Pat the salmon fillets very dry with paper towels. Brush or rub each fillet with olive oil, then combine the paprika, garlic powder, onion powder, kosher salt, and black pepper and sprinkle the mixture evenly over the fish.

Preheat the air fryer to 400°F (200°C) if the appliance manufacturer recommends preheating. Arrange the salmon in a single layer, skin-side down, leaving space between pieces for air circulation.

Air-fry the salmon for 7–10 minutes, depending on the thickness of the fillets. Do not turn the fish unless the fillets are very thick or skinless, and begin checking early to prevent overcooking.

Check the thickest part with an instant-read thermometer; the salmon is done at 145°F (63°C) and should flake easily. Serve immediately with lemon wedges.