Take the salmon fillets out of the refrigerator about 5 minutes before cooking. Pat each one completely dry on both sides with paper towels. Any surface moisture will steam the fish in the air fryer instead of letting the outside firm up and color, so take an extra moment here.

In a small bowl, mix together the softened butter, minced garlic, lemon zest, salt, and black pepper until evenly combined. The butter should be soft enough to spread easily but not melted.

Preheat your air fryer to 400 degrees F for 3 minutes. While it heats, line the basket with a light coat of nonstick spray or a small square of parchment cut to fit, which makes cleanup easier without blocking airflow.

Arrange the salmon fillets in the basket in a single layer with a little space between each one. Spoon or brush the garlic butter mixture evenly over the top of each fillet, using all of it.

Cook at 400 degrees F for 8 minutes, then check the thickest part of one fillet with an instant-read thermometer. You are looking for 125 to 130 degrees F for medium, which is still slightly translucent in the very center, or 145 degrees F for fully cooked. Add 1 to 2 more minutes if needed. Do not flip.

Remove the fillets carefully with a thin spatula. The skin, if present, may stick lightly to the basket, which is fine. Slide the spatula between the flesh and skin to lift it cleanly. Garnish with fresh parsley and serve immediately with lemon wedges.