20 Air Fryer Salmon Recipes with Lemon-Garlic Flavor

Dinner time can feel like a juggling act, especially with picky eaters and packed schedules. We want simple meals that still feel thoughtful and satisfy everyone at the table.

This roundup focuses on air-fryer salmon recipes that highlight bright lemon and garlicky notes. We include everything from crispy-skin fillets and buttery salmon bites to foil packets, tacos, and one-pan meals with veggies.

Most recipes finish in about 15-20 minutes and require minimal cleanup, so we can serve dinner faster and linger over conversation. They store well for lunches, and easy seasoning swaps let us tune flavors to suit the whole family.

1. Air Fryer Lemon Garlic Salmon

This salmon give you flaky, juicy fillets in minutes. It's an easy, satisfying choice for weeknight dinners or meal prep and carries a fresh citrus-garlic flavor that pairs well with simple sides.

Why This Recipe Works

This method gives reliably tender fish while cutting active time. The lemon and garlic add brightness that stands up to fast cooking.

Hot circulating air - The air fryer creates a slightly crisp exterior while keeping the interior moist.
Concentrated lemon-garlic - A small oil-based rub delivers bold flavor without soaking the fish.
Fast hands-off cooking - Short cook time frees you to finish a side or set the table.
Clear doneness cue - Cook time plus "flakes easily" tells you when the salmon is ready.

Ingredient Swap Ideas

Swaps help adapt to what you have or dietary needs while keeping the same method and flavor direction. Use these if you need a pantry-friendly or milder option.

Salmon fillets - Use trout fillets or thicker cod steaks; trout cooks the same and keeps a similar richness, cod is leaner so watch for slightly shorter cook time.
Olive oil - Swap with avocado oil for a higher smoke point and neutral taste that holds up in the air fryer.
Fresh garlic - Use ½ teaspoon garlic powder if fresh isn't available; it keeps the garlic note but won't brown.
Lemon juice - Swap with lime juice or a splash of white wine vinegar for comparable acidity and a slightly different citrus angle.

Ingredients

4 (6-ounce) salmon fillets - about 1-inch thick, skin-on or skinless.
2 tablespoons olive oil - divided.
3 cloves garlic - minced.
1 tablespoon lemon juice - freshly squeezed.
1 teaspoon lemon zest - from 1 lemon.
½ teaspoon salt - or to taste.
¼ teaspoon black pepper - freshly ground.
Lemon wedges - for serving.

Instructions

Preheat the air fryer to 400°F (200°C) for 3 minutes.
Pat the salmon fillets dry with paper towels.
Season both sides of the fillets with ½ teaspoon salt and ¼ teaspoon black pepper.
Mix 1 tablespoon olive oil, minced garlic, lemon juice, and lemon zest in a small bowl until combined.
Brush the fillets with the remaining 1 tablespoon olive oil and spoon the lemon-garlic mixture over the tops of each fillet.
Air fry at 400°F (200°C) for 8-10 minutes, until the salmon is opaque and flakes easily with a fork; rest 2 minutes and serve with lemon wedges.

2. Lemon Garlic Butter Salmon Bites

These butter bites cook quickly and give a rich lemon-garlic butter finish that feels special without fuss. They work great for weeknight dinners, meal prep, or as an appetizer at a small gathering.

Why This Recipe Works

They deliver flaky, tender salmon with a bright citrus finish and a simple sauce that clings to each bite. The air fryer speeds cooking and keeps the pieces lightly crisp outside.

Quick air-fryer sear - High heat cooks small pieces fast so the exterior firms while the interior stays moist.
Garlic-butter glaze - Warm butter with garlic and lemon coats the salmon for glossy flavor that's easy to control.
Bite-sized portions - Small cubes cook evenly and are simple to portion for meal prep or serving.
Minimal hands-on time - Prep, a short cook, and a quick toss finish the dish in under 20 minutes.

Ingredient Swap Ideas

Swaps let you use what's on hand or adjust for diet without changing the method. Each option keeps the same flavor direction and fits the air-fryer approach.

Salmon - Use shrimp (peeled, deveined) for a slightly faster cook time and similar texture.
Unsalted butter - Swap with ghee for higher smoke point if your air fryer runs hot.
Fresh lemon juice - Use bottled lemon juice in a pinch; flavor is slightly less bright but still citrusy.
Fresh parsley - Swap with chopped chives for a milder onion note that won't overpower the butter.

Ingredients

1 pound salmon - skinless, cut into 1-inch cubes.
1 tablespoon olive oil - for tossing the salmon.
½ teaspoon kosher salt - adjust to taste.
¼ teaspoon black pepper - freshly ground if possible.
2 tablespoons unsalted butter - for the lemon-garlic sauce.
2 cloves garlic - minced.
1 tablespoon lemon juice - fresh squeezed.
2 tablespoons fresh parsley - chopped.
Lemon wedges - for serving.

Instructions

Preheat the air fryer to 400°F for 3 minutes.
Cut the salmon into 1-inch cubes and pat dry; toss with olive oil, salt, and pepper.
Place the salmon in a single layer in the air fryer basket and cook at 400°F for 6-8 minutes, shaking the basket once halfway, until the pieces are opaque and lightly golden.
Melt the butter in a small skillet over low heat for 1-2 minutes, add the minced garlic, and cook until fragrant, about 30 seconds; stir in lemon juice.
Transfer the cooked salmon to a bowl, pour the warm lemon-garlic butter over it, and toss gently for 20-30 seconds until coated.
Sprinkle with chopped parsley and serve with lemon wedges.

3. Air Fryer Lemon-Herb Salmon Foil Packets

This lemon-herb foil packets is quick to put together and yields tender, flavorful fillets with minimal cleanup. The lemon and fresh herbs brighten the rich fish, making it ideal for a weeknight dinner or meal prep.

Why This Recipe Works

It cooks quickly while keeping the fish moist. Cleanup is minimal thanks to single-serving foil packets.

Foil-sealed moist cooking - Keeps salmon tender and traps the lemon-garlic aroma during high-heat air-frying.
Fast high-heat cooking - The air fryer gives a lightly crisp exterior in about 8-12 minutes, so dinner comes together quickly.
Individual serving packets - Makes portioning and serving simple and reduces cleanup.
Bright lemon-herb finish - Fresh lemon and herbs cut through the richness for a clean, fresh flavor.

Ingredient Swap Ideas

Swaps help when an ingredient is unavailable or to suit dietary preferences without changing the method. Use these to keep the same foil-packet approach and bright lemon-herb profile.

