21 Ways To Cook Salmon At Home

Cooking salmon is like giving the seafood world’s VIP a red carpet moment—this fish deserves the royal treatment! Whether you’re pan-frying it, wrapping it up like a parchment gift, or letting it shine over a campfire, salmon makes you look like a kitchen rockstar without the drama.

The best part? Salmon is versatile and forgiving. Want crispy edges? Air fry it. Feeling fancy? Try sous vide. Need to wow your camping buddies? Foil packets are your secret weapon. No matter your skill level, salmon’s here to make you look good and taste great.

So grab your apron, sprinkle some seasoning, and let’s get cooking. Even if it doesn’t go perfectly, hey – it’s still better than dry chicken! 😉

1. Pan-Fried Salmon Recipe for Two

Ingredients:

• 2 salmon fillets (about 6 oz each, skin-on or skinless)
• 2 tablespoons olive oil
• Salt and pepper to taste
• 1 teaspoon garlic powder
• 1 teaspoon paprika (optional)
• 1 lemon, sliced into wedges
• Fresh parsley, chopped (for garnish, optional)

Directions:

1. Pat the salmon fillets dry with paper towels. Season both sides with salt, pepper, garlic powder, and paprika.
2. Heat the olive oil in a large non-stick skillet over medium-high heat.
3. Once the oil is hot and shimmering, place the salmon fillets in the skillet, skin-side down if applicable.
4. Cook for 4-5 minutes without moving the fillets, allowing the skin (or bottom) to crisp up.
5. Carefully flip the fillets using a spatula and cook for another 3-4 minutes, or until the salmon is cooked through and flakes easily with a fork.
6. Remove from heat and transfer to plates. Squeeze lemon juice over the salmon and garnish with parsley, if desired.

Cooking Time:
10 minutes

2. Pan-Seared Salmon Recipe for Two

Ingredients:

• 2 salmon fillets (about 6 oz each, skinless)
• 2 tablespoons olive oil
• 1 tablespoon unsalted butter
• Salt and pepper to taste
• 1 teaspoon Italian seasoning
• 2 cloves garlic, minced
• 1 lemon, sliced (for serving)

Directions:

1. Pat the salmon fillets dry with paper towels. Season both sides with salt, pepper, and Italian seasoning.
2. Heat the olive oil in a large skillet over medium-high heat until shimmering.
3. Add the salmon fillets to the skillet and cook undisturbed for 3-4 minutes on the first side, allowing a golden crust to form.
4. Flip the salmon fillets and add the butter to the skillet. As the butter melts, spoon it over the top of the salmon to enhance flavor.
5. During the last 1-2 minutes of cooking, add the minced garlic to the skillet and sauté it briefly around the salmon.
6. Remove the salmon from the skillet and serve immediately with fresh lemon slices on the side.

Cooking Time:
10-12 minutes

3. Cold Pan Salmon Recipe for Two

Ingredients:

• 2 salmon fillets (about 6 oz each, skin-on)
• Salt and pepper to taste
• 2 tablespoons olive oil
• 1 lemon, sliced into wedges
• Fresh dill or parsley (optional, for garnish)

Directions:

1. Pat the salmon fillets dry with paper towels. Season the flesh side generously with salt and pepper.
2. Place the salmon fillets skin-side down in a cold, non-stick skillet. Ensure they lie flat and are not overlapping.
3. Drizzle the olive oil around the salmon and into the pan.
4. Turn the heat to medium and let the pan heat gradually, allowing the salmon skin to crisp up slowly. Cook for 7-8 minutes without flipping.
5. Once the skin is golden and crisp, carefully flip the salmon and cook the flesh side for another 1-2 minutes until lightly browned and cooked to your preferred doneness.
6. Remove the salmon from the skillet, squeeze fresh lemon juice over the top, and garnish with dill or parsley if desired.

Cooking Time:
10 minutes

4. Roasted Salmon Recipe for Two

Ingredients:

• 2 salmon fillets (about 6 oz each, skin-on or skinless)
• 2 tablespoons olive oil
• Salt and pepper to taste
• 1 teaspoon garlic powder
• 1 teaspoon smoked paprika or chili powder (optional)
• 1 lemon, sliced into wedges
• 2 sprigs fresh rosemary or thyme (optional)

Directions:

1. Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper or foil for easy cleanup.
2. Pat the salmon fillets dry with paper towels. Season both sides with salt, pepper, garlic powder, and paprika or chili powder if desired.
3. Place the salmon fillets on the prepared baking sheet, skin-side down if applicable. Drizzle olive oil over the fillets and gently rub it in to coat evenly.
4. Add lemon wedges and rosemary or thyme sprigs around the fillets for added aroma and flavor.
5. Roast in the preheated oven for 12-15 minutes, or until the salmon is opaque and flakes easily with a fork. (The internal temperature should reach 145°F/63°C.)
6. Remove from the oven, let rest for a minute, and serve with additional lemon wedges.

