Prep the salmon: Pat the salmon dry with paper towels. This helps the seasoning stick and promotes crisp edges.

Cut into bites: Slice into 1- to 1.5-inch cubes for even cooking. Aim for similar sizes so they cook at the same rate.

Season generously: In a bowl, toss salmon with oil, salt, pepper, garlic powder, smoked paprika, onion powder, red pepper flakes (if using), lemon zest, and lemon juice until evenly coated.

Preheat the air fryer: Set to 400°F (200°C) for 3 minutes. Lightly spray the basket with cooking spray to prevent sticking.

Arrange the bites: Place salmon in a single layer with a little space between pieces. Work in batches if needed to avoid overcrowding.

Air fry: Cook at 400°F (200°C) for 6–9 minutes, shaking the basket or flipping halfway. Cook time varies by bite size and air fryer model.

Check doneness: Salmon is done when opaque and flakes easily, or when it reaches an internal temperature of 125–130°F for medium and up to 145°F for well-done. Don’t overcook.

Finish and serve: Sprinkle with chopped parsley or dill and a squeeze of fresh lemon. Serve hot with your favorite keto-friendly dip.