Remove the salmon from the packaging; season the skin with salt. When the air fryer is at temperature, carefully place a sheet of parchment inside, and place the salmon on top, skin side up. Cook for 7 minutes.
Carefully turn the salmon over and season it (sprinkle with salt and brush it with a glaze, or drizzle with a little olive oil and season with a rub or just with salt and pepper). Continue to cook until the salmon is done to your liking, 6 to 10 minutes longer. Serve hot, or let cool, wrap and refrigerate to serve later.
Notes
You can double or triple this recipe, or more, depending on how many salmon filets will fit in your air fryer. Be sure they’re in a single layer with a little space in-between. Don’t overcrowd the air fryer, it’s better to work in batches if necessary.
Instead of brushing with oil, you can mist with cooking spray or top with a pat of butter, if you prefer.