Pat the salmon fillets dry with paper towels to remove excess moisture, which helps achieve a crispy crust.
In a small bowl, combine the cracked black pepper with lemon zest, salt, and optional spices like garlic powder or paprika to build a fragrant crust.
Lightly brush both sides of the salmon with olive oil to help the pepper crust adhere and promote crisping.
Sprinkle the pepper mixture evenly over the top of each fillet, pressing gently so it sticks and forms a thick, fragrant crust.
Preheat the air fryer to 400°F (200°C) and place the salmon fillets skin-side down into the basket, making sure they’re not touching for even air circulation.
Cook the salmon for about 8-10 minutes, or until the crust is deep golden and crispy, and the fish flakes easily when pressed with a fork. You should hear a gentle sizzle as it cooks.
Use tongs to carefully remove the salmon from the air fryer and transfer to a plate. Squeeze fresh lemon or add extra lemon zest for a bright finish if desired.
Let the salmon rest for a minute or two, then serve immediately to enjoy the crispy pepper crust and tender, flaky flesh inside.
