I've been making salmon in my air fryer for about two years now, and honestly, I can't imagine going back to the oven. The combination of circulating hot air and a quick cook time gives you this gorgeous crispy skin while keeping the inside perfectly flaky and moist. It's become my go-to weeknight dinner when I want something that feels fancy but doesn't require much effort. The key to really excellent air fryer salmon is understanding your timing and temperature. Most people overcook salmon because they're afraid of undercooking it, but salmon continues cooking even after you remove it from heat. I've found that 400°F for about 7-9 minutes (depending on thickness) gives you that sweet spot where the fish is just cooked through but still tender. The garlic adds this wonderful aromatic layer that doesn't overpower the fish. What I love about this preparation is how the garlic gets toasty and fragrant without burning, something that can be tricky in a regular pan. The air fryer's circulation keeps everything cooking evenly. I usually serve this with some roasted vegetables or a simple salad. It pairs beautifully with quinoa pilaf or even just some good crusty bread to soak up any juices. The best part? Clean up is minimal. No oil splattering on the stovetop, no preheating a whole oven. Just season the fish, pop it in the basket, and you're done in under fifteen minutes from start to finish.