You’ll never look at halibut the same way after trying these crispy air fryer creations.
The gentle hum of the air fryer transforms this delicate fish into golden perfection—crisp exterior giving way to moist, flaky flesh with each bite.
From zesty lemon herb to exotic coconut curry, these eight recipes balance bold flavors with the natural sweetness of halibut.
Ready your taste buds for a culinary journey that delivers restaurant-quality results without the guilt or complexity.
Lemon Herb Crusted Halibut With Garlic Aioli
This Lemon Herb Crusted Halibut delivers a perfectly crisp exterior while maintaining the fish’s delicate, flaky texture inside.
The bright citrus notes from fresh lemon complement the aromatic herbs, while the homemade garlic aioli adds a creamy, luxurious finish that elevates this dish to restaurant quality—all achieved with the convenience of an air fryer.
Ingredients:
- 4 halibut fillets (6 oz each), patted dry
- 1 cup panko breadcrumbs
- 2 tablespoons fresh parsley, finely chopped
- 1 tablespoon fresh dill, chopped
- 2 teaspoons lemon zest
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 large eggs, beaten
- 2 tablespoons olive oil
- 1 lemon, cut into wedges for serving
For the Garlic Aioli:
- 1/2 cup mayonnaise
- 2 garlic cloves, minced
- 1 tablespoon fresh lemon juice
- 1 teaspoon lemon zest
- 1/4 teaspoon salt
- Pinch of black pepper
Instructions:
Step 1: Preheat your air fryer to 380°F (190°C) for 3 minutes.
Step 2: In a shallow bowl, combine panko breadcrumbs, parsley, dill, lemon zest, garlic powder, onion powder, salt, and pepper. Mix well.
Step 3: In another bowl, beat the eggs. Brush each halibut fillet lightly with olive oil, then dip into the beaten eggs.
Step 4: Press each fillet into the breadcrumb mixture, ensuring an even coating on all sides.
Step 5: Lightly spray the air fryer basket with cooking spray. Place the coated fillets in the basket, making sure they don’t touch (cook in batches if necessary).
Step 6: Cook for 10-12 minutes until the crust is golden brown and the fish flakes easily with a fork. No need to flip.
Step 7: While the fish cooks, prepare the garlic aioli by combining mayonnaise, minced garlic, lemon juice, lemon zest, salt, and pepper in a small bowl. Refrigerate until ready to serve.
Step 8: Once the halibut is done, carefully remove from the air fryer and let rest for 1-2 minutes.
Step 9: Serve immediately with garlic aioli on the side and fresh lemon wedges for squeezing.
Nutrition:
- Calories: 385 per serving
- Protein: 32g
- Fat: 22g
- Carbohydrates: 12g
- Fiber: 1g
- Sodium: 520mg
- Cholesterol: 155mg
Spicy Cajun Halibut With Crispy Cornmeal Coating
This air fryer halibut recipe delivers the perfect combination of spicy Cajun seasoning and a crispy cornmeal exterior while keeping the fish tender and moist inside.
Ready in under 20 minutes, it’s a quick and healthy dinner option that brings bold Louisiana flavors to your table without the need for deep frying.
Ingredients:
- 4 halibut fillets (about 6 oz each)
- 1 cup cornmeal
- 2 tablespoons Cajun seasoning
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon cayenne pepper (adjust to taste)
- ½ teaspoon dried thyme
- ½ teaspoon dried oregano
- ½ teaspoon black pepper
- ½ teaspoon salt
- 2 eggs, beaten
- 2 tablespoons olive oil
- 1 lemon, cut into wedges for serving
- Fresh parsley, chopped (for garnish)
Instructions:
Step 1: Pat the halibut fillets dry with paper towels. This helps the coating adhere and creates a crispier exterior.
Step 2: In a shallow bowl, mix cornmeal, Cajun seasoning, garlic powder, onion powder, cayenne pepper, dried thyme, dried oregano, black pepper, and salt.
