Pat the salmon dry. Use paper towels to remove surface moisture. This helps you get a good sear and prevents steaming.

Season well. In a small bowl, mix oil, lemon zest, lemon juice, garlic, paprika, onion powder, herbs, salt, and pepper. Rub the mixture evenly over the salmon, focusing on the flesh side.

Choose your method. Stovetop, oven, or air fryer all work. Aim for an internal temperature of 125–130°F for medium, or up to 135°F if you prefer more doneness.

Stovetop sear (quick and crispy): Heat a large skillet over medium-high heat with a drizzle of oil. Place salmon skin-side down and cook 4–5 minutes. Flip and cook 2–4 minutes more. Add a pat of butter at the end to melt over the top, if using.

Oven roast (hands-off): Preheat to 400°F (205°C). Place salmon on a lined sheet pan. Roast 9–12 minutes, depending on thickness. Finish with a quick broil for 1–2 minutes if you want more color.

Air fryer (even browning): Preheat to 390°F (200°C). Air fry skin-side down for 7–10 minutes, until flaky and just cooked through.

Rest briefly. Let the salmon sit for 2 minutes so the juices settle. Squeeze fresh lemon over the top.

Serve with low carb sides. Think garlicky greens, roasted asparagus, or herby cauliflower rice. Spoon any pan juices over the fish.