Preheat the air fryer: Set it to 400°F (200°C) for 3–5 minutes. A hot basket helps crisp the skin quickly.

Pat the salmon dry: Use paper towels to dry both sides thoroughly, especially the skin. Moisture is the enemy of crispness.

Season simply: Rub a thin layer of oil on both sides. Sprinkle with salt and pepper. Add garlic powder and paprika if you want a touch of smoky, savory flavor.

Skin side down: Place fillets skin-side down in the preheated basket. Leave a little space between them for air circulation.

Air fry: Cook for 7–10 minutes, depending on thickness. Start checking at 7 minutes. The salmon should flake easily with a fork and register 125–130°F (51–54°C) in the center for medium.

Optional extra crisp: For even crispier skin, carefully flip and air fry skin-side up for the last 1 minute. Watch closely to avoid overcooking.

Rest briefly: Let the salmon sit for 2 minutes. The juices settle, and the skin stays crisp.

Finish and serve: Squeeze fresh lemon over the top and sprinkle with chopped herbs. Serve with a simple side like sautéed greens, roasted asparagus, or a crisp salad.