Step 3: In another bowl, beat the eggs until well combined.
Step 4: Brush each halibut fillet lightly with olive oil on both sides.
Step 5: Dip each fillet into the beaten eggs, making sure it’s fully coated.
Step 6: Dredge the egg-coated fillets in the cornmeal mixture, pressing gently to guarantee the coating adheres well.
Step 7: Preheat your air fryer to 380°F (193°C) for 3 minutes.
Step 8: Lightly spray the air fryer basket with cooking spray or brush with a small amount of olive oil.
Step 9: Place the coated halibut fillets in the air fryer basket, ensuring they don’t overlap. Cook in batches if necessary.
Step 10: Air fry for 10-12 minutes, flipping halfway through cooking time, until the fish is crispy on the outside and flakes easily with a fork.
Step 11: Transfer to serving plates, garnish with fresh parsley and serve immediately with lemon wedges.
Nutrition:
- Calories: 320 per serving
- Protein: 38g
- Carbohydrates: 18g
- Fat: 12g
- Fiber: 2g
- Sodium: 580mg
- Cholesterol: 165mg
Coconut Curry Halibut With Mango Salsa
This vibrant Coconut Curry Halibut pairs the delicate flavor of halibut with rich coconut curry and bright mango salsa for a tropical-inspired dish. The air fryer cooks the fish to perfection while maintaining its moisture and tenderness. The combination of warm curry spices and cooling mango creates a beautiful balance that transforms dinner into something truly special.
Ingredients:
- 4 halibut fillets (6 oz each)
- 1 can (14 oz) coconut milk
- 2 tablespoons curry powder
- 1 tablespoon grated fresh ginger
- 3 cloves garlic, minced
- 1 tablespoon olive oil
- 1 teaspoon ground turmeric
- ½ teaspoon ground cumin
- ¼ teaspoon cayenne pepper (optional)
- Salt and pepper to taste
- 2 ripe mangoes, diced
- 1 red bell pepper, finely diced
- ½ red onion, finely diced
- 1 jalapeño, seeded and minced
- ¼ cup fresh cilantro, chopped
- 2 tablespoons fresh lime juice
- Fresh lime wedges for serving
Instructions:
Step 1: In a bowl, whisk together coconut milk, curry powder, ginger, garlic, turmeric, cumin, cayenne (if using), salt, and pepper.
Step 2: Place the halibut fillets in a shallow dish and pour half of the coconut curry mixture over them. Reserve the remaining curry sauce. Marinate the fish for 30 minutes in the refrigerator.
Step 3: Meanwhile, prepare the mango salsa by combining diced mango, red bell pepper, red onion, jalapeño, cilantro, and lime juice in a bowl. Season with a pinch of salt and set aside.
Step 4: Preheat your air fryer to 375°F (190°C) for 3 minutes.
Step 5: Remove the halibut from the marinade, gently pat dry with paper towels, and brush lightly with olive oil.
Step 6: Place the halibut fillets in the air fryer basket, leaving space between each piece to guarantee proper air circulation.
Step 7: Cook for 8-10 minutes until the fish flakes easily with a fork and reaches an internal temperature of 145°F (63°C).
Step 8: While the fish is cooking, heat the reserved coconut curry sauce in a small saucepan over medium heat until warmed through.
Step 9: Serve the halibut topped with warm coconut curry sauce and a generous spoonful of mango salsa. Garnish with lime wedges.
Nutrition:
- Calories: 380 per serving
- Protein: 35g
- Fat: 18g
- Carbohydrates: 22g
- Fiber: 4g
- Sugar: 15g
- Sodium: 320mg
- Cholesterol: 85mg
Mediterranean Halibut With Olive Tapenade Crust
This Mediterranean-inspired halibut dish brings together the delicate flavor of fresh fish with a savory olive tapenade crust that crisps beautifully in the air fryer. The combination creates a restaurant-quality meal with a fraction of the oil used in traditional pan-frying, letting the natural flavors of the Mediterranean shine through.
