Pat the salmon fillets dry with paper towels to remove excess moisture, ensuring crispy skin.
Lightly season the fillets with salt, pepper, and a pinch of paprika or cayenne if using, then set aside.
Preheat the air fryer to 400°F (200°C). Place the salmon fillets skin-side down in a single layer in the basket, making sure they aren’t overcrowded.
Cook the salmon for about 8-10 minutes, until the skin is crispy and the flesh is just opaque and flaky. You should hear a satisfying sizzle at the start.
While the salmon cooks, melt the butter in a small saucepan over medium heat, then add the minced garlic. Let it simmer gently until fragrant and slightly golden, about 1-2 minutes, avoiding burning the garlic.
Remove the saucepan from heat, then stir in lemon juice, lemon zest, and chopped parsley for a fresh, bright flavor.
Once the salmon is cooked, carefully remove the fillets from the air fryer and transfer them to serving plates.
Brush or spoon the hot garlic butter generously over the crispy skin and tender flesh of each fillet. Watch as the butter bubbles and foams, adding richness and aroma.
Garnish with additional parsley or lemon wedges if desired, then serve immediately for the best crispy skin and flavorful butter topping.
