This air fryer halibut is one of the easiest and most delicious ways to cook fish at home. It comes out perfectly flaky, tender, and full of flavor every single time.
The secret here is a simple garlic herb butter that goes on top of the fillets before cooking. It keeps the fish moist and adds a rich, golden layer that tastes incredible.
The whole thing takes about 15 minutes from start to finish. That includes the prep time, which is basically just mixing a few ingredients together.
If you have been looking for a quick seafood dinner that feels a little fancy but is actually super simple, this is it. No complicated steps, no long list of tools needed.
Just your air fryer, a couple of halibut fillets, butter, garlic, and fresh herbs. Let me show you how to make it.
Why You’ll Love This Recipe
Incredibly Moist and Flaky – The garlic herb butter melts over the fish as it cooks and keeps every bite tender and juicy inside.
No Fishy Taste at All – Halibut is one of the mildest fish out there and the lemon and herbs make it perfect even for people who don’t usually love seafood.
Golden Buttery Crust on Top – The herb butter creates a beautiful golden layer on the surface that looks and tastes like something from a fancy seafood restaurant.
Ingredients
- 2 halibut fillets (6 oz Each, About 1 Inch Thick)
- 2 tbsp Unsalted Butter, Softened
- 2 cloves Garlic, Finely Minced
- 1 tsp Lemon Zest
- 1 tbsp Fresh Dill, Chopped
- 1 tbsp Fresh Parsley, Chopped
- 1/2 tsp Salt
- 1/4 tsp Black Pepper
- 1 tbsp Olive Oil
- Lemon Wedges, for Serving
How To Make
Step 1
In a small bowl, mix together the softened butter, minced garlic, lemon zest, dill, and parsley until well combined. This herb butter is what will keep the halibut incredibly moist and flavorful as it cooks.
Step 2
Pat the halibut fillets thoroughly dry with paper towels. Brush both sides with olive oil and season with salt and black pepper.
Step 3
Preheat the air fryer to 400 degrees F. Place the halibut fillets in the basket, skin side down if applicable, leaving space between them.
Step 4
Spread half of the herb butter evenly over the top of each fillet, pressing it gently so it stays in place. Cook for 8 to 10 minutes, depending on thickness, until the fish flakes easily with a fork and the internal temperature reaches 135 degrees F.
Step 5
Carefully remove the fillets from the air fryer using a thin spatula. Serve immediately with fresh lemon wedges squeezed over the top. The garlic herb butter creates a rich, golden layer on the surface that pairs beautifully with the mild, flaky halibut.
Tips
Pat the Fillets Really Dry
This step matters more than you’d think. If there’s moisture on the surface, the olive oil won’t stick properly and the herb butter will slide right off during cooking.
Use a few paper towels and press firmly on all sides of each fillet. You want the surface to feel completely dry to the touch before you brush on the oil.
Dry fish also gets a better sear in the air fryer. That golden color on the outside comes from dry heat hitting a dry surface.
Chill the Herb Butter Before Spreading
After you mix the butter with the garlic, lemon zest, and herbs, pop it in the fridge for about 5-10 minutes. You want it firm enough to hold its shape but still soft enough to spread.
If the butter is too soft and melty when you put it on the fish, it’ll run off the sides immediately once the air fryer kicks on. A slightly firmer butter stays on top longer, melts slowly, and bastes the fish as it cooks.
Don’t Skip Preheating the Air Fryer
Putting halibut into a cold air fryer means it takes longer to cook, and that extra time dries out the fish. You want the fillets to hit hot air right away so they cook quickly and stay moist inside.
Run the air fryer at 400 degrees F for about 3 minutes before you place the fish in. That way the cooking time in the recipe will actually be accurate for your fillets.
Related Recipes
- Air Fryer Blackened Mahi Mahi
- Air Fryer Lemon Butter Cod
- Air Fryer Lemon Garlic Tilapia
- Air Fryer Cajun Cod Fillets
- Air Fryer Crispy Fish Tacos
Frequently Asked Questions
Can I use frozen halibut fillets for this recipe?
Yes, but you need to thaw them completely before cooking. The best way is to move them from the freezer to the fridge the night before and let them thaw slowly overnight.
If you skip this step and cook them from frozen, the herb butter won’t stick properly and the fish will cook unevenly, leaving you with a dry outside and an undercooked center.
Air Fryer Halibut
- 2 halibut fillets (6 oz Each, About 1 Inch Thick)
- 2 tbsp Unsalted Butter, Softened
- 2 cloves Garlic, Finely Minced
- 1 tsp Lemon Zest
- 1 tbsp Fresh Dill, Chopped
- 1 tbsp Fresh Parsley, Chopped
- 1/2 tsp Salt
- 1/4 tsp Black Pepper
- 1 tbsp Olive Oil
- Lemon Wedges, for Serving
- In a small bowl, mix together the softened butter, minced garlic, lemon zest, dill, and parsley until well combined. This herb butter is what will keep the halibut incredibly moist and flavorful as it cooks.
- Pat the halibut fillets thoroughly dry with paper towels. Brush both sides with olive oil and season with salt and black pepper.
- Preheat the air fryer to 400 degrees F. Place the halibut fillets in the basket, skin side down if applicable, leaving space between them.
- Spread half of the herb butter evenly over the top of each fillet, pressing it gently so it stays in place. Cook for 8 to 10 minutes, depending on thickness, until the fish flakes easily with a fork and the internal temperature reaches 135 degrees F.
- Carefully remove the fillets from the air fryer using a thin spatula. Serve immediately with fresh lemon wedges squeezed over the top. The garlic herb butter creates a rich, golden layer on the surface that pairs beautifully with the mild, flaky halibut.