Air Fryer Salmon

• 4salmon fillets — 6 oz each, skin-on, about 1 inch thick
• 1 tbspolive oil
• 1 tspkosher salt
• 1/2 tspblack pepper — freshly ground
• 1 tspsmoked paprika
• 1/2 tspgarlic powder
• 1lemon — cut into wedges, to serve

Method

1. 01

   Pat the fillets thoroughly dry and let them sit at room temperature for 10 minutes while you preheat the air fryer to 400°F. Cold-from-the-fridge fish cooks unevenly.

2. 02

   Rub the fillets all over with the olive oil, then season the flesh side with the salt, pepper, smoked paprika, and garlic powder.

3. 03

   Place the fillets skin-side down in the basket with space between them. Air fry at 400°F for 7 to 10 minutes — no flipping — until the surface is burnished and the fish flakes at the thick end.

4. 04

   Start checking at 7 minutes with an instant-read thermometer in the thickest part. Pull at 125–130°F for medium; carryover heat will climb another 5 degrees while it rests. (USDA's official number for fish is 145°F — cook to that if you prefer, but expect a firmer, drier fillet.)

5. 05

   Rest 3 minutes, then serve with lemon wedges. The skin should peel off the basket in one satisfying sheet — eat it, it's the best part.