Baked salmon pâté looks far more complicated than it is. You chop fresh salmon coarsely, stir it together with dill, lemon and egg, and let the air fryer do the rest. The result is a firm but juicy pâté that slices neatly and holds its shape on the plate — perfect as a starter for guests or as a light lunch with a slice of toast.
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The best thing about baking the pâté in the air fryer is the even, circulating heat. You avoid setting up a water bath in the oven, and the whole process takes 50 minutes from the moment the salmon hits the cutting board until the pâté has rested and is ready to slice.
Estimated reading time: 4 minutes
Table of Contents
Table of Contents
Why I love baked salmon pâté in the air fryer
A salmon pâté from the chilled aisle is often blended so fine that it mostly tastes of filler. When you chop the salmon coarsely yourself, small pieces of fish are still there in the finished slice, and that is the difference you notice straight away. Dill and grated lemon zest keep the dish fresh, so it never turns heavy, even though it is baked.
The air fryer also keeps the portion size manageable. A small ramekin takes up next to nothing in the basket, and you do not have to heat a whole oven for a single dish. That is why the pâté has become something I make on an ordinary Wednesday, and not only when guests are coming.
The difference between air fryer and oven
In the oven you usually bake a fish pâté in a water bath, because the dry oven heat otherwise hits the edges hard long before the centre is done. The fan in the air fryer keeps moving the heat around the ramekin, and at 170 °C it is gentle enough that the edges do not set too early. You save the preheating, and the basket is small enough that the temperature drops only minimally every time you pull it out to take a reading.
My kitchen test with baked salmon pâté
I have baked this pâté several times in my Cosori Dual Blaze, and 170 °C for 20 minutes is where it lands best. With 20 minutes of preparation the total time is 50 minutes, and the last 10 minutes are resting time — those are not up for discussion. The first time I cut into the pâté straight from the basket, and the slices fell apart on the serving dish. The thermometer showed 65 °C in the centre after the 20 minutes, and after the rest the pâté was firm enough to cut clean slices with a completely ordinary knife. Compared with the oven, I save both the heat-up time and about a fifth of the baking time.
Chop the salmon with a knife instead of a food processor. You should be able to see small pieces of fish in the finished slice — they are what sets a homemade pâté apart from a forcemeat.
Tips and tricks from the author: Morten Jensen
The typical mistakes and how to avoid them
The first mistake is the food processor. If you run the salmon into a smooth paste, the fat is pressed out of the fish and the pâté turns rubbery instead of juicy; chop the fish coarsely with a sharp knife instead, and leave a few larger pieces behind. The second mistake is too high a temperature. If you turn it up to save time, the egg mixture sets too quickly and liquid collects in the bottom of the ramekin, so stick to 170 °C, even though it feels conservative for an air fryer. The third mistake is impatience. The pâté needs to rest for 10 minutes outside the basket before you cut it, because it is still soft inside right after baking — cut too early and you get crumbling chunks instead of slices.
How to serve baked salmon pâté
The pâté can carry a starter all on its own, but it gets better with something tangy and something crisp alongside:
- Toasted sourdough bread or crunchy rye crisps
- Crème fraîche stirred with grated lemon zest and chopped dill
- Thinly sliced pickled cucumber or radishes
- A handful of fresh pea shoots or watercress
- Boiled new potatoes if the pâté is to be a main course
Storage and reheating
The pâté keeps for two to three days in the fridge in a container with a lid, and it actually tastes best the day after, when the dill has worked all the way through. Serve it cold or at room temperature. If you want the slices warm, heat them briefly at a low temperature in the basket so they are piping hot all the way through without baking any further — otherwise they dry out. It does not lend itself to freezing; the texture turns grainy when the water is released during thawing.
Baked salmon pâté gives a lot back for the effort: a bit of chopping, a ramekin in the basket and half an hour where you can do something else entirely. Make it the day before your guests arrive, and you have a starter that only needs slicing and plating.
FAQ
Yes. Thaw the salmon completely in the fridge and pat it thoroughly dry with kitchen paper before you chop it. Frozen salmon releases more liquid, and if it is not patted dry, the pâté turns loose in the centre.
