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Remove the skin from any fresh salmon you are preparing.
Scrape off any remaining pieces of flesh and pat the skin dry.
Season the skin on both sides with salt and pepper.
Add the skin to the air fryer, using a silicon basket if available.
Pre-heat the air fryer to 200°C (392°F) and cook the skin for 6 minutes.
Check on the skin to ensure it hasn't stuck to the bottom, shake the basket gently if needed.
Continue cooking for another 5 minutes, checking every 2 minutes to prevent burning.
When the skin is lightly browned, curled, and crispy, remove from the air fryer and let it cool on a wire rack.
Serve immediately for the best taste, or store in an airtight container for up to 48 hours.