Cooking Time:
12-15 minutes

5. Baked Salmon Recipe for Two

Ingredients:

• 2 salmon fillets (about 6 oz each, skin-on or skinless)
• 2 tablespoons olive oil or melted butter
• 2 tablespoons honey or maple syrup
• 1 tablespoon Dijon mustard
• 1 teaspoon garlic powder
• Salt and pepper to taste
• 1 lemon, sliced into rounds
• Fresh parsley or chives, chopped (for garnish, optional)

Directions:

1. Preheat the oven to 375°F (190°C). Line a baking dish with parchment paper or lightly grease it.
2. Pat the salmon fillets dry with paper towels. Season both sides with salt and pepper, then place them in the baking dish.
3. In a small bowl, mix olive oil (or melted butter), honey (or maple syrup), Dijon mustard, and garlic powder until well combined.
4. Brush the mixture generously over the salmon fillets. Lay lemon slices on top of each fillet.
5. Bake in the preheated oven for 15-18 minutes, or until the salmon is cooked through and flakes easily with a fork. (The internal temperature should reach 145°F/63°C.)
6. Remove from the oven, garnish with parsley or chives if desired, and serve immediately.

Cooking Time:
15-18 minutes

6. Baked Salmon in Foil Recipe for Two

Ingredients:

• 2 salmon fillets (about 6 oz each, skin-on or skinless)
• 2 tablespoons olive oil
• 1 tablespoon lemon juice
• 2 cloves garlic, minced
• 1 teaspoon dried oregano or thyme
• Salt and pepper to taste
• 1 lemon, sliced into rounds
• Fresh parsley, chopped (for garnish, optional)

Directions:

1. Preheat the oven to 375°F (190°C).
2. Cut two large pieces of aluminum foil, enough to fully wrap each salmon fillet individually. Place a salmon fillet in the center of each piece of foil.
3. Drizzle 1 tablespoon of olive oil and 1/2 tablespoon of lemon juice over each fillet.
4. Sprinkle the minced garlic, oregano or thyme, salt, and pepper evenly over the fillets. Lay a few lemon slices on top of each fillet.
5. Fold the sides of the foil over the salmon to create a sealed packet, ensuring no steam escapes during baking.
6. Place the foil packets on a baking sheet and bake in the preheated oven for 15-20 minutes. (Cooking time depends on the thickness of the fillets.)
7. Carefully open the foil packets to release the steam. Garnish with fresh parsley, if desired, and serve immediately.

Cooking Time:
15-20 minutes

7. Salmon en Papillote Recipe for Two

Ingredients:

• 2 salmon fillets (about 6 oz each, skin-on or skinless)
• 1 zucchini, thinly sliced
• 1 carrot, julienned or thinly sliced
• 1/2 red bell pepper, thinly sliced
• 2 tablespoons olive oil
• 2 tablespoons lemon juice
• 1 teaspoon garlic powder
• Salt and pepper to taste
• 2 sprigs fresh thyme or rosemary (optional)
• Parchment paper (enough to wrap each fillet)

Directions:

1. Preheat the oven to 400°F (200°C).
2. Cut two large sheets of parchment paper, about 12 x 16 inches each. Fold each sheet in half, then reopen to form a crease.
3. Place the salmon fillets on one side of the parchment paper, near the crease. Arrange the zucchini, carrot, and bell pepper slices around the salmon.
4. Drizzle each fillet with 1 tablespoon of olive oil and 1 tablespoon of lemon juice. Sprinkle with garlic powder, salt, and pepper. Add a sprig of thyme or rosemary if desired.
5. Fold the other half of the parchment over the salmon and vegetables. Tightly crimp the edges to seal the packets, creating a half-moon shape.
6. Place the parchment packets on a baking sheet and bake for 12-15 minutes. (The salmon is done when it’s opaque and flakes easily with a fork.)
7. Carefully cut open the parchment packets to release the steam. Serve the salmon and vegetables directly in the parchment for an elegant presentation.

