Place room temperature salmon fillets out on a plate. Use a paper towel to pat dry both sides. Place the salmon skin side down and divide the seasoning evenly over each salmon fillet. Use your fingers to coat the salmon on the top and sides with the lemon pepper seasoning mix.

Let the salmon cool on a plate for a couple minutes, then peel off the skin and serve with lemon wedges. Watch for bones, depending on the quality of the cut. Store in an airtight container in the refrigerator for up to 3 days. Enjoy cold from the fridge or reheat in the air fryer at 350F for 4-5 minutes.