Pat the salmon dry with paper towel.
Line the air fryer basket with parchment paper (makes for easy clean up)!
Preheat your air fryer to 400F.
Add salmon fillets to the air fryer, skin side down.
Mix the dressing together in a small bowl (olive oil, dijon, red wine vinegar, garlic, salt + pepper, plus any other optional ingredients).
Spoon the dressing over the top of the salmon.
Cook the salmon in the air fryer for 5 to 10 minutes. Times will vary depending on the thickness of your salmon fillets and whether you used wild or farmed salmon. Mine took 5 minutes for wild 1 inch thick pieces so start checking at about 5 minutes. Try not to overcook the salmon or it will become dry. Salmon also firms up as it rests. Internal temperature should read 125 degrees for medium or well done, 140 degrees F.
Sprinkle with fresh herbs to serve and your chosen low carb vegetable or salad. I served mine with steamed green beans in olive oil and a good dollop of tartar sauce. Best fresh. Can be stored in an airtight container for up to 2 days in the fridge, but the skin won't be crispy. You can reheat in the air fryer at 300 degrees F for 5 minutes.