Ingredients:

  • 2 (6-8 ounce) salmon fillets, skin on, pin bones removed (approximately 170-225g per fillet)
  • 1 tablespoon olive oil (15 ml)
  • 1 teaspoon sea salt (5g)
  • 1/2 teaspoon black pepper (2.5g)
  • 1/2 teaspoon garlic powder (2.5g)
  • 1/4 teaspoon paprika (1.25g)
  • 1 lemon, cut into wedges, for serving (optional)

Instructions:

  1. Pat salmon fillets dry with paper towels. This is crucial for crispy skin, darling!
  2. In a small bowl, combine olive oil, salt, pepper, garlic powder, and paprika.
  3. Brush the olive oil mixture evenly over the flesh side of the salmon fillets. Focus on the flesh, the skin will crisp up on its own.
  4. Preheat air fryer to 400°F (200°C) for 3 minutes. Optional, but aids in even cooking.
  5. Place salmon fillets, skin-side up, in the air fryer basket, ensuring they aren't overlapping.
  6. Air fry for 12-15 minutes, or until the internal temperature reaches 145°F (63°C) and the skin is crispy. The time will vary slightly based on your air fryer and the thickness of the fillets.
  7. Carefully remove the salmon from the air fryer. Let rest for a minute or two before serving with lemon wedges (if desired). A little rest allows the juices to redistribute, resulting in a more tender fillet.