Preheat the air fryer. Set it to 390°F (200°C) and let it heat for 3–5 minutes. A hot basket helps prevent sticking and speeds up caramelization.

Prep the salmon. Pat the fillets dry with paper towels. Dry surfaces brown better. Lightly rub both sides with oil.

Season the fish. In a small bowl, mix smoked paprika, garlic powder, onion powder, salt, and pepper. Sprinkle it over the salmon, focusing on the flesh side.

Brush with BBQ sauce. Spread a thin, even layer on top of each fillet. Don’t drown it—too much sauce can burn. You’ll add more later.

Prepare the basket. Spray the air fryer basket with cooking spray. Place the salmon skin side down, leaving a little space between each piece.

Air fry. Cook for 6–8 minutes, depending on thickness. At the 5-minute mark, open the basket and brush on a little more BBQ sauce for a glossy finish.

Check doneness. Salmon is done when it flakes easily with a fork and the thickest part reaches about 125–130°F for medium or 135°F for medium-well. The carryover heat will finish the job.

Rest and finish. Let the salmon rest for 2–3 minutes. Squeeze on fresh lemon and add a pinch of chopped herbs. Serve extra BBQ sauce on the side if you like.