Salmon - Swap for trout fillets; they have a similar texture and cook in the same time.
Asparagus - Swap for green beans or broccolini; thin vegetables cook in the packet the same way.
Mixed fresh herbs - Swap for 1 teaspoon dried Italian seasoning; add it to the oil and expect a slightly milder herb flavor.
Olive oil - Swap for melted butter or ghee; it adds richness and helps browning in the packet.

Ingredients

1 lb salmon - skin-on or skinless, cut into 4 portions.
2 tablespoons olive oil - extra-virgin.
2 cloves garlic - minced.
1 tablespoon fresh lemon juice - about half a lemon.
1 teaspoon lemon zest - grated.
2 tablespoons mixed fresh herbs - chopped (parsley, dill, or basil).
1 lemon - thinly sliced.
½ pound asparagus - trimmed and cut to fit packets.
Salt and pepper - to taste.
Aluminum foil - for packets.

Instructions

Preheat the air fryer to 400°F (200°C) for 3 minutes.
Assemble the packets: Lay out four large foil sheets and divide the asparagus among them, then place a salmon portion on each bed of asparagus. Drizzle with olive oil and lemon juice, sprinkle minced garlic, lemon zest, chopped herbs, salt, and pepper, and top each fillet with a lemon slice.
Seal the packets by folding the foil edges tightly to form pouches.
Air-fry the packets at 400°F (200°C) for 8-12 minutes, depending on fillet thickness; salmon is done when it flakes easily with a fork and is opaque through the center.
Rest the packets for 2 minutes, then open carefully and serve with extra lemon wedges.

4. Garlic Lemon Salmon with Asparagus

This garlic lemon asparagus crisp-tender asparagus for a simple, satisfying meal. Bright lemon and garlic give the dish a fresh flavor, making it ideal for weeknight dinners or easy meal prep.

Why This Recipe Works

This method yields moist salmon and evenly cooked asparagus with very little hands-on time. The air fryer concentrates heat for a crisp exterior and fast cook time.

One-basket cooking - Salmon and asparagus cook together in the air fryer, saving time and minimizing cleanup.
High-heat finish - Cooking at 400°F creates a light sear on the exterior while keeping the salmon moist inside.
Fresh garlic and lemon - Minced garlic and lemon zest/juice brighten the fish and go with the vegetables.
Short, reliable timing - The brief cook window (8-10 minutes) reduces guessing and prevents overcooking.

Ingredient Swap Ideas

Swaps make the recipe flexible for what you have or dietary needs without changing the method or overall flavor.

Salmon - Use trout fillets with the same cook time; texture and flavor are similar.
Asparagus - Substitute broccolini or thin green beans; increase cook time slightly for thicker stems.
Olive oil - Use avocado oil or melted butter for comparable browning and richness.
Fresh lemon - Use 1 tablespoon bottled lemon juice in a pinch; the bright note will be milder.

Ingredients

2 (6-ounce) salmon fillets - skin-on or skinless.
1 lb asparagus - trimmed.
1 tablespoon olive oil - divided.
3 cloves garlic - minced.
1 lemon - zest and juice.
½ teaspoon salt - adjust to taste.
¼ teaspoon black pepper - freshly ground.

Instructions

Preheat the air fryer to 400°F for 3 minutes.
Pat the salmon dry. Season both sides with salt, pepper, half the minced garlic, and half the lemon zest, then drizzle with ½ tablespoon olive oil.
Toss the asparagus with the remaining ½ tablespoon olive oil and a pinch of salt.
Arrange the asparagus in a single layer in the air-fryer basket and place the salmon fillets on top, skin-side down if using skin. Cook at 400°F for 8-10 minutes, until the salmon reads 125-135°F and the asparagus is tender-crisp.
Squeeze the lemon juice over the salmon and asparagus and let rest 2 minutes before serving.

5. Air Fryer Teriyaki Lemon Garlic Salmon

This teriyaki salmon. It's an easy weeknight dinner or a great option for meal prep, with a glossy glaze and tender, flaky fish.

Why This Recipe Works

The glaze caramelizes while the air fryer keeps the fillets moist and tender. It's fast to prep and quick to cook for reliable weeknight timing.

Sticky teriyaki glaze - The sauce browns in the air fryer for concentrated flavor and a glossy finish.
High-heat sear - Air frying at 400°F creates a light caramelized crust without overcooking the center.
Short marinate time - A brief brush or 15-minute rest lets flavors penetrate without long prep.
Quick finish glaze - Reserving some sauce to brush after cooking boosts shine and flavor.

Ingredient Swap Ideas

Swaps let you adjust for what's available or dietary needs while keeping the same cooking method and flavor direction. Use swaps that maintain the sweet-salty-acid balance so the final taste stays familiar.

Salmon - Use skin-on trout fillets; they have similar texture and cook in about the same time.
Soy sauce - Use tamari or coconut aminos for a gluten-free option with a similar salty base.
Honey - Use maple syrup or packed brown sugar; both give comparable sweetness and caramelization.
Lemon juice - Use rice vinegar for acidity if you prefer less citrus brightness; it won't change cook time.

Ingredients

1 lb salmon fillets - skin-on, about 2 fillets.
¼ cup low-sodium soy sauce - for the glaze.
2 tablespoon honey - or maple syrup.
1 tablespoon lemon juice - freshly squeezed.
2 cloves garlic - minced.
1 teaspoon fresh ginger - grated.
1 teaspoon sesame oil - for flavor.
1 teaspoon cornstarch - mixed with 1 tablespoon water as a slurry.
Salt and black pepper - to taste.
1 teaspoon neutral oil - for brushing or spraying the basket.
1 green onion - thinly sliced for garnish.
1 teaspoon toasted sesame seeds - for garnish.

Instructions

Preheat the air fryer to 400°F for 3 minutes.
Pat the salmon dry and season lightly with salt and black pepper.
Whisk soy sauce, honey, lemon juice, garlic, ginger, sesame oil, and the cornstarch slurry until combined; set aside half for finishing.
Brush the top of each fillet with the remaining glaze and place skin-side down in the air fryer basket; air-fry at 400°F for 7-10 minutes, until the salmon is opaque and flakes easily.
Brush reserved glaze over the cooked fillets, air-fry 1 more minute until the glaze is sticky, then remove and rest 2 minutes; garnish with green onion and sesame seeds.