Cooking Time:
12-15 minutes

8. Broiled Salmon Recipe for Two

Ingredients:

• 2 salmon fillets (about 6 oz each, skin-on or skinless)
• 2 tablespoons olive oil
• 1 tablespoon soy sauce or tamari
• 1 tablespoon honey or maple syrup
• 1 teaspoon garlic powder
• 1/2 teaspoon smoked paprika (optional)
• Salt and pepper to taste
• Lemon wedges, for serving

Directions:

1. Preheat the broiler and position the oven rack about 6 inches from the heat source. Line a baking sheet with foil and lightly grease it.
2. Pat the salmon fillets dry with paper towels and place them on the prepared baking sheet.
3. In a small bowl, whisk together olive oil, soy sauce, honey, garlic powder, smoked paprika, salt, and pepper.
4. Brush the mixture evenly over the salmon fillets.
5. Broil for 6-8 minutes, depending on the thickness of the fillets. The salmon is ready when the top is caramelized and slightly browned, and the flesh flakes easily with a fork.
6. Remove from the oven and let rest for 1-2 minutes. Serve with lemon wedges on the side.

Cooking Time:
6-8 minutes

9. Grilled Salmon Recipe for Two

Ingredients:

• 2 salmon fillets (about 6 oz each, skin-on)
• 2 tablespoons olive oil
• 1 tablespoon soy sauce
• 1 teaspoon garlic powder
• 1 teaspoon smoked paprika or chili powder (optional)
• Salt and pepper to taste
• 1 lemon, halved (for grilling and serving)
• Fresh dill or parsley, chopped (optional, for garnish)

Directions:

1. Preheat the grill to medium-high heat (about 375–400°F or 190–200°C). Lightly oil the grill grates to prevent sticking.
2. Pat the salmon fillets dry with paper towels. Brush both sides with olive oil and season with soy sauce, garlic powder, smoked paprika (if using), salt, and pepper.
3. Place the salmon fillets skin-side down directly on the grill. Close the lid and cook for 5-6 minutes.
4. Carefully flip the salmon using a spatula and cook for an additional 3-4 minutes, or until the flesh is opaque and flakes easily with a fork.
5. While grilling the salmon, place the lemon halves cut-side down on the grill for 2-3 minutes until slightly charred.
6. Remove the salmon and grilled lemons from the grill. Squeeze the charred lemon juice over the salmon, garnish with dill or parsley if desired, and serve.

Cooking Time:
8-10 minutes

10. Cedar Plank Grilled Salmon Recipe for Two

Ingredients:

• 2 salmon fillets (about 6 oz each, skin-on)
• 1 cedar grilling plank (soaked in water for at least 1 hour)
• 2 tablespoons olive oil
• 1 tablespoon honey or maple syrup
• 1 tablespoon Dijon mustard
• 1 teaspoon garlic powder
• Salt and pepper to taste
• 1 lemon, sliced into wedges
• Fresh dill or parsley, chopped (optional, for garnish)

Directions:

1. Soak the cedar plank in water for at least 1 hour to prevent burning during grilling.
2. Preheat the grill to medium heat (about 350–375°F or 175–190°C).
3. Pat the salmon fillets dry with paper towels. Brush both sides with olive oil and season with salt, pepper, garlic powder, and a mixture of honey (or maple syrup) and Dijon mustard.
4. Place the soaked cedar plank on the grill grates, close the lid, and heat for about 2-3 minutes until it begins to smoke.
5. Lay the salmon fillets skin-side down on the cedar plank. Close the grill lid and cook for 12-15 minutes, or until the salmon is cooked through and flakes easily with a fork.
6. Remove the cedar plank from the grill carefully using tongs and place it on a heat-safe surface. Let the salmon rest for a minute.
7. Serve directly from the cedar plank or transfer to plates. Garnish with fresh dill or parsley and serve with lemon wedges.