Ingredients:
- 4 halibut fillets (about 6 oz each)
- 1 cup pitted Kalamata olives
- 2 tablespoons capers, drained
- 3 cloves garlic, minced
- Zest of 1 lemon
- 2 tablespoons fresh lemon juice
- 3 tablespoons extra virgin olive oil
- 1/4 cup fresh parsley, chopped
- 2 tablespoons fresh oregano, chopped
- 1/2 cup panko breadcrumbs
- Salt and freshly ground black pepper, to taste
- Olive oil cooking spray
Instructions:
Step 1: Pat the halibut fillets dry with paper towels and season both sides with salt and pepper. Place the fillets on a plate and refrigerate while preparing the tapenade.
Step 2: In a food processor, combine the olives, capers, garlic, lemon zest, lemon juice, 2 tablespoons of olive oil, 2 tablespoons parsley, and 1 tablespoon oregano. Pulse until the mixture forms a coarse paste.
Step 3: In a small bowl, mix the panko breadcrumbs with the remaining 1 tablespoon of olive oil, remaining parsley, and oregano. Add 2 tablespoons of the olive tapenade to the breadcrumb mixture and stir until well combined.
Step 4: Preheat your air fryer to 380°F (190°C) for 5 minutes.
Step 5: Remove the halibut from the refrigerator and spread about 1 tablespoon of the olive tapenade on top of each fillet, then press the breadcrumb mixture onto the tapenade to create a crust.
Step 6: Lightly spray the air fryer basket with olive oil cooking spray. Carefully place the crusted halibut fillets in the air fryer basket, making sure they don’t touch (work in batches if necessary).
Step 7: Cook for 8-10 minutes, or until the fish is opaque and flakes easily with a fork, and the crust is golden brown and crispy.
Step 8: Carefully remove the fish from the air fryer and serve immediately with lemon wedges and any remaining tapenade on the side.
Nutrition:
- Calories: 320 per serving
- Protein: 32g
- Fat: 16g
- Carbohydrates: 12g
- Fiber: 2g
- Sodium: 590mg
- Sugar: 1g
Honey Mustard Glazed Halibut With Pecan Coating
This crispy air fryer halibut combines the delicate flavor of fresh fish with a sweet and tangy honey mustard glaze and a crunchy pecan coating. The air fryer creates the perfect crisp exterior while keeping the halibut moist and flaky inside, making this an elegant yet simple dinner option ready in under 20 minutes.
Ingredients:
- 4 halibut fillets (about 6 oz each)
- 3 tablespoons Dijon mustard
- 2 tablespoons honey
- 1 tablespoon olive oil
- 1 teaspoon lemon juice
- 1 teaspoon garlic powder
- 1 cup finely chopped pecans
- ½ cup panko breadcrumbs
- 1 teaspoon dried thyme
- ½ teaspoon salt
- ¼ teaspoon black pepper
- Cooking spray
Instructions:
Step 1: Preheat your air fryer to 380°F (190°C) for 3 minutes.
Step 2: In a small bowl, whisk together the Dijon mustard, honey, olive oil, lemon juice, and garlic powder until well combined.
Step 3: In a separate shallow dish, mix the chopped pecans, panko breadcrumbs, dried thyme, salt, and pepper.
Step 4: Pat the halibut fillets dry with paper towels and brush each fillet generously with the honey mustard mixture on all sides.
Step 5: Dredge each coated fillet in the pecan mixture, pressing gently to guarantee the coating adheres well to the fish.
Step 6: Lightly spray the air fryer basket with cooking spray. Place the coated halibut fillets in the basket, leaving space between each piece.
Step 7: Spray the tops of the fish lightly with cooking spray and air fry for 10-12 minutes, or until the fish is opaque and flakes easily with a fork and the coating is golden brown and crispy.
Step 8: Carefully remove the halibut from the air fryer using a spatula and let rest for 2 minutes before serving.
