Lemon Pepper Salmon

Ingredients

• 4 center-cut skin-on salmon fillets (680 g total)
• 1 tablespoon extra-virgin olive oil
• 2 teaspoons finely grated lemon zest
• 1 teaspoon garlic powder
• 1 teaspoon coarsely ground black pepper
• 3/4 teaspoon fine salt (4.5 g)
• 1/2 teaspoon onion powder
• 1 lemon, cut into wedges (120 g)
• 1 tablespoon water, only if needed
• 1 teaspoon extra chopped herbs, for serving

Instructions

1. Prepare. Cut and measure all ingredients. Reserve the lemon wedges for the final stage. Keep the main salmon pieces close in thickness, patting away excess surface moisture when needed for browning.
2. Arrange. Load the sturdy ingredients and measured liquid or oil into the black perforated air-fryer basket. Keep the basket in a single layer with 1 inch between pieces. Work in two batches when needed; crowded food traps moisture and weakens browning. Keep quick-cooking additions out until their directed interval.
3. Cook. Air fry at 390°F (200°C) for 7 to 10 minutes. Check at the early point. The decisive cue is bronzed edges and moist flakes separating at the thickest center, with the thickest piece registering 125°F to 130°F (52°C to 54°C). Remove ready pieces individually instead of waiting for identical color.
4. Finish. Add the lemon wedges. Fold, toss, or thicken gently until the finish is even. Stop when the food shows bronzed edges and moist flakes separating at the thickest center; adjust sauce consistency with a small measured liquid addition only if needed.
5. Serve. Divide the main pieces first, then spoon vegetables and sauce around them. Check the thickest portion separately for 125°F to 130°F (52°C to 54°C). Serve promptly, keeping any crisp toppings or citrus separate until the plate reaches the table.

Notes

• Use similar-thickness pieces so the finish window stays narrow and the early checkpoint remains meaningful.
• The stated cook allowance includes every pressure release, sauce adjustment, or final thickening interval.
• Refrigerate leftovers promptly in shallow covered containers, and add fresh herbs, citrus, or crisp finishing ingredients only after reheating.