1teaspoonGarlic and Pepper Seasoning13 turns of the grinder per filet
Instructions
Start by patting the filets with a paper towel to remove any excess moisture. Brush the tops with olive oil, or use a misto sprayer, then sprinkle with garlic pepper seasoning. Fold any skinny ends under the filet to help the salmon cook evenly.
Press the "Air Fry" button, then the "Time" button. Twist the knob until the time reads 7 to 9 minutes. Press the "Temp" button and twist the knob until it reads 380 degrees. 8 minutes is my preferred cooking time, but some air fryers may cook differently, and the thickness will make a difference.
Allow the air fryer to "pre-heat" and add the salmon filets skin-side down when the display reads "Add Food". You do not need to "Turn Food", just ignore it when it beeps.
Cooked salmon should flake easily with a fork when done, and have an internal temperature of 130 degrees in the thickest part. It will continue to cook for a few minutes after it is removed from the air fryer.
Store leftover salmon in an air tight container in the refrigerator for up to 3 days. Reheat using the "Reheat" setting (I believe it is programmed for 5 minutes), or in the microwave for 30 to 40 seconds.