Nutrition:
- Calories: 420 per serving
- Protein: 32g
- Fat: 26g
- Carbohydrates: 15g
- Fiber: 3g
- Sugar: 7g
- Sodium: 480mg
Za’atar Seasoned Halibut With Tahini Drizzle
This air fryer halibut dish celebrates Middle Eastern flavors with aromatic za’atar seasoning and creamy tahini sauce. The air fryer creates perfectly crisp exterior while maintaining the halibut’s delicate texture and moisture inside. Ready in under 15 minutes, this protein-rich meal pairs beautifully with a side of roasted vegetables or lemony couscous.
Ingredients:
- 4 halibut fillets (about 6 oz each)
- 2 tablespoons olive oil
- 3 tablespoons za’atar seasoning
- 1 teaspoon garlic powder
- ½ teaspoon sea salt
- ¼ teaspoon black pepper
- 1 lemon, half juiced and half sliced for garnish
For tahini drizzle:
- ¼ cup tahini paste
- 2 tablespoons fresh lemon juice
- 1 clove garlic, minced
- 3 tablespoons warm water
- ½ teaspoon sea salt
- 2 tablespoons fresh chopped parsley for garnish
Instructions:
Step 1: Preheat your air fryer to 380°F (190°C) for 3 minutes.
Step 2: Pat the halibut fillets dry with paper towels. Brush each fillet with olive oil on both sides.
Step 3: In a small bowl, combine the za’atar seasoning, garlic powder, salt, and pepper. Generously coat each fillet with the seasoning mixture, pressing gently to adhere.
Step 4: Lightly spray the air fryer basket with cooking spray. Place the seasoned halibut fillets in the air fryer basket, making sure they don’t overlap.
Step 5: Cook for 8-10 minutes until the fish is opaque and flakes easily with a fork. The internal temperature should reach 145°F (63°C).
Step 6: While the fish cooks, prepare the tahini drizzle by whisking together tahini paste, lemon juice, minced garlic, warm water, and salt until smooth. Add more warm water if needed to achieve desired consistency.
Step 7: Once the halibut is cooked, transfer to serving plates. Drizzle with the tahini sauce, sprinkle with chopped parsley, and serve with lemon slices.
Nutrition:
- Calories: 320
- Protein: 36g
- Fat: 18g
- Carbohydrates: 5g
- Fiber: 2g
- Sodium: 480mg
- Calcium: 8% DV
- Iron: 10% DV
Panko Parmesan Halibut With Lemon Butter Sauce
This crispy air fryer halibut combines the delicate flavor of fresh halibut fillets with a crunchy panko and Parmesan coating. The fish cooks quickly in the air fryer to achieve a perfect golden exterior while maintaining a moist, flaky interior.
Topped with a zesty lemon butter sauce, this dish delivers restaurant-quality results with minimal effort.
Ingredients:
- 4 halibut fillets (6 oz each)
- 1 cup panko breadcrumbs
- ½ cup grated Parmesan cheese
- 2 teaspoons garlic powder
- 1 teaspoon dried parsley
- ½ teaspoon paprika
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 2 eggs, beaten
- 2 tablespoons olive oil
- For the sauce:
- 4 tablespoons butter
- 3 tablespoons fresh lemon juice
- 2 teaspoons lemon zest
- 2 cloves garlic, minced
- 1 tablespoon fresh parsley, chopped
- Salt and pepper to taste
Instructions:
Step 1: Preheat your air fryer to 380°F (190°C) for 3 minutes.
Step 2: Pat the halibut fillets dry with paper towels. Season lightly with salt and pepper.
Step 3: In a shallow bowl, combine panko breadcrumbs, Parmesan cheese, garlic powder, dried parsley, paprika, salt, and pepper.
Step 4: In another bowl, beat the eggs. Dip each halibut fillet into the beaten eggs, then coat thoroughly with the panko-Parmesan mixture, pressing gently to adhere.
