Air Fryer Lemon Pepper Salmon

In a small bowl, combine the lemon zest (from 1 lemon) and sea salt (1/2 teaspoon). Use the back of a spoon to lightly grind and mix together for 10-15 seconds. Add remaining spices to the bowl including the fresh ground black pepper (1/2 teaspoon) and garlic powder (1/2 teaspoon), and mix to combine.

Place room temperature salmon fillets out on a plate or cutting board. Use a paper towel to pat dry both sides. Next, coat all sides of the filets (2) liberally with oil (1/2 tablespoon) using a pastry brush or your fingers. Place the salmon skin side down and divide the seasoning evenly over each salmon fillet. Use your fingers to coat the salmon on the top and sides with the lemon pepper seasoning mix.

Place the salmon skin side down in the air fryer, taking care not to let the portions overlap or touch. Air fry the salmon at 350F for 8-12 minutes. Cook until the salmon easily flakes with a fork or until the internal temperature reaches 145F when measured with a meat thermometer.

Let the salmon cool on a cutting board for a couple minutes, then peel off the skin and serve with lemon wedges. Watch for bones, depending on the quality of the cut. Store in an airtight container in the refrigerator for up to 3 days. Enjoy cold from the fridge or reheat in the air fryer at 350F for 4-5 minutes.