Ingredients:

  • 4 salmon fillets, 6 oz each, skin-on
  • 1 tbsp avocado oil
  • 1 tsp garlic powder
  • 1 tsp smoked paprika
  • 1/2 tsp dried oregano
  • 1/2 tsp onion powder
  • 1 fresh lemon, cut into wedges
  • 1 tbsp fresh parsley, chopped

Instructions:

  1. Pat the salmon fillets bone-dry on all sides using paper towels to ensure a crisp crust.
  2. Rub avocado oil evenly over the flesh and skin of each fillet.
  3. Combine garlic powder, smoked paprika, dried oregano, and onion powder in a small bowl. Sprinkle the mixture over the fillets, pressing gently to adhere.
  4. Preheat the air fryer to 390°F (200°C).
  5. Place fillets in the air fryer basket, skin-side down, leaving at least one inch of space between them for air circulation.
  6. Cook for 8 to 10 minutes. Check the internal temperature at 8 minutes; remove when it reaches 135°F (57°C).
  7. Transfer fillets to a plate and let them rest for 5 minutes to allow carry-over cooking to reach an internal temperature of 145°F (63°C).
  8. Squeeze fresh lemon wedges over the salmon and garnish with chopped parsley.