Start by preheating your air fryer to 400°F—this gives it time to reach the proper temperature while you prepare the salmon. Preheating ensures the fillets cook evenly and develop a nice exterior.

Pat the salmon fillets dry with paper towels to remove excess moisture, which helps prevent sticking and allows for better browning. Season both sides generously with salt and freshly ground black pepper. I like to season the flesh side a bit more heavily since that's where most of the flavor hits your palate.

In a small bowl, whisk together the buffalo sauce and olive oil until well combined—the oil helps the sauce distribute evenly and prevents it from burning in the air fryer. Brush this mixture generously onto both sides of the seasoned salmon fillets, making sure to coat the flesh side particularly well so the buffalo flavor really penetrates.

Place the coated salmon fillets skin-side down in your preheated air fryer basket, leaving a little space between them if possible for better air circulation. Cook at 400°F for 8-10 minutes, depending on the thickness of your fillets. The salmon is done when it flakes easily with a fork and reaches an internal temperature of 145°F. I find that skin-on salmon stays juicier during air frying because the skin acts as a protective barrier.

Remove the salmon from the air fryer and immediately top each fillet with half of the blue cheese crumbles while it's still hot—the residual heat will slightly soften the cheese and meld the flavors together. Garnish with sliced green onions and serve right away for maximum crispiness and flavor.