Ingredients:

  • 1 lb salmon fillets, skin-on
  • 1 tsp kosher salt
  • 1 tsp coarsely cracked black pepper
  • 1 tbsp cornstarch
  • 1 tbsp avocado oil
  • 2 stalks green onions, thinly sliced
  • 1 tsp red chili flakes
  • 1 lemon, cut into wedges
  • 1/2 tsp garlic powder

Instructions:

  1. Rinse the salmon fillets and pat them extremely dry using paper towels to ensure a proper sear.
  2. In a small bowl, whisk together the kosher salt, cracked black pepper, cornstarch, and garlic powder.
  3. Lightly brush the flesh side of the salmon fillets with avocado oil, then press the seasoning mix firmly into the fish to create an even coating.
  4. For Air Fryer: Place fillets skin-side down in the basket and cook at 400°F (200°C) for 8–12 minutes until the crust is mahogany-colored. For Oven: Preheat to 400°F (200°C), place fillets on a parchment-lined sheet, and bake for 12–15 minutes until the internal temperature reaches 135°F (57°C).
  5. Remove the salmon from the heat and let it rest for 3 minutes to allow residual heat to finish the center.
  6. Immediately sprinkle with sliced green onions and red chili flakes, then squeeze fresh lemon juice over the top before serving.