Ingredients:

  • (approx. 6 oz each) salmon fillets (skin on)
  • Tablespoon olive oil
  • Teaspoon coarse salt (Kosher or Sea)
  • /2 Teaspoon freshly ground black pepper
  • Tablespoons unsalted butter, softened
  • Tablespoons fresh dill, finely chopped
  • Teaspoon lemon zest
  • /2 Teaspoon garlic powder

Instructions:

  1. Pat the salmon fillets aggressively dry with paper towels. This is crucial for crispy skin. Score the skin lightly 2-3 times if the fillet is very thick.
  2. In a small bowl, combine the olive oil, salt, and pepper. Brush the oil mixture evenly over the flesh side of the salmon (avoid coating the skin excessively).
  3. In a separate small bowl, mix the softened butter, chopped dill, lemon zest, and garlic powder until well combined into a paste.
  4. Place the seasoned salmon fillets skin-side down into the preheated air fryer basket, ensuring they are not overlapping. Spread the Lemon-Dill Butter topping evenly over the flesh side of each fillet.
  5. Air fry at 380°F (195°C) for 10–12 minutes. Start checking at 10 minutes.
  6. Check the internal temperature; remove when it reaches 140°F (60°C) for medium-rare, noting that residual heat will carry it up slightly.
  7. Carefully remove the salmon from the air fryer. Let it rest for 2 minutes before serving skin-side up to maintain that beautiful crispness.