Pat the skinless salmon fillets thoroughly dry with paper towels to eliminate surface moisture. Cut into uniform 1 to 1.25-inch cubes so they cook at an identical speed.

In a large bowl, toss salmon cubes with 1 tablespoon olive oil, garlic powder, smoked paprika, oregano, kosher salt, and black pepper until every piece is evenly seasoned.

In a small heatproof bowl, combine 4 tablespoons melted butter with minced garlic, fresh lemon juice, lemon zest, and chopped parsley. Drizzle half of this mixture over the seasoned salmon cubes and gently toss to coat. Reserve the remaining half for basting after cooking.

Preheat your air fryer to 400°F (200°C) for 3 minutes. Lightly mist the air fryer basket with olive oil spray.

Arrange the salmon cubes in a single layer in the air fryer basket with small gaps between pieces for maximum hot air circulation. (Cook in two batches if using a compact air fryer).

Air fry at 400°F (200°C) for 7 to 8 minutes, gently shaking the basket or turning the bites with tongs halfway through, until the exterior edges are deeply caramelized and crispy while the center remains tender, flaky, and pink (135°F to 140°F internal temp).

Transfer hot salmon bites into a shallow serving bowl. Drizzle immediately with the reserved warm garlic lemon butter glaze and toss gently so the melted butter coats every crispy edge. Garnish with fresh chopped parsley and serve with lemon wedges!