6. Lemon Garlic Salmon Steaks

This salmon steaks, satisfying salmon dish that gives bright lemon and savory garlic notes in every bite. You can serve it for a quick weeknight dinner, a simple meal-prep option, or a lighter weekend supper.

Why This Recipe Works

This method yields moist, flavorful salmon with minimal hands-on time. The high heat in the air fryer locks in juices while the lemon-garlic mix adds fresh brightness.

Thick steak cut - Heavier salmon steaks hold shape and stay moist under high heat.
High-heat air frying - Fast cooking creates a lightly crisp exterior and tender interior.
Lemon-garlic rub - The acid and garlic brighten the fish without long marinating.
Short resting time - A brief rest lets juices redistribute for flakier slices.

Ingredient Swap Ideas

Swaps help when you need pantry flexibility or dietary changes and they keep the same method and flavor direction.

Salmon steaks - Use salmon fillets (same thickness) if steaks are unavailable; adjust cook time by a minute or two for thinner pieces.
Olive oil - Swap for avocado oil for a higher smoke point while keeping a neutral flavor.
Fresh lemon juice - Replace with lime juice for a slightly tangier note that still pairs with garlic.
Fresh parsley - Use chopped dill for a more herb-forward finish; flavor stays fresh but slightly different.

Ingredients

4 salmon steaks (6-8 oz each) - skin-on if available.
2 tablespoons olive oil - for the rub.
3 cloves garlic - minced.
2 tablespoons fresh lemon juice - about 1 lemon.
1 teaspoon lemon zest - finely grated.
1 teaspoon kosher salt - adjust to taste.
½ teaspoon black pepper - freshly ground.
1 tablespoon fresh parsley - chopped for garnish.

Instructions

Preheat your air fryer to 400°F (200°C) for 3 minutes.
Mix the olive oil, minced garlic, lemon juice, lemon zest, salt, and pepper in a small bowl until combined.
Pat the salmon dry, brush both sides with the lemon-garlic mixture, and let sit for 10 minutes.
Arrange the steaks in the air fryer basket skin-side down with space between pieces.
Cook at 400°F for 8-12 minutes, until the fish is opaque and flakes easily with a fork; thicker steaks may need up to 12 minutes.
Transfer to a plate, sprinkle with chopped parsley, and serve with lemon wedges.

7. Honey Lemon Garlic Glazed Salmon

This honey glazed. You get sweet, bright, and garlicky flavors that work well for a weeknight meal or meal prep for lunches.

Why This Recipe Works

It yields glossy, well-seasoned fillets with a short active cook time.
You finish the fish in the pan so the glaze sticks and the salmon stays moist.

Sticky honey-garlic glaze - The honey and reduced sauce create a clingy finish that keeps each bite flavorful.
Quick pan sear - High heat gives you a crisp exterior while the inside stays tender.
Fresh lemon brightness - Lemon juice and zest cut the sweetness for a balanced finish.
Minimal dish cleanup - Everything cooks in one skillet for faster cleanup and serving.

Ingredient Swap Ideas

Swaps help when you need a dietary tweak or run out of one item, and they keep the same cooking method intact. Use common pantry alternatives that won't change cook time much.

Honey - Use pure maple syrup in equal measure for similar sweetness and glossy texture.
Lemon juice - Swap with fresh lime juice for a sharper citrus note that cooks the same way.
Soy sauce - Replace with tamari or coconut aminos for a gluten-free option while retaining savory depth.
Salmon fillets - Use trout or steelhead fillets, which have comparable fat content and the same stovetop cook time.

Ingredients

1 ½ lb salmon fillets - about 4 (6 oz) fillets, skin-on; patted dry.
2 tablespoons honey - room temperature.
2 tablespoons fresh lemon juice - about 1 lemon.
1 teaspoon lemon zest - finely grated.
2 cloves garlic - minced.
1 tablespoon soy sauce - low-sodium optional.
1 tablespoon butter - unsalted.
1 tablespoon olive oil - for searing.
¼ teaspoon salt - more to taste.
¼ teaspoon black pepper - freshly ground.
1 tablespoon chopped parsley - for garnish; optional.

Instructions

Pat the salmon dry and season both sides with salt and pepper. (This helps the skin crisp and the glaze stick.)
Heat the olive oil in a large skillet over medium-high heat until shimmering, about 1 minute.
Sear the salmon skin-side down for 4-5 minutes, until the skin is crisp and the flesh is opaque about two-thirds up the sides.
Flip the salmon and reduce heat to medium.
Add the butter, garlic, honey, lemon juice, lemon zest, and soy sauce to the pan and simmer for 2-3 minutes, spooning the glaze over the fillets until glossy and slightly thick.
Remove from heat and let rest 2 minutes, then spoon any remaining glaze over the fish and garnish with parsley before serving.

8. Spicy Lemon Garlic Salmon

Get the full spicy salmon recipe. Bright citrus and garlic meet a touch of heat in a quick, satisfying salmon dinner. You can have it on the table in about 25 minutes, making it ideal for weeknight meals or meal prep.

Why This Recipe Works

You get a bright, spicy glaze and a crisp exterior.
You can finish the fish in the oven for reliable doneness.

Quick lemon-garlic marinade - A short marinade infuses fresh citrus and garlic without long wait times.
Crispy seared skin - Searing creates a crunchy contrast to the tender flesh.
Controlled oven finish - Roasting in the oven cooks the center evenly without overcooking the outside.
Adjustable heat level - Red pepper flakes let you dial the spice up or down to suit the family.

Ingredient Swap Ideas

Swaps make this dish work with what you have and fit dietary needs while keeping the same method and flavor direction. Choose swaps that maintain citrus, garlic, and a hint of heat.

Salmon fillets - Use trout or steelhead for similar richness; adjust roast time if fillets are thinner.
Olive oil - Swap avocado or grapeseed oil for a higher smoke point when searing.
Lemon juice - Use lime juice for the same bright acidity and fresh flavor.
Red pepper flakes - Swap ⅛-1/4 teaspoon cayenne or a small drizzle of hot sauce for a different spicy note; add less for milder heat.

Ingredients

1 ½ to 2 pounds salmon - skin-on fillets, about 4 pieces (6 oz each).
2 tablespoons olive oil - for the marinade; plus 1 teaspoon for searing.
2 tablespoons lemon juice - fresh is best.
1 teaspoon lemon zest - finely grated.
3 cloves garlic - minced.
¼ teaspoon red pepper flakes - or ½ teaspoon for more heat.
¾ teaspoon kosher salt - or 1 teaspoon table salt.
¼ teaspoon black pepper - freshly ground.
2 tablespoons fresh parsley - chopped; optional for garnish.

