Preheat the air fryer to 390°F (200°C). Give it at least 3 minutes so it’s hot when the salmon goes in. A preheated basket helps the exterior sear quickly and reduces sticking.

Pat the salmon dry with paper towels. Removing surface moisture helps the seasonings stick and gives you better texture.

Make the lemon-garlic mixture. In a small bowl, combine 1–2 tablespoons olive oil, the zest of 1 lemon, 1 tablespoon lemon juice, the minced garlic, 1/2 teaspoon salt, 1/4 teaspoon pepper, and 1/2 teaspoon paprika (if using).

Season the salmon. Brush or spoon the mixture over the tops and sides of the fillets. If your salmon has skin, leave the skin side plain—no need to season it.

Prep the basket. Lightly spray the air fryer basket or line it with a parchment air fryer liner. This helps prevent sticking and makes cleanup easier.

Arrange the fillets in a single layer, skin-side down if applicable. Leave a little space between each piece so air can circulate.

Air fry for 7–10 minutes, depending on thickness. Start checking at minute 7. The salmon is ready when it flakes easily with a fork and reaches an internal temperature of 125–130°F (52–54°C) for medium or 145°F (63°C) for fully cooked, per your preference.

Rest for 2–3 minutes. This helps the juices settle back in, keeping the fillets tender and moist.

Finish with freshness. Squeeze a little extra lemon juice over the top and sprinkle with chopped parsley or dill. Serve with lemon wedges.