Cooking Time:
12-15 minutes

11. Grill Basket Salmon Recipe for Two

Ingredients:

• 2 salmon fillets (about 6 oz each, skin-on or skinless)
• 2 tablespoons olive oil
• 1 tablespoon soy sauce or tamari
• 1 teaspoon garlic powder
• 1 teaspoon smoked paprika or chili powder (optional)
• Salt and pepper to taste
• 1 lemon, sliced into wedges
• Fresh parsley or dill (optional, for garnish)

Directions:

1. Preheat the grill to medium-high heat (about 375–400°F or 190–200°C). Lightly oil the grill basket to prevent sticking.
2. Pat the salmon fillets dry with paper towels. Brush both sides with olive oil and season with soy sauce, garlic powder, smoked paprika (if using), salt, and pepper.
3. Place the seasoned salmon fillets into the grill basket, skin-side down if applicable.
4. Secure the grill basket and place it on the preheated grill. Close the lid and cook for 4-5 minutes.
5. Flip the grill basket carefully and cook the other side for another 3-4 minutes, or until the salmon is cooked through and flakes easily with a fork.
6. Remove the grill basket from the grill and carefully open it. Transfer the salmon to plates, garnish with fresh parsley or dill, and serve with lemon wedges.

Cooking Time:
8-10 minutes

12. Salmon Kebabs Recipe for Two

Ingredients:

• 2 salmon fillets (about 6 oz each), cut into 1-inch cubes
• 1 red bell pepper, cut into 1-inch pieces
• 1 zucchini, sliced into thick rounds
• 1 small red onion, cut into wedges
• 2 tablespoons olive oil
• 1 tablespoon lemon juice
• 1 teaspoon garlic powder
• 1 teaspoon smoked paprika or cumin
• Salt and pepper to taste
• Wooden skewers (soaked in water for 30 minutes) or metal skewers
• Lemon wedges, for serving

Directions:

1. Preheat the grill to medium-high heat (about 375–400°F or 190–200°C).
2. In a small bowl, mix olive oil, lemon juice, garlic powder, smoked paprika (or cumin), salt, and pepper.
3. Thread the salmon cubes, bell pepper pieces, zucchini slices, and onion wedges alternately onto the skewers. Brush the skewers generously with the prepared marinade.
4. Place the skewers on the preheated grill and cook for 2-3 minutes per side, turning occasionally, until the salmon is cooked through and the vegetables are tender.
5. Remove from the grill and let rest for 1-2 minutes. Serve with lemon wedges on the side.

Cooking Time:
8-10 minutes

13. Salmon Sashimi Recipe for Two

Ingredients:

• 6 oz fresh, sushi-grade salmon fillet
• 1 teaspoon soy sauce or tamari (per serving)
• 1/2 teaspoon wasabi paste (optional)
• 1 teaspoon pickled ginger (per serving)
• 1/4 cup thinly sliced cucumber or radish (optional, for garnish)
• 1 teaspoon sesame seeds (optional, for garnish)

Directions:

1. Ensure the salmon is fresh and sushi-grade. Use a sharp knife to slice the salmon into thin, even slices, about 1/4 inch thick.
2. Arrange the salmon slices neatly on a chilled plate.
3. Garnish the plate with thinly sliced cucumber or radish and sprinkle with sesame seeds if desired.
4. Serve the sashimi with small bowls of soy sauce for dipping, along with wasabi paste and pickled ginger on the side.
5. Enjoy immediately to maintain the freshness of the fish.

Cooking Time:
No cooking required; preparation takes about 5 minutes.

14. Salmon Ceviche Recipe for Two

Ingredients:

• 6 oz fresh, sushi-grade salmon fillet, diced into 1/2-inch cubes
• 1/4 cup fresh lime juice (about 2 limes)
• 1/4 cup fresh lemon juice (about 1 lemon)
• 1 small red onion, finely diced
• 1/2 jalapeño, finely chopped (remove seeds for less heat)
• 1/2 cup diced cucumber
• 1/2 cup diced mango or avocado (optional)
• 2 tablespoons fresh cilantro, chopped
• Salt and pepper to taste
• Tortilla chips or lettuce leaves (for serving)

Directions:

1. Place the diced salmon in a non-reactive bowl (glass or ceramic).
2. Add the lime juice and lemon juice, ensuring the salmon is fully submerged. Cover and refrigerate for 15-20 minutes, stirring occasionally. The acid in the citrus will “cook” the salmon, turning it opaque.
3. Once the salmon is “cooked” to your preference, drain off most of the citrus juice, leaving a small amount to keep it moist.
4. Add the diced onion, jalapeño, cucumber, mango or avocado (if using), and cilantro. Season with salt and pepper to taste. Mix gently to combine.
5. Serve immediately with tortilla chips or in lettuce leaves for a fresh and zesty dish.

Cooking Time:
20 minutes (no heat required).

