• Allow the salmon to come to room temperature and dry the salmon completely using paper towels.
• Drizzle the olive oil and lemon juice over the salmon and then sprinkle the spices throughout. Rub the spices into the salmon and along the edges of the salmon.

Air Fryer Salmon

• Air fry the salmon for 10-12 minutes at 370 degrees. Mine was ready right at 10 minutes. Use a meat thermometer and test that the inside of the salmon has reached 145 degrees. Cool before serving.

Pan Seared Salmon

• Place a cast iron or stainless steel skillet on medium-high heat. Spray or drizzle the skillet with olive oil. Be sure the skillet is nicely coated. This will prevent the salmon from sticking to the pan. When the pan is hot, add the salmon to the pan with the skin side up.
• Allow the salmon to cook for 4 minutes. Do not move the salmon after you have placed it in the skillet. Monitor the sides of the salmon to determine the perfect time to flip. When the color of the side of the salmon has lightened about 3/4ths of the way up, it's time to flip. This usually only takes 3-4 minutes. Flip the salmon.
• Cook skin side down for 4 minutes. Remove the salmon from the pan. Cool before serving.

Baked Salmon

• Preheat oven to 425 degrees.
• Line a baking sheet (mine was 9×13) with parchment paper and add the salmon. Cover with another piece of parchment paper. Bake for 8 minutes.
• Remove the parchment paper and bake for another 2-5 minutes. Use a meat thermometer and ensure the fish has reached an internal temperature of 145 degrees. Check the temperature in the thickest part of the fish. Allow the salmon to cool before serving.

Bowl Assembly

• Add the cooked salmon and the toppings to a bowl and serve.