Measure with a meat thermometer in the centre of the ramekin: it should show 65 °C. The surface is then lightly firm to the touch, and the pâté starts to pull away from the sides of the ramekin.
Yes, and it is an advantage. Bake it, let it cool completely and store it covered in the fridge. Only cut the slices when the pâté is about to be served.
Recipe
Baked salmon pâté in the Air Fryer
Cooking Guide
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Our estimate is based on average food prices for the current year 2026.
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Airfryer size
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Recommended equipment
- 1 Air fryer
- 1 Cutting board
- 1 Knife
- 1 Røreskaal
- 4 Ovnfast portionsform
- 1 Grater
- 1 Meat thermometer
Shopping list
Ingredients
Salmon pâté
- 500 g fresh salmon fillet (Skinless and boneless)
- 1 pcs egg
- 1 dl double cream
- 1 tbsp cornflour
- 3 tbsp fresh dill (Finely chopped)
- 1 tsp grated lemon zest (From an organic lemon)
- 1 tbsp lemon juice
- 1 tsp salt
- 0.5 tsp black pepper (Freshly ground)
For the ramekins and to serve
- 1 tbsp butter (For greasing the ramekins)
- 1 pcs lemon (In wedges, to serve)
- 2 tbsp fresh dill (To garnish)
How to make it
Preparation
- Pat 500 g fresh salmon fillet dry with kitchen paper and feel for bones with your fingertips. Cut the salmon into strips and chop it coarsely with a sharp knife, so you can still see distinct pieces.
- Put the chopped salmon in a mixing bowl and stir in 1 pcs egg, 1 dl double cream and 1 tbsp cornflour. Stir only until the mixture just holds together — too much stirring makes the pâté tough.
- Fold 3 tbsp fresh dill, 1 tsp grated lemon zest, 1 tbsp lemon juice, 1 tsp salt and 0.5 tsp black pepper into the mixture, then leave it to stand for 5 minutes.
- Grease four ovenproof ramekins thoroughly with 1 tbsp butter and divide the salmon mixture between them. Press it down lightly and smooth the surface with the back of a spoon.
Cooking in the air fryer
- Preheat the air fryer to 170 °C fan.
- Place the ramekins in the air fryer basket with space between them and bake the pâtés for 20 minutes at 170 °C. They are done when the surface is lightly golden and the core temperature reaches 65 °C.
- Take the ramekins out and leave the pâtés to rest for 10 minutes so they firm up. They can be served warm, or chilled in the fridge and served cold.
To serve
- Garnish with 2 tbsp fresh dill and serve the pâtés with 1 pcs lemon cut into wedges and toasted rye bread on the side.
Our notes for the recipe
Chop the salmon coarsely with a knife instead of blending it. A blender makes a uniform forcemeat, while hand-chopped salmon gives the pâté a clear structure and bite. Use a meat thermometer the first time you make this dish — ramekins vary in thickness, and 65 °C at the core is the difference between juicy and dry salmon. Variation:
Swap 150 g of the fresh salmon for cold-smoked salmon for a deeper smoky flavour, or stir a tablespoon of freshly grated horseradish into the mixture for a sharper contrast to the cream. To serve:
Serve the pâté warm or cold with toasted rye bread, a dollop of crème fraîche and fresh lemon wedges. A few slices of cucumber and a little extra dill turn it into a full starter. Portion size:
If your air fryer is smaller, you can bake the ramekins in two batches. If you use one larger ovenproof dish instead, extend the baking time by 5-8 minutes.
Your notes for the recipe
Nutrition per serving (Guideline)
Important about shelf life and nutrition
Nutrition per serving (guideline): Calculations are based on data from the United States Department of Agriculture (USDA). Shelf life (guideline): Shelf life data is provided, as far as possible, by public institutions, including national food authorities. Our information is therefore only indicative, and it is your responsibility to obtain and calculate accurate information about shelf life and nutrition for all recipes on airfryerkogebogen.dk
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