Step 5: Lightly brush or spray the air fryer basket with olive oil. Place the coated fillets in the basket, making sure they don’t overlap. Lightly spray or brush the tops with olive oil.
Step 6: Air fry for 10-12 minutes until the coating is golden brown and the fish flakes easily with a fork (internal temperature should reach 145°F or 63°C).
Step 7: While the fish cooks, prepare the lemon butter sauce. In a small saucepan over medium heat, melt the butter. Add minced garlic and cook for 30 seconds until fragrant.
Step 8: Add lemon juice and zest to the butter mixture, stirring to combine. Remove from heat and stir in fresh parsley. Season with salt and pepper to taste.
Step 9: When the halibut is done, transfer to serving plates and drizzle with the warm lemon butter sauce. Serve immediately.
Nutrition:
- Calories: 385 per serving
- Protein: 42g
- Fat: 19g
- Carbohydrates: 10g
- Fiber: 1g
- Sodium: 590mg
- Cholesterol: 175mg
Teriyaki Glazed Halibut With Sesame Crust
This crispy air fryer halibut features a sweet and savory teriyaki glaze perfectly complemented by a crunchy sesame seed crust. The air fryer creates a beautiful golden exterior while keeping the delicate fish moist and flaky inside. Ready in under 20 minutes, this elegant dish pairs wonderfully with steamed rice and vegetables.
Ingredients:
- 4 halibut fillets (about 6 oz each)
- ⅓ cup teriyaki sauce (ensure it’s halal-certified)
- 2 tablespoons honey
- 1 tablespoon grated fresh ginger
- 2 cloves garlic, minced
- 1 tablespoon olive oil
- ¼ cup sesame seeds (mixture of white and black if available)
- 2 green onions, thinly sliced for garnish
- 1 tablespoon sesame oil
- 1 teaspoon cornstarch (for thickening glaze)
- 1 tablespoon water
Instructions:
Step 1: Pat the halibut fillets dry with paper towels and set aside.
Step 2: In a small bowl, whisk together the teriyaki sauce, honey, ginger, garlic, and 1 teaspoon of sesame oil to create the marinade.
Step 3: Reserve 3 tablespoons of the marinade for the final glaze. Place the halibut in a shallow dish and coat with the remaining marinade. Let marinate for 15 minutes.
Step 4: In a small saucepan, combine the reserved marinade with cornstarch mixed with water. Heat over medium heat until thickened, about 2-3 minutes. Set aside.
Step 5: Preheat your air fryer to 380°F (193°C) for 3 minutes.
Step 6: Pour the sesame seeds onto a plate. Remove the halibut from the marinade, brushing off excess, and press each fillet into the sesame seeds to coat the top side.
Step 7: Lightly brush the air fryer basket with olive oil. Place the halibut fillets in the basket, sesame seed side up, making sure they don’t overlap.
Step 8: Air fry for 8-10 minutes until the fish is opaque and flakes easily with a fork. The internal temperature should reach 145°F (63°C).
Step 9: Drizzle the thickened teriyaki glaze over the cooked halibut and garnish with sliced green onions.
Step 10: Serve immediately with your choice of sides such as steamed rice and vegetables.
Nutrition:
- Calories: 320 per serving
- Protein: 35g
- Fat: 12g
- Carbohydrates: 18g
- Fiber: 1g
- Sugar: 14g
- Sodium: 650mg
Final Thoughts
With these eight crispy air fryer halibut recipes, you’ll transform ordinary fish into extraordinary culinary masterpieces.
Imagine the sizzle as golden crusts form around tender, flaky fillets, releasing aromatic clouds of herbs and spices.
You’re now equipped to create everything from zesty lemon-kissed morsels to succulent teriyaki-glazed treasures.
Whether you’re craving Mediterranean flair or tropical coconut warmth, your air fryer stands ready to deliver restaurant-quality halibut with less oil but all the mouthwatering texture you crave.
