Make the garlic butter. In a small bowl, stir together the melted butter, minced garlic, lemon juice, smoked paprika, salt, and pepper until it is a smooth sauce. Taste it and add a pinch more salt if needed — it should be bold and a little punchy, because it will mellow once it hits the fish.

Prep the salmon. Pat the fillets dry with paper towels. Drying the surface helps the top brown instead of steam. Lightly spray or brush the basket with oil to prevent sticking, then brush each fillet generously with the garlic butter, reserving about 1 tablespoon of the garlic butter for serving. I mean it when I say reserve it — it is the best part.

Preheat the air fryer. Set it to 400°F and preheat for 3 minutes. A hot basket gives you a better sear on the bottom of the fish.

Cook skin-side down. Place the fillets in the basket skin-side down (or presentation-side up if skinless), leaving space between them so the hot air can circulate. If they crowd together, they will steam instead of crisping. Air fry at 400°F for 7 to 10 minutes.

Check for doneness. Salmon is done when it flakes easily with a fork and the center is just barely translucent. For a precise read, an instant-read thermometer should show 125°F to 130°F for medium, which is how I like it, or 135°F to 140°F for medium-well. The fish will carry over a few degrees as it rests.

Finish and serve. Transfer to plates, spoon the reserved garlic butter over the hot fillets, and shower with fresh dill or parsley. Add lemon wedges on the side. Serve immediately while the butter is still melting into the flakes.