Instructions

Preheat the oven to 400°F.
Pat the salmon dry and season both sides with salt and pepper.
Whisk the lemon juice, lemon zest, minced garlic, olive oil, and red pepper flakes in a small bowl until blended.
Spoon the marinade over the salmon and let it rest 10-15 minutes at room temperature.
Heat an ovenproof skillet over medium-high heat, add 1 teaspoon oil, and sear the salmon skin-side down for 3-4 minutes until the skin is crisp.
Transfer the skillet to the oven and roast 6-8 minutes, until the salmon is opaque and flakes easily.

9. Air Fryer Lemon Garlic Salmon Tacos

This salmon tacos, giving you bright, savory tacos that feel fresh and substantial. The citrus and garlic punch pairs best with a weeknight dinner or casual weekend meal prep.

Why This Recipe Works

You get flaky, flavorful salmon with a crisped exterior and bright lemon notes. The air fryer speeds cooking while keeping the fish juicy.

High-heat sear in minutes - The air fryer produces a lightly crisped exterior while keeping the center tender for dependable texture.
Lemon-garlic rub - Zest and garlic cling to the fish and carry through each bite for consistent flavor.
Quick assembly finish - Warm tortillas and simple toppings come together fast so the fish stays hot.
No-fuss portioning - Cutting the fillet into portions before cooking ensures even timing and easy taco assembly.

Ingredient Swap Ideas

Swaps help when you need different fish, dietary tweaks, or pantry substitutions without changing the method.

Salmon - Use trout or steelhead fillets; they cook the same way and keep a similar richness.
Corn tortillas - Swap for small flour tortillas; they warm faster and fold more easily for kids.
Avocado - Use a dollop of plain yogurt or crema for creaminess if avocados are not ripe.
Fresh cilantro - Swap with flat-leaf parsley for a milder herb note that still freshens the tacos.

Ingredients

1 lb salmon - skin-on, trimmed and cut into four portions.
2 tablespoon olive oil - for coating the fish.
2 cloves garlic - minced.
1 lemon - zested and juiced.
1 teaspoon smoked paprika - or regular paprika.
½ teaspoon salt - adjust to taste.
¼ teaspoon black pepper - ground.
8 small corn tortillas - warmed.
1 ripe avocado - sliced.
¼ cup fresh cilantro - chopped.
½ small red onion - thinly sliced.
1 lime - cut into wedges.

Instructions

Preheat the air fryer to 400°F. Pat the salmon dry and cut into four even portions.
Whisk the olive oil, minced garlic, lemon zest, lemon juice, paprika, salt, and pepper in a small bowl.
Brush the mixture evenly over both sides of each salmon portion. Place the portions skin-side down in a single layer in the air fryer basket.
Cook at 400°F for 8-10 minutes, until the salmon reaches 125-130°F internal temperature or flakes easily with a fork.
Warm the tortillas for 30-60 seconds in the air fryer or a hot skillet, then place salmon in each tortilla and top with avocado, cilantro, and red onion.
Squeeze lime over the tacos and serve immediately.

10. Crispy Skin Lemon Garlic Salmon

This crispy skin, flaky flesh in under 20 minutes. Bright lemon and garlicky butter make it a great choice for weeknight dinners, simple date nights, or meal prep.

Why This Recipe Works

This method locks in crisp skin while keeping the interior moist. The quick pan sauce adds fresh, bright flavor without extra work.

Crispy skin sear - High heat and a dry skin create a deeply browned, crunchy exterior that holds its texture when served.
Quick lemon-garlic sauce - Garlic, lemon, and butter finish in the same pan so you get a saucy glaze with no extra bowls.
Skin-first pan sear - Starting skin-side down prevents curling and ensures even browning across each fillet.
Short hands-on time - The whole recipe cooks in about 10-12 minutes, fitting tight weeknight schedules.

Ingredient Swap Ideas

Simple swaps let you adapt to what you have or dietary preferences without changing the method.

Salmon - Use skin-on trout fillets; they crisp similarly and work with the same sear, though thinner pieces may need less time.
Neutral oil - Use avocado or grapeseed oil; both stand up to high heat for reliable browning.
Unsalted butter - Use extra-virgin olive oil for fewer dairy notes; the sauce will be lighter but still glossy.
Fresh parsley - Use chopped chives or basil; they add a fresh finish and require no change to cook time.

Ingredients

4 (6-oz) salmon fillets (1.5 lb) - skin-on; patted very dry.
1 teaspoon kosher salt - divided.
½ teaspoon black pepper - divided.
1 tablespoon neutral oil - for searing (canola or avocado).
2 tablespoon unsalted butter - divided.
2 cloves garlic - minced.
1 lemon - zested and juiced.
1 tablespoon fresh parsley - chopped, for garnish.

Instructions

Pat the fillets very dry with paper towels and season both sides with about ¾ teaspoon salt and half the pepper.
Heat the oil in a large nonstick or stainless skillet over medium-high heat until shimmering, about 2 minutes.
Place the fillets skin-side down and press gently with a spatula for 20-30 seconds; cook without moving for 5-6 minutes, until the skin is deeply browned and releases easily.
Flip the fillets, add 1 tablespoon butter and the minced garlic, and cook 30-60 seconds until the garlic is fragrant.
Add the lemon juice and remaining butter, tilt the pan, and spoon the sauce over the fillets for 30-60 seconds, until the flesh is opaque and flakes easily.
Transfer to plates, rest 1-2 minutes, then sprinkle with lemon zest, parsley, and the remaining salt and pepper to taste.

11. Garlic Lemon Salmon with Quinoa and Veggies

This garlic-and-lemon salmon is a quick, balanced dinner that comes together in about 30 minutes and satisfies a weeknight appetite. You get bright citrus and savory garlic on flaky fish, plus protein-rich quinoa and tender vegetables that work well for meal prep.

Why This Recipe Works

It produces flaky, flavorful salmon with bright lemon notes and a simple pan sauce.
The quinoa and vegetables cook quickly for a complete, ready-to-serve meal.

Fast pan-to-oven method - Searing the fillets then finishing them in a hot oven gives consistent doneness and a lightly crisp edge.
Garlic-lemon finishing sauce - A quick mix of garlic, lemon, and butter clings to the salmon and flavors the quinoa.
Separate quinoa cook - Cooking quinoa on the stove takes about 15 minutes and yields a fluffy base that soaks up pan juices.
Sautéed mixed vegetables - Vegetables cook quickly in a skillet for tender-crisp texture and minimal cleanup.

