Preheat your air fryer to 400°F (200°C) and give it a few minutes to warm up until it’s hot and ready for the fish.
Pat the salmon fillets dry with paper towels to remove excess moisture, which helps achieve crisp skin.
In a small bowl, whisk together Dijon mustard, lemon juice, and a little salt and pepper to create a bright, tangy glaze.
Using a brush or spoon, evenly spread the mustard mixture over the tops of the salmon fillets, ensuring a good coating but avoiding excess drips.
Lightly brush the skin side of each fillet with olive oil to promote crisping and prevent sticking.
Place the salmon fillets skin-side down in the preheated air fryer basket, making sure they aren’t touching to allow air circulation for even crisping.
Cook the salmon at 400°F (200°C) for 8-10 minutes, until the skin is golden and crispy and the flesh is opaque and tender.
Carefully remove the salmon from the air fryer and let it rest for a minute—this helps juices settle and keeps the fish moist.
Sprinkle with dried dill or parsley if using, for a fresh herb note and attractive presentation.
Serve the salmon hot, with the crispy skin crackling under gentle pressure, revealing the flaky, tender flesh underneath.
