute mark and removing it from the air fryer once the internal temperature reaches 145°F (or 140°F if you rest it, but it’s not necessary).
Frequently asked questions
Yes, you can. As I mentioned earlier, my initial tests did involve breaded halibut. To adapt the recipe, increase the oil by half a tablespoon and season with panko bread crumbs after seasoning with the spices and garlic. There is no change to the air frying time.
If you can’t find this fish, my top recommendations are cod, sea bass, or grouper. These three fish have the same thickness and flavor profile as halibut does. I’ve used these swaps when recipe testing other seafood posts- they all cook at nearly identical times and all stay flaky.
✅ Nutrition reviewed
Nutrition information has been reviewed by registered dietitian Felicia Newell, MScAHN, RD, CPT.
Air Fryer Halibut
Equipment
Ingredients
- 4 halibut fillets 4-6 ounces each, thaw frozen fillets first
- 1 tablespoon olive oil
- 1 tablespoon mustard I use Dijon
- 1 teaspoon smoked paprika
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1 clove garlic minced
Instructions
- Preheat the air fryer to 400°F (200°C).
- Pat dry the halibut filets. In a small bowl, whisk together the olive oil, mustard, smoked paprika, salt, pepper, and garlic.
- Brush both sides of the halibut with the olive oil mixture and place in the greased air fryer basket, ensuring there is room between each filet.
- Air fry for 8 minutes or until the edges are crisp and brown. You can also use a meat thermometer to check that it reaches 145°F.
Notes
- To store: Leftovers will keep in the fridge, covered, for up to 3 days.
- To freeze: Place cooked and cooled halibut in a ziploc bag and store in the freezer for up to 2 months.
- Reheating: I like to reheat the fillets back in the air fryer for about 3 minutes (at 400°F), but the microwave works fine in a pinch.