Ingredient Swap Ideas

Small swaps help with availability and dietary needs without changing the method.

Salmon fillets - Use trout or firm white fish like cod; thinner fillets need a shorter oven time.
Quinoa - Swap with couscous for faster cooking or brown rice for a chewier texture; brown rice requires more liquid and time.
Broccoli and bell pepper - Use asparagus or green beans cut into bite-size pieces so they cook in the same time.
Butter - Swap with extra-virgin olive oil for a dairy-free option; it will still carry the lemon-garlic flavor.

Ingredients

1 cup quinoa - rinsed.
2 cups low-sodium chicken or vegetable broth - for cooking quinoa.
1 lb salmon fillets - about four 4-ounce fillets, patted dry.
2 tablespoon olive oil - divided.
3 cloves garlic - minced.
1 lemon - zested and juiced.
1 tablespoon butter - unsalted; optional.
2 cups mixed vegetables - broccoli florets and red bell pepper, cut into bite-size pieces.
Salt and black pepper - to taste.
2 tablespoon chopped fresh parsley - for garnish.

Instructions

Cook the quinoa: Bring 2 cups broth and 1 cup rinsed quinoa to a boil, reduce to a simmer, and cook 15 minutes, until liquid is absorbed and quinoa is fluffy.
Sauté the vegetables: Heat 1 tablespoon olive oil in a skillet over medium-high heat, add the mixed vegetables, and cook 6-8 minutes until tender-crisp. Season with salt and pepper and transfer to a bowl.
Season and sear the salmon: Pat fillets dry and season both sides with salt and pepper. Heat the remaining tablespoon olive oil in an ovenproof skillet over medium-high heat and sear salmon skin-side down 3 minutes until golden, then flip and sear 1 minute.
Finish with lemon-garlic: Add minced garlic, lemon juice, and butter to the skillet, spoon a little over the fillets, then transfer the skillet to the oven and roast at 425°F (220°C) for 6-8 minutes, until salmon flakes with a fork.
Assemble and serve: Fluff the quinoa with a fork and stir in lemon zest and half the parsley. Divide quinoa and vegetables among plates, top with salmon, spoon pan juices over the fish, and sprinkle with remaining parsley.

12. Lemon Garlic Salmon Salad

Bright flaked salmon over mixed greens makes a quick, satisfying lunch that feels light but filling. The lemon-garlic dressing adds a fresh, zesty note that works well for meal prep or a weeknight dinner.

Why This Recipe Works

This salad gives flaky, well-seared fish and a bright dressing with minimal fuss. It's fast to make and holds up well for leftovers.

Pan-seared salmon fillets - A hot skillet creates a slightly crisp exterior while keeping the center tender for easy flaking.
Lemon-garlic vinaigrette - A simple whisked dressing shows the salmon without overpowering the greens.
Quick resting step - Letting the fish rest for 5 minutes keeps juices locked in and makes flaking simple.
Make-ahead friendly - Dress the greens just before serving so leaves stay crisp for meals later in the week.

Ingredient Swap Ideas

Small swaps help you work with what's on hand or meet dietary needs. Each option keeps the same basic method and flavor balance.

Salmon - Use trout fillets for a similar texture and flavor; adjust cook time if thinner.
Mixed salad greens - Substitute baby spinach for more iron and a milder leaf that pairs well with lemon.
Dijon mustard - Use whole-grain mustard for a little texture; it keeps the dressing bright.
Honey - Replace with maple syrup for a vegan-friendly sweetener that still balances the lemon.

Ingredients

1 lb salmon fillets - skin on or off, trimmed of bones if needed.
3 tablespoon olive oil - divided; for searing and for the dressing.
2 tablespoon fresh lemon juice - about 1 medium lemon.
2 cloves garlic - minced.
1 teaspoon Dijon mustard - for the vinaigrette.
1 teaspoon honey - or maple syrup.
5 oz mixed salad greens - roughly 6 cups loosely packed.
1 cup cherry tomatoes - halved.
1 small cucumber - sliced.
¼ small red onion - thinly sliced.
Salt - to taste.
Black pepper - to taste.
2 tablespoon fresh parsley - chopped for garnish.

Instructions

Pat the salmon dry and season both sides with salt and pepper.
Heat 2 tablespoons olive oil in a skillet over medium-high heat until shimmering, about 1 minute.
Cook the salmon 4-5 minutes per side, until opaque and it flakes easily with a fork.
Rest the salmon 5 minutes, then flake into large pieces with a fork.
Whisk lemon juice, minced garlic, Dijon, honey, remaining 1 tablespoon olive oil, and a pinch of salt and pepper until combined.
Toss the mixed greens, tomatoes, cucumber, and red onion with the dressing, top with flaked salmon and parsley, and serve immediately.

13. Air Fryer Lemon Garlic Salmon Skewers

Bright lemon and garlic lift simple salmon cubes into a fast, satisfying meal. This recipe is quick to make and works well for weeknight dinners, picnics, or meal prep servings.

Why This Recipe Works

It yields tender, flaky salmon with a bright lemon-garlic finish. The air fryer speeds cooking and keeps cleanup minimal.

High-heat sear in minutes - The air fryer gives edges a light char while keeping the center moist.
Short marinate time - A 10-15 minute marinade infuses flavor without long advance prep.
Even portion cooking - Cubed salmon on skewers cooks uniformly so everything finishes together.
Easy serving skewers - Skewers make it simple to plate for casual meals or outdoor serving.

Ingredient Swap Ideas

Simple swaps help adapt to what you have or dietary preferences while keeping the same method and flavor direction.

Salmon - Use skinless trout cut into cubes; it cooks the same way but can be slightly flakier.
Olive oil - Replace with avocado oil for a higher smoke point and a neutral taste.
Lemon juice - Swap with lime juice for a brighter citrus note; cook time remains the same.
Wooden skewers - Use metal skewers instead; they don't need soaking and may shorten cook time by 1-2 minutes.

Ingredients

1.5 pounds salmon fillet - skin removed, cut into 1-inch cubes.
2 tablespoons olive oil - extra virgin.
2 tablespoons lemon juice - fresh squeezed.
1 teaspoon lemon zest - finely grated.
3 garlic cloves - minced.
1 teaspoon kosher salt - or to taste.
½ teaspoon black pepper - freshly ground.
1 teaspoon honey - optional for balance.
8 to 10 wooden skewers - soaked in water for 30 minutes.
2 tablespoons chopped parsley - for garnish.

