Start by preheating your air fryer to 400°F (200°C) for about 5 minutes. This ensures the salmon cooks evenly and gets that crisp, blackened crust we’re after.

In a small bowl, combine the paprika, garlic powder, onion powder, thyme, cayenne, salt, and black pepper. Give it a good stir so the spices are well blended.

Pat the salmon fillets dry with a paper towel. Brush each fillet with olive oil on both sides. Then, rub the spice mix generously onto the top of each fillet. Don’t be afraid to really press it in — that crust is what makes blackened salmon so delicious.

Place the fillets skin-side down in the air fryer basket, leaving a bit of space between each one. Air fry at 400°F (200°C) for 8–10 minutes, depending on the thickness of your salmon. The salmon should be opaque and flake easily with a fork, and the top should look dark and crisp.

Remove the salmon carefully and serve immediately. I like to finish it with a squeeze of fresh lemon juice for a bright contrast. It’s fantastic with rice, quinoa, or a fresh salad.