A trimmed and gutted whole fresh five pound salmon usually has a one pound head and a one pound solid meat tail end. The tail end has the densest flavor. Cut salmon vertically in three sections with sharp cleaver: behind the gills, and where the rib cage ends. Freeze head and tail, process center filets first, use trimmings to make bouillabaise soup.

Thaw tail section under running cold water. Preheat air fryer oven to 375F degrees. Wrap salmon tail in foil with slices of mozambi lime, twigs of parsley, bake 15 minutes. Open foil, insert fork under the skin, it will lift right off. Take out filets, salt, serve. Skin and bones go to the soup. Enjoy.