Step 1: Pat the Fillets Dry: Use paper towels to pat the salmon completely dry on both sides. Dry surfaces crisp better and help the herbs stick. Check for any stray pin bones and pull them out with tweezers — they're easy to miss and unpleasant to bite into.
Step 2: Make the Dill-Olive-Oil Rub: Stir the olive oil, dill, black pepper, and grated garlic into a loose paste. Brush it generously over both sides of each fillet, then lay a few lemon slices on top of the flesh. The oil also acts as a barrier so the lean fish doesn't stick to the parchment.
Step 3: Arrange in the Basket: Line the air fryer basket with parchment paper. Place the fillets flat, former skin-side down, without overlapping. Set the air fryer to 190°C (375°F) for 10 minutes. Crowding the basket traps steam, so give each fillet its own space.
Step 4: Watch the Color: Pull the basket out at the 6-minute mark to check. You want the edges turning opaque white with a lightly golden surface. Salmon cooks fast — don't let it dry out. It's done when a fork slides through the flesh easily, with just a hint of translucence at the center.
Step 5: Finish and Serve: Lift the fillets out, squeeze fresh lemon over the top, and scatter the remaining dill. Let them rest 1 minute so the flesh sets, then gently separate with a fork. Resting also redistributes the juices so the center finishes cooking off the heat.
