Prep the salmon. Pat the salmon dry with paper towels. This helps the seasoning stick and ensures crisp edges. Cut into even 1-inch cubes for uniform cooking.

Season. In a bowl, toss the salmon with oil, soy sauce (if using), garlic powder, onion powder, smoked paprika, lemon zest, salt, and pepper. If you like a hint of sweetness, add a teaspoon of honey or maple syrup. Mix gently to coat without breaking the cubes.

Preheat the air fryer. Set it to 400°F (200°C) for 3 minutes. A hot basket gives the salmon a better sear.

Arrange in a single layer. Lightly spray the basket if needed. Place the salmon cubes so they don’t touch. Work in batches if the basket is small.

Air fry. Cook at 400°F for 6–8 minutes, shaking the basket once halfway through. The salmon should be opaque with lightly browned edges. For medium, aim for an internal temp of 125–130°F; for well-done, 140°F.

Finish and serve. Squeeze fresh lemon over the top. Sprinkle with sesame seeds or chopped green onions if you like. Serve over rice, quinoa, salad greens, or with roasted veggies.