Ingredients
Method
- Remove salmon from refrigerator 15 minutes before cooking to bring to room temperature. Pat fillets completely dry with paper towels.
- Preheat air fryer to 400°F for 3 minutes.
- Brush both sides of salmon fillets with olive oil. In a small bowl, mix kosher salt, black pepper, garlic powder, and paprika.
- Season both sides of the salmon evenly with the spice mixture, gently pressing to help it adhere.
- Place salmon fillets in the air fryer basket skin-side down, leaving space between each piece. Don't overcrowd.
- Cook for 6-8 minutes depending on thickness. For 1-inch thick fillets, start checking at 6 minutes. The salmon is done when it flakes easily with a fork and reaches an internal temperature of 145°F.
- Remove carefully using a thin spatula to avoid breaking the fish. Let rest for 2 minutes before serving.
- Serve immediately with lemon wedges and your favorite sides.
Notes
For thicker fillets (over 1.5 inches), add 1-2 extra minutes. If your salmon pieces vary in thickness, remove thinner pieces first. The skin should be crispy and easily lift away from the basket. Store leftovers in the refrigerator for up to 2 days and reheat gently in the air fryer for 2 minutes at 350°F.