Instructions

Preheat the air fryer to 380°F (195°C) for 3 minutes.
Whisk the olive oil, lemon juice, lemon zest, minced garlic, honey, salt, and pepper in a bowl until combined.
Toss the salmon cubes with the marinade and let sit for 10-15 minutes.
Thread 3-4 salmon cubes onto each soaked skewer, leaving a small gap between pieces.
Air fry the skewers at 380°F (195°C) for 8-10 minutes, flipping once halfway, until the salmon is opaque and flakes easily.
Rest the skewers 2 minutes, then garnish with parsley and serve with lemon wedges.

14. Mediterranean Lemon Garlic Salmon

This mediterranean salmon, garlic, olives, and feta together for a bright, satisfying meal. It's quick to prep and ideal for weeknight dinners or make-ahead meal prep.

Why This Recipe Works

You get bright, bright flavors with minimal fuss. The method keeps the salmon tender while concentrating the toppings.

Quick high-heat roast - Roasting at 425°F browns the top while keeping the center flaky and moist.
Bright lemon-garlic glaze - A small oil-based mixture infuses citrus and garlic into every bite.
Briny olive and feta - Sliced olives and crumbled feta add salty, savory contrast to the fish.
Sheet-pan roasting ease - Everything cooks together on one tray for fast prep and simple serving.

Ingredient Swap Ideas

Swaps help you adapt to what you have or meet dietary needs without changing the method. Each option keeps the same Mediterranean flavor direction.

Salmon - Use trout or sea bass; both roast similarly though thinner trout may need 8-10 minutes.
Kalamata olives - Use capers or green olives; they preserve the briny contrast without changing technique.
Feta cheese - Use ricotta salata or crumbled goat cheese; they provide a salty, creamy finish.
Cherry tomatoes - Use sun-dried tomatoes packed in oil; they add concentrated sweetness and won't release much juice.

Ingredients

1 lb salmon - skin-on or skinless, about 4 fillets.
2 tablespoon olive oil - extra-virgin preferred.
3 cloves garlic - minced.
1 lemon - zested and juiced.
½ cup Kalamata olives - pitted and sliced.
½ cup cherry tomatoes - halved.
⅓ cup feta cheese - crumbled.
1 teaspoon dried oregano - or 1 tablespoon fresh, chopped.
¼ teaspoon red pepper flakes - optional.
Salt and black pepper - to taste.
2 tablespoon parsley - chopped, for garnish.

Instructions

Preheat the oven to 425°F and position the rack in the center.
Pat the salmon dry and season both sides with salt and pepper, then place the fillets skin-side down on a foil- or parchment-lined baking sheet.
Combine the olive oil, minced garlic, lemon juice, lemon zest, dried oregano, and red pepper flakes in a small bowl.
Spoon or brush the lemon-garlic mixture evenly over each fillet, then scatter the sliced olives and halved cherry tomatoes around the fish.
Roast the salmon for 10-12 minutes at 425°F, until it flakes easily with a fork and is opaque in the center.
Sprinkle crumbled feta and chopped parsley over the hot fillets and squeeze a little fresh lemon over each before serving.

15. Lemon Rosemary Salmon

This lemon rosemary, satisfying meal. It's easy enough for a weeknight and elegant enough for guests, with a crisp sear and a tender, flaky finish.

Why This Recipe Works

The dish gives reliable texture and bold herb-citrus flavor while staying fast to make. You get a crisp exterior and moist interior with a short stovetop-to-oven finish.

High-heat sear then roast - Searing the skin first locks in juices and creates a crisp exterior before a brief oven finish.
Zesty lemon-rosemary glaze - Lemon juice and zest mixed with rosemary and a touch of butter brightens the fish without overpowering it.
Minimal hands-on time - Most work is seasoning; active cooking is short so you can prepare a side while the fish roasts.
Oven-safe skillet method - Using one pan for sear and roast limits cleanup and guarantees even cooking.

Ingredient Swap Ideas

Swaps keep this method intact while matching what you have or prefer, and they keep the same herb-citrus profile.

Salmon - Use steelhead trout or Arctic char for a similar oily texture and roasting time.
Fresh rosemary - Substitute fresh thyme for a milder, complementary herb; cook time stays the same.
Olive oil - Swap avocado oil for a higher smoke point when searing at higher heat.
Butter - Use ghee for a nuttier finish that tolerates direct heat better.

Ingredients

1½ lb salmon fillets - skin-on, about 4 (6-oz) fillets.
2 tablespoon olive oil - for rubbing and searing.
1 lemon - zested and juiced.
1 tablespoon fresh rosemary - finely chopped.
2 cloves garlic - minced.
1 tablespoon unsalted butter - for finishing.
½ teaspoon kosher salt - or to taste.
¼ teaspoon black pepper - freshly ground.
2 tablespoon fresh parsley - chopped for garnish.

Instructions

Preheat the oven to 400°F (200°C). Pat the fillets dry, rub both sides with olive oil, and season with salt and pepper; sprinkle rosemary, garlic, and lemon zest on top.
Heat an oven-safe skillet over medium-high heat until hot. Place salmon skin-side down and sear for 3-4 minutes, until the skin is crisp and releases from the pan.
Flip the fillets and pour lemon juice over them, then add butter and spoon it over the tops for 30 seconds, until the butter melts and mixes with the lemon.
Transfer the skillet to the oven and roast for 6-8 minutes, until the salmon is opaque and flakes easily with a fork (internal temp about 125-130°F for medium).
Rest the fillets for 2 minutes, garnish with chopped parsley, and serve with lemon wedges.

16. Lemon Garlic Smoked Paprika Salmon

This smoked paprika is quick to make and satisfying on busy evenings or for meal prep.
The smoky warmth of smoked paprika pairs with bright lemon and garlic for a balanced, family-friendly main.

Why This Recipe Works

This method gives a crisp exterior and tender interior while staying fast.
The simple lemon-garlic mix boosts flavor without a long marinade.

Quick stovetop sear - Searing the skin creates a crisp edge and seals juices for moist salmon.
Smoky garlic rub - Smoked paprika and garlic add layered flavor that carries through cooking.
Oven finish for even doneness - A short roast after searing cooks the fillets through without overcooking.
Bright lemon finish - Fresh lemon juice and zest cut the richness and refresh the plate.

