Source:  https://downshiftology.com/recipes/air-fryer-salmon/

Coating for salmon:

• 2 tablespoons Digon mustard
• 1 tsp paparikia
• 1 tsp paprika
• 1 tsp garlic powder
• 1/2 teaspon kosher salt
• 1/4 tsp freshly ground black pepper
• olive oil

Coat four 6-ounce salmon fillets, then bake at 400° for 10 minutes per the source.  My fillets were pretty thick so that was not sufficient.  I added 10 minutes on bake at 350°.  That was nearly perfect.  Next time I would try 4 minuts.

Notes:

2023-08-16a:  In terms of taste I thought this was okay, but I liked the lemon pepper and salt version better.

Ingredients

• 2 lbs of boneless, skinless chicken thighs
• 4 oz cream cheese, divided into eight chunks
• 3 tbsp Grey Poupon
• 2 medium-size onions, chopped
• water, enough to poach the chicken
• olive oil, enough to saute onions

Method

1. Fill a frying pan with enough water to poach the chicken. Turn chicken part way through the poaching if you like.
2. In a separate frying pan begin saute the onions until translucent.
3. Once the chicken is cooked through, remove to a cutting board and cut into bite-sized pieces.
4. Remove all but about a cup or two of the poaching water from the chicken pan. (Save the extra for some other recipe.) Add cream cheese to pan and heat over medium heat until it begins to melt into water. Mix in the mustard. Whisk till smooth. Add the onions, bring to a simmer.
5. Return the chicken to the pan and simmer it in the sauce until the sauce has become as thick as you like.