15. Steamed Salmon Recipe for Two

Ingredients:

• 2 salmon fillets (about 6 oz each, skinless)
• 2 tablespoons soy sauce
• 1 tablespoon sesame oil
• 1 teaspoon fresh ginger, finely grated
• 2 garlic cloves, minced
• 1/4 cup green onions, thinly sliced
• 1 lemon, sliced into rounds
• Salt and pepper to taste
• Fresh cilantro, chopped (optional, for garnish)

Directions:

1. Fill a large pot with about 1 inch of water and place a steamer basket inside. Bring the water to a gentle simmer over medium heat.
2. Season the salmon fillets with salt and pepper. Place a lemon slice on top of each fillet.
3. Place the salmon fillets in the steamer basket, ensuring they are not crowded. Cover with a tight-fitting lid.
4. Steam for 8-10 minutes, or until the salmon is opaque and flakes easily with a fork.
5. Meanwhile, in a small bowl, mix soy sauce, sesame oil, ginger, and garlic.
6. Once the salmon is cooked, transfer it to a plate. Drizzle the soy sauce mixture over the fillets, and sprinkle with green onions and cilantro if desired.
7. Serve immediately with steamed rice or vegetables.

Cooking Time:
8-10 minutes

16. Poached Salmon Recipe for Two

Ingredients:

• 2 salmon fillets (about 6 oz each, skin-on or skinless)
• 4 cups water or fish stock
• 1/2 cup dry white wine (optional)
• 1 lemon, sliced into rounds
• 1 small onion, thinly sliced
• 1 bay leaf
• 4-5 whole peppercorns
• 2 sprigs fresh dill or parsley (optional, for garnish)
• Salt to taste

Directions:

1. In a large, shallow saucepan, combine water or fish stock, white wine (if using), lemon slices, onion slices, bay leaf, and peppercorns. Bring the mixture to a gentle simmer over medium heat.
2. Season the salmon fillets lightly with salt.
3. Once the poaching liquid is gently simmering (not boiling), carefully lower the salmon fillets into the liquid. Ensure the fillets are fully submerged.
4. Cover the pan and poach the salmon for 8-10 minutes, or until the fish is opaque and flakes easily with a fork.
5. Using a slotted spatula, carefully remove the salmon from the liquid and transfer to a plate.
6. Garnish with fresh dill or parsley and serve immediately with steamed vegetables, rice, or a light salad.

Cooking Time:
8-10 minutes

17. Deep-Fried Salmon Recipe for Two

Ingredients:

• 2 salmon fillets (about 6 oz each, cut into 2-inch chunks)
• 1 cup all-purpose flour
• 1 teaspoon garlic powder
• 1 teaspoon smoked paprika or chili powder
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/2 cup buttermilk (or regular milk with 1 teaspoon lemon juice added)
• 1 egg, beaten
• 1 cup breadcrumbs (panko for extra crispiness)
• Vegetable oil (for frying)
• Lemon wedges (for serving)

Directions:

1. Heat 2-3 inches of vegetable oil in a deep frying pan or pot to 350°F (175°C).
2. In a bowl, mix the flour, garlic powder, smoked paprika, salt, and pepper.
3. In a second bowl, combine the buttermilk and beaten egg.
4. Place breadcrumbs in a third bowl.
5. Dredge each salmon chunk in the flour mixture, then dip into the buttermilk mixture, and finally coat in breadcrumbs, pressing lightly to ensure an even coating.
6. Carefully lower the coated salmon pieces into the hot oil, frying in batches to avoid overcrowding. Fry for 3-4 minutes, or until golden brown and crispy.
7. Remove the salmon with a slotted spoon and place on a paper towel-lined plate to drain excess oil.
8. Serve immediately with lemon wedges and your favorite dipping sauce, such as tartar sauce or aioli.

Cooking Time:
3-4 minutes per batch

18. Sous Vide Salmon Recipe for Two

Ingredients:

• 2 salmon fillets (about 6 oz each, skinless)
• 2 tablespoons olive oil or melted butter
• 1 teaspoon garlic powder
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 sprig fresh thyme or dill (optional)
• Lemon slices (for serving)

Directions:

1. Preheat your sous vide water bath to 125°F (52°C) for medium-rare or 130°F (54°C) for medium doneness.
2. Season the salmon fillets with garlic powder, salt, and pepper. Place each fillet in a vacuum-seal or resealable freezer-safe bag. Add a drizzle of olive oil or butter and a sprig of thyme or dill to each bag.
3. Seal the bag using a vacuum sealer or the water displacement method (slowly lower the bag into the water to push out air and seal tightly).
4. Submerge the sealed bags into the preheated sous vide water bath and cook for 45 minutes to 1 hour.
5. After cooking, remove the salmon from the bags and pat dry with paper towels.
6. (Optional) For a crispy exterior, heat a skillet over medium-high heat with a small amount of oil. Sear the salmon for 30 seconds per side.
7. Serve immediately with lemon slices and your choice of sides, such as asparagus or rice.