Ingredient Swap Ideas

Simple swaps help with pantry limits, dietary needs, or small flavor shifts. They keep the same cooking method and general profile.

Salmon fillets - Substitute trout fillets for a similar texture and mild flavor; cook time may be 1-2 minutes shorter.
Smoked paprika - Use regular paprika plus a pinch of chipotle powder for a comparable smoky heat.
Olive oil - Swap avocado oil for a higher smoke point if you plan to sear on higher heat.
Fresh lemon - Use 2 teaspoons bottled lemon juice plus 1 teaspoon lemon zest if fresh lemons are unavailable.

Ingredients

1 ½ pounds salmon fillet - skin-on, cut into 4 portions.
2 tablespoons olive oil - divided.
1 ½ teaspoons smoked paprika - sweet or hot, based on preference.
3 cloves garlic - minced.
1 lemon - zest and juice.
1 teaspoon kosher salt - or to taste.
½ teaspoon black pepper - freshly ground.
2 tablespoons fresh parsley - chopped, for garnish.

Instructions

Preheat the oven to 400°F (200°C) and position a rack in the middle.
Pat the salmon dry and season both sides with salt, pepper, and smoked paprika.
Whisk 1 tablespoon olive oil, the minced garlic, lemon zest, and lemon juice in a small bowl; brush the mixture evenly over the fillets.
Heat the remaining 1 tablespoon olive oil in an ovenproof skillet over medium-high heat and sear the salmon skin-side down for 2-3 minutes, until the skin is crisp.
Transfer the skillet to the oven and roast for 6-8 minutes, until the salmon reaches 125-130°F (52-54°C) or flakes easily with a fork.
Rest the salmon 2-3 minutes, sprinkle with chopped parsley, and serve with lemon wedges.

17. Creamy Lemon Garlic Salmon Pasta

This creamy pasta, satisfying weeknight dinner. The lemon and garlic cut the richness for a fresh finish, and it also works well for meal prep.

Why This Recipe Works

You get flaky salmon and a silky, tangy sauce in about 30 minutes. The method keeps steps simple so you can finish the meal quickly.

One-skillet sauce finish - You make the sauce in the same skillet used for searing, which captures browned bits for extra flavor and saves washing dishes.
Bright lemon balance - Fresh lemon juice and zest lift the cream so the dish feels lighter and more bright.
Quick pan-seared salmon - High heat produces a crisp exterior and a tender, flaky center in minutes.
Pasta-absorbed sauce - Tossing hot pasta with the sauce lets it thicken and cling to each strand for even flavor.

Ingredient Swap Ideas

Simple swaps help when you need a different protein or pantry item without changing the method.

Salmon - Substitute trout fillets or thick cod; both sear similarly, though cod may need 1-2 extra minutes to cook through.
Heavy cream - Use half-and-half plus 1 tablespoon butter per cup for similar richness with a slightly thinner texture.
Linguine - Swap with fettuccine or penne; the sauce coats flat or tube shapes equally well.
Parmesan - Use grated Asiago or pecorino Romano for a similar salty, savory finish.

Ingredients

12 ounces linguine - dried pasta.
1 pound salmon fillets - skin-on or skinless, pin-boned.
2 tablespoons olive oil - for searing.
2 tablespoons unsalted butter - for the sauce.
3 cloves garlic - minced.
1 small shallot - minced.
1 cup heavy cream - full-fat for best texture.
½ cup low-sodium chicken broth - or vegetable broth.
1 lemon - zested and juiced.
½ cup grated Parmesan cheese - plus extra for serving.
Salt - to taste.
Freshly ground black pepper - to taste.
2 tablespoons fresh parsley - chopped for garnish.

Instructions

Boil the pasta: Bring a large pot of salted water to a boil and cook the linguine until al dente, 9-11 minutes. Reserve 1 cup pasta water, then drain the pasta.
Sear the salmon: Pat the fillets dry and season with salt and pepper. Heat the olive oil in a large skillet over medium-high heat and sear salmon, skin-side down, 4-5 minutes until the skin is crisp; flip and cook 2-3 minutes more until the salmon flakes easily, then transfer to a plate.
Build the sauce: Reduce heat to medium, add butter to the skillet, and cook the shallot 1-2 minutes until softened; add garlic and cook 30 seconds until fragrant. Add the broth and lemon juice, scraping browned bits, and simmer 1 minute.
Finish the cream sauce: Add the heavy cream and grated Parmesan, then simmer 3-4 minutes until slightly thickened and glossy. Season with salt, pepper, and lemon zest.
Combine pasta and sauce: Add the drained pasta to the skillet with ⅓ cup reserved pasta water and toss 1-2 minutes until the sauce coats the pasta; add more reserved water if needed to reach a smooth coating.
Fold and serve: Flake the salmon into large pieces and fold them through the pasta gently, then sprinkle with parsley and extra Parmesan and serve immediately.

18. Air Fryer Lemon Garlic Salmon Rice Bowl

A quick, balanced bowl that pairs bright lemon-garlic salmon with simple rice and greens for a filling weeknight meal or meal-prep lunch. The lemon and garlic give a fresh, savory lift, and the air fryer keeps the fish crisp at the edges while staying tender inside.

Why This Recipe Works

This dish gives flaky, flavorful salmon and steady-cooking rice with minimal hands-on time. The air fryer speeds up browning so you finish the meal quickly.

Fast high-heat sear - Air fryer crisps the salmon edges quickly while keeping the center tender for a flaky texture.
Bright lemon-garlic glaze - Fresh lemon and garlic add tang and aroma that cut through the fish's richness.
Staged cooking flow - Rice cooks while the salmon soaks up the marinade, letting you use time efficiently.
Single-bowl serving - Rice, salmon, and veggies go into one bowl for easy plating and neat portions.

Ingredient Swap Ideas

Swaps help if you need a substitute for dietary preferences or what's in your pantry. Keep swaps that still work in the air fryer and preserve the lemon-garlic profile.

Salmon - Use trout fillets; they cook similarly in the air fryer and stay moist.
Rice - Substitute brown rice; it keeps the same bowl idea but needs about 40-45 minutes to cook.
Broccoli - Swap in asparagus or green beans; they air fry well and offer comparable texture.
Olive oil - Use avocado oil; it has a higher smoke point for air frying and a neutral flavor.

