I'll be honest, I was skeptical about making salmon in the air fryer at first. Fish seemed too delicate for that intense heat circulation. But after months of perfecting this technique, I can tell you it's become my go-to method for weeknight dinners. The air fryer creates this amazing contrast where the outside gets beautifully caramelized while the inside stays incredibly tender and flaky. What changed my mind was watching my neighbor prepare salmon this way during a casual dinner party. She seasoned the fillets with just olive oil, kosher salt, and some garlic powder, then popped them into her air fryer for exactly 7 minutes. When she pulled them out, they looked restaurant-quality. The skin was crispy enough to eat, and the flesh had that perfect pink center that means it's cooked through but not overdone. The secret is getting your timing and temperature right. I cook mine at 400°F for 6-8 minutes depending on thickness. A standard 6-ounce fillet takes about 7 minutes, while thicker pieces might need an extra minute. You don't need to flip the salmon halfway through, which I love because it means less handling and less chance of the fish breaking apart. This recipe works beautifully for Shabbos dinner when you want something elegant but don't want to spend hours in the kitchen. I'll often make it with roasted vegetables and some quinoa or rice pilaf. The whole meal comes together in about 20 minutes, and cleanup is minimal since you're not dealing with a hot pan or oven.