Ingredients:

  • 4 salmon fillets, 6 oz (170g) each, skin-on
  • 1 tbsp (15ml) olive oil
  • 1/2 tsp (3g) kosher salt
  • 1/4 tsp (1g) cracked black pepper
  • 1 tsp (5g) garlic powder
  • 1 tsp (5g) smoked paprika
  • 1/2 tsp (2g) dried oregano
  • 1 tbsp (15ml) melted unsalted butter
  • 1 lemon, cut into wedges
  • 1 tbsp (3g) fresh parsley, chopped

Instructions:

  1. Pat the salmon fillets completely dry using paper towels. Note: Damp fish steams instead of searing
  2. Rub each fillet with olive oil, then evenly coat with the marinade blend of garlic powder, smoked paprika, dried oregano, and melted butter.
  3. Press the seasoning into the flesh with your fingers to ensure it stays put during the air blast.
  4. Preheat the air fryer to 400°F (200°C). Note: A hot basket prevents sticking
  5. Place fillets in the air fryer basket in a single layer. Ensure they are not touching to allow the air to flow around each piece.
  6. Cook for 7–9 minutes until the internal temperature hits 135°F (57°C).
  7. Remove the salmon from the air fryer immediately.
  8. Let it rest for 3 minutes until it reaches a final internal temperature of 145°F (63°C).
  9. Squeeze fresh lemon juice over the top and garnish with chopped parsley.