Ingredients

1 cup long-grain white rice - rinsed.
2 cups water - for cooking rice.
1 lb salmon fillets - about two 6-oz pieces, skin-on or skinless.
2 tablespoons olive oil - divided.
1 lemon - zested, juiced, and cut into wedges.
2 cloves garlic - minced.
½ teaspoon salt - more to taste.
¼ teaspoon black pepper - or to taste.
2 cups broccoli florets - fresh.
2 green onions - thinly sliced for garnish.

Instructions

Cook the rice: Combine rice and 2 cups water in a saucepan, bring to a boil, reduce to low, and simmer 15 minutes until water is absorbed. Let stand 5 minutes, then fluff with a fork.
Whisk the marinade: Combine 1 tablespoon olive oil, lemon zest, lemon juice, minced garlic, salt, and pepper in a small bowl until combined.
Pat and marinate the salmon: Pat the fillets dry, brush both sides with half the marinade, and let rest 10 minutes while the rice finishes.
Air fry the salmon and broccoli: Preheat the air fryer to 400°F. Place salmon skin-side down and air fry 8-10 minutes, adding broccoli tossed with remaining 1 tablespoon olive oil for the last 3-4 minutes, until salmon flakes easily with a fork and broccoli is crisp-tender.
Assemble the bowls: Divide rice among bowls, top with salmon and broccoli, drizzle any reserved marinade, and finish with sliced green onions and lemon wedges.

19. Zesty Lemon Garlic Roasted Potatoes and Salmon

This zesty roasted potatoes, satisfying meal. It's an easy weeknight option that brightens the plate and works well for simple meal prep.

Why This Recipe Works

This recipe gives crisp-roasted potatoes and tender, flaky salmon with minimal fuss. The method times each component so everything finishes together.

High-heat roasting method - Produces crisp potato edges and cooks salmon quickly for a consistent result.
Bright lemon-garlic seasoning - Lemon zest, juice, and garlic add fresh flavor that complements both potatoes and fish.
Crispy potato edges - Halving the potatoes exposes more surface area so they brown while staying tender inside.
Coordinated roast timing - Par-cooking the potatoes means you add the fish later so everything finishes at the same time.

Ingredient Swap Ideas

Swaps help when ingredients are unavailable or to fit dietary needs while keeping the same method and flavor.

Baby potatoes - Use fingerlings or Yukon Gold; they roast the same way and give a similar creamy interior.
Salmon fillets - Swap with trout or steelhead for a similar fat content and cook time; if you use a lean white fish, reduce the final roasting time.
Olive oil - Use avocado oil or light vegetable oil; both tolerate high heat and keep the roast texture the same.
Fresh parsley - Use dill or basil for a different herb note; dill pairs especially well with fish without changing the method.

Ingredients

1 ½ pounds baby potatoes - halved.
1 ½ pounds salmon fillets - skin on or off; about 4 fillets.
3 tablespoons olive oil - divided.
3 cloves garlic - minced.
1 lemon - zested and juiced.
1 teaspoon kosher salt - divided.
½ teaspoon black pepper - divided.
2 tablespoons fresh parsley - chopped.

Instructions

Preheat the oven to 425°F (220°C). Line a rimmed baking sheet with foil or parchment if you prefer easier cleanup.
Toss the halved potatoes with 2 tablespoons olive oil, half the minced garlic, half the lemon zest, ¾ teaspoon salt, and ¼ teaspoon pepper. Spread them cut-side down on the prepared baking sheet.
Roast the potatoes for 20 minutes, until golden and tender when pierced with a fork.
Pat the salmon dry and season with the remaining 1 tablespoon olive oil, remaining garlic, ¼ teaspoon salt, ¼ teaspoon pepper, and the lemon juice.
Arrange the seasoned salmon among the par-roasted potatoes and return the sheet to the oven. Roast for 10-12 minutes, until the salmon is opaque and flakes easily with a fork.
Remove from the oven, sprinkle with chopped parsley and the remaining lemon zest, and serve immediately.

20. Air Fryer Lemon Garlic Salmon Salad Wraps

This salad wraps crisp-tender salmon with a bright lemon-garlic note and a creamy yogurt drizzle. It's quick to make and ideal for weeknight meals or packable meal prep.

Why This Recipe Works

The salmon cooks quickly and stays moist while the salad keeps each wrap fresh and crisp. The lemon-garlic seasoning gives a bright counterpoint to the creamy sauce.

Quick air-fryer sear - The high heat gives a slightly crisp exterior while keeping the salmon flaky inside.
Bright lemon-garlic glaze - A small amount of lemon and garlic lifts the fish without overpowering the salad.
Simple creamy sauce - A yogurt-based drizzle adds tang and moisture for easy assembly.
Make-ahead friendly - Salmon and sauce store separately for easy lunch packing and assembly.

Ingredient Swap Ideas

Swaps help when an ingredient is unavailable or you have dietary needs while keeping the same method and flavor direction.

Salmon - Use trout or firm white fish like cod; they cook similarly in the air fryer and flake nicely.
Tortillas - Swap to whole-wheat, spinach, or gluten-free wraps; they handle filling the same way.
Greek yogurt - Use mayonnaise or plain sour cream; the texture stays creamy though the flavor is richer.
Mixed greens - Replace with shredded cabbage or romaine hearts; they hold up better to dressing for meal prep.

Ingredients

1 lb salmon fillet - cut into 4 portions; patted dry.
1 tablespoon olive oil - for coating the salmon.
1 tablespoon lemon juice - freshly squeezed.
2 cloves garlic - minced.
½ teaspoon kosher salt - adjust to taste.
¼ teaspoon black pepper - freshly ground.
4 large tortillas - 8-10 inch wraps, warmed.
2 cups mixed salad greens - washed and dried.
½ cup cherry tomatoes - halved.
¼ cup cucumber - thinly sliced.
¼ cup plain Greek yogurt - for the sauce.
2 tablespoon fresh dill or parsley - chopped; optional for garnish.

Instructions

Preheat the air fryer to 400°F (200°C).
Season the salmon by mixing olive oil, lemon juice, minced garlic, salt, and pepper, then brush the mixture over each portion; let rest 5 minutes.
Air-fry the salmon at 400°F for 8-10 minutes, until opaque and it flakes easily with a fork.
Whisk together Greek yogurt, a squeeze of lemon, and a pinch of salt to make the sauce; taste and adjust seasoning.
Assemble the wraps by placing greens, tomatoes, and cucumber on a warmed tortilla, flake salmon over the salad, drizzle sauce, sprinkle chopped herbs, fold, and serve immediately.