Cooking Time:
45 minutes to 1 hour (plus optional searing time)

19. Campfire Salmon Recipe for Two

Ingredients:

• 2 salmon fillets (about 6 oz each, skin-on or skinless)
• 2 tablespoons olive oil or melted butter
• 1 teaspoon garlic powder
• 1 teaspoon smoked paprika or chili powder (optional)
• Salt and pepper to taste
• 1 lemon, sliced into rounds
• 2 sprigs fresh rosemary or thyme (optional)
• Heavy-duty aluminum foil

Directions:

1. Prepare the campfire and allow it to burn down to hot coals for consistent, even heat.
2. Lay out two large sheets of heavy-duty aluminum foil. Place one salmon fillet in the center of each sheet.
3. Drizzle olive oil or melted butter over the salmon. Season with garlic powder, smoked paprika (if using), salt, and pepper. Top each fillet with a few lemon slices and a sprig of rosemary or thyme.
4. Fold the foil over the salmon to create a sealed packet, ensuring no juices escape during cooking.
5. Place the foil packets directly on the hot coals or on a campfire grill grate. Cook for 10-12 minutes, turning once halfway through, until the salmon is opaque and flakes easily with a fork.
6. Carefully remove the packets from the fire, let cool slightly, then open carefully to release the steam. Serve directly from the foil for a rustic campfire meal.

Cooking Time:
10-12 minutes

20. Smoked Salmon Recipe for Two

Ingredients:

• 2 salmon fillets (about 6 oz each, skin-on)
• 2 tablespoons olive oil or melted butter
• 2 tablespoons brown sugar
• 1 tablespoon kosher salt
• 1 teaspoon black pepper
• 1/2 teaspoon garlic powder
• 1/2 teaspoon smoked paprika (optional)
• Wood chips (e.g., alder, cherry, or apple) soaked in water for 30 minutes

Directions:

1. Prepare the salmon: Pat the salmon fillets dry with paper towels. In a small bowl, mix brown sugar, kosher salt, black pepper, garlic powder, and smoked paprika (if using). Rub the mixture evenly over the salmon fillets. Cover and refrigerate for 1-2 hours to allow the seasoning to penetrate.
2. Prepare the smoker: Preheat your smoker to 225°F (107°C). Drain the soaked wood chips and place them in the smoker box or directly onto the coals, depending on your smoker type.
3. Smoke the salmon: Place the salmon fillets on the smoker grates, skin-side down. Close the smoker lid and smoke for 1-2 hours, or until the internal temperature of the salmon reaches 145°F (63°C) and it flakes easily with a fork.
4. Serve: Remove the salmon from the smoker and let it rest for a few minutes. Serve with lemon wedges and your favorite sides, such as roasted vegetables or a fresh salad.

Cooking Time:
1-2 hours

21. Air-Fried Salmon Recipe for Two

Ingredients:

• 2 salmon fillets (about 6 oz each, skin-on or skinless)
• 1 tablespoon olive oil
• 1 teaspoon garlic powder
• 1 teaspoon paprika or smoked paprika
• 1/2 teaspoon dried oregano or thyme
• Salt and pepper to taste
• Lemon wedges (for serving)

Directions:

1. Preheat the air fryer to 375°F (190°C) for about 3-5 minutes.
2. Pat the salmon fillets dry with paper towels. Brush them with olive oil, then season with garlic powder, paprika, oregano, salt, and pepper.
3. Place the salmon fillets in the air fryer basket, skin-side down if applicable. Ensure they are not overcrowded to allow proper air circulation.
4. Air fry the salmon for 8-10 minutes, depending on the thickness of the fillets. The salmon is ready when it flakes easily with a fork and reaches an internal temperature of 145°F (63°C).
5. Remove from the air fryer and let rest for a minute. Serve with lemon wedges for a bright, fresh finish.

Cooking Time:
8-10 minutes