Pat the salmon fillets dry with paper towels, especially the skin, to ensure maximum crispiness. Lightly brush the skin with olive oil and season generously with salt and pepper.
Preheat your air fryer to 400°F (200°C) for about 3 minutes. This step helps achieve a crispy skin from the start.
Place the salmon fillets skin-side down into the air fryer basket, ensuring they aren’t touching. Cook for 8-10 minutes until the skin is golden brown and crispy, and the fish feels firm when gently pressed.
While the salmon cooks, heat a small skillet over medium heat. Add the minced garlic and sauté until fragrant, about 30 seconds, then add the cherry tomatoes. Cook until they burst and release their juices, about 5 minutes, stirring occasionally.
Use a spoon to gently mash some of the cooked cherry tomatoes, creating a chunky sauce. Stir in the torn basil leaves and a splash of balsamic vinegar or lemon juice. Let it simmer for another minute to meld the flavors.
Check the salmon for doneness; it should flake easily with a fork and have an opaque interior. Carefully remove the fillets from the air fryer and transfer to serving plates.
Spoon the vibrant cherry tomato sauce over the crispy salmon fillets. Drizzle with a little extra lemon juice or balsamic vinegar if desired, and garnish with additional basil leaves for a fresh finish.
Serve immediately while the skin is crispy and the sauce is bright and flavorful. Enjoy this delightful combination of textures and fresh flavors!
