Preheat the air fryer: Set it to 390°F (200°C) for 3–5 minutes. A hot basket helps crisp the edges and prevents sticking.

Pat the salmon dry: Use paper towels to remove excess moisture.

Dry surfaces brown better and keep the texture firm.

Make the low-sodium rub: In a small bowl, combine 1 tablespoon olive oil, 1 teaspoon lemon zest, 1 tablespoon lemon juice, minced garlic, 1 teaspoon paprika, 1 teaspoon dried dill or parsley, and 1/4 teaspoon black pepper. Add a pinch of red pepper flakes if you like heat. Stir to form a loose paste.

Season the fish: Rub the mixture evenly over the top and sides of the salmon.

If using skin-on fillets, keep the skin side plain and lightly oiled to prevent sticking.

Prepare the basket: Lightly brush or spray the air fryer basket with olive oil. You can also use a perforated parchment liner designed for air fryers.

Arrange the salmon: Place fillets in a single layer, skin side down if applicable. Leave a little space between pieces for air circulation.

Air fry: Cook for 8–10 minutes, depending on thickness.

Thicker fillets (over 1 inch) may need up to 11–12 minutes. Avoid flipping—this helps keep the fillet intact.

Check doneness: The salmon should flake easily with a fork and look opaque with a slight gloss. Internal temperature should reach 125–130°F for medium or 140°F for well-done, measured at the thickest part.

Rest and finish: Let the salmon rest for 2 minutes.

Squeeze a little fresh lemon juice over the top and add a grind of black pepper.

Serve: Pair with steamed veggies, a simple salad, or quinoa. Add lemon wedges on the side for extra brightness.