Preheat your air fryer to 400°F for about 3 minutes while you prep the salmon. Pat the fillets completely dry with paper towels—this step is honestly the biggest difference between soggy and crispy fish. Moisture is the enemy here, so don't rush it.

Brush both sides of each salmon fillet with olive oil, making sure you coat them evenly. This olive oil layer is what creates that gorgeous crispy exterior you're after. Don't be shy with the oil because the air fryer won't make it greasy.

Mix together the sea salt, black pepper, paprika, garlic powder, onion powder, and dried dill in a small bowl. Sprinkle this spice blend generously over the top of each fillet, pressing it down slightly so it sticks. I accidentally doubled the garlic powder once and it was even better, so taste preferences matter here.

Arrange the salmon fillets skin-side down in your air fryer basket in a single layer. They should fit without overlapping, but it's okay if they're snug together. You'll hear it sizzle when they hit the hot basket, which means you're doing it right.

Cook for 10 minutes at 400°F without opening the basket to check on them. I know it's tempting to peek, but that releases the heat and extends cooking time. Trust the process—after minute 8, the kitchen smells amazing and that's your signal it's almost done.

Drizzle the lemon juice and honey over the fillets during the last 2 minutes of cooking. You can do this by carefully opening the basket and squeezing the lemon while drizzling honey with a small spoon. This finishing touch adds brightness and helps develop that slight glaze on top.

Remove the salmon from the air fryer basket carefully using tongs or a spatula. Let it rest for 1 minute before serving so the honey glaze sets slightly. Your air fryer salmon recipe is now ready to plate up with sides of your choice.