Pat the salmon fillets dry with paper towels to remove excess moisture, especially from the skin, which helps achieve crispiness.
Using a brush or small spoon, generously coat each fillet with olive oil, ensuring the skin and flesh are evenly covered. This promotes browning and crispness.
Sprinkle coarse sea salt evenly over the skin, pressing it lightly to help form a quick salt-crust that enhances crisping and flavor.
Sprinkle freshly cracked black pepper over the flesh for a mild spicy note, or skip if preferred. Place a sprig of thyme or dill on top if using.
Preheat your air fryer to 400°F (200°C) for about 3-5 minutes until hot and ready.
Gently place the salmon fillets, skin side down, into the air fryer basket, ensuring they aren’t touching for even cooking and crisping.
Cook the salmon for about 8-10 minutes, or until the skin is golden and crispy, and the flesh flakes easily with a fork. You may hear a satisfying crackle as the skin crisps up.
Once cooked, carefully remove the salmon from the air fryer and let it rest for a minute to settle the juices.
Serve the crispy salmon fillets with lemon slices on the side, squeezing fresh lemon over the top to brighten the rich, crispy flesh.
Enjoy your perfectly crispy, flaky salmon with a golden crust and tender interior, straight from the air fryer.
