Pat the salmon fillets dry with a paper towel—this is key for achieving crispiness. If there’s excess moisture, the salmon will steam instead of getting that perfect crust. Leave the skin on; it becomes deliciously crispy in the air fryer.

Drizzle the fillets with olive oil and rub it evenly over both sides. Sprinkle with salt, black pepper, garlic powder, and paprika (if using). Gently press the seasonings into the salmon so they adhere well.

Preheat your air fryer to 400°F (200°C) for about 3 minutes. While not always necessary, preheating helps ensure even cooking and a crispier exterior.

Place the salmon skin-side down in the air fryer basket, leaving space between the fillets for proper air circulation. Cook for 8–10 minutes, depending on thickness. For medium doneness, aim for an internal temperature of 125–130°F (52–54°C). No need to flip—the hot air will crisp the top while keeping the inside tender.

Let the salmon rest for 2 minutes before serving. This allows the juices to redistribute, keeping it moist. Squeeze fresh lemon juice over the top and enjoy!