Pat the salmon fillets dry with paper towels to remove excess moisture, ensuring the crust adheres well.
In a mixing bowl, combine the grated Parmesan cheese, salt, pepper, and garlic powder, stirring to evenly distribute the seasonings.
Add a tablespoon of olive oil to the cheese mixture, stirring until it forms a crumbly, slightly sticky paste that can be spread easily.
Spread a thin layer of the Parmesan mixture over the top of each salmon fillet, pressing gently to adhere and create an even crust.
Preheat the air fryer to 400°F (200°C) for a few minutes, until hot and ready.
Place the crusted salmon fillets into the air fryer basket, skin-side down if desired, ensuring they are not touching for even cooking.
Cook the salmon at 400°F for about 8 minutes, or until the Parmesan crust turns golden brown and crispy, and the fish flakes easily with a fork.
Carefully lift the salmon out of the air fryer using tongs or a spatula, listening for the satisfying crackle of the crust as it’s removed.
Squeeze fresh lemon juice over the crispy crust for a bright, tangy contrast, if desired.
Serve immediately, enjoying the crispy Parmesan shell with the